When she developed the recipe for these classic cookies with a touch of CBD, Senior Food Scientist Joycelyn May used all her food chemistry wisdom—and her love of baking! Unlike many GF versions of beloved treats, these crunchy, cinnamony cookies won’t disappoint.
1¼ cups granulated sugar, divided
3 teaspoons cinnamon, divided
1 cup + 2 tablespoons brown rice flour
1⅔ cups + 1 tablespoon tapioca starch
3 tablespoons potato starch
6 (20mg) packets Caliper CBD dissolvable powder
¾ teaspoon xanthan gum
½ teaspoon cream of tartar
Scant ½ teaspoon baking soda
2 large eggs
¾ cup (1½ sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
3 tablespoons honey
Combine 3 tablespoons of the sugar and 1½ teaspoons of the cinnamon in a small bowl (for rolling the cookies).
In a medium bowl, combine the rice flour, tapioca and potato starches, Caliper, xanthan gum, the remaining 1½ teaspoons cinnamon, cream of tartar, and baking soda; whisk well to blend evenly. Set aside.
In a large bowl with an electric mixer, cream together the butter and the remaining sugar until fluffy. Add eggs, vanilla and honey; blend until smooth, 1-2 minutes more. Gradually add the dry ingredients, blending just until well incorporated. Cover and refrigerate for at least 30 minutes and up to 24 hours.
When ready to bake, preheat the oven to 365°F. Lightly grease 2 baking sheets.
Form the dough into 1-inch balls. Roll the balls in the cinnamon sugar and place on the baking sheets, 3 inches apart. Flatten cookies slightly with the palm of your hand.
Bake, rotating sheets halfway through baking, until lightly browned along edges, about 8-10 minutes. Transfer to a rack and let cool completely.