Show up with CBD infused treats this holiday season to help your friends and family feel calm, cool and collected. Together with chef Angie Marin we made these delicious spiced pumpkin and maple cookies. They taste like a scone and a chewy cookie had a delicious, little chill baby. This recipe yields three dozen cookies, each with about 3.5mg of CBD.
For the cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3-5 full droppers of Rosebud 350mg CBD oil
1 cup pure pumpkin puree
1/4 cup pure maple syrup
1 1/4 cups old-fashioned oats
For the maple glaze:
2 tablespoons melted butter
1 1/3 cups powdered sugar
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
2 tablespoons milk
¼ to full dropper of Rosebud 350mg CBD oil (optional)
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Whisk together the flour, baking soda, spices, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat butter, brown sugar and granulated sugar until light and fluffy, about three minutes. Add egg, vanilla extract, and CBD oil. Beat until combined. Mix in the pumpkin and maple syrup until smooth. Gradually add half of the flour mixture, scrape sides down and add the remaining flour. Be careful not to overmix – you want to just get to the point where you don’t see any remaining dry flour. Stir in the oats.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. If you’d like flatter cookies, dip finger into small amount of water or oil and just lightly press the cookies down a bit. Bake cookies for 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.
Set the cookies aside the cool. In a medium bowl, whisk together melted butter, powdered sugar, maple syrup, vanilla extract, milk, and CBD oil (if using). Whisk until smooth. The more milk you add the thinner the glaze will be. Depends on your preference. I like a thicker glaze!
Drizzle maple glaze over cooled cookies. If you can resist, let sit until glaze hardens.