Mushroom Sugar Cookies
Serves 18
20 mins prep
10 mins cook
60 mins chill time
90 mins total
These mushroom sugar cookies are thick, soft sugar cookies with a chocolate outside and an adorable mushroom design in the center! They're slice and bake cookies that are surprisingly easy to make and so convenient! Cut off a slice and bake it when you want a fresh cookie - or prep a whole batch of cookie dough and keep it in the freezer until you're ready to bake some cookie. These are the ultimate cottagecore and holiday cookies - so cute and fun to make!
Cookie Dough
Grass
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Cookie Dough
In a large bowl or standmixer, beat together the butter and sugar just until combined (not light and fluffy). Don’t overwhip it - you don’t want to add too much air.
⅕ ¾ butter⅕ ¾ granulated sugarAdd salt, vanilla, and egg and mix. It should look a little split - don’t overmix!
⅕ ¼ salt⅕ 1 vanilla⅕ 1 large eggSift flour and mix with a mixer or spatula just until it becomes a dough. Shape the cookie dough into a thick log. Cut off one third - set aside the rest.
⅕ 2 all purpose flourWork with the smaller section of dough: Cut in half. Color one half red and roll into a short and thick log. Cut in half lengthwise and connect the two halves into one large piece. Pop it into the freezer to firm up.
Red gel food coloringShape the other half of the smaller section into a log and pinch the top. This will be the mushroom bottom. Place into the freezer for 10-20 minutes until firm.
While the mushroom parts chill, add the cocoa powder into the larger portion of dough. Mix until combined and set aside.
⅕ 2 cocoa powderPlace the red half log on top of the pointed white log to create a mushroom shape. Take pieces of the chocolate dough and carefully press it into the mushroom, gradually covering it completely and rolling to form a log.
Roll the log in coarse sugar and freeze for 20-30 minutes until completely firm.
⅕ ⅓ coarse sugarPreheat the oven to 355°F (180°C). Cut the log into ½ inch slices with a sharp knife. Place onto non-stick or parchment lined cookie sheets - leaving 1 to 2 inches of space in between each cookie. Bake for 9-11 minutes or until the tops stop being shiny.
Remove from the oven and immediately press white sprinkles into the mushroom tops. Be careful when you touch the cookies - they’re hot! Cool completely.
White round pearl sprinkles
Grass
Whisk powdered sugar and cream together - add cream 1 tablespoon at a time until you get a thick, creamy piping consistency. Add green food coloring to get a green grass color.
⅕ ½ powdered sugar⅕ 1-2 heavy whipping creamGreen gel food coloringTransfer the grass frosting to a bag with the tip cut off. Pipe and enjoy!
