These adorable mushroom cookies are baked until golden brown and stuffed with dulce de leche. A classic Slavic cookie and must-try!

If you love mushroom cookies, you have to try our recipe for their close cousin Oreshki.

Mushroom Cookies spread on a table covered with a table napkin

Mushroom cookies are one of the most classic Slavic cookie recipes out there. Over the years, bakers have become so creative by adding their own spin. These include adding roasted nuts into the filling, dipping the tops into chocolate, or even dipping the stems into chocolate and poppy seeds. The possibilities are endless!

Oreshnitsa Mold 101

To make this recipe, you’ll need to use an oreshnitsa mold to get those perfect mushroom shapes. It’s an old-school mold that you place directly over the stovetop at medium or low heat. Once the cookie molds are golden brown, you remove them from the mold and stuff them with the creamy filling. 

Making Slavic Mushroom Cookies from Scratch

Making these cookies requires a bit of patience and some easy prep. Assembling the little mushrooms is so fun! 

  • Make the Cookie Batter: First, combine the all-purpose flour and sugar together in a large bowl. Using your fingers, pinch the unsalted butter and margarine into the flour mixture until the texture is similar to fine bread crumbs. Create a well in the center of the dough and place the mayonnaise, eggs, and baking powder inside. Work the dough with your hands until well-combined. 
  • Fill the Mold: Scoop equal parts of the dough inside each metal mold of the oreshnitsa. 
  • Cook the Cookies: Next, close the mold and put it over medium heat on the stovetop. Bake the cookies until golden brown. 
  • Break Up the Cookie Crumbs: Remove the excess dough off the sides of the mold and break them into crumbs.
  • Make the Cookie Filling: To make the filling, beat the butter with the dulce de leche. Next, add in the cookie crumbs and stir to combine.
  • Assemble the Cookies: Fill each side of the cookie mold with the creamy filling and press two sides together to make a whole “mushroom”. Repeat until all the cookies are filled. Enjoy! 

3 Handy Tips for the Best Mushroom Cookies

Some simple tips will help you nail this authentic Slavic cookie staple.

  • Use a stand mixer to speed up the process. Supercharge the cookie dough-making process by enlisting the help of a stand mixer instead of using your hands. 
  • Allow the cookies to cool at room temperature before stuffing them. To prevent the hot cookies from melting the dulce de leche filling, allow the cookie molds to cool to room temperature before stuffing them.  
  • Don’t overstuff the cookies. To ensure that your cookies will stick together nicely, don’t overstuff the sides with the dulce de leche filling.

Chocolate-Dipped Mushroom Cookies 

Want to make your cookies a bit more festive? Dip the stems or caps in chocolate ganache! Here’s how…

  • Make the Chocolate Ganache: Bring 3/4 cup of heavy whipping cream to a boil and stir in 1 cup of dark chocolate chips until smooth. 
  • Dip the Cookies: One-by-one, dip the mushroom caps or mushroom stems into the ganache and lay them on a wire rack to cool or on a baking sheetpan lined with parchment paper.  
  • Chill the Cookies: To help the cookies set even further, chill them in the fridge for 30 minutes. 

Storage Best Practices 

To keep the cookies on hand for up to two weeks, store them in an airtight container on the counter. This will keep the delicate cookie from drying out and turning stale quicker. 

FAQ

Can you freeze mushroom cookies?

No, it’s not a good idea to freeze mushroom cookies. The outside will thaw much quicker than the inside and the dough is prone to turning soggy. These cookies are best eaten fresh!

Can you make mushroom cookies without a oreshnitsa mold?

Unless you have crazy skills to make the mushroom shapes by hand, a mold is 100% necessary to make these cookies. Half of their allure is their perfect shape!

What else can you add to the filling of mushroom cookies?

You can add chopped hazelnuts, pecans, pistachios, or almonds to the dulce de leche filling if you’d like. This will add a nice crunch and added texture!

More Traditional Slavic Cookies to Try

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.