Easter Moss Sugar Cookies
INGREDIENTS
(Sugar Cookies)
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 ½ teaspoons vanilla extract
1 large egg
2 ½ cups (315 g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt
(Chocolate Frosting)
½ cup unsalted butter, softened
⅓ cup cocoa powder
2 cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla bean paste or extract
1/8 tsp of salt
(Edible “Moss” Topping)
1 sleeve graham crackers (7) crushed
1 small bottle Green food gel coloring *Olive or Sage green looks the most authentic.
Directions
Line baking sheets with parchment paper.
Cream butter and sugar together until light and fluffy, about 2–3 minutes.
Mix in vanilla and egg until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
Roll dough out on a lightly floured surface to about ¼-inch thick. Cut into Easter shapes.
Transfer cookies to prepared baking sheets and refrigerate on baking sheets for one hour until firm. This will help them to keep their shape while baking.
Bake at 350°F (175°C). for 8–10 minutes. Cool completely before decorating.
To make the moss, mix an entire bottle of food coloring gel with the graham cracker crumbs in a wide shallow bowl. Using a plastic glove or by simply putting a ziplock bag over your hand, mix by hand - this works best. The color absorbs more easily into the crumbs if you gently rub the graham cracker crumbs between your fingers. Set aside.
In a medium bowl make the chocolate frosting by combining the softened butter, cocoa powder, salt, vanilla, and powdered sugar, in a bowl. Use a hand mixer until smooth and gradually add 2–3 tablespoons of milk until you reach your desired consistency.
Gently pipe your frosting onto your cookies or use a butter knife to frost your cookies. Once frosted press your cookies into the edible moss and serve.
