Moroccan style hash infused snickerdoodle cookies with Ras el Hanout spice:
These Moroccan style infused snickerdoodle cookies were inspired by the flavors we discovered on our travels through Fes and Chefchaouen. To me, nothing captures the essence of Moroccan flavor like fresh mint and Ras el Hanout spice. I like to serve these infused cookies alongside fresh mint tea for a Moroccan themed tea party with friends.
Dosage Calculator:
Makes about 15 infused cookies
If using 1g of full THC dry sift hash (at an estimated 30-50% THC content) you have a total of 300-500mg THC.
The 15 cookies will have 20-30mg THC each.
Ingredients
Infused Butter:
1 stick butter (1/2 cup)
1 gram Dry Sift Hash (I used an Alebrije Genetics strain called Tangy Mixta for a balance of THC & CBD which is typical of Moroccan hashish)
Cookie dough:
1/2 cup infused butter, room temp
1 cup sugar
1 large egg
1.75 cups AP flour
1/4 t baking soda
1/4 t cream of tartar
1 t vanilla extract
Ras al hanout topping:
-1 t ground cinnamon
-1 t ground ginger
-1/2 t ground allspice
-1 t ground coriander
-1/2 t ground turmeric
-1/4 t ground clove
-1/4 t cayenne
-1/4 t ground black pepper
-3 T sugar
Method:
Measure out 1 gram of dry sift hash using a micro scale for accuracy, then begin by decarbing the hash. If you have a decarboxylation device like the Ardent Nova you can just fold the hash in a small piece of foil and run it through a single cycle. OR you can place your foil packet of hash inside an oven proof baking dish with a lid and bake in an oven at 240 F for 30-50 minutes. It should smell very aromatic and toasty but not burnt.
If using the Ardent Nova, combine the melted butter and decarbed hash in a small glass jar and run it through another cycle to complete the infusion. OR you can combine the butter and hash in a small glass mason jar, top with the lid and place in a pot of barely simmer water for an hour, stirring or shaking every 15 minutes. I love using my small All-Clad sauce pot for this purpose.
With dry sift hash there is no need to strain the butter. Pour directly into the bowl of your Kitchen Aid stand mixer and refrigerate until firm. Remove the bowl from the fridge and allow the butter to soften a bit to room temperature.
Add the sugar to the infused butter and mix on medium-high speed with the paddle attachment until the mixture is combined well, fluffy and pale yellow. Stop the mixer, scrape down the bowl sides with a spatula and add the egg and vanilla. Continue to mix on medium until fully incorporated.
Sift all dry cookie dough ingredients together in a separate bowl. Once the egg and vanilla have been fully mixed in to the batter, turn the mixer on a low speed and slowly add the dry mix until just incorporated. Don’t overmix the cookie dough as the cookies will end up with a tougher chew.
Cover the bowl with plastic wrap and chill in the fridge for an hour. Preheat the oven to 350 F. Once chilled, roll the dough into 15 even balls and press them to flatten a bit, making a thick “pancake”. Mix all the Ras el Hanout topping ingredints together in a small bowl and reserve. You can alternatively use a premade Ras El Hanout spice mix and just mix 4 teaspoons of spice mix with 3 tablespoons of sugar.
On a sheet tray, evenly space the cookies on a non stick baking mat (or lightly greased baking paper) at least 2 inches apart. Top each with a generous sprinkle of the Ras el Hanout topping. Rechill the cookies for 30 mintues to firm up before baking.
Bake the cookies at 350 F for 8-12 minutes. They should begin to show little cracks on the top when they’re ready. Remove and allow to cool room temperature on a wire rack. Once cooled store in an airtight container.
Cookies are best served as a happy hour treat alongside hot mint tea, sweetened with honey and garnished with fresh mint sprigs.
RELATED: Check out Our 1st Trip to Fes that inspired these Moroccan style infused Snickerdoodle cookies
Have you ever made cannabis infused snickerdoodle cookies?
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