These are the mushroom cookies I used to decorate the yule log cake in the last post. They are made with a vanilla cookie dough and vanilla glaze and are glued together with melted chocolate or extra whipped chocolate ganache that was used to frost the yule log cake. Aren’t they cute?! Pretty tasty too!
The cookie itself is made from a simple vanilla sugar cookie type dough. Paired with the melted dark chocolate the flavor reminds me of a Milano cookie.
I think these are perfect for the winter holiday season. Just imagine the smiles they would bring to your holiday cookie box recipients. They are also perfect woodland decorations for a festive yule log cake.
The cookie dough needs to chill a bit and can be made the night/day ahead, which is nice for planning out your holiday baking schedule. I like to make varying sizes of the mushroom caps and stems to they have an organic natural feel, like you’ve just picked them from the forest floor.
To shape the caps simply rolled the dough into balls in your hands. Gently press them on the baking sheet to make a flat bottom. They will puff up into domes when baked.
The stems are shaped by rolling pieces of dough into varying sizes of logs, some short and wide, some skinny and long. They will flatten out a bit on the bottom side when baked but still give a rounded stem effect. Make a few extra stems in case one breaks.
It’s important to scoop out the caps while they are still hot, just out of the oven, or they will be too firm and will crack if you try to do it after they have cooled.
I like the effect dipping them in a vanilla glaze followed by a light dusting of coca powder created. You can get creative here. Dip them in red colored white chocolate and top with white pearl sugar or sprinkles to look like toadstools. Or dip them in melted chocolate and top them with chopped nuts if you like.
I used some of the extra whipped coconut milk ganache to stick the stems to the caps when I made the yule log cake. For this batch, I used melted chocolate. Just simply melt some dark chocolate and dip the bottom of the caps into it then turn them upside down and attach the stems. If the melted chocolate is very liquid the stems might lean or fall over, but as the chocolate starts to set just stick them back upright and they will stay in place.
The ganache was a little neater than the melted chocolate but I don’t mind rustic decoration. You might have some little drips and smudges with the melted chocolate.
These were so fun to make. I hope you give them a try, and please let me know if you do!
This post contains affiliate links to recommended products used in this recipe. Read more about my affiliate policy here.