Mushroom Cookies Recipe

These cookies are absolutely adorable. 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 my self

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! 😀

Mushroom Cookie Batter Ingredients:

12 tbsp. (170 g) – unsalted butter (softened)
1 cup (200 g) – organic sugar
2/3 cup (158 ml) – Mayonnaise
2 large – eggs room temperature
½ tsp. (2.5 ml) – baking soda
1/8 tsp. (0.6 ml) – sea salt
4 ½ cups (576 g) – organic all-purpose flour

White Glaze Ingredients:

2 – egg whites room temperature (from 2 large egg yolks)
2 cup (220 g) – confectioners sugar
1 cup – poppy seeds (for decorating the bottom of the mushroom stem)

Chocolate Ganache Ingredients:

1 ½ cups (263 g) – chocolate chips
10 tbsp. (148 ml) – organic whole milk (not pictured)

Items You Will Need:

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. They’re harder to find 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:

1. 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 30 seconds. Then add 2 large eggs and beat the batter until fluffy about a minute or so.

2. Measure out flour, baking soda, and salt. Sift into the butter, mayonnaise and sugar mixture. Using a silicone spatula mix everything until well combined.

3. Sift an additional 2 cups of flour into the same glass bowl (you used for first half amount of flour). Attach mixer bowl onto 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.

White Glaze Instructions:

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.)

Baking and Glazing the Mushroom Cookie Stem Instructions:

1. Heat the Mushroom Cookie Maker over medium heat. While the mold is heating, preshape 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.)

2. Place mushroom preshaped 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, preshape another set of cookies, so they are ready to be placed in the mold right after the baked ones are removed.

3. Using a regular table spoon 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 preshaping another set of cookies right after I place the previous set to bake.)

4. Hold the mushroom cookie by its head with one hand, hold and tilt 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.

5. 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 1/4 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.

NOTE: Keep a smooth workflow by placing everything in order of operation. That way its 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.

Chocolate Ganache and Dipping Instructions:

1. 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.)

See that recipe here: 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.

2. 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.

3. 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 beauty shape). The chocolate mushroom heads should look smooth and glossy.

3. 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. 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 Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

4.91 from 10 votes

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Mushroom Cookies Recipe

Prep Time

3 hrs

Cook Time

2 hrs

Total Time

5 hrs

 

These cookies are absolutely adorable. 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. 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.

Course: Cookies, Dessert

Servings: 80 Cookies

Author: Valya at Valya's Taste of Home

Ingredients

• Mushroom Cookie Batter Ingredients:
• 12 tbsp. 170 g – unsalted butter (softened)
• 1 cup 200 g – organic sugar
• 2/3 cup 158 ml – Mayonnaise
• 2 large eggs - room temperature
• ½ tsp. 2.5 ml – baking soda
• 1/8 tsp. 0.6 ml – sea salt
• 4 ½ cups 576 g – organic all-purpose flour
• White Glaze Ingredients:
• 2 - egg whites room temperature from 2 large egg yolks
• 2 cup 220 g - confectioners sugar
• 1 cup - poppy seeds for decorating the bottom of the mushroom stem
• Chocolate Ganache Ingredients:
• 1 ½ cups 263 g - chocolate chips
• 10 tbsp. 148 ml - organic whole milk
• Items You Will Need:
• 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. They're harder to find 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).

Instructions

1. Mushroom Cookie Batter Instructions:
2. 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 30 seconds seconds. Then add 2 large eggs and beat the batter until fluffy about a minute or so.
3. Measure out flour, baking soda, and salt. Sift into the butter, mayonnaise and sugar mixture. Using a silicone spatula mix everything until well combined.
4. Sift an additional 2 cups of flour into the same glass bowl (you used for first half amount of flour). Attach mixer bowl onto 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.
5. White Glaze Instructions:
6. 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.)
7. Baking and Glazing the Mushroom Cookie Stem Instructions:
8. Heat the Mushroom Cookie Maker over medium heat. While the mold is heating, preshape 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.)
9. Place mushroom preshaped 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, preshape another set of cookies, so they are ready to be placed in the mold right after the baked ones are removed.
10. Using a regular table spoon 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 preshaping another set of cookies right after I place the previous set to bake.)
11. Hold the mushroom cookie by its head with one hand, hold and tilt 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.
12. 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 1/4 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.
13. NOTE: Keep a smooth workflow by placing everything in order of operation. That way its 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.
14. 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.
15. Chocolate Ganache and Dipping Instructions:
16. 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.)
17. See that recipe here: 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.
18. 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.
19. 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 beauty shape). The chocolate mushroom heads should look smooth and glossy. Once the ganache sets completely, the gloss will dull.
20. 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. Store in any container with a lid slightly open for up to a week.
21. Enjoy!

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 RECIPE
HEDGEHOG COOKIES RECIPE
PEPPERMINT GLAZED COOKIES
DARK CHOCOLATE CRANBERRY AND PECAN BISCOTTI
CHRISTMAS SPRITZ COOKIES
MINT CANDY CANE COOKIES
SOFT AND CHEWY CHOCOLATE CHIP COOKIES

~Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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