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These European Mushroom Cookies are a festive, edible work of art that will make your holiday season extra special. The soft, buttery dough is easy to prepare, and while assembling the caps and stalks requires a little patience, the result is worth it.
These cookies are fun for kids and adults and make a great addition to any holiday table.
Why You’ll Love These Mushroom Cookies
- Creative Decorating Options: Dip the caps in red-colord white chocolate, classic milk or dark chocolate, or even add a sprinkle of chopped nuts for extra flair.
- Perfect for All Ages: Kids love decorating these cookies, and adults will appreciate the nostalgic, charming look they bring to the holidays. Keep patience, if you are making these with little kids.
- Therapeutic Baking: Assembling the mushrooms can be a calming activity in the midst of the holiday hustle.
What are mushroom cookies?
When we say “mushroom cookies,” we don’t mean cookies made with mushrooms! These are buttery sugar cookies shaped like mushrooms, with a soft, flavorful dough made from simple ingredients like butter, flour, sugar, sour cream, and eggs. They’re not meringue cookies either, but a uniquely European treat that’s just as fun to make as they are to eat.
How to make Mushroom Cookies
Ingredients
The recipe makes 24 cookies (cap and stalk)
For the Cookies:
- 3.5 oz (100 g) softened butter
- 7 oz (200 g) granulated sugar
- 7 oz (200 g) sour cream (or plain Greek yogurt)
- 1 large egg
- 1 tsp vanilla extract or paste (optional)
- 4 cups (500 g) all-purpose flour + extra for kneading
- 2 tsp baking powder (or substitute 1 tsp baking soda)
For the Icing Glue:
- 1 egg white
- 7 oz (200 g) powdered sugar
- Water (as needed to thin the icing)
For Decoration:
- Red mushroom caps: Melt 4 oz white chocolate and add red gel or powdered food coloring. Reserve a small portion of white chocolate to pipe dots.
- Alternative caps: Melt 4 oz milk or dark chocolate with 1 tsp vegetable oil.
- Optional: Chopped nuts (e.g., walnuts) for dipping.
Directions:
Step 1: Make the Dough
- In a mixing bowl, combine softened butter, sugar, sour cream, egg, and vanilla extract. Beat with an electric mixer until smooth.
- Gradually add flour, reserving ½ to 1 cup for kneading. Mix until a dough forms.
- Transfer the dough to a floured surface and knead until it’s smooth and non-sticky. If desired, let the dough rest for 10–15 minutes (covered with plastic wrap to prevent drying).
Step 2: Shape the Mushrooms
- Divide the dough into four equal parts. Roll each portion into a ¼-inch thick square.
- Cut each square into 12 pieces to form 24 caps and 24 stalks. Shape the caps into balls and slightly flatten the tops. Shape the stalks into small logs, tapering one end to a point.
Step 3: Bake the Cookies
- Preheat your oven to 350°F (180°C).
- Arrange the caps and stalks on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 15–17 minutes, or until golden. Let the cookies cool for 15 minutes.
Step 4: Assemble the Mushrooms
- Using a paring knife, carve a small hole into the underside of each cap to fit the tapered end of a stalk.
- Prepare the icing glue by whisking egg white and powdered sugar until smooth. Add water if needed to thin the icing.
- Add a small amount of icing to the carved hole and attach the stalk. Let the cookies set, stalk-side up, for about 15 minutes.
Step 5: Decorate
- Melt chocolate (white, milk, or dark) on a double boiler or in the microwave. Add food coloring if desired. Dip each cap into the melted chocolate.
- For red mushrooms, use a piping bag to add white dots with reserved melted white chocolate.
- If using dark or milk chocolate, sprinkle chopped nuts on top for texture.
- Optional: Dip the stalk bottoms in chocolate and coat them with nuts.
Recipe Tips
- Setting the Cookies: Use an empty egg carton or wire rack to hold the cookies upright while the chocolate sets.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week, refrigerate for up to 1 month, or freeze for up to 2 months.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works as a great substitute for sour cream in this recipe.
How do I color the white chocolate?
While high quality powdered coloring, that is designed specifically for chocolate works best for a nice, vibrant color, you may use gel food color instead. If you happen to have red melting chocolate, this is going to work as well.
Can I use chocolate ganache instead of melted chocolate for decorating?
Yes, you can use chocolate ganache as an alternative to melted chocolate, but it’s not necessary. Ganache provides a slightly softer and creamier finish, whereas melted chocolate will set firmer and give a glossier look.
More Cookie Recipes:
Mushroom Cookies
These adorable mushroom cookies are perfect for the holidays! With a soft, buttery base and a creative decoration process, they’re as delicious as they are charming. Follow these step-by-step instructions to create a batch of these whimsical treats.
Video
Ingredients
For the Cookies:
- 3.5 oz softened butter, 100 g
- 7 oz granulated sugar, 200 g
- 7 oz sour cream (or plain Greek yogurt), 200 g
- 1 large egg
- 1 tsp vanilla extract or paste, optional
- 4 cups all-purpose flour + extra for kneading, 500 g
- 2 tsp baking powder, or substitute 1 tsp baking soda
For the Icing Glue:
- 1 egg white
- 7 oz powdered sugar, 200 g
- Water, as needed to thin the icing
For Decoration:
- Red mushroom caps: Melt 4 oz white chocolate and add red gel or powdered food coloring. Reserve a small portion of white chocolate to pipe dots.
- Alternative caps: Melt 4 oz milk or dark chocolate with 1 tsp vegetable oil.
Optional:
- Chopped nuts, e.g., walnuts for dipping.
Instructions
Make the Dough
- In a mixing bowl, combine softened butter, sugar, sour cream, egg, and vanilla extract. Beat with an electric mixer until smooth.
- Gradually add flour, reserving ½ to 1 cup for kneading. Mix until a dough forms.
- Transfer the dough to a floured surface and knead until it’s smooth and non-sticky. If desired, let the dough rest for 10–15 minutes (covered with plastic wrap to prevent drying).
Shape the Mushrooms
- Divide the dough into four equal parts. Roll each portion into a ¼-inch thick square.
- Cut each square into 12 pieces to form 24 caps and 24 stalks. Shape the caps into balls and slightly flatten the tops.
- Shape the stalks into small logs, tapering one end to a point.
Bake the Cookies
- Preheat your oven to 350°F (180°C).
- Arrange the caps and stalks on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 15–17 minutes, or until golden. Let the cookies cool for 15 minutes.
Assemble the Mushrooms
- Using a paring knife, carve a small hole into the underside of each cap to fit the tapered end of a stalk.
- Prepare the icing glue by whisking egg white and powdered sugar until smooth. Add water if needed to thin the icing.
- Add a small amount of icing to the carved hole and attach the stalk. Let the cookies set, stalk-side up, for about 15 minutes.
Decorate
- Melt chocolate (white, milk, or dark) and add food coloring if desired. Dip each cap into the melted chocolate.
- For red mushrooms, use a piping bag to add white dots with reserved melted white chocolate.
- If using dark or milk chocolate, sprinkle chopped nuts on top for texture.
- Optional: Dip the stalk bottoms in chocolate and coat them with nuts for added flair.
Nutrition
Calories: 189kcal, Carbohydrates: 33g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 35mg, Potassium: 72mg, Fiber: 1g, Sugar: 17g, Vitamin A: 165IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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