Mushroom Cookies
These little mushroom cookies are almost too cute to eat! A soft, buttery pastry is shaped into mushroom caps and stems, then joined together with white candy melts and finished with bright red tops and little white spots for that classic toadstool look.
They’re such a fun bake for autumn, woodland parties or whenever you fancy making something a little different. 🍄
Ingredients
For the cookies
200 g unsalted butter, softened to room temperature
150 g caster sugar
100 g sour cream, room temperature
1 large egg, room temperature
1 tsp vanilla paste
400 g plain flour
1 tsp baking powder
Pinch of salt
For decorating
White candy melts
Red candy melts
Method
1. Make the cookie dough
Add the softened butter, caster sugar, egg, sour cream, vanilla paste and salt to a large mixing bowl. Make sure all the ingredients are at room temperature.
Using an electric mixer, beat for a couple of minutes until smooth and well combined.
Sift in the flour and baking powder, then mix until a soft dough comes together. The dough should be soft but not sticky and should hold its shape easily.
Shape into a ball, cover and chill in the fridge for 40 minutes.
2. Shape the mushroom caps
Preheat the oven to 190°C and line a baking tray with baking paper.
Divide the chilled dough into two equal portions. Keep one half chilled while you work with the other.
Use the first half to make the mushroom caps. Divide into approximately 20–22 pieces, around 18–20 g each, and roll each piece into a smooth ball.
Place onto the prepared baking tray, leaving a little space between each one.
Bake for 12–15 minutes, or until lightly golden. Baking times can vary depending on your oven, so keep an eye on them towards the end.
Leave to cool completely.
3. Shape the mushroom stems
Take the remaining half of the dough and divide it into the same number of pieces as your mushroom caps. Approximately 8-10g per stem if you want to weigh and be accurate.
Roll and shape each piece into a small mushroom stem, making one end slightly narrower than the other.
Arrange on a lined baking tray and bake at 190°C for approximately 10–15 minutes, until lightly golden.
Allow to cool completely.
4. Make the holes
Once the mushroom caps are completely cool, carefully make a small hole in the flat underside of each cap using the tip of a small knife or spoon.
The hole only needs to be large and deep enough for the narrow end of the mushroom stem to sit securely inside.
5. Assemble the mushrooms
Melt the white candy melts according to the packet instructions.
Spoon a little melted candy into the hole in each mushroom cap, then gently push a stem into place.
Repeat with all the cookies, then place them in the fridge for around 15–20 minutes, or until completely set.
6. Decorate the mushroom caps
Melt the red candy melts and dip the top of each mushroom cap into the melted candy until evenly coated.
Place the mushrooms back in the fridge for around 20 minutes, or until the red coating has completely set.
Finally, transfer a little melted white candy melt to a piping bag, snip a tiny hole in the end and pipe little white spots over each red mushroom cap to create the classic toadstool pattern. 🍄
Allow to set completely before serving.