Edible Moss Recipe

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Spruce up your cookies with this realistic edible moss recipe! This easy recipe uses crush

Prep Time10

Decorating Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 569kcal

If you haven't done so, crush your graham crackers or cookies using a food processor, until you get your desired consistency. You can also put the crackers in a ziplock bag and pound/crush with a rolling pin.
Dilute the food coloring in 1 tablespoon of vodka. The more food coloring you use the darker the moss will be.
For a more natural coloring, add the graham crackers and food coloring to a large bowl and mix in the food coloring with a spatula.
For a darker and more uniform green color, mix in the food coloring using the food processor. This will distribute it more evenly and make it much darker.
If the color isn’t exactly to your liking, remix another tablespoon of vodka with more food coloring, and mix it in. You can also mix in yellows, browns, or different shades of green.
When you get your desired shade of green, it’s ready to use in your desired dessert/

If you’re decorating using buttercream frosting, pipe or spread the frosting onto the cookies.
Gently press the frosted side of the cookies into a shallow bowl or plate of the edible moss. Remove from the dish moss, and enjoy!
If you're decorating your cookies using royal icing, melted chocolate, or powdered sugar icing, flood the cookies with the icing or chocolate.
Gently spoon the edible moss on top of the icing. Do not try to press the cookies into the edible moss like you would frosting. It will create a big mess! Let the icing or chocolate dry, then gently brush off any excess. Enjoy!

You can use liquid food coloring in place of the gel/vodka but it will not be as vibrant of a color.
Edible moss isn't just for cookies! Use it to decorate cupcakes, woodland cakes, themed trifles, cakesicles, or cake pops.
This recipe makes 1 to 1.5 cups of edible moss.
Store leftover edible moss in an airtight container at room temperature for up to a week or frozen in an airtight container for freezer ziplock bag for up to two months.