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Possibly the Cutest Christmas Cookies ever! Let me show you how to make these adorable Christmas Toadstool Cookies. These Fairytale inspired mushrooms, not only look good but they taste wonderful too! Packed with Christmas spices, this Honeyed soft crumb cookie is guaranteed to get you in the holiday spirit. Put on some Christmas music and get festive with this fun bake.
These are a wonderful bake to do with kids. My little ones love making these, nearly as much as they love eating them! It will get sticky and messy, there will be dollops of icing everywhere, and at some point you will question what you were thinking! But, this is how Christmas memories are made. So lets get stuck in…
How to make Christmas Toadstool Cookies
First lets start with the number one rule for successful domed top Christmas Toadstool Cookies. And that is… Chill time, you’ll notice in my recipe that it says chill the cookie dough for at least 12 hours, for best results 24 hours. Do not skip this part. It is all about the structure. Chilling cookie dough before baking, solidifies the fat in the cookies. So when the cookies bake, the fat in the chilled cookie dough takes longer to melt. The longer the fat remains solid, the less the cookies will spread.
No Chill time = Flat Cookies
Chill Time = Cookies hold their shape=Beautiful domed Toadstool Tops
I generally prepare the dough on a Saturday morning, ready for a day of baking on Sunday.
Making The Dough
Very easy to make, no fancy ingredients!
- Make the flour mixture by combining the Flour, Bicarb, Cinnamon, Ginger and Salt, set aside
- Cream the Butter and Sugar
- Add the Eggs
- Stir in the Honey and Yoghurt
- Add the flour Mixture
- Chill for 12-24 Hours
Baking the Toadstools
This is done in two parts on two separate baking trays.
- Toadstool tops- Form doughballs and make an indent in the base of each one with your little finger (see video below)
- Toadstool stems- Shape a thin log and cut into sections (see video below)
- Place Toadstool tops on one tray, Stems on the other. Make sure non are touching each other and they have plenty of space.
- Bake for 8-10 minutes until Golden.
Constructing The Toadstools
Ah the fun part! Don’t attempt to do this while the tops and stems are still warm, allow them to cool completely first.
- Make the ‘Glue’ or white icing
- Dip the tapered end of the stem in the icing.
- Then insert the stem into the indent on the underside of the Toadstool top
- Leave to harden ( an empty egg carton comes in very handy for this stage)
The sticky part!
- Prepare the red icing
- Dip the top of the Toadstools in the red icing
- Leave to set for a few minutes
- Meanwhile, put the left over white icing in a piping bag.
- Pipe small dots all over the Toadstool tops (see video below)
Give them a try and let me know how you got on in the comments, or tag me on Instagram, I would love to see your creations
Christmas Toadstool Cookies
- 60 g Unsalted Butter (room temperature)
- 100 g Granulated sugar
- 2 Eggs (room temperature)
- 60 g Plain Yoghurt
- 250 g Honey
- 480 g Plain Flour
- 1 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Ground Ginger
- 1 1/2 tsp Cinnamon
- 1/4 tsp Salt
For the Red Icing
- 260 g Icing Sugar
- 1 Egg white
- 1 tsp Water
- Red Food Dye
For the White Icing and 'Glue'
- 200 g Icing Sugar
- 1 Egg White
- 1/2 tsp Water
- Add the Flour, Bicarbonate of soda, Cinnamon, Ginger & Salt to a bowl and stir, set aside.
- Cream the Butter and sugar
- Add the Eggs one at a time, mixing in-between
- Stir in the Yoghurt & Honey
- Now add the flour mixture, a little at a time, mixing in-between until a thick cookie dough forms.
- Chill in the fridge for a minimum of 12 hours, for best results 24 hours.
- Preheat the Oven to 190°c
- Line 2 baking trays with baking paper
- Start making the Toadstools.For the tops. Scoop about 1 tbsp of dough. Roll into dough balls and make an indent on the bottom with your little finger (this is for the stems) Place bottom side down on baking sheet.For the stems. Roll the dough into a thin log, cut into 1 1/2 inch lengths. Make one end of each section slightly pointed and the other end flat (see video)
- Place The Toadstool tops on 1 baking tray, spaced apart for 10 minutesPlace the stems on the other baking tray, spaced apart for 8 minutes.
- Bake until Golden Brown
- *If the indents on the underside of your mushrooms have closed up, just gently poke a little hole for the stems.
- Allow to cool before constructing your Toadstools.
- Mix the white icing by combining, the icing sugar, egg white and water, until you have a thick gloopy consistency.
- Dip the pointed end of your Toadstool stems into the icing, then insert into the Toadstool tops. Leave to harden.
- Make the red icing , by mixing the icing sugar, egg white and water. Mix until you have a thick gloopy consistency. Add the red food colouring and stir until there are no more streaks.
- Dip the Toadstools in the red icing, coating the top of each one, leave a few minutes to set.
- Fill a piping bag with the left over white icing and pipe white dots onto each toadstool. Leave to set, then serve!