I love a good veggie tray! 🥦I also love a good laugh. Show up to the party with a “veggie tray” full of bite-sized veggie cookies with buttercream “dip”. 😋

The Veggies and Fruits sets were added to our cookie press disk lineup in June 2022. I’ve been excited ever since to showcase them for holiday parties!

The decorating for these is incredibly easy. Color the dough the base colors of the veggies you want, and add green luster dust paint to the leaves. That’s it! I show all of the steps from dough-making to coloring, pressing, and painting.

This recipe post focuses on the Veggie set but Fruits would be just as fun, too. 😊.

I used my go-to standard recipe, Vanilla-Honey Spritz for this bake. It’s solid, reliable, and consistent. If you’re just learning spritz cookies, this recipe is a great place to start.

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company! impressbakeware.com

All products are on our Etsy shop.

Our cookie press and disks and embossed rolling pins are also available on Amazon .

Let’s bake!

Impress! Vanilla-Honey Spritz

1 1/2 cups (3 sticks) butter, softened (not melted) (I recommend Land O Lakes brand as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press)

1/2 cup granulated sugar

1/3 cup honey

1 and 1/2 Tablespoons vanilla extract

1 egg

4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 400°F.

In a large bowl, combine the flour, baking powder, and salt. Using a big wire whisk is a good way to mix them evenly. Set aside.

Using an electric mixer, cream the butter very well. I say this in every post so sorry for being repetitive! Creaming your butter until it is fluffy is the key to great spritz cookies. I like to pretend I’m making frosting and use the “whip” setting on my mixer. Butter turns a slightly lighter color when it’s creamed well.

Add the sugar and cream it very well again. Add the honey, the extracts, and egg, re-creaming the mixture after each new addition. Next add the flour mixture a little at a time, mixing on a slow speed until a soft dough forms. Perfect spritz dough has a soft malleable texture that is not too sticky or too stiff. You can always knead it by hand at the end if your mixer is leaving any flour unincorporated. Smooshing it into a play-dough like texture by hand is actually pretty fun.  Always remember that you can tweak overly stiff dough by adding more vanilla a teaspoon at a time (or by the tablespoon if it’s particularly stiff), or tweak overly soft or sticky dough by adding flour a tablespoon at a time. Watch some of my videos to see what a correct spritz dough texture looks like.

Tint your dough whatever colors you like, using gel food coloring (liquid changes the consistency too much!) I left a small amount of my dough plain for the mushrooms. Divide the dough into parts equal to how many cookies of each color you’re making. I use toothpicks to add the color to my dough and knead it by hand. You could also use spoons and a bowl for each color. Remember to start with just a little color – you can always add more, but you can’t take it out! 

Get your disks and pack your dough into your cookie press barrel, using the back of a spoon to press the air bubbles out as you add dough. This helps create consistent pressure to avoid mis-shaped cookies.

Place the disk in the bottom ring, attach to your press, and start pressing onto an un-greased cookie sheet. Use a consistent rhythm to keep the shapes a uniform size. It’s not at all uncommon for your first few cookies to be mis-shaped, as pressure needs to build in the barrel to make consistent shapes. It’s totally ok! Just throw them back in the bowl to be re-pressed. If you’re still having trouble pressing (mis-shaped cookies, trouble sticking to the pan, etc) press one cookie into the air and wipe it off and toss back into the bowl to re-set your pressure in the press. You can also refrigerate your cookie sheets for 5 minutes if sticking is an issue. (There are more troubleshooting tips on the Troubleshooting and Decorating Tips page- see the top menu on the blog homepage.)

All of these shapes pressed easily. Keep your shapes small enough that they keep their definition. If they’re too big they become blobs.

If using a one-click-per-cookie type press remember that you don’t always have to follow that guideline. Some shapes may take more or less than one click and that’s ok! Cookies don’t have to come out in even “clicks”. One click, half a click, it doesn’t matter. A press (any press) is a dough pump (it’s kind of like a caulking gun). It’s simply a mechanism for pumping dough out, however many (or few) “clicks” it takes. Again, you can read all about that in the Troubleshooting and Decorating Tips page if you’re new to this.

For the radishes & tomatoes, use a fingertip to pat/tap down the roughness that pressing leaves in the centers. Smooth them into flat surfaces as shown. See that some are smooth? You can also straighten the sides of your celery if they bulge a bit when pressing. Use your fingers or the side of a knife.

A funny aside. 😉 If you’ve been with me for years, especially if you’ve watched any of my videos, you know that I have a black bear spoon rest named “Beary” where I toss all my used disks as I press. With all the embossed rolling pin posts I’ve been doing this fall I haven’t used Beary in my posts! LOL. I think he looks happy to be back. My Colorado mascot. 😉

Bake in a 400 degree oven for 6-10 minutes or until the edges just begin to brown slightly.  Check them early and often as all ovens are different, and spritz can brown quickly once they start to go. Let them cool for four or five minutes before removing to a cooling rack. If they’re too soft after baking they may break when you lift them, and if you wait too long they could stick to the pan. With time you’ll get a feel for it. Check them to see if they’re ready to be moved. If not, wait a few more minutes.

Now to Decorate!

Luster dust on the leaves gives the finishing touch to these cookies. I use dust so often in my cookie press posts that this year (2022) we’ve started selling it on our website and Etsy shop! We chose to partner with an American company, Bakell, that makes dusts here in the USA. They make gorgeous dusts that are silky, vibrant, and a joy to work with. Their 4 gram jars last and last. A little goes a long way! We also sell food safe decorating brushes.

I used Classic Green mixed with Snowflake White dust. The white makes the color opaque so that the red and green cookie color won’t show through.

I used vodka as my paint liquid base. As you experiment, you’ll get the hang of mixing dust and liquid. It’s a lot like painting with watercolors as a kid in art class. The vodka completely evaporates and leaves no taste.

NOTE: Always make sure you are using EDIBLE dusts! Some luster/pearl/glitter dusts on the market are “non-toxic” but that does not mean they are edible. Plenty of brands have actual food ingredients and are marked “edible”. ONLY use those for safety’s sake!

Because the shapes are already there in a spritz cookie, you don’t have to be an artist to make these come out looking good. Follow the “guides” like ridges and leaf patterns on the cookies. 

My painting technique is to put a small amount of vodka in a little dish or cup, then use a larger brush (always use food safe brushes) to drip the liquid a little at a time next to your piles of dust. I use a big plate and place small dust piles around it, then add vodka a little at a time- it doesn’t take much! It also dries out quickly so you’ll find yourself adding more. I save that big brush and keep it clean so I’m always re-dipping it in a clean liquid.

Just follow the leaves shapes and make them green!

With the decorating done make the “dip”.

“Veggie Dip” Buttercream

½ cup (1 stick) butter, softened (not melted)

2 cups powdered sugar

2 teaspoons vanilla extract

2 Tablespoons heavy cream

colored sanding sugars

For the dip I used my favorite decorating buttercream, made a little thinner than usual, and made to look like ranch dip by adding green and orange sugars! You could just as easily use store-bought icing, and add the sugars to that. If you’re doing my homemade recipe just combine all of the ingredients with an electric mixer.

Whip it and whip it until it is light and fluffy! I love a good fluffy buttercream. My kids always hover waiting for me to be done mixing so they can have the beaters and spatula. 

Add colored sanding sugars to make this look like whatever dip you want. I used green and orange to look like ranch dip. Mix the sugars in till it looks however you want. My family was stunned at how convincing it was! They were like wait… what IS that? Dip? Nope, buttercream!

I put my cookies in an actual veggie tray from the store. Then we ate the veggies to offset the cookie consumption. 😉 You can display these however you’d present real veggies! Here’s two more photos of the finished result.

Now you’re ready to bring the “veggie tray” to the party!

And maybe bring the real veggie tray, too, so as not to disappoint the veggie lovers. 😉

Happy Baking and Happy Parties!

~Susie

Disk Designer/Co-Owner at Impress! Bakeware, LLC

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company! impressbakeware.com

All products are on our Etsy shop.

Our cookie press, disks, and embossed rolling pins are also available on Amazon

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