Here’s a crunchy cookie version of your favorite morning pastry.

Delicate tender nutmeg spiced sugar cookie dough rolls around the cinnamon sugar filling to creates the pretty swirls. It may look difficult but it’s actually quite easy.

Just roll out the dough, sprinkle with filling, roll it all up into a log and slice just in the way you would with store bought refrigerator cookie dough. In fact, if you want to make these ahead of time, roll the logs of dough and freeze until you are ready to bake. Thaw enough to slice and continue on with fresh baked cookies anytime you want them!

I use marijuana infused butter for this recipe. For instructions on how to make it, see my blog post on the topic:

As with any medicated recipe, the dosing here is strictly a suggestion. For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.

This recipe makes 24 cookies.



1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup cannabis infused butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract


1 tablespoon melted butter

1/4 cup sugar

2 teaspoons cinnamon


Mix together the flour, baking powder, nutmeg and salt; set aside.

In a large bowl, beat together the cannabutter and sugar with an electric mixer until fluffy and well combined. Beat in the egg and vanilla. Slowly beat in the flour mixture until just incorporated.

Gather the dough and form it into a disk, wrap in plastic wrap and refrigerate for at least an hour.

On a floured surface, roll the dough to about 1/8-inch thickness. Brush with the rolled out surface with melted butter.

Mix the sugar and cinnamon together in a small bowl. Sprinkle this mixture evenly over dough. Begin to roll the dough. Wrap in plastic wrap and put dough in the freezer for about 15 minutes — until firm but not frozen hard.

Preheat oven to 375 degrees F.

Take dough out of freezer and begin cutting into 1/2-inch slices. Place about 2 inches apart on cookie sheet. Bake for about 10 minutes or until edges are starting to brown.

Cool for 2 minutes on the cookie sheet, then remove to wire rack to cool completely. Store in an airtight container.

Cheri Sicard is the author of “The Cannabis Gourmet Cookbook” (2012 Z-Dog Media) and “Mary Jane: The Complete Marijuana Handbook for Women” (2015, Seal Press).  Learn how to precisely dose your own homemade edibles by taking Cheri’s free online dosing class:

Get more recipes from Cannabis Cheri:

Enlightened Waldorf salad

Pumpkin-spice roll cake

Cannabutter and canna-oil