Mushroom-Shaped Cookies – beautiful homemade cookies that are sure to impress at first sight. Soft sponge cake, a rich filling, and a chocolate coating come together to create a delightful combination of flavor and appearance.

These charming cookies are a lovely addition to holiday celebrations, family gatherings, or sweet moments shared over a cup of coffee. Although they take a little time to prepare, the results are well worth the effort – especially the next day, when the cookies soften and become even more delicious.

INGREDIENTS:

(Makes approximately 50–60 cookies)

Dough:

• 230 g sugar
• 250 ml coconut / sunflower oil
• 4 eggs
• 15 g baking powder
• 16 g vanilla sugar
• 8 tablespoons all-purpose flour + 500 g all-purpose flour

Filling:

• 150 g ground walnuts
• 8 g vanilla sugar
• 4–5 tablespoons jam or chocolate spread
• Crumbs from the hollowed-out cookies
• 6 tablespoons coffee or milk
• A few drops of rum flavoring

Coating and decoration:

• Dark chocolate (for the mushroom caps)
• White chocolate (for decoration)
• Poppy seeds or cocoa powder (optional)

INSTRUCTIONS:

1. Preparing the mixture
In a large bowl, beat the eggs, sugar, and vanilla sugar with an electric mixer until the mixture is pale and lightly frothy.

2. Adding the oil
Gradually pour in the oil while mixing, until everything is well combined.

3. Adding the flour
Add 8 tablespoons of all-purpose flour and mix well until you have a smooth mixture with no lumps.

4. Resting the mixture
Cover the mixture (with a kitchen towel or plastic wrap) and let it rest at room temperature for about 90 minutes. This step is important because it allows the mixture to thicken.

5. Adding the remaining flour
Mix the remaining 500 g of flour with the baking powder, then gradually add it to the mixture. Knead until you have a soft, smooth dough that no longer sticks to your hands.

6. Shaping the balls
Shape the dough into small balls, approximately 2 cm in diameter. Try to make them as uniform in size as possible so they bake evenly.

7. Preparing the baking tray
Place the dough balls on a baking tray lined with parchment paper. Leave about 2–3 cm of space between them, as they will spread slightly during baking.

8. Baking
Preheat the oven to 180°C (350°F). Bake the cookies for about 12–15 minutes.

👉 Important: The cookies should remain pale, so be careful not to overbake them.

9. Cooling
Allow the baked cookies to cool slightly.

10. Hollowing out the cookies
While the cookies are still slightly warm, carefully make a small hole in the bottom of each cookie using the tip of a knife or a small tool.

11. Saving the crumbs
Save the crumbs from hollowing out the cookies, as they will be used for the filling.

12. Mixing the filling ingredients
In a bowl, combine the ground walnuts, vanilla sugar, rum flavoring, and jam or chocolate spread.

13. Adding the crumbs
Stir the crumbs left over from hollowing out the cookies into the filling mixture.

14. Adjusting the consistency
Mix well until you have a smooth filling.

👉 The filling should be soft enough to pipe using a piping bag.

👉 If needed, add a little more jam or coffee/milk to achieve the right consistency.

15. Filling the cookies
Transfer the filling to a piping bag (with or without a plain nozzle). Pipe a little filling into each hollowed-out cookie.

16. Assembling the mushrooms
Join three cookies together to create the characteristic mushroom shape.

17. Chocolate coating
Dip the top of each mushroom into the melted chocolate.

18. Setting the chocolate
Place the mushrooms upright and allow the chocolate to set. You can use a mini muffin pan to help keep them stable.

19. Final decoration (optional)
Dip the bottom of each mushroom lightly in white chocolate, then in poppy seeds or cocoa powder for a more natural look.

Print Recipe

Mushroom Cookies

Mushroom-Shaped Cookies – beautiful homemade cookies that are sure to impress at first sight. Soft sponge cake, a rich filling, and a chocolate coating come together to create a delightful combination of flavor and appearance. These charming cookies are a lovely addition to holiday celebrations, family gatherings, or sweet moments shared over a cup of coffee. Although they take a little time to prepare, the results are well worth the effort – especially the next day, when the cookies soften and become even more delicious.

Ingredients

Dough:

• 230 g sugar
• 250 ml coconut / sunflower oil
• 4 eggs
• 15 g baking powder
• 16 g vanilla sugar
• 8 tablespoons all-purpose flour + 500 g all-purpose flour

Filling:

• 150 g ground walnuts
• 8 g vanilla sugar
• 4 –5 tablespoons jam or chocolate spread
• Crumbs from the hollowed-out cookies
• 6 tablespoons coffee or milk
• A few drops of rum flavoring

Coating and decoration:

• Dark chocolate for the mushroom caps
• White chocolate for decoration
• Poppy seeds or cocoa powder optional

Instructions

Preparing the mixture

• In a large bowl, beat the eggs, sugar, and vanilla sugar with an electric mixer until the mixture is pale and lightly frothy.

Adding the oil

• Gradually pour in the oil while mixing, until everything is well combined.

Adding the flour

• Add 8 tablespoons of all-purpose flour and mix well until you have a smooth mixture with no lumps.

Resting the mixture

• Cover the mixture (with a kitchen towel or plastic wrap) and let it rest at room temperature for about 90 minutes. This step is important because it allows the mixture to thicken.

Adding the remaining flour

• Mix the remaining 500 g of flour with the baking powder, then gradually add it to the mixture. Knead until you have a soft, smooth dough that no longer sticks to your hands.

Shaping the balls

• Shape the dough into small balls, approximately 2 cm in diameter. Try to make them as uniform in size as possible so they bake evenly.

Preparing the baking tray

• Place the dough balls on a baking tray lined with parchment paper. Leave about 2–3 cm of space between them, as they will spread slightly during baking.

Baking

• Preheat the oven to 180°C (350°F). Bake the cookies for about 12–15 minutes.
• 👉 Important: The cookies should remain pale, so be careful not to overbake them.

Cooling

• Allow the baked cookies to cool slightly.

Hollowing out the cookies

• While the cookies are still slightly warm, carefully make a small hole in the bottom of each cookie using the tip of a knife or a small tool.

Saving the crumbs

• Save the crumbs from hollowing out the cookies, as they will be used for the filling.

Mixing the filling ingredients

• In a bowl, combine the ground walnuts, vanilla sugar, rum flavoring, and jam or chocolate spread.

Adding the crumbs

• Stir the crumbs left over from hollowing out the cookies into the filling mixture.

Adjusting the consistency

• Mix well until you have a smooth filling.
• 👉 The filling should be soft enough to pipe using a piping bag.
• 👉 If needed, add a little more jam or coffee/milk to achieve the right consistency.

Filling the cookies

• Transfer the filling to a piping bag (with or without a plain nozzle). Pipe a little filling into each hollowed-out cookie.

Assembling the mushrooms

• Join three cookies together to create the characteristic mushroom shape.

Chocolate coating

• Dip the top of each mushroom into the melted chocolate.

Setting the chocolate

• Place the mushrooms upright and allow the chocolate to set. You can use a mini muffin pan to help keep them stable.

Final decoration (optional)

• Dip the bottom of each mushroom lightly in white chocolate, then in poppy seeds or cocoa powder for a more natural look.