Anytime Cannabutter Cookies

Now that you’ve made up a fresh batch of cannabis-infused butter, let’s make some cookies! Potbelly decided to test our butter with three different types of cookies this holiday season: Chocolate Cherry, Snickerdoodle, and Lemon Raspberry. Though they all came out delicious, the Lemon Raspberry and Snickerdoodle were definitely crowd favorites. Both flavor profiles worked very well with the taste of cannabis. Each of these recipes have varying levels of cannabis butter and varying levels of difficulty in preparation (though all are pretty easy). The easiest recipe is Snickerdoodle, followed closely by Lemon Raspberry, while Chocolate Cherry is a bit more involved. Cannabis-infused cookies are great because you can vary the size to your preferred dosage and they are super portable.

Okay, let's get started!


This classic cookie is always a crowd-pleaser and super easy to make. When preparing for this recipe, I perused countless Pinterest articles claiming to have the BEST Snickerdoodle recipe. I’m going to clear up this confusion right now and reveal to you that the BEST Snickerdoodles have weed in them (sorry Pinterest).

As I mentioned, these cookies are super easy. Simply combine all dry ingredients, mix in wet ingredients, roll into balls, dip in cinnamon sugar, and bake.


(Yields about 30 cookies)

2 ¾ cups Flour

3/4 cup Sugar

3/4 cup Brown Sugar

2 tsp Cream of Tartar (find this in the spice section of your grocery store)

1 tsp Baking Soda

½ tsp Salt

1 cup Cannabis Butter

2 Eggs

1 tsp Vanilla Extract

Separately also combine Cinnamon & Sugar:

About 3 tbsp Sugar to 1 tbsp Cinnamon


  1. Preheat oven at 350 degrees. Grease a cookie sheet and set aside.

  2. Mix together all dry ingredients in a large bowl: flour, sugar, brown sugar, cream of tartar, baking soda, and salt.

  3. Mix in wet ingredients: Cannabis Butter, eggs, and vanilla extract.

  4. Roll dough into a ball, dip in the cinnamon sugar mixture you made, then plop onto the cookie sheet. Repeat a bunch more times.

  5. Bake at 350 for about 10 minutes.

  6. Let cool then enjoy

These came out fluffy, buttery, and potent! The only issue we ran into is wanting to eat more than we should; be careful as these babies are deceivingly strong. And as with all homemade edibles, dosage can vary so start with small amounts and wait at least 90 minutes before having more.

Check out our other delicious cookie recipes, including Lemon Raspberry and Chocolate Cherry!

Lemon Raspberry

These Lemon Raspberry cookies come out a beautiful color and taste amazing! Interestingly, the lemon and raspberry flavors work very well with the subtle taste of cannabis. In terms of effort, these cookies are pretty easy too; the most painstaking part is zesting a lemon. If ‘zesting a lemon’ sounds intimidating, fear not, it’s very simple.

To begin, gather all of the ingredients below along with your cannabutter. Note that ideally the butter should be soft, not melted, using melted butter will result in cookies with more spread.

Now for the zesting… A cheese grater or vegetable peeler work best. Simply grate the outside of a lemon or gently flake with the peeler. One lemon is enough for this recipe, you’ll need the ‘zest’ from about half of it and all the juice.

Look at you, zesting like a pro.

Now simply combine all of the dry ingredients, then mix in the wet. Keep the raspberries in the freezer until you’re ready to add them. Once combined, bake until they are no longer shiny on top. These cookies came out chewy and refreshingly tasty. Give them a try!


(Yields about 20 cookies)

1 ½ cups Flour

1 cup Sugar

⅛ tsp Baking Soda

¼ tsp Baking Powder

¼ tsp Salt

½ cup Cannabis Butter

1 Egg

½ tsp Vanilla Extract

1 Lemon - ½ Zest + Juice

¾ cup Frozen Raspberries, chopped


  1. Preheat oven at 350 degrees. Grease a cookie sheet and set aside.

  2. Mix together all dry ingredients in a large bowl: flour, sugar, baking soda, baking powder, and salt.

  3. Mix in wet ingredients: Cannabis Butter, egg, vanilla extract, and lemon. Lastly, chop the frozen raspberries and mix in.

  4. Put drops of dough onto the cookie sheet; it will be very sticky. In between baking, put any unused dough in the fridge.

  5. Cookies should bake at 350 for about 15 minutes. When they are finished, the edges will be slightly brown and the top will no longer be shiny.

  6. Allow them to cool, then enjoy!

Ready for more? Keep reading for our other delicious cookie recipe: Chocolate Cherry!

Chocolate Cherry

Our Chocolate Cherry Cannabis Cookies are pretty and delicious! They are a little more involved than our Snickerdoodles or Lemon Raspberry cookies, but still easy to make. These are a great choice for a special occasion as they come out looking fancy and festive. As with all our cookie recipes, begin by making Cannabis Butter.

For this recipe, you’ll also need the ingredients below.

Start by combining all of the dry ingredients in a large bowl, then mix in the wet ingredients. Note that the butter should be soft, not melted. Once the dough is prepared, put it in the fridge while you prepare the cherries.

We used canned cherry pie filling, but it also works well with maraschino cherries. You’ll need chopped cherries to mix into the dough and whole ones for decoration. For the decorative ones, simply rinse off about 20 whole cherries per batch, dry them, and set aside. For the mix-ins, chop 1 cup of cherries. When using pie filling, you can leave the syrup it comes in; when using maraschino cherries, add some of the juice. Mix your chopped cherries into the dough and continue cooling in the fridge for about 30 minutes total.

When ready, roll the dough into balls on the cookie sheet. Now press into each one with your thumb and place one of the decorative cherries on top. Bake for about 15 minutes, then let cool.

Once cooled, it’s time to prepare the chocolate drizzle. You’ll simply melt together chocolate chips and a little condensed milk, then drizzle over your cookies. We got lazy about it and literally just microwaved chocolate chips and condensed milk in a mug then drizzled liberally.

Let those beauties cool, then enjoy!


(Yields about 40 cookies)

3 cups Flour

1/2 cup Sugar

1/2 cup Brown Sugar

2/3 cup of Cocoa Powder

1 tsp Baking Soda

¼ tsp Salt

3/4 of a 12 oz Bag of Semi-sweet Chocolate Chips

1 ½ cups softened Cannabis Butter

1 Egg

1 tsp Almond Extract

1 cup Chopped Cherries - canned pie filling works well

Separately for the chocolate drizzle:

Remaining Chocolate Chips (¼ of a bag)

2 Tbsp Condensed Milk


  1. Preheat oven at 350 degrees. Grease a cookie sheet and set aside.

  2. Combine all dry ingredients in a large bowl: flour, sugar, brown sugar, cocoa powder, baking soda, salt, and chocolate chips.

  3. Mix in the wet ingredients: softened cannabis butter, egg, almond extract, and chopped cherries.

  4. Let the dough chill in the fridge for 30 minutes.

  5. Roll the chilled dough into balls and place on the cookie sheet. Use your thumb to make an indent in the center of each cookie, then put a cherry in each indent.

  6. Bake for about 15 minutes at 350 degrees.

  7. Let cool, but keep them on the pan.

  8. Prepare the chocolate drizzle by putting the remainder of the chocolate chips and condensed milk into a large mug. Microwave for 30 seconds or until melted, then stir. This can also be done in a saucepan on the stove.

  9. While the mixture is still hot, drizzle liberally over the pan of finished cookies.