Sometimes we need to bring extraordinary to our lives. These fun and easy mushroom-shaped shortbread cookies will do just that without risk. The best part about food is making people happy, and these sweet button mushrooms will definitely put a smile on everyone's face.
I made these cute mushroom shortbread cookies months ago and even gave you a sneak peek in my behind the scenes post but then completely forgot about those photos. FYI: the cookies don't contain mushrooms!
They have almost fallen between the cracks but luckily I got sick and found them. I mean, luckily I found them.
Don't you just love how adorable these mushroom shortbread cookies look? My granddaughter refused to try them thinking I was tricking her into eating real mushrooms. More for grandma, ha!
What I love about them, besides how fun and easy they are to make, is that you can adjust the flavor to your liking. Now to think of it, I should've added sage or rosemary as I did in my lemon sage shortbread cookies. It would make more sense. Oh, well...You get the idea.
Ingredients:
- unsweetened butter
- powder sugar
- eggs
- almond extract
- all-purpose flour
- cornstarch
- baking powder
- cocoa powder
- superfine sugar (optional)
Directions:
- With an electric mixer, beat the butter and sugar until creamy. Add eggs and almond extract and beat shortly until combined.
- Stir in flour, cornstarch, and baking powder and mix or knead until soft dough forms. The dough should not stick to your hands. Add more flour if necessary.
- Preheat oven to 375 degrees Fahrenheit.
- Using a tablespoon, take a small amount of dough and roll it between your hands into a ball. Place on a large parchment paper-lined baking pan or nonstick cookie sheet.
- Here's the trick to the mushrooms: Using the top of a glass bottle without the cap, dip the top into water then into cocoa powder. Gently press into each ball of dough and remove carefully.
- Bake in preheated oven for 12-15 minutes. Oven temperatures vary, so keep your eye on the cookies so they don't burn. Roll tops of cookies in the fine sugar, if desired.
Related Recipes:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Fun and Easy Mushroom Shortbread Cookies
Ingredients
- 2 sticks unsweetened butter, softened
- 1 cup powder sugar
- 2 eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 2 tablespoons superfine sugar, optional
Instructions
- With an electric mixer, beat the butter and sugar until creamy. Add eggs and almond extract and beat shortly until combined.
- Stir in flour, cornstarch, and baking powder and mix or knead until soft dough forms. The dough should not stick to your fingers. Add more flour if necessary.
- Preheat oven to 375 degrees Fahrenheit.
- Using a tablespoon, take a small amount of dough and roll between your hands into a ball. Place on a large parchment paper-lined baking pan or nonstick cookie sheet.
- Here's the trick to the mushrooms: Using the top of a glass bottle without the cap, dip the top into water then into cocoa powder. Gently press into each ball of dough and remove carefully.
- Bake in preheated oven for 12-15 minutes. Oven temperatures vary, so keep your eye on the cookies so they don't burn.
- Roll tops of cookies in the fine sugar, if desired.
Leave a Reply