Psychedelicatessen: Pot Leaf Cookies

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

Inspired by the shamrock sugar cookies typically seen in stores around St. Patrick’s Day, this tutorial will help you create perfectly decorated, cannabis-infused, marijuana-leaf shaped cookies that are safer (and sweeter) than alcohol. Imagine some stoner leprechauns got baked with the Keebler elves and created these masterpieces to reward the intrepid souls who journeyed to the end of the rainbow!

Pot Leaf Shaped Sugar Cookies

Makes 36 cookies

First, you’ll need to get a hold of a pot-leaf shaped cookie cutter, of which only a few are commercially available. In the absence of a cookie cutter, you can always make round cookies and decorate by drawing a pot leaf on it with icing.

This recipe can take several hours to complete, so be sure to allow enough time to decorate the cookies.


-3 cups all purpose flour
-½ teaspoon baking powder
-½ teaspoon salt
-13 tablespoons unsalted butter, softened at room temperature
-3 tbsp cannabutter, softened at room temperature
-1 1/3 cup sugar
-2 large eggs
-2 tsp vanilla extract

Equipment: pot-leaf cookie cutter, electric mixer, wax paper, parchment paper, cooling rack

Frosting and Decorating:

-1 cup powdered sugar
-2 tbsp plus 4 tsp cream
-5 drops of green food coloring
-1 2.25 oz container of green sprinkles
-2 .67 oz tubes of green writing gel


Begin by mixing your dough. Sift together the flour, baking powder and salt.

In the bowl of your electric mixer, beat the regular butter and the pot butter together until smooth, about two minutes. Add the sugar and continue beating for another three minutes, until mixture is thoroughly creamed. Add the eggs one at a time, beating between each addition, and add the vanilla. Slow the mixer down and add the flour a half-cup at a time and mix until just combined.

Remove the dough from the mixer, shape it into a disc and wrap it in plastic wrap or large baggie. Refrigerate the dough for one hour. (You can make the dough up to a day ahead of time and store in the fridge, but allow it to warm to almost room temp before attempting to roll it out.)

The temperature of the dough is very important when rolling it out, creating the pot-leaf shape, and when baking. Chilling the dough makes it easier to handle, but if it’s too cold, it won’t roll out.

Remove the dough from fridge and divide in half. Re-wrap one half and place back in the fridge while you work the first half. Place the dough between two sheets of wax paper. Use a rolling pin to roll the dough to about ¼ inch in thickness. Too thick and the cookies will be hard to shape, too thin and they will be fragile and hard to handle.

Coat a small plate in a thin layer of canola oil. Dip your pot-leaf cookie cutter in the oil before punching it into the dough. Cut out your leaf shapes, fitting as many into the dough as you can. Remove the cutter at an angle; this makes it easier to separate from the dough. Once the leaf shapes are punched, carefully remove all the dough from around the pot leaves. Use a small sharp knife to clean out the spaces between the “fingers” of the leaves; this will help the baked cookies maintain a better pot-leaf shape.

Place the pot-leaf cookies on a baking sheet lined with parchment paper, leaving two inches between each cookie. Refrigerate the baking sheet and cut-out cookies for 15 minutes. Chilling the cookies again will help them keep their shape while baking.

You can pre-heat your oven to 350ºF now.

Gather the dough scraps left after cutting and form into a ball, place between wax paper again and repeat the rolling and cutting process with the remaining dough.

Bake the cookies for 11 to 13 minutes, until starting to turn golden brown at leaf tips. Rotate your baking sheet halfway through. The longer the cookies have chilled, the longer it will take to bake them to perfection. When done, remove from oven and place on a rack to cool completely.

Once cookies are cool, it’s time to decorate!

Mix the frosting by combining the confectioner’s sugar and cream in a small bowl and whisking until smooth. Break up any clumps of sugar. Add 5 drops of green food coloring and mix until uniform in color. Use a rubber spatula to transfer frosting to a plastic baggie. Seal the top and cut off a corner so you can precisely pipe out as much frosting as you want.

Draw a small “Z” shape in the middle of the cookie. Use a butter knife to spread frosting evenly over cookie. Add sprinkles over your cookie. Use the writing gel to outline the veins of the leaf and the outer edges. Ta-da! Your glorious pot-shaped, cannabis-infused cookies are done! Start your psychedelic St. Patty’s Day by eating one half of a cookie and wait at least an hour before eating any more.

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