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Recipes: Summer Cannabis-Infused Desserts

Three sweet summer recipes for Matcha Sugar Cookies, Tricolor Marshmallow Treats and Almond-Poppy Seed Scones.

June is just about the best month: weather tends to be good, people are more relaxed and, hopefully, vacations are planned. My husband’s birthday is in June, and I always make matcha cookies – I think we’re going on 21 years now. He is a Cannabis teetotaler, so I infuse the cookies with 2mg of THC. That way, he can eat two and still be standing! I can eat 8, but I won’t! Probably… 

The scones are light, and the almond/poppy flavor is dynamite. My friend Neva came up with the Rice Krispies Treat redo, and it’s kind of brilliant. She and her grown son have been bringing them to events for years, sometimes infused, sometimes not. 

I infused these three recipes with the Ursa Major strain from Pruf Cultivar. It’s uplifting and fun – an indica-leaning, hard-to-find varietal. Enjoy and indulge carefully. 

Matcha Sugar Cookies


A delicate, lovely cookie perfect with a cup of tea. 

Makes 4 dozen cookies; serving size, two cookies


2 3/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/4 teaspoon salt (kosher or sea) 
2 teaspoons matcha powder, divided 
1/2 cup plus 1/4 cup unsalted butter, softened 
3/8 cup (6 tablespoons) cannabutter, softened 
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
4 tablespoons buttermilk, divided
1 cup confectioners’ sugar 
2-4 tablespoons milk 
Decorations, such as colored dragées 


1. Preheat the oven to 340°F. Have 2 cookie sheets handy.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of the matcha powder.

3. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer or a wooden spoon in a large bowl), combine the unsalted butter, cannabutter and granulated sugar. Beat on medium speed until fluffy.

4. Reduce the speed to low and add the egg, vanilla and 3 tablespoons of the buttermilk. Beat until well mixed, about 1 minute.

5. Add the flour mixture and mix until just combined.

6. Form the dough into a ball, wrap the ball in plastic wrap, and refrigerate it for 1 hour.

7. Working with pieces of chilled dough, roll them between your palms into 11/2-inch balls, and place them on the ungreased cookie sheets 2 inches apart.

8. With your palm, flatten the balls and brush the tops with the remaining 1 tablespoon of the buttermilk.

9. Bake until the cookies are light golden brown around the edges, 8 to 10 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely. 

10. Repeat with the remaining dough, cooling the baking sheets between batches. 

11. In a small bowl, combine the confectioners’ sugar with the milk and the remaining 1 teaspoon of the matcha powder, stirring well so there are no lumps. Brush the glaze onto the cooled cookies and decorate. 

Tricolor Marshmallow Treats


I completely love that these treats are made with freeze-dried fruit. It’s a brilliant, tasty idea. 


Baking spray 
1.2 ounces freeze-dried strawberries 
1.2 ounces freeze-dried blueberries 
1.2 ounces freeze-dried mangoes 
9 cups crispy rice cereal 
1/2 cup (1 stick) plus 1 tablespoon unsalted butter 
3 tablespoons cannabutter
5 ounces mini marshmallows 


1. Coat a loaf pan with baking spray and line with parchment paper, allowing 2 inches of overhang on each side.

2. In a completely dry blender, or in the bowl of a food processor fitted with the metal blade, pulse the strawberries until they become fruit dust.

3. Transfer the pulverized strawberries to a medium bowl, clean the blender or food processor, and repeat, separately, with the blueberries and mangoes, placing each fruit into its own bowl.

4. Add 3 cups of the cereal to each bowl. Toss to coat with the fruit dust.

5. In a small saucepan, melt the unsalted butter and cannabutter over medium-low heat. Gradually add the marshmallows, stirring until they are melted and combined.

6. Divide the marshmallow mixture among the three bowls, stirring well to combine.

7. Using your fingers, press the strawberry layer into the prepared baking dish.

8. Press the blueberry and mango layers into the dish over the strawberry layer.

9. Allow the treats to set at room temperature for a minimum of 30 minutes before removing from baking dish and cutting into bars.

Almond–Poppy Seed Scones 


Gone are the days of dry, bland scones that were simply carriers for butter or jam. These scones are moist and full of flavor, and the poppy seeds provide a wonderful bit of crunch. They are perfect for breakfast or with a cup of tea for an afternoon snack. Just check your teeth for seeds in the mirror afterward! 

Makes 1 dozen scones


2 cups all-purpose flour, plus more for dusting the work surface 
1/2 cup sugar 
2 tablespoons poppy seeds 
2 teaspoons baking powder 
1/2 teaspoon salt (kosher or sea) 
1/4 cup cold cannabutter, cut into small or large cubes 
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces 
1/3 cup vanilla yogurt (non-Greek) 
1 egg
1 egg yolk
2 tablespoons milk 
1 teaspoon almond extract 

For the glaze

1/2 cup confectioners’ sugar
2 to 4 teaspoons whole milk 
1/4 teaspoon almond extract 


1. Preheat the oven to 340°F. Line 2 baking sheets with parchment paper and set them aside. Dust your work surface with flour. 

2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder and salt. 

3. Using a pastry cutter or 2 knives, cut in the cannabutter and unsalted butter until the mixture resembles coarse meal. 

4. In a small bowl, beat together the yogurt, egg, egg yolk, milk and almond extract. 

5. Add the wet ingredients to the dry ingredients, mixing until the dough comes together. 

6. Knead the dough a few times, and divide it into 2 equal balls.

7. Pat the dough balls into 6-inch circles, and score each into 6 wedges. 

8. Cut out the wedges, and put them on the prepared baking sheets. 

9. Bake until the scones are firm and golden brown, 12 to 15 minutes. 

While the scones bake, make the glaze

10. In a small bowl whisk together the confectioners’ sugar, milk and almond extract. If it seems too dry, add 1 teaspoon milk. 

11. Let the scones cool completely on the baking sheet, then brush them with the glaze. Let the glaze set at least 1 hour before serving.

Follow Laurie Wolf on Instagram (@laurieandmaryjane).

Photos by @bruce_wolf

This article was originally published in the June 2024 issue of All Magazines.

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