These Mushroom Cookies Recipe are absolutely adorable fun and easy to make. Almost too cute to eat. They are wonderful dessert decor for just about any party or occasion. The eye-catchy treats attract not only to little ones but big ones too.
Because they are very time consuming to make, I (like most people) typically make them for major and festive occasions such as weddings or big holidays. But it’s safe to say that they are worth every minute spent making them let me assure you.
“You have to take a closer look to make sure they are edible”, is a comment I often get from people. They look very realistic with the dark chocolate ganache covered mushroom heads, white glaze dipped stems, and touched up roots with poppy seeds to represent a sandy stem. How cute is that?
I couldn't dare myself to make them for the blog sooner because of the detail-intensive multitasking that's required. Plus photography, in order to capture every detail for you in photo instructions.
They’re actually quite simple to make once you get the hang of it and a lot of fun. I have no doubt that you will love these little gems. Have fun making and serving them! 😀
What you'll need to Make Mushroom Cookie Batter
- Unsalted butter (softened)
- Sugar (I used organic sugar)
- Mayonnaise (I use homemade mayonnaise)
- Large eggs (I used home-raised chicken eggs)
- Baking soda
- Sea salt (because salt makes everything taste better 😉
- Organic all-purpose flour
What you'll need to Make White Glaze for the Mushroom Cookie Stem
- Eggs whites from 2 large eggs (I used home-raised chicken eggs)
- Confectioners sugar
- Poppy seeds (for decorating the bottom of the mushroom stem)
What you'll Need to Make Chocolate Ganache for Dipping the Mushroom Cookie Head
- Chocolate chips or a bar
- Organic whole milk (not pictured; check out my NO-FAIL chocolate ganache recipe)
Items You Will Need to Make these Mushrooms
Mushroom Cookie Maker (NOTE: I've owned this particular mold for 15 years now. It was a gift from my aunt Luyba from Ukraine. It's an old classical piece that I treasure. Heavy and durable made out of steel metal.
These mold are hard to find here in the USA, so the Amazon link I'm including is a similarly shaped mold that should achieve the same results. If you know anyone who lives in Europe you could ask them for a big favor and sent you one over to you! 😉
12-egg carton (for holding mushrooms after white glaze stem dipping).
2 - purple (30-egg) cartons (for resting mushrooms in after the chocolate ganache mushroom head dipping).
Mushroom Cookie Batter Instructions
Beat softened butter and sugar together well until creamy. Add mayonnaise and beat for 30 seconds. Scrape the sides of the mixer bowl down with a silicone spatula to make sure mayonnaise, butter, and sugar are well combined and beat again for additional 30 seconds. Then add 2 large eggs and beat the batter until fluffy about a minute or so.
Measure out the flour, baking soda, and salt. Sift into the batter, mayonnaise, and sugar mixture. Using a silicone spatula mix everything until well combined.
Sift an additional 2 cups of flour into the same glass bowl (you used for the first half amount of flour). Attach mixer bowl onto the mixer and using the dough hook attachment add and mix in the rest of the flour ½ cup at a time.
The dough will be crumbly but soft similar to play-dough. Knead the dough into a ball, place into the previously floured glass bowl, cover with a lid. (Note: the dough will dry quickly if not covered) Set the dough aside and make the white glaze.
How to Make White Glaze for the Mushroom Stems
Separate egg whites into a small glass bowl. Add powdered sugar and mix starting on slowest speed (if you don't want to find yourself standing in a white cloud of powder sugar), increasing the mixing speed gradually. Beat it for about a minute or so.
Cover the bowl with a lid and always keep it covered when not in use. (Note: Leaving it uncovered will dry out and crystalize the top of the glaze and will look unappealing on the cookies.)
How to Pre-shape Mushroom Cookies
Heat the Mushroom Cookie Maker over medium heat. While the mold is heating, reshape the dough. Pinch off a little dough, roll into a ball (about 1" in diameter) and reshape it into a rough mushroom form. (Note: It doesn't have look perfect, it will shape itself perfectly in the mold while baking.)
Mushroom Cookies Baking Instructions
Place mushroom pre-shaped cookies into the preheated mold. Bake for 3 minutes, then flip it over and bake for another minute or until golden brown. (Note: Baking time will vary depending on the type of metal your cookie mold is made of. If out of aluminum, it will bake faster.)
While this set of cookies is baking, pre-shape another set of cookies, so they are ready to be placed in the mold right after the baked ones are removed.
Using a regular tablespoon or a thin spatula remove baked cookies and place on a plate to cool for about 5 minutes or until warm to touch. While the second set of cookies is baking and the first set is cooling, pre-shape another set of mushroom cookies.
Note: I repeat the cycle of pre-shaping another set of cookies right after I place the previous set to bake.
How to Glaze Mushroom Cookie Stem with White Glaze
Hold the mushroom cookie by its head with one hand, hold and tilt the glaze bowl with the other hand and dip in all the stem into the glaze, hold for a few seconds while excess glaze drips off.
Stand up the glazed mushroom cookie in a pocket of the smaller egg carton for the stem to dry out. While this set of mushrooms stems are drying, keep going the smooth process of preshaping and baking.
How to Add Sand-looking Decor to Mushroom Cookie Stem
Most of the stem glaze will dry out except the bottom. So, now it's the time to add some beauty to the mushroom. Hold it by its head and dip the stem into poppy seed, about ¼ in, and roll on the side of the plate to pack them tightly.
Tip: I like to use a large plate with a raised edge so I can press down poppy seeds against to create a nicely rounded base. Then place the mushroom cookies into individual pockets of a purple egg carton.
How to Keep a Cookie Making Smooth Workflow
Keep a smooth workflow by placing everything in order of operation. That way it's easier to keep track and control of the process. You don't need to use a timer to time each step but can tell the readiness stages just by looking at and touching the cookies.
You should be able to tell which set needs glazing, dipping, removal of baked cookie from the mold, etc. Once you get the hang of it, you will feel like a pro, I promise! 😉 The picture below shows the organization set up I use.
Bake, dip in glaze and poppy seeds all of the mushroom cookies and allow the stems dry out completely before proceeding to the step of dipping the mushroom heads into chocolate ganache.
How to Make Chocolate Ganache
Add dark chocolate chips into a bowl placed over a water bath, add milk and let the chocolate melt, stirring from time to time. Once the water boils reduce the heat and let the chocolate melt and mix with milk completely.
(Tip: Before I always used a Hershey Dark Chocolate bar to make the ganache but didn't have any this time so I used chocolate chips and must say that I like how the ganache turns out made with the bar.)
Check out the Simple Chocolate Ganache Recipe. Except for the mushroom cookies ganache, I do not add that extra 2 tbsp. of milk at the end; the ganache should be thicker for dipping cookies. Let the ganache cool a bit before the dipping step.
How to Decorate Mushroom Heads with Chocolate Ganache
Once the mushroom stems have dried completely, it is safe enough to hold the mushroom by the stem (without messing up your work) and dip the heads into the chocolate.
Hang the mushroom cookies in between the egg pocket peaks so that the lowest possible point of the mushroom head rests against the peaks (this way the chocolate will have minimal contact with the carton and keep its beautiful shape). The chocolate mushroom heads should look smooth and glossy.
Once the ganache sets completely, the gloss will dull.
Be very careful when removing them from the egg cartons. Use a blade to separate the sides of the mushroom head from the carton to cause minimal damage to the mushroom head.
How to Store Mushroom Cookies
Store in any container with a lid slightly open for up to a week.
If you make this Mushroom Cookies Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Mushroom Cookies Recipe
Ingredients
What you'll need to Make Mushroom Cookie Batter
- 12 tbsp. (170 g) – unsalted butter (softened)
- 1 cup (200 g) – sugar (I used organic sugar)
- ⅔ cup (158 ml) – mayonnaise (I use homemade mayonnaise)
- 2 large – eggs (I used home-raised chicken eggs)
- ½ tsp. (2.5 ml) – baking soda
- ⅛ tsp. (0.6 ml) – sea salt
- 4 ½ cups (576 g) – organic all-purpose flour
What you'll need to Make White Glaze for the Mushroom Cookie Stem
- 2 - egg whites room temperature (from 2 large eggs)
- 2 cup (220 g) - confectioners sugar
- 1 cup - poppy seeds (for decorating the bottom of the mushroom stem)
What you'll Need to Make Chocolate Ganache for Dipping the Mushroom Cookie Head
- 1 ½ cups (263 g) - chocolate chips
- 10 tbsp. (148 ml) - organic whole milk
Items You Will Need to Make these Mushrooms
- 12- egg carton (for holding mushrooms after white glaze stem dipping).
- 2 - purple 30-egg cartons (for resting mushrooms in after the chocolate ganache mushroom head dipping).
Instructions
Mushroom Cookie Batter Instructions
- Beat softened butter and sugar together well until creamy. Add mayonnaise and beat for 30 seconds. Scrape the sides of the mixer bowl down with a silicone spatula to make sure mayonnaise, butter, and sugar are well combined and beat again for additional 30 seconds. Then add 2 large eggs and beat the batter until fluffy about a minute or so.
- Measure out the flour, baking soda, and salt. Sift into the batter, mayonnaise, and sugar mixture. Using a silicone spatula mix everything until well combined.
- Sift an additional 2 cups of flour into the same glass bowl (you used for the first half amount of flour). Attach mixer bowl onto the mixer and using the dough hook attachment add and mix in the rest of the flour ½ cup at a time.
- The dough will be crumbly but soft similar to play-dough. Knead the dough into a ball, place into the previously floured glass bowl, cover with a lid. (Note: the dough will dry quickly if not covered) Set the dough aside and make the white glaze.
How to Make White Glaze for the Mushroom Stems
- Separate egg whites into a small glass bowl. Add powdered sugar and mix starting on slowest speed (if you don't want to find yourself standing in a white cloud of powder sugar), increasing the mixing speed gradually. Beat it for about a minute or so.
- Cover the bowl with a lid and always keep it covered when not in use. (Note: Leaving it uncovered will dry out and crystalize the top of the glaze and will look unappealing on the cookies.)
How to Pre-shape Mushroom Cookies
- Heat the Mushroom Cookie Maker over medium heat. While the mold is heating, reshape the dough. Pinch off a little dough, roll into a ball (about 1" in diameter) and reshape it into a rough mushroom form. (Note: It doesn't have look perfect, it will shape itself perfectly in the mold while baking.)
Mushroom Cookies Baking Instructions
- Place mushroom pre-shaped cookies into the preheated mold. Bake for 3 minutes, then flip it over and bake for another minute or until golden brown. (Note: Baking time will vary depending on the type of metal your cookie mold is made of. If out of aluminum, it will bake faster.)
- While this set of cookies is baking, pre-shape another set of cookies, so they are ready to be placed in the mold right after the baked ones are removed.
- Using a regular tablespoon or a thin spatula remove baked cookies and place on a plate to cool for about 5 minutes or until warm to touch. While the second set of cookies is baking and the first set is cooling, pre-shape another set of mushroom cookies.
- Note: I repeat the cycle of pre-shaping another set of cookies right after I place the previous set to bake.
How to Glaze Mushroom Cookie Stem with White Glaze
- Hold the mushroom cookie by its head with one hand, hold and tilt the glaze bowl with the other hand and dip in all the stem into the glaze, hold for a few seconds while excess glaze drips off.
- Stand up the glazed mushroom cookie in a pocket of the smaller egg carton for the stem to dry out. While this set of mushrooms stems are drying, keep going the smooth process of preshaping and baking.
How to Add Sand-looking Decor to Mushroom Cookie Stem
- Most of the stem glaze will dry out except the bottom. So, now it's the time to add some beauty to the mushroom. Hold it by its head and dip the stem into poppy seed, about ¼ in, and roll on the side of the plate to pack them tightly.
- Tip: I like to use a large plate with a raised edge so I can press down poppy seeds against to create a nicely rounded base. Then place the mushroom cookies into individual pockets of a purple egg carton.
How to Keep a Cookie Making Smooth Workflow
- Keep a smooth workflow by placing everything in order of operation. That way it's easier to keep track and control of the process. You don't need to use a timer to time each step but can tell the readiness stages just by looking at and touching the cookies.
- You should be able to tell which set needs glazing, dipping, removal of baked cookie from the mold, etc. Once you get the hang of it, you will feel like a pro, I promise! 😉 The picture below shows the organization set up I use.
- Bake, dip in glaze and poppy seeds all of the mushroom cookies and allow the stems dry out completely before proceeding to the step of dipping the mushroom heads into chocolate ganache.
How to Make Chocolate Ganache
- Add dark chocolate chips into a bowl placed over a water bath, add milk and let the chocolate melt, stirring from time to time. Once the water boils reduce the heat and let the chocolate melt and mix with milk completely.
- (Tip: Before I always used a Hershey Dark Chocolate bar to make the ganache but didn't have any this time, so I used chocolate chips and must say that I like how the ganache turns out made with the bar.)
- Check out the Simple Chocolate Ganache Recipe. Except for the mushroom cookies ganache, I do not add that extra 2 tbsp. of milk at the end; the ganache should be thicker for dipping cookies. Let the ganache cool a bit before the dipping step.
How to Decorate Mushroom Heads with Chocolate Ganache
- Once the mushroom stems have dried completely, it is safe enough to hold the mushroom by the stem (without messing up your work) and dip the heads into the chocolate.
- Hang the mushroom cookies in between the egg pocket peaks so that the lowest possible point of the mushroom head rests against the peaks (this way the chocolate will have minimal contact with the carton and keep its beautiful shape). The chocolate mushroom heads should look smooth and glossy.
- Once the ganache sets completely, the gloss will dull.
- Be very careful when removing them from the egg cartons. Use a blade to separate the sides of the mushroom head from the carton to cause minimal damage to the mushroom head.
How to Store Mushroom Cookies
- Store in any container with a lid slightly open for up to a week.
Notes
Looking for more fun Cookie Recipes? Here are some to choose from:
- Pom-Pom Cookies Recipe
- Meat Grinder Cookie Recipe
- Easy Homemade Sugar cookie Dough
- Hedgehog Cookies
- Peppermint Glazed Cookies
- Dark Chocolate Cranberry and Pecan Biscotti
- Christmas Spritz Cookies
- Mint Candy Cane Cookies
Check out all desert recipes HERE.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. This post may contain affiliate links which won't change your price but will share some commission.)
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Jess says
Hi, I am looking for a mold. I would like to know what is the size of your mushroom mold from the bottom to the top cap?
Valya of Valya's Taste of Home says
The mold itself is 6" in diameter with an additional 8" long handle.
MARIAH says
Hi there. I made these last year, and they turned out beautiful, althought A little dry. I think I made a mistake using the recipe. Can you please tell me if it's 4 1/2 cups flower total? I'm assuming the flower should be divided, and added in two seperate additions. On step three when it says to to sift 2 cups of flower it is unclear if it's the 2nd half of the total 4 1/2 cups, or if it an addional 2 cups of flower. Can you please clarify? My daughter loved making these with me last year, and we're about to make them again.
Thanks!
Mariah
Valya of Valya's Taste of Home says
Sorry for the confusion. The recipe needs a total of 4 1/2 cups of flour. First 2 1/2 cups you add to the mixture and mix all in using a spatula. Then sift an additional 2 cups into the same bowl (you used for the first half of the flour), place the mixer dough hook attachment, and add 1/2 cup at a time that way you don't over mix the dough if the recipe requires less flour (by that I mean - less flour do to eggs size). To simplify these steps, you may attach the mixer dough hook attachment and start adding flour 1/2 cup at a time right from the beginning. I hope this clarifies a bit more. Thank you for asking!
Lana Mayevsky says
Valya,
Do you put any filling inside of these mushrooms?
Valya of Valya's Taste of Home says
No, not into this kind, but its an option.
Jeannette says
These cookies are adorable. Could you please tell me how they bake? On top of the stove? Or do you put the mold in the oven? Thank you
Valya of Valya's Taste of Home says
I bake them on the stovetop. The recipe have all the instructions. Please let me know if you have more questions.
Inese says
These look really beautiful. A fancier version of what my mum used to make back in Latvia when I was little. These and little nut cookies (oreshki) always were made on occasions. I think my mum still has the old mold from 40 years ago. I will try these ones one day.
Valya of Valya's Taste of Home says
Thank you Inese! Yes, walnut and mushroom cookies were both made for special occasions, which brings a lot of childhood memories every time I make them. I use the this mushroom batter to make walnut cookies as well. They are one of my favorites! Let me know how they turn out for you?
Katya says
I want to know if it's possible to freeze these once baked? If so, what's the best way to go about this? Store in a tight closed container without decorations or decorations are ok and will be ok after I thaw them? How far in advance can I freeze these? Have a few desserts that I hope to make for a double wedding that's coming up and was hoping to use these beauties to decorate the dessert plates with...I've never seen anything like this before...completely in love with your creation...a complete masterpiece ?
www.valyastasteofhome.com says
Hi Katya! I never got to freeze these cookies before, so I cannot tell you how well they will thaw (or if they will thaw clean at all). The stem has to be dipped into white glaze first and then into poppy seeds while still pretty warm. You can do that part and freeze and then do the chocolate part after thawing. Let me know how it works for you, I'm eager to know. I will experiment that as well. I'm so sorry I couldn't be much help.
Lena says
These are adorable!!! I made these over the weekend for a party, and they taste good too! Thank you! You have such creative ideas for baking!
www.valyastasteofhome.com says
Did your party has a mushroom theme? Lol. That's, awesome! I would love to see the recipes for both recipes you made. PS. If you have Facebook, you can join my closed group where you can share pictures of the recipes you make from my blog. Thanks so much for making my recipe and sharing your experience with me.
Lena says
The party was actually a woodland theme)) so mushrooms, oreshki and the like fit)) sorry, I didn't have facebook though. Love your site, so many good recipes!
www.valyastasteofhome.com says
That's a beautiful theme! Thank you, you're so kind! 🙂
Evi says
Found aless expensive mold on Amazon - here is the link. Sweet Pastry Maker Russian Cookie Mushrooms Baker by PetriStor https://www.amazon.com/dp/B071CMMFBW/ref=cm_sw_r_cp_api_MPUcAb76NRXYV
www.valyastasteofhome.com says
That's awesome! Thank you! 🙂
joe says
These look amazing! I'm a bit confused, should there be eggs in the cookie dough?
Thanks!
www.valyastasteofhome.com says
Good catch! I missed 2 eggs in the ingredients list, eventhough it was shown on the picture. It's corrected. Thanks much! 😀
Valenina says
My family favorite cookies. We are making them without mold and use different recipe. I bake hats and stems separate and then assemble them. I wish I could show you pictures how they come out. Its way faster process too.
www.valyastasteofhome.com says
Hi dear! You can share pictures with me through social media messaging or sent an email under "Contact Us" category on the blog. Thanks 🙂
Alina says
Thank you for the tasty recipe and beautiful pictures Valentina.
www.valyastasteofhome.com says
My pleasure, enjoy! 🙂
Alina says
You can eat the screen, that's how attractive and tempting they are! Beautiful photos and clear presentation. I will be making it for Christmas. The mold is on the way, thank for the recipe!
www.valyastasteofhome.com says
I know, they are truly attractive! Thank you for the kind words. 🙂
Irina says
These were my favourite! My mom used to make them in winter time, and house always smelled like vanilla cookies, I remember grabbing them after a walk outside in the snow.the hot doughy vanilla mushroom cookies! Yum! Beautiful work. Thank you. Recipe saved :))
www.valyastasteofhome.com says
I love sweet memories like this! I know, these are everyone's favorite. Have not met anyone who doesn't like these little gems. Thank you for saving the recipe! 🙂
Linda G. says
These are so adorable! Such a beautiful pictures too!
www.valyastasteofhome.com says
Thank you for kind words, Linda! 🙂
Masha says
Wow, just wow! How cute!!! I have to make this! Thanks for the recipe Valya! ?
www.valyastasteofhome.com says
You are very welcome Masha! Have fun making them! 🙂
Mira says
Oh, i can't believe my eyes I'm seeing this. Such a cute cookies and what a great idea! You are so talented Valya! ?
www.valyastasteofhome.com says
Aww..., you're so sweet! They are super cute, aren't they? Thank you, Mira! 🙂
Nadya says
I've seen these at the weddings, they are so cute!!!
www.valyastasteofhome.com says
Maybe that was me who made them, lol. Yes, they are perfect decor for weddings dessert plate. Thanks, Nadya 🙂
Brenda says
This is absolutely stunning!!! The most beautiful cookies I've seen! They don't even look like edible things ??
www.valyastasteofhome.com says
They do look pretty attractive, ha? I know, I get that impression from many people. Thank you for stopping by Brenda and commenting! 🙂