The Ross Rebagliati Maple Pot Cookie

Let me recount this legendary Canadian sports story for you — I’ll tell it as though you’re an American who might not have been tuned into it, or a Millennial who was just a twinkle in the sky at the time that it all went down, back at the Nagano Winter Olympics in 1998. That year, snowboarding became a legit event for the first time. Organizers were hoping that the sport would attract more youthful viewers, but many questioned whether snowboarding was a serious enough sport to be considered Olympic. But everyone was cool with speed walking? Um, whatevs.

Enter Ross Rebagliati, a Canadian snowboarder with a dream (cue the introspective music and Ross gazing across an expanse of snowy peaks).

Nagano race conditions were White-Walker worthy, but Ross’s experience served him well, and he managed to carve his way down the hill at insane speeds to grab the first-ever Olympic snowboarding gold medal for his home town of Whistler, his country, and himself. Shortly afterward, though, he was stripped of his medal for testing positive for trace amounts of pot, which he still believes must have been due to second-hand smoke — he didn’t deny that he had smoked pot in the past, but insisted that he had abstained while competing. Marijuana was not a banned substance at the time no matter what the circumstances were, so after Ross contested his disqualification, his medal was reinstated.

Was Ross targeted by overzealous anti-dopers, fearful of the green miracle plant? Or were organizers sending a message to snowboarders to shed their party image if they wanted to be considered serious athletes? We will never know the truth. But poor Ross lost 30 pounds due to the stress of it all and didn’t even want to return to Canada fearing he’d be hated like Ben Johnson, the Canadian sprinter who actually had used performance-enhancing drugs and lost his gold medal (if I were to create a recipe for Ben, it would have to include the tears of Canadian children as an ingredient).

Ross seems like a good guy. He’s been involved in many charitable projects, has been a long-time advocate for medical marijuana, and even threw his hat in the ring for public service, running to represent the Liberal Party. This pretty little maple cookie is proud to wear the Rebagliati name in his honour. Be sure to try one out après ski at the bottom of a snowy Canadian hill and celebrate the memory of Ross’s big win.

#maplepotcookies #edibles #potedibles #rossrebagliati


Difficulty: Much easier than an ollie, a nollie, a fake ollie (or switch nollie), a stiffy, or especially a bluntslide.

Bag of Tricks

  • Rolling pin

  • A maple leaf cookie cutter (or other creative shape)

  • Cooking spray and baking sheets

  • Wax paper

  • Piping bag with round tip (if you’re very particular)

  • Toothpick

  • Scale (to confirm weight of cannabutter)

Yield/Dose Assumptions

  • Approximately 35 cookies using 2 cups of cannabutter

  • Dosing for each cookie is approximately 11 mg THC (this is quite strong, so watch yourself)

Suggested Mood/Strain

  • For the athletes in the crowd, Casey Jones, a 60%/40% sativa/indica hybrid, gives an uplifting high for energy and a strong body buzz, while also offering post-exercise relaxation and reduction in inflammation.

Time Required

  • About 1.5 hours (this includes lots of “chill” time)



  • 2 cups (454 g) room temperature cannabutter

  • 1 cup (198 g) sugar

  • 2 eggs, room temperature

  • 2 tsp maple extract

  • 1 tsp baking powder

  • ½ tsp salt

  • 4½ cups (640 g) all-purpose flour

Maple Glaze

  • 2 cups (226 g) icing sugar

  • 2 ½ tbsp heavy cream

  • 1 tsp maple extract

  • 2 ½ to 4 tbsp Aunt Jemima or legit maple syrup (former actually tastes more maple, but latter tastes more natural)



  1. Preheat oven to 350°F.

  2. Prepare metal baking sheets, either by spraying with cooking spray (or doing a rub-down with some butter) or using a silicone baking mat.

  3. Cream together room-temperature cannabutter (don’t microwave it, spend the time and let it lounge on the counter) and sugar with a hand mixer or stand mixer until combined and lighter in colour, for about 2 minutes. Add eggs, one at a time, until incorporated. Add maple extract.

  4. In a separate bowl, mix the dry ingredients — baking powder, salt, and flour.

  5. Add the dry ingredients to the mixing bowl in about 3 additions, until a heavy dough forms. If the dough won’t make a ball, add more flour. If it won’t stick together, add a few splashes of milk. Make two chubby discs with the dough and refrigerate them in plastic wrap for about 1 hour.

  6. Remove the discs from the fridge and sandwich each one between 2 sheets of wax paper, flattening them with your rolling pin until they’re about ¼ inch thick (let them warm up a bit if this is tricky). Cut shapes with your cookie cutter. Once you’ve cut some shapes, ball up the remainder of the dough, roll it out, and cut some more (refrigerating between if too soft/sticky).

  7. Repeat until all dough has become cookies. No wasteage, mon! Bake on prepared baking sheets, approximately 10 minutes, until the edges get gently brown. Allow to cool fully.

Now you have perfectly cute and functional maple pot cookies at this point. But in case you’re feeling frisky, you are welcome to add...

Maple Glaze

  1. Mix all ingredients (don’t use whisk as may introduce air bubbles), starting without the whole amount of syrup (begin with a titch).

  2. Consistency will be correct if you cut through the glaze and it takes about 8 seconds to re-form. If it takes longer, add small amount of syrup. If it smooths too quickly, add more icing sugar.

  3. Spoon glaze onto the centre of each cookie and use a toothpick to spread the glaze to the edges. If you are a perfectionist, use a piping bag and round piping tip to outline each cookie with glaze first, and then flood them (but the toothpick method is class). Allow cookies to dry about 20 minutes.

  4. Decorate with cute sprinkles if they are available to you, and stand on guard for the True North strong and free.