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You can prepare these cookies a week ahead and store them in an airtight container at room temperature.

Servings:

3 dozen cookies of approximately 3 inches

 

INGREDIENTS:

  • 3 cups All Purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 8 Tb. (1 stick) unsalted butter, at room temperature
  • 3 Tb. vegetable oil
  • 1 Tb. of Cinnamon KAMA CBD oil Broad Spectrum
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2/3 cup molasses
  • Royal Icing (for decoration)

METHOD: 

  • Preheat the oven to 350℉ and position the racks in the top and bottom.
  • Strain the baking soda, cinnamon, ginger, flour, allspice, salt, pepper and clove into a medium bowl with the help of a wire sieve.
  • Beat the butter, vegetable shortening and KAMA Broad spectrum CBD oil in a large bowl with a hand-held electric mixer at high speed for almost a minute until all the ingredients are well- combined. 
  • Add brown sugar and beat it until the mixture is light in color and texture for about 2 minutes.
  • Beat in the eggs and molasses. Gradually blend this mixture in the flour mixture using a wooden spoon and make a stiff dough. 
  • Divide the dough into two disks and wrap each disk in a plastic wrap. Refrigerate the dough until chilled (about 3 hours). The dough can be prepared 2 days ahead. 
  • If you roll the dough thin, it will bake crisp and cracker-like cookies and when rolled thick, the cookies will be plump and moist. So you can make it as you like.  
  • Remove the dough from the refrigerator and let it stand under room temperature for about 10 minutes. This makes it warm enough to roll out without cracking.
  • Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour and make sure it doesn’t stick to the surface
  • Cut out the cookies with cookie cutters and transfer them to baking paper one inch apart from other.
  • Knead the scraps together and form another disk then refrigerate disk/s for another 5 minutes before to cutting out more cookies. 
  • Bake for about 10 to 12 minutes. Let the cookies cool  for two minutes and then transfer them to the wire racks to cool completely.
  • Wait 10 minutes before you decorate the cookies with Royal Icing.