Infused
Sugar Cookies for
Your Valentine
by Chef Dana Howard
When I think of February , I always think of Valentine ’ s Day . It is one of my favorite Holidays ! It takes me back to childhood , and I remember getting and giving Valentines as a kid . It was so much fun . But what do you give to your Valentine now in adulthood ? I have the perfect idea — infused sugar cookies that you can make yourself !
This recipe is super fun because you can shape your cookies and decorate them however you want ! I love making my own icing because I can get the exact color I want just by adding a little or a lot of gel food coloring . Mix it up and get creative ! I love to get multicolored sprinkles and glitter when I am decorating cookies . I usually have the
best luck finding the sprinkles I want at the local craft store in the baking section . I am going to make mine look like cute paper hearts like we made back in grade school . They will for sure be a big hit .
For the infusion in this recipe , I am going to add a little cannabutter to the cookies before I bake them , but I am only going to use half a cup . This recipe makes about 40 cookies , so depending on how strong your butter is , you can use a whole cup or just half like I am . I usually say less is best with infusions . I definitely do not want the flavor of my cannabutter to overpower the flavor of the cookie . It is really up to you though on how much you want to use . As long as you don ’ t use more than a cup of butter , either infused or not , this recipe will work for you !
Ingredients
Sugar Cookies
½ cup unsalted butter ½ cup cannabutter 1 cup of granulated sugar 1 ½ teaspoons vanilla extract 1 large egg 2 ½ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon salt
Sugar Cookie Frosting
3 cups powdered sugar 3-4 tablespoons milk 2 tablespoons light corn syrup ½ teaspoon vanilla extract Gel food coloring Candies and sprinkles
The Method
Sugar Cookies
1 . In a stand mixer , throw in softened butter and sugar and whip until creamy . 2 . Add egg and vanilla extract and beat until completely combined . 3 . In a separate , medium-sized bowl , whisk together flour , baking powder , and salt . 4 . Then slowly stir the dry ingredients into the wet ingredients until your cookie dough is smooth . 5 . Cut your sticky dough in half and place it on a piece of plastic wrap , then wrap it up . 6 . Mold each wrapped dough ball into a flat disk and wrap tightly . 7 . Refrigerate the dough for at least 2-3 hours and up to 5 days . 8 . Once the dough has finished chilling , preheat the oven to 350F and line a baking sheet with parchment .