Description
Mushroom Sugar Cookies are thick, soft sugar cookies with a chocolate exterior and a charming mushroom design in the center. These slice-and-bake cookies are easy to prepare, perfect for holiday celebrations or a delightful cottagecore treat. They can be baked fresh anytime by slicing and baking from frozen dough.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter (barely softened - not too soft)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 2 cups all-purpose flour (240g)
- 2 tablespoons Dutch processed cocoa powder
Decorations
- Red gel food coloring (as needed)
- White round pearl sprinkles
- 1/3 cup coarse sugar
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy whipping cream
- Green gel food coloring (as needed)
Instructions
- Prepare the Dough: Cream the butter and granulated sugar together until light and fluffy. Add the salt, vanilla extract, and egg, mixing well to combine. Gradually blend in the all-purpose flour and cocoa powder to form a dough.
- Divide and Color Dough Portions: Separate a small portion of dough and add red gel food coloring for the mushroom cap, and a bit of green gel food coloring for the stem decorations. Reserve the rest of the dough as the chocolate base color.
- Shape the Cookies: Roll the chocolate dough into a log shape suitable for slicing. Roll the red-colored dough into small mushroom cap shapes and the green-colored dough into stems. Assemble the mushroom design by pressing the red cap dough and green stem dough onto slices of the chocolate base dough.
- Add Decorations: Press white round pearl sprinkles onto the red mushroom caps for spots. Sprinkle coarse sugar around the cookies' edges if desired for added texture and sparkle.
- Chill the Dough: Wrap the dough log with mushroom designs in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice the chilled dough into approximately 1/4-inch thick cookies. Place them on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake for 10 minutes or until the edges are lightly golden. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional Glaze: Mix powdered sugar with 1-2 tablespoons of heavy whipping cream to make a glaze. Drizzle or brush the glaze onto cooled cookies, adding green gel coloring to tint if desired.
Notes
- These cookies are slice-and-bake style, so you can freeze the dough log and bake fresh cookies anytime.
- Use room temperature butter and egg for best dough consistency.
- Dutch processed cocoa powder gives a milder chocolate flavor and darker color.
- Adjust food coloring intensity as needed for vibrant mushroom caps and stems.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 186 kcal
- Sugar: 15 g
- Sodium: 97 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
