Toadstool Cookies

March 2024 - Dessert

Toadstool Cookies

Quite possibly the most adorable cookies ever? Definitely. They’re delicious too… slightly crisp on the outside, soft and chewy on the inside, and perfectly sweet without being overly so. The little burst of fruitiness courtesy of the preserves finishes them off wonderfully.

Make these as a lovely addition to a children’s birthday party or a spring tea… or make them just because! (Who needs a special occasion to make delicious and adorable cookies anyway?!)


Make Coconut Grass
Put some green natural food colouring into a jar with about a ½ tsp water and shredded coconut. Secure the lid and shake vigorously until a uniform colour is achieved. Shake the coconut out onto a tray and allow to dry for 20 to 30 minutes.

Make the Cookies

  1. PREP Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  2. MIX Using a stand mixer or handheld electric mixer, cream together plant-based butter, cane sugar and brown sugar until light and fluffy (approximately 2 minutes on medium-high speed). Add plant-based milk, vanilla extract and almond extract. Mix again to combine. Add the flours, cornstarch, baking soda, baking powder and salt, and mix until evenly incorporated.
  3. FORM Divide the dough into 24 even pieces. Roll into balls then roll in cane sugar to coat. Use a the flat bottom of cup to press each ball to about 1 cm thick. With the tip of your thumb, create a deep imprint in each cookie for the mushroom cap. Use your pinkie finger to create an imprint for the stem.
  4. BAKE Bake the cookies on the middle rack until the edges begin to firm and the centres look slightly under-baked, about 10 minutes. The cookies will slightly puff up when baked. Allow to cool and re-press the imprints if needed.
  5. DECORATE Carefully spoon fruit preserves into each mushroom cap imprint. Melt the white chocolate. Fill each stem imprint with white chocolate. Use the back of a spoon to spread white chocolate at the base of each mushroom and immediately press green shredded coconut into the chocolate before it dries. Use the end of a chopstick or bamboo skewer dipped in white chocolate to create dots on the mushroom caps. Allow cookies to cool completely before storing in an air-tight container. Enjoy!
  6. Switch it up

Instead of melted white chocolate, try a simple frosting. Mix ½ cup confectioner’s sugar with 1 to 1 ½ tbsp plant-based milk and ½ tsp pure vanilla.

Jen Kossowan is a kindergarten and grade one teacher and a mom to two gorgeous kids. She’s passionate about education, loves a good DIY project, and can often be found in the kitchen whipping up something delicious. She started Mama.Papa.Bubba. on a whim while living in the Middle East and has been sharing recipes, activities and travels online ever since.
Learn more: | IG: @mamapapabubba

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