It’s Cookie Season

It’s cookies season! No, not the marijuana strains with Cookies lineage like Wookie Cookies (although it’s always that time of year in this writer’s humble opinion), but soft, sweet, fresh out of the oven cookies.

MÜV Medical Cannabis Dispensary compiled the top-rated cookie recipes (tried and tested by us!) to bring a little more joy to your holiday season. Not only are they delicious, but in the time of covid-19, make a wonderful drop-and-go gift for loved ones and friends! Skip infusing the butter for adding a dose of activated MÜV Distillate or RSO to a single cookie to enjoy the rest of them unmedicated - trust us, you won't be able to stop at just one!

Chocolate Chip (via AllRecipes)

Why Ü will love them:

These cookies are this writer’s personal favorite to bake. Not only do they make your home smell delicious, but they turn out perfect every. Batch.Yes, I said every. And, if you somehow end up with leftover cookie dough, this recipe makes an incredible cookie pizza. The below recipe does yield approximately 40 cookies and can be cut in half for smaller batches.

What Ü need:

• 1 c. butter
• 1 c. white sugar
• 1 c. brown sugar (packed)
• 2 eggs
• 2 t. vanilla extract
• 1 t. baking soda
• 2 t. hot water
• ½ t. salt
• 3 c. flour
• 2 c. chocolate chips (semisweet, or milk chocolate for extra sweet and gooey goodness)

Start by preheating your oven to 350°F. Cream the butter and both sugars in a bowl with tall sides (to prevent flour spillage) until smooth. Add the eggs one at a time, beating, then slowly stir in vanilla.

The baking powder should be dissolved in the water, and slowly stirred into the batter along with salt.

Slowly stir in the flour (remember to sift to prevent lumpy batter!) and chocolate chips. Drop by the spoonful or shape into small 1-2 inch cookie dough balls on a buttered cookie sheet or on parchment paper and bake for 10-12 minutes.

Sugar Cookie (via AllRecipes)

Why Ü will love them:

While this recipe may seem deceptively simple, the result is anything but. Soft, light with crisp edges, sugar cookies are a classic for a reason!

What Ü need:

• 2 ¾ c. flour
• 1 t. baking soda
• ½ t. baking powder
• 1 c. butter
• 1 ½ c. white sugar
• 1 egg
• ½ t. vanilla extract 

Preheat your oven to 375°F. While your oven preheats, in a medium sized bowl, stir the flour (be sure to sift!), baking soda and baking powder.

Cream the butter and sugar together in a large bowl. Add the egg and vanilla and beat until smooth. Slowly pour and stir in the dry ingredients. Form the dough into small balls, approximately 1-2inches, place on an ungreased cookie sheet or parchment paper and bake for 8-10minutes.  

Ginger Molasses Cookies (via Gimme Some Oven)

Why Ü will love them:

Ginger molasses cookies are similar to gingerbread cookies, without the hassle of chilling dough, then warming back to room temperature, tothen flour and roll out the dough. Instead, these little guys just need chilled thoroughly to then form into your desired size of cookie dough ball.

What Ü need:

• 1 ½ c. softened butter
• 1 c. sugar
• 1 c. brown sugar (packed)
• ½ c. molasses (unsulphured, or molasses extracted from mature sugarcane)
• 2 eggs
• 4 ½ c. flour
• 4 t. baking soda
• 1 T. ground ginger
• 1 t. ground cloves
• 2 t. ground cinnamon
• 1 t. salt

Combine flour, baking soda, cinnamon in a medium-sized bowl with whisk or fork.

In a large bowl, cream butter and white and packed brown sugars together for approximately 2 minutes, until mixture is fluffy (best done with hand or stand mixer). Add the eggs and molasses, one at a time, by mixing, then beat to fully combine. Move the cookie dough to an airtight container and chill for a minimum of 2 hours.

Preheat your oven to 350°F. form the dough into small balls, approximately one inch in diameter, and bake for 8-10 minutes.

Snickerdoodle (via AllRecipes) 

Why Ü will love them:

Crispy edges, soft middles, and a similar but softer flavor profile to ginger molasses and gingerbread cookies, these cookies were formulated with love by a "Mrs. Siggs." And, bonus, no chilling of dough required so these little guys can go straight from the bowl to the oven (and even quicker into your stomach)!

What Ü need:

• ½ c. butter (softened)
• ½ c. shortening
• 1 ½ c. sugar (white)
• 2 eggs
• 2 t. vanilla extract
• 2 ¾ c. flour
• 2 t. cream of tartar
• 1 t. baking soda
• ¼ t. salt
• 2 T. sugar (white)
• 2 t. cinnamon (ground)

Preheat your oven to 400 °F. In a large bowl, cream 1 ½ c.sugar with butter, shortening, eggs and vanilla. Sift in the dry ingredients, holding extra sugar and cinnamon in reserve, and blend until smooth. Shape dough into balls.

Mix the remaining sugar and cinnamon together. Roll each ball of dough into the mixture and bake for 8-10 minutes on an ungreased cookie sheet or parchment paper.

Vegan and Gluten-free Chocolate Chip Cookies (via Making Thyme for Health)

Why Ü will love them:‍

Guilt-free chocolate chip cookies! Need we say more?

What Ü need:

• 1/3 c. coconut oil (solidified)
• ½ c. coconut sugar
• 2 t. vanilla extract
• 2 T. almond milk
• 1 c. almond flour (not meal)
• 1 c. oat flour
• ½ t. baking soda
• ½ t. baking powder
• ½ t. salt
• ½ c. dark chocolate chips

Preheat your oven to 350°F and line your cookie sheet with parchment paper. In a large bowl, combine the coconut oil and sugar, mixing on high (ideally with stand or hand mixer) for one minute. Add the vanilla extract and almond milk and mix for an additional 30 seconds.

Sift in the almond flour and mix. Sift in the oat flour, baking soda, baking powder and salt and continue to mix until dough forms, roughly 20 seconds. If the dough still seems a little crumbly, mix in an additional T. of almond milk.

Stir in the dark chocolate chips. Scoop 1 ½ T. of cookie dough and shape into balls, and make for 12-13 minutes.

Happy baking, MÜVers! Be sure to tag us on Facebook and Instagram to have your cookies showcased on social media.