Mushroom Cookies with Maple Icing and Candy Cap Mushrooms
These mushroom cookies are so fun to make and are super cute! The dough is made with dried candy cap mushrooms, which have a nice maple flavor. I use maple sugar in the dough and maple syrup icing that is so easy and delicious. Mushroom cookies are perfect for the holidays or any time of year!
Pulse the dried candy cap mushrooms until they are in small pieces, or you can grind them to a powder if you prefer.
Combine the flour, baking powder, salt, and ground candy cap mushrooms in a medium bowl.
In a large bowl combine the butter and maple sugar until it is creamy. Stir in the egg and vanilla.
Add the dry ingredients to the wet ingredients and stir until it comes together into a dough. If the dough is sticky you can add a little more flour as needed.
Divide the dough into two halves and roll each one out onto a lightly floured piece of parchment paper until it’s about 1/4 inch thick.
Place one rolled-out dough on parchment on a sheet pan, then put the second rolled-out dough on parchment on top of the first. Then cover the top dough with plastic wrap or beeswax wrap.
Refrigerate the rolled-out doughs for at least 1-2 hours or overnight.
Once the dough has been chilled, preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat. Pull one rolled-out dough out of the refrigerator.
Use mushroom shaped cookie cutters to cut the dough into mushroom shapes (or whatever shapes you like). When you’ve used all the dough you can re-roll the scraps to cut more shapes.
Put the cut out mushrooms onto the baking sheet with an inch or two in between them. Bake for 11-12 minutes or until the edges are just starting to turn brown.
Let the cookies cool on the sheet pan for several minutes before moving them to a cooling rack.
Repeat with the remaining dough until all the cookies are baked. Let the cookies cool completely before icing them.
Maple Icing
Melt the butter and maple syrup together, either on the stovetop or in the microwave.
Whisk in the sifted powdered sugar and a pinch of salt.
Notes
If you’d rather not add the candy caps, you can leave them out. The recipe will work just the same either way!
To decorate the mushroom cookies you can either leave the icing the color that it is, which is a light tan due to the maple syrup, or you can add some natural coloring.
A piping bag and tips are helpful for cookie decorating, but you can always improvise with zip top bags (cut a corner off for piping) or even condiment bottles.
The maple icing will set on the cookies after a few hours.