If you have an incurable sweet tooth, this post is for you. For whatever reason, cannabis and sweets just go together—and we have some of our absolute favorites here in this roundup to share.
Sure, we’ve already covered how to make some of the classics, like gummies, perfect brownies, and the old standby: chocolate chip cookies. We’ll link to those here with some extra tips for infusing them, along with some of our other favorite sweets to infuse with cannabinoids, and some basic tips for turning all of your favorite sweets into edibles.
Here are the recipes we’ll cover:
- Infused gummies
- Canna Banana Bread
- Classic Pot Brownies
- Infused Butterball Cookies
- Infused Chocolate Chip Cookies
- Super Moist (and Sky High) Blueberry Muffins
- Peanut Butter Fluff Cookies
- Cannabis Coffee Cake—the best ever, seriously
- Pecan Pie High Cookies
- Infused Cupcakes (any way you like them)
We just created a huge post about how to make your own gummies. Check it out to get the details.
But there’s a reason gummies remain the most popular edible over time. They’re easy to eat, you can eat them anytime, most people love them, they’re simple to dose, and unlike, say, a chocolate bar, they won’t die as easily in heat.
We have also just learned this startling news: some people actually buy gummies from the regular candy store, melt them, add their infused oil, and then remold them! Yes, if you are truly looking for the easiest way out, that may be it—although we haven’t tried it.
But don’t fret! Making your own gourmet gummies at home is possible, and it’s not even as hard as you think. All you need is our post with all of the basics, plus some cool ideas for flavor combinations.
If you are just using Jell-O, this is easy to figure out. If you are working with fruits and juices, the sky is the limit! Here are some to get you started:
- Mixed berry (blueberry, strawberry, raspberry, mulberry, acai berry powder—really tasty, tart, and healthy!)
- Green machine (along with apple and other sweet-delivering ingredients, use spinach, spirulina, or kale)
- Tropical (papaya, mango, dragonfruit, coconut, dates, apricots)
Canna Banana Bread
You may not have considered it, but banana bread is perfect for infusion!
We admit it: we all have a favorite banana bread recipe. But hey, ours is better, and although you may not have considered it, canna banana bread—in loaf or muffin form—is the perfect infused treat. Dark brown sugar is critical for flavor and extra moisture, and the sour cream or yogurt makes this banana bread exceedingly tender. Walnuts are not optional. Raisins or chocolate chips can be.
Note once again the presence of half oil and half butter. In our case, we like both to be infused. The reason you don’t use all butter is to keep the sweetbread, muffin, or cake moist days after baking.
- Nonstick spray
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- ⅓ cup sour cream or full fat Greek yogurt
- 2 tablespoons or ¼ stick cannabutter, room temperature
- ¼ cup infused cooking oil, we like coconut
- 2 large eggs
- Optional: 2 egg yolks
- About 1½ cups very ripe, mashed bananas, should be around 4 large
- ½ cup chopped walnuts
- Optional: ½ cup raisins (plump them in advance if you love to bake and eat)
- Optional: ½ cup chopped chocolate or chocolate chips
Preheat oven to 350°F. Coat a standard loaf pan with nonstick spray. Line the loaf pan with parchment paper, so there is extra hanging over the long sides (this way you can lift the loaf out when it is still hot and cool it on the rack).
In a medium bowl, mix flour, baking soda, and salt.
In a large bowl, beat brown sugar, sour cream or yogurt, butter, and oil on medium-high speed until light and fluffy, about 5 minutes. Add eggs and yolks if you’re using them, one at a time, beating and scraping down sides and bottom of bowl as needed after each addition.
On low speed, mix in flour mixture until just combined. Mix in bananas and walnuts until just combined. Fold in raisins, chocolate, and any other optional additions if you’re using them.
Use rubber spatula to move batter into prepared loaf pan.
Bake 60 to 65 minutes or until toothpick in the center of the bread comes out clean. Cool loaf pan to a wire rack for 15 minutes or so until you can lift the bread out. Cool completely on the rack before slicing.
Classic Pot Brownies
Yes, we already nailed this one down. Come see how to make this classic dish absolutely perfect in our post on classic pot brownies.
Bonus: add more yum (and more cannabis, if you want) with classic brownie icing, infused:
- 6 tablespoons butter—plain or cannabutter, your choice, at room temperature
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1½ cups powdered sugar, or more for consistency if needed
Beat together the butter and cocoa powder in a large bowl with a hand mixer until smooth. Stir in the vanilla and milk.
Beat in the powdered sugar slowly until incorporated. Beat icing on medium speed until smooth and creamy. Frost cooled brownies immediately.
Infused Butterball Cookies
These are classic holiday cookies, and usually they have booze in them. You can still add booze—or just go with rum extract and stick to cannabis. And they’re perfect for edibles because they’re buttery and delicious!
- 1 cup pecans
- ½ cup (1 stick) cannabutter
- 2 tablespoons powdered sugar for dough, more for coating
- 1 tablespoon rum or 1 teaspoon rum extract
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
Preheat oven to 350°F and place racks in upper and lower thirds of oven. Prepare two parchment-lined baking sheets.
On a rimmed baking sheet, toast pecans until very fragrant and slightly darker, about 6 to 8 minutes. After cooling, finely chop the pecans, in a food processor if you like.
In a stand mixer or in a large bowl with an electric mixer, beat cannabutter and powdered sugar on medium-high speed until well combined. Beat in salt and vanilla, and rum or rum extract if you’re using it, until smooth. Beat in pecans and flour on low speed until just mixed in.
If dough is too sticky, refrigerate until you can handle it. Make balls of dough, about tablespoonful size, and place them on baking sheets at least 1″ apart.
Bake cookies for 15 to 18 minutes, or until firm around the edges and golden brown, rotating sheets halfway through. Cool cookies, and then roll them in more powdered sugar. If you plan to store the cookies for an extended period of time, wait to coat them.
Infused Chocolate Chip Cookies
This is another classic we already wrote about, but we want to remind you here that we showed you how to make world’s best chocolate chip cookies before. Truly, these are as good as it gets, and again, very easy to turn into edibles thanks to the presence of plenty of butter.
Super Moist (and Sky High) Blueberry Muffins
These are the best blueberry muffins you’ll ever bake or eat, hands down—and they’re not even that hard to make.
The key to truly moist, soft, fluffy muffins is this:
- Use at least half cooking oil in place of butter or other solid fat. If your fat stays liquid at room temperature, your baked goods will be more moist.
- Use buttermilk and also the yogurt or sour cream. Along with the baking powder and baking soda, these interact to make the muffins lighter and fluffier.
- Use egg yolks, if you have them. Egg yolks always make cakes and muffins moist because they add fat.
- Add the cornstarch as directed. This is sort of like using cake flour in place of regular flour, and again, it makes for lighter, fluffier muffins and a finer crumb.
- Do not overmix! You beat the air out of your batter when you do, and that’s not good.
- 2 ½ cups all purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda (use another tablespoon baking powder if you don’t also have soda)
- 1 cup white granulated sugar
- ¼ teaspoon salt
- 1 cup buttermilk
- ¼ cup or ½ stick butter, infused or not, and melted
- ¼ cup vegetable or coconut oil, infused
- 1/3 cup sour cream or Greek yogurt if you don’t have sour cream
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 16 ounces blueberries
- Optional: turbinado sugar for topping
Preheat oven to 375°F. Line two 12-hole muffin tins (you won’t use all 24 spaces, though, more like 16 to 20).
In a large bowl, mix flour, baking soda, baking powder, cornstarch, sugar, and salt.
In another bowl, whisk melted butter, buttermilk, oil, sour cream or yogurt, eggs and yolks, and vanilla.
Combine wet and dry ingredients in the larger bowl and mix until just combined. Do not overmix. Some lumps in the batter are okay. Fold in blueberries.
Fill muffin tin with batter. Top with turbinado sugar.
Bake for 5 minutes at 375°F, and then reduce to 350°F and bake until done, about 10 to 13 minutes more. A toothpick should come out clean, but don’t overbake.
Remove muffins from the pan and cool immediately on a rack.
Peanut Butter Fluff Cookies
Everyone loves the fluffernutter! That’s why we created this infused cookie version. Yum!
Cannabis Coffee Cake—the best ever, seriously
Remember that bomb bulletproof cannabis coffee we made together? Well, get ready, because there is no better coffee cake than this one, and it is PERFECT for infusion. Buttery, rich, and a classic cinnamon-y flavor, this is a crowd pleaser if you want it to be, but it’s also great for just planning your edibles ahead.
Pro tip: like something more exciting than just cinnamon? Make a chai spice mix for the whole thing. We do it like this: 1 part of each white pepper, nutmeg, cardamom, cloves, and allspice, 2 parts ginger, and 4 parts cinnamon. It works out great, because you need 7 teaspoons total for this recipe, so you’d do:
1 teaspoon each of white pepper, nutmeg, cloves, and allspice, 2 teaspoons ginger, and 4 teaspoons cinnamon.
Then you’d mix it up, and use 2 teaspoons in the filling and the rest for the topping.
Otherwise, make it as written—which is delicious, trust us!
For the filling:
- ¾ cup brown sugar (light or dark, doesn’t matter)
- ¾ cup all purpose flour
- 2 teaspoons cinnamon or chai spice mix
For the topping:
- 6 tablespoons cannabutter, melted
- 1 cup brown sugar
- 1 ½ tablespoons cinnamon or chai spice mix
- 1 cup all purpose flour
For the cake:
- ½ cup or 1 stick cannabutter, room temperature
- ½ cup infused cooking oil
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 3 eggs
- 3 egg yolks
- 1 tablespoon vanilla extract
- ¾ cup sour cream (Greek yogurt if you don’t have any)
- 1 teaspoon kosher salt
- 3 teaspoons baking powder
- 1 ¼ cup buttermilk
- 3 2/3 cup all purpose flour
For the icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Preheat oven to 350°F. Prepare a 9×13 baking dish with nonstick spray.
In a medium bowl mix the filling ingredients until combined: the ¾ cup brown sugar, the ¾ cup all purpose flour, and the 2 teaspoons spice.
In another medium bowl, mix the topping until it looks like big crumbs: the 6 tablespoons melted cannabutter, the cup brown sugar, the 1 ½ tablespoons of spice, and the 1 cup flour.
In the bowl of a stand mixer beat the following components of the batter with the paddle attachment on medium until light and fluffy: cannabutter, oil, granulated sugar, and brown sugar. Beat in eggs, egg yolks, vanilla, sour cream or yogurt, salt, and baking powder until just smooth and combined. Scrape the sides as needed to ensure it is mixed.
On low, alternate adding the milk and flour, ending with flour. Mix just until combined.
Evenly smooth half of the batter into the pan. Coat the batter with the filling as evenly as possible. Carefully top the filling layer with the remaining batter and spread carefully. Sprinkle and coat with the topping carefully.
Bake until a toothpick in the center comes out clean and cake is set, about 40 to 45 minutes. Cool in pan on a wire rack.
Wait to ice until the cake is cool. Whisk the powdered sugar and milk until you have the right consistency and drizzle over the cooled cake.
Pecan Pie High Cookies
Anytime is the coziest part of the holidays with these—and like other butter-heavy recipes, these cookies are ideal for making edibles!
Basic Infused Cupcakes (any way you like them)
Remember those egg whites you had left over from the muffins and coffee cake? Just make some white cake with them! (Or some algona coffee, plus infused coconut oil, or…never mind for now. Make these.)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- 1½ cups granulated sugar
- ¼ cup or ½ stick cannabutter, cut into cubes
- ¼ cup cooking oil, infused
- 1 cup whole milk, infused if you like (but we like this better with just whole milk and stronger fat infusions)
- 1 tablespoon vanilla extract
- 2 sticks cannabutter, room temperature
- 1 pound bag or box powdered sugar
- 1 tablespoon vanilla extract
- 2 to 4 tablespoons whole milk
This makes a basic white/vanilla cupcake.
- Add cocoa for chocolate cake and/or icing
- Add more egg yolks to the batter for yellow cake
- Add lots of cocoa and kirsch to the batter, and replace icing with cherry filling and whipped cream for Black Forest cupcakes
- Add cocoa, instant coffee, and, if needed, extra brown sugar to taste for mocha cupcakes
- Add egg yolks, raisins, and rum extract to the batter and rum extract in place of vanilla extract in the icing for rum raisin cupcakes
- Add egg yolks, lemon zest, and lemon extract to the batter and lemon extract in place of vanilla extract in the icing for lemon cupcakes
- Add fresh fruits, especially berries
- Add fresh pureed ginger, dried ginger, and minced candied ginger and use dark brown sugar in place of white sugar in the batter for gingersnap cupcakes (which you can also top with brown sugar or molasses icing if you like)
- Add spices
Preheat oven to 350°F. Place rack in the middle of the oven. Prepare muffin tin with nonstick spray and liners.
In a large bowl, mix flour, baking powder, and salt.
In a stand mixer with whisk attachment, beat eggs on medium until frothy. With power still on, add sugar slowly to eggs. Then increase speed to medium-high and beat for 5 to 8 minutes, or until eggs have tripled in volume and turned white.
In a small saucepan or microwave, heat milk, oil, and cannabutter. They should be hot, but milk should not boil. You’ll want to work with hot milk for this recipe, so foamy is okay, but not boiling and no “skin” like the kind that can form with heat.
Back to the stand mixer with the power off, gently add about 1/3 of the flour and beat on low for a few seconds. Do the same thing twice more until flour is added. You don’t want to beat that flour in at all—you’re just incorporating it.
Move the hot mixture of eggs, oil, and milk from the saucepan into the flour bowl which is now empty. Add around 1 cup of the egg mixture from the stand mixer into the milk, butter, oil mixture—no need to be exact. Whisk until smooth and foamy.
Now move the tempered milk, oil, butter mixture back to the stand mixer slowly where the eggs and flour are, on the lowest speed. Scrape down the bowl and give it one final mix on low, until everything is just combined and smooth.
Fill muffin tins about 2/3 full with an ice cream scoop or ladel.
Bake until toothpick comes out clean and cupcakes are golden, about 20 to 22 minutes.
Cool out of pan on cooling rack. Ice only after cooling completely.
In a stand mixer with paddle attachment, beat cannabutter until creamy. Add powdered sugar on low speed until mostly incorporated, and then beat on high until fluffy.
Add milk and vanilla and beat for 30 seconds more. Frost right away!
Final Thoughts on Edible Sweets Roundup
We hope this post makes your sweet tooth happy and gives you some great ideas on how to eat your cannabinoids! If you try any of these let us know how it goes!