Medicated Mini Egg Cookie Recipe

Cannabis Infused Mini Egg Cookies!

This Easter, we want to raise your spirits high and celebrate with getting you high as well! With a little trip to your favourite dispensary near you, and a little time in your kitchen, these cookies are sure to bring the spring time spirit to your home!

Thanks to one of our budtenders at our Preston location, Anya, here’s a step-by-step recipe on how to make these cannabis infused cookies at home!

Mini Egg Cookies Ingredients:

  • 1 cup softened (not melted) Cannabutter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups chopped or crushed mini eggs

Directions:

  • Preheat oven to 375°F.
  • Line a baking dish or two with parchment paper – use some spray oil under the paper to get it to stick to the pan.
  • Either chop mini eggs in half with a knife or roughly crush with the bottom of a glass.
  • Put in bowl and coat with 1/4c flour.
  • Cream together butter and both sugars until fluffy – you should feel minimal grains of sugar between your fingers, and it should be a very pale off white colour.
  • Beat in eggs one at a time, fully incorporating between each one. Again, let it get fluffy!
  • Add the vanilla with the second egg.
  • In a separate bowl, combine remaining 2 cups of flour with baking soda and salt.
  • Slowly incorporate dry ingredients into wet, stirring as minimally as possible.
  • Once all of the dry ingredients have been added and are about 80% mixed in with the wet ingredients, add the mini eggs and finish mixing (again, minimally).
  • Scoop out balls of dough to no larger than a golf ball, depending on preference for both size and chewiness (smaller cookies will get crunchier).
  • Bake at 375°F for 10-15 minutes, or until edges are golden brown and the cookie slightly bounces back when a finger is pressed gently into the middle.
  • Cool slightly (about 5 minutes) on the baking sheet before transferring to a cooling rack. Enjoy warm or fully chilled.

Cannabutter:

  • Use an online THC calculator to figure out how many grams of flower you need for your appropriate dosing. We recommend about 3.5 grams of a 20% THC flower as a starting point.
  • Preheat oven to 200°F.
  • Grind the decided amount of bud into a course grind. Spread evenly on a parchment lined baking sheet. Bake for about 10 minutes, or until the bud is a very light golden colour with as little green as possible (darker strains may make this more difficult to judge).

Slow Cooker Method:

  • Pour the baked bud into a clean mason jar.
  • Add 1 cup of melted/softened butter and seal loosely with jar lid.
  • Place jar upright. in a slow cooker and fill the reservoir with water until just over 1/2 of the jar is submerged.
  • Put slow cooker on low-medium heat. Cook the butter for 4-8 hours, opening the jar every 30 minutes to release built up pressure.
  • Remove the jar from the slow cooker, briefly let cool and dry completely before opening.

Stovetop Method:

  • Pour the baked bud into a saucepan along with 1 cup of butter.
  • On a medium heat, melt butter and bring to a light simmer. Lower the heat and cook for 30-60 minutes.
  • Remove from heat briefly let cool before moving forward.
  • After you have infused your butter, strain out the bud – we recommend a cheese cloth, but a fine mesh sieve is fine.
  • Press the flower into the cloth or sieve to release as much butter as possible, being careful of the temperature.
  • Let butter solidify at room temperature or in the fridge, letting soften again before use.

Share with us your Cannabis infused Mini Egg Cookies on Instagram and Facebook, as we would love to see what you make.