Spiced Mushroom Cookies. Lightly spiced cookies in a mushroom shape with a cocoa glaze.
These spiced mushroom cookies have been a holiday cookie staple in my life since I was a little kid. They are so cute and so delicious and a lot of fun to make. I made them with my mom when I was a kid and now my daughters make them with me. I knew I wanted to make them for the cookie swap. We made and sent the cookies to three other participating bloggers.
I went through my cookie recipes trying to come up with something good, would hold up during shipping, and something special for the holidays. I know you’re thinking “ummm mushrooms??” But let me explain.
First off, there were no real mushroom harmed in the making of these, they are merely shaped like mushrooms, second they don’t taste like mushrooms either, they are a soft lightly spiced cookie with a cocoa glaze on top and a vanilla glaze as “glue” for the stems to stay in the caps.
My mom had made a recipe book for me years ago and this recipe was included in it and I had yet to make them since I moved out of the house at age 18. She would still send them to me at Christmas. She still sends them to me and I am 29 now…for the 6th year in a row… So I hadn’t made them yet, but I knew these would be perfect for the cookie swap.
I made a little collage for the process pictures since these do require a few steps from start to finish, more than your normal average drop cookie. I promise these really aren’t that hard to make, they just have a few more steps than most cookie recipes.
Hand roll the stems and caps before baking ( I will add these photos soon). Press and indent into the caps before baking but don’t worry if they close up slightly. Bake the cookies. Cool the stems and caps.. Cut carefully cut out the hole in the cap since it bakes almost shut. Fit the stems to a cap before icing.
Dipping in the glaze “glue”. Letting the excess drip off. Fitting into the cap. Drying upside down.
I push all the cookies next to each other while the stems are gluing to keep them upright. Once the stems are glued, dip the caps in the cocoa icing. Let the excess drip off. Dry on a cooling rack. I didn’t get a chance to take a picture of an alternate way to dry them, but what also works is taking several empty paper towel rolls and cutting 1 1/2′ lengths and setting the cooking inside them upright, so the icing drips down all edges evenly when drying.
This is what I did for most of them. I didn’t have enough paper towel roll pieces for them all so some dried on their side.
I found these super cute boxes at Michael’s to package the cookies in for the cookie exchange. A dozen fit perfectly and I tried to package them as best as I could to keep them from breaking. I hope they all made it in one piece in transit. Christmas cookies are one of my favorite gifts to receive.
- ¼ c unsalted butter, room temp
- ½ c granulated sugar
- 2 large eggs, room temp
- ¼ c plain yogurt
- ¾ c honey
- 4 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground all-spice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
For the Icing and "glue"
- 2 cups powdered sugar
- 1/4 c water
- 1 tbsp lemon juice
- 1 tbsp cocoa powder
1. Combine flour, baking soda, spices and salt in a medium bowl. Set aside
2. Cream butter and sugar until well combined. Add in eggs, mixing well after each addition.
3 Stir in yogurt and honey.
4. Slowly add in flour mixture and mix until well combined
5. Chill for 12 hours up to 24 hours.
6. Preheat oven to 375, prepare cookie sheets with parchment or silicone bake mats.
7. Once dough is chilled, scoop about a tablespoon sized ball for the mushroom caps. Roll the dough balls round in your hands and then make an indent on the bottom with the end of a small round wooden spoon handle. Gently press so you don’t squish the dough too much. Place bottom side down on baking sheet.
8. For the stems roll about a half of a tablespoon of dough about an inch and a half long with one end pointed and the other slightly flat. Place stems on a separate baking sheet from the caps
9. Bake 10-12 minutes for caps. 8-10 for stems, if the holes in the caps close up, once cooled, scrape a little back out with a sharp knife, just enough to fit the pointed end of the stem in it. Match up stems and caps so they are ready to “glue” together.
For the icing:
Combine sugar, water and lemon juice. Dip pointed end of stems in the icing, let excess drip off and insert into indent in caps. Place cap side down and let fully dry.
Add cocoa to the remaining icing and mix. Carefully dip the caps in the icing and lie on a wire drying rack and let fully dry. These keep well at room temperature in an airtight container for up to a week or frozen for several months.
These aren't too time consuming once the dough is chilled. Chilling takes the longest time. Be careful when rolling out the stems and caps that you don't overwork the dough but still roll well enough to keep shape. Read over the instructions carefully before beginning.
You can always double the amount of spices if you like. I make them lightly spiced but if you want a stronger flavor of any of the other spices have at it and add more.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
Hope you have a wonderful holiday season filled with lots of cookies like my spiced mushroom cookies!