Toadstool Snickerdoodles

Toadstool snickerdoodles are the perfect whimsical treat to make for this fall. This recipe features classic cinnamon-sugar cookies with a mushroom indent filled with raspberry jam and sweet white icing stems.

Info and tips for toadstool snickerdoodles

• Don’t overmix the dough: Mix just until the ingredients come together to keep the cookies soft and tender.
• Keep the cookies consistent: Use similar amounts of dough for each cookie so they bake evenly.
• Let them cool completely: Make sure the cookies are fully cooled before adding the raspberry jam and icing so the filling doesn’t melt or slide.
• Pipe the icing stump: I like to use a ziploc bag to pipe the icing. It makes it easier to create a clean, mushroom-stem shape.

Equipment

Use high quality Sheet Pans to get a nice crispy cookie bottom.

Ingredients for toadstool snickerdoodles

• 1 cup salted butter
• 1 ½ cups granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 ¾ cups flour
• 1 ½ tsp cream of tarter
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup granulated sugar (for cinnamon sugar)
• 1 tbsp cinnamon (for cinnamon sugar)
• Raspberry jam
• 1 cup icing sugar
• 1-2 tbsp cream or milk

Instructions

1. Start by creaming the softened butter and white sugar together for about 5 minutes in a large bowl. It should be light and fluffy.
2. Next add in the eggs and vanilla and cream again for 1-2 minutes. Make sure to scrape down the sides of the bowl.
3. Add in flour, cream of tartar, and baking soda. Mix until just incorporated, don’t over mix.
4. Wrap the dough in wax paper and chill in the fridge for at least 30 minutes.
5. Preheat the oven to 350.
6. Mix the 1/4 cup white sugar with 1 tbsp of cinnamon and set aside.
7. After chilling, scoop out the dough (about 1-2 tbsp) and roll with your hands into balls. Then coat with the cinnamon sugar, making sure all sides are coated.
8. Add the cookies to a parchment paper lined baking sheet and press down with a smooth glass bottom. Use your fingers to create mushroom shaped indents.
9. Bake in the oven for 9-10 minutes. When you remove the cookies you will most likely notice the mushroom indent has faded a bit, and that’s okay! While the cookies are still hot, use a spoon to re-press the indent in. Let the cookies cool on the pan before removing to a wire rack to finish cooling completely.
10. Make your icing by combining the icing sugar and cream. Add to a ziploc bag to make piping easier. Fill the tops of the cookies with raspberry jam and the bottom stem with the icing. Add small white drops of icing over the jam to create the classic mushroom look. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Pumpkin Cream Cheese Muffins
• Apple Cider Caramel Cookies
• Apple Pie Snickerdoodles

Print Recipe

Toadstool Snickerdoodles

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Desserts

By Kenna's Cooks – Serves: 3 dozen

Prep Time: 1 hour 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour 30 minutes

Toadstool snickerdoodles feature classic cinnamon-sugar cookies with a mushroom indent filled with raspberry jam and sweet white icing stems.

Ingredients

• 1 cup salted butter
• 1 ½ cups granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 ¾ cups flour
• 1 ½ tsp cream of tarter
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup granulated sugar (for cinnamon sugar)
• 1 tbsp cinnamon (for cinnamon sugar)
• Raspberry jam
• 1 cup Icing sugar
• 1-2 tbsp cream or milk

Instructions

1

Start by creaming the softened butter and white sugar together for about 5 minutes in a large bowl. It should be light and fluffy.

2

Next add in the eggs and vanilla and cream again for 1-2 minutes. Make sure to scrape down the sides of the bowl.

3

Add in flour, cream of tartar, and baking soda. Mix until just incorporated, don’t over mix.

4

Wrap the dough in wax paper and chill in the fridge for at least 30 minutes.

5

Preheat the oven to 350.

6

Mix the 1/4 cup white sugar with 1 tbsp of cinnamon and set aside.

7

After chilling, scoop out the dough (about 1-2 tbsp) and roll with your hands into balls. Then coat with the cinnamon sugar, making sure all sides are coated.

8

Add the cookies to a parchment paper lined baking sheet and press down with a smooth glass bottom. Use your fingers to create mushroom shaped indents.

9

Bake in the oven for 9-10 minutes. When you remove the cookies you will most likely notice the mushroom indent has faded a bit, and that's okay! While the cookies are still hot, use a spoon to re-press the indent in. Let the cookies cool on the pan before removing to a wire rack to finish cooling completely.

10

Make your icing by combining the icing sugar and cream. Add to a ziploc bag to make piping easier. Fill the tops of the cookies with raspberry jam and the bottom stem with the icing. Add small white drops of icing over the jam to create the classic mushroom look. Enjoy!