4/20 Chocolate Unicornookies

Updated: Apr 24, 2019

When Guidance Counselor Jenn casually mentioned she had soldered her own mini-unicorn cookie cutter, I insisted we immediately embark on a cookie journey that would have made my 7 year old self weep with joy. Who are we kidding, it made my 37 year old self weep with joy. The woman MADE a MINI-UNICORN COOKIE CUTTER. If you’re not able to solder your own, you can find a similar one here.

We could have stopped with the overwhelming cuteness of these cookies, but no...they need some magic. Sprinkles! Bright icing! Cannabis! That’s right people, for 4/20 we made Cannabis Unicornookies. Was it extra? Yes, of course. Do we care? Bask in the glory of these cookies and answer that for yourself....

Once we had our cannabutter ready to go, we whipped up a batch of this foolproof chocolate shortbread. We love that you can make this easy dough in advance and leave it in the fridge (for up to a week) or freezer (for up to 2 months). Just roll out the dough evenly, cut your cookies, and bake on a parchment lined baking sheet. Of course if ganja ain’t your game, use plain butter...sprinkles, however, are a non-negotiable.

DISCLAIMER: As with all edibles, potency is dependent on the type/strain of cannabis that you're using. We have not included a dosage size as that depends on the type of cannabis and the size of your cookie cutter. Please indulge with caution - consume 1 cookie or 2-3 mini cookies, don't feel anything? Wait 30 minutes before consuming more.

Cannabis Infused Butter:


  • 1/2 oz. of marijuana bud

  • 2 sticks of butter, salted

  • water


  • Saucepan

  • Knife

  • Cheesecloth

  • Heat-safe container

  • Spoon

  1. To make marijuana-infused butter like a pro, heat should be applied to the cannabis first to fully activate the THC, a process known as decarboxylation. To decarb your cannabis, heat oven to 240 degrees. Break apart your cannabis with your hands or a weed grinder if you have one.

  2. Turn on your exhaust fan, open the windows, etc. it's about to get real weed-y in your kitchen.

  3. Bake for 40 minutes, turning the sheet a couple of times to ensure even heating. The cannabis will become dry and crumbly. Now you are ready to add it to your butter or oil.

  4. In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan. When the water is boiling place the butter in the pan and allow it to melt completely.

  5. Once the butter has melted you can add the marijuana. Once the weed is added the heat should be turned down, very low, to barely a simmer. Let the weed cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

  6. While the butter is cooking set up the bowl to hold the finished product. Use a heatproof bowl and place a double layer of cheesecloth over the top, secure it with elastic, string or tape.

  7. Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.

  8. Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid.

  9. Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the cooking water. Your weed butter is ready to roll. Enjoy!

For the Cookies:

What we love about these cookies is that they retain their shape during baking. Notice that there are no rising agents like baking powder or soda; that means that the cookies you put into the oven will come out in the same shape, making this a perfect recipe to decorate with icing.


  • 3 cups flour

  • 1 cup cocoa

  • 1 cup unsalted butter (room temperature)

  • 1 cup sugar

  • 2 large eggs (room temperature)

  • ½ tsp salt

  • 2 teaspoons vanilla extract

  1. Sift the flour, cocoa powder and salt.

  2. In a mixer with a paddle attachment, beat the sugar and butter until light and fluffy (at least 3 minutes). Add the eggs one at a time slowly, mixing each well until incorporated, for about 2 minutes. Add vanilla.

  3. Add flour, do not overmix. Divide in 2 discs, wrap in plastic, refrigerate for at least 2 hours.

  4. Roll out dough on lightly floured surface about ¼ inch thick, cut out with cookie cutter, place on cookie sheet with parchment/silpat 1 inch apart.

  5. Bake at 360 degrees for 8-10 mins.

  6. Let cool on tray for 10 mins before transfer to a cooling rack.

  7. Wait until cool to ice with royal icing.

For the Icing:

This royal icing is perfect for decorating any type of cookie; it’s easy to pipe, but it dries hard. We used the squeeze tubes to ice our cookies, but if you can just as easily put the icing into a plastic bag and snip the corner to create your own piping bag. While the icing is still wet, decorate cookies with sprinkles and edible glitter for maximum magic.

  1. Place the meringue powder and water in a large mixing bowl, and whip (with the whisk attachment) until foamy (about 3 minutes).

  2. Add the powdered sugar, and whip on medium speed until very stiff and thick (the royal icing should hold a stiff peak).

  3. Tint as needed with gel paste icing colors.

  4. Thin with additional water, a drop at a time, to get the desired consistency.

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