Mushroom cookies recipe
My son doesn’t like mushrooms. I made him very realistic-looking mushroom cookies. I am hoping this will help him to like mushrooms or at least to taste them. These cookies almost too cute to eat. They are good as separate dessert or as decor for cakes. This mushroom cookies recipe is simple and very fun to make with kids.
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How to make Mushroom Cookies
Ingredients needed for this recipe
- egg room temperature
- unsalted butter room temperature
- all-purpose flour. I used King Arthur Baking Company all purpose flour.
- powdered sugar
- corn starch
- vanilla extract
- baking powder
- pinch of salt
- cocoa powder( I used Valrhona)
Instructions:
In a large bowl beat unsalted butter room temperature.
Add powdered sugar and beat until light and fluffy.Add vanilla extract, egg, and beat again for a minute. Add corn starch, all-purpose flour, baking powder and pinch of salt. Beat again until all combines.
Tip from Marina: all dry ingredients (all-purpose flour, baking powder, corn starch and cocoa powder) should be sifted before baking.
Wrap dough into plastic wrap and put in the refrigerator for 20- 30 minutes. Preheat oven to 350F. Prepare baking pan with parchment paper.
Roll small balls from dough with your hands and put on the parchment paper. Dip the tip of empty plastic bottle in cocoa powder and press the rim of the bottle into each dough ball, making a stem.
Bake at 350F for 15-20 minutes. Transfer cookies on the wire rock to cool. Sprinkle powdered sugar as desired.
How to store cookies
Store in airtight container with a lid slightly open for up to a week.
If you make this Mushroom cookies recipe, share a picture with me on Instagram or Facebook. I would love to see your creation!
Other recipes to check:
- Kartoshka dessert
- Chocolate salami
- One dough holiday cookie box
- Fall cookies 5 ingredients
- Lemon macarons
- Eclair recipe
Mushroom cookies recipe
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 1 egg room temperature
- 113 gr (1stick) unsalted butter room temperature
- 190 gr (1 ½ cup) all-purpose flour
- 120 gr (1 cup) powdered sugar
- 10 gr (2 Tablespoon) corn starch
- 5 gr (½ teaspoon) vanilla extract
- 5 gr (1 teaspoon) baking powder
- pinch of salt
- 10 gr (2 Tablespoon) cocoa powder I used Valrhona
Instructions
- In a large bowl beat unsalted butter room temperature.
- Add powdered sugar and beat until light and fluffy.
- Add vanilla extract, egg, and beat again for a minute.
- Add corn starch, all-purpose flour, baking powder and pinch of salt. Beat again until all combines.
- Wrap dough into plastic wrap and put in the refrigerator for 20- 30 minutes.
- Preheat oven to 350F. Prepare baking pan with parchment paper.
- Roll small balls from dough with your hands and put on the parchment paper.
- Dip the tip of empty plastic bottle in cocoa powder and press the rim of the bottle into each dough ball, making a stem.
- Bake at 350F for 15-20 minutes.
- Transfer cookies on the wire rock to cool.
- Sprinkle powdered sugar as desired.