Mushroom Cookies

While you won't trip on these cookies, you might get a sugar high from the white chocolate and colorful candy coating.


  • For the cookies:
  • 2 3/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons powdered sugar, sifted
  • 1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/3 sticks unsalted butter, softened at room temperature
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • 1/2 teaspoon vanilla bean paste
  • For the icing:
  • 1 cup white chocolate
  • Assorted candy coat colors
  • 1 cup of assorted sprinkles


  1. Make the cookies: In a medium bowl, combine flour, sugar, baking powder and salt. In a large bowl, cream butter with a spatula. Add egg and egg yolk and fold in vanilla bean paste. Mix dry ingredients into creamed eggs and butter in batches, taking care to mix thoroughly. Form dough into a disc and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  3. Divide dough in half. Roll twelve 1-inch mushroom cap circles and twelve 1 1/2-inch mushroom stems. Make an indent for the stem to fit into the cap. Bake for 10 to 12 minutes until golden.
  4. Assemble the cookies: Melt white chocolate. Line a baking sheet with parchment paper. Place the caps upside down, and, one at a time, dip each stem in white chocolate and attach to the cap. Place cookies in the refrigerator to set the chocolate.
  5. While they are setting, melt the assorted candy coats. Dip each cap in assorted colors and coat with sprinkles.
  6. Cookies will keep for up to a week in an airtight container.