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This Carrot Cake Cookie is strictly for adults and is made with Buddha Budda, a cannabis-infused butter. Both are from Karin Lazarus’s book, Sweet Mary Jane, and are her creations. These and her OMG! Brownie Cheesecake Bars (carrot biscuits, carrot sugar cookies) are two instances of her amazing approach to pot baking. She is dubbed the “Martha Stewart of weed baking” and owns a bakery in Colorado, CO. You must purchase her book if you want to venture beyond cannabis brownies.

Crumbl Carrot Cake Cookie Ingredients Online

If you’re preparing for an awesome Easter celebration or can’t stop thinking about carrot cake and cookies like me, this one is for you. You’ll adore this fantastic recipe Karen Lazarus created for a weed-infused crumbl carrot cake cookie recipe! They are delicious and sweet and creamy! She included this incredible recipe in her book Sweet Mary Jane: 75 Delicious Marjunna-Infused High-End Treats. This book has many incredible sweet dishes suitable for all seasons, but this one will blow your mind. Her book is available here.

Cookies:

• 2½ cups of all-purpose flour
• 1 cup rolled old-fashioned oats
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 teaspoon of cinnamon powder
• 12 teaspoons of ginger, ground
• freshly grated nutmeg, 1/2 teaspoon
• Salt, 1/2 teaspoon
• 1-half cup Buddha-Buddha
• granulated sugar, half a cup
• 2 tablespoons and ½ cup plus 2 of tightly packed light brown sugar
• One big egg
• Pure vanilla extract, two tablespoons
• 1/4 cup shredded, peeled carrots (about 212 carrots) and 1/4 cup dried cherries

Instructions:

• Prepare the cream cheese sandwich cookies: Turn the oven to 375°F. Weigh the bowl holding the final batter, then record its weight. Use vegetable shortening to grease or parchment paper to line two baking sheets.
• Mix the flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a sizable bowl.
• The Buddha Budda, granulated sugar, and brown sugar should be creamed on medium speed in a large bowl until light and fluffy. Add the vanilla and eggs.
• Add the flour mixture after lowering the mixer’s speed to low. Mix well before adding the carrots and dried cherries.
• Weigh the batter, deduct the bowl’s weight, then divide the result by 24. It is your weight per cookie. Weigh the dough for each cookie on a piece of parchment paper on your scale. Place the batter on the prepared baking pans, setting a 2-inch distance between each cookie. Press the cookies to a thickness of approximately 14 inches with the palm of your hand.
• One sheet at a time, bake the crumbl carrot cake cookie for 9 to 11 minutes or until the tops are softly golden brown. Move to a wire rack and let cool thoroughly.