This recipe was updated from Jesse’s late mom’s handwritten crinkle recipe. Baked every year for the holiday season and a year round favorite for long road trips.

Ingredients

• 3oz cannabis infused coconut oil
• 2/3  cup dark brown sugar
• 1/3 cup sugar
• 1/4 cup unsulphured blackstrap molasses
• 1 extra large egg
• ½ inch piece of fresh ginger, grated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt

Directions

1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper. 
2. In a large bowl or stand mixer, cream together the coconut oil and sugars. Add in the egg, molasses, fresh ginger and vanilla and mix well until the egg is fully incorporated.
3. In a medium bowl, mix together the flour, spices, baking soda and salt. Slowly add the dry ingredients to the wet ingredients while continuing to mix the batter.
4. Cover the batter and refrigerate the dough for 20 minutes. 
5. Use a 2 inch cookie scoop and roll the cookie batter into small balls. Roll the cookie dough balls in granulated sugar. Place the cookie dough balls on you prepared baking sheet and press down to flatten the tops slightly. This recipe makes about 15 cookies.
6. Baked for 10-12 minutes. The cookies will crinkle on top when done. Let cool for 10 minutes before removing from the baking sheet.

Original recipe thanks to Jesse’s mom Jill Stickler: