“Gribochki” – recipe for Russian mushroom cookies

"Gribochki" – recipe for Russian mushroom cookies

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Crumbly, tender, fluffy taste the Russian mushroom cookies. Not without reason they were already popular in the Soviet era and still remain so in the countries of the former Soviet Union. Especially among children, the cookies “Gribochki” cause enthusiasm.

Here I show you how to make them yourself. A detailed mushroom cookies recipe with exact quantities and step-by-step instructions can be found here at the bottom.

Popular cookies of the Soviet era

While still in the Soviet Union, the cookies “Gribochki”, which translates from Russian as “little mushrooms”, were very popular. Soviet children shared them among themselves and gave them to each other as gifts. Of course, adults also liked to eat them.

By the way, at that time “Gribochki” were baked with a mushroom cookie cast iron on a gas stove, which looked similar to an oreshnitsa – the magic nut cast iron. The only difference was that the gribochki cast iron had mushroom cookie cavities for the dough instead of magic nut ones. There were even cast irons that had both magic nut and mushroom cookie molds in one.

Soviet cookies "Gribochki"

Sugar icing or chocolate glaze for mushroom cookies?

In the Soviet Union, the “mushroom hats” and “mushroom stems” were glued together with a sugar syrup, which had to be cooked beforehand, then this syrup was used to coat the “mushroom stems” and then a chocolate sugar syrup was used to coat the “mushroom hats”.

In the meantime, however, there are more and more recipes according to which the mushroom cookies are coated with a sugar and chocolate glaze.

For the chocolate glaze, you simply melt either chocolate or chocolate with a little butter together and then coat the “mushroom hats” with it. You can use milk or dark chocolate.

This time I coated my “Gribochki” with a chocolate sugar icing. For this I simply mixed powdered sugar and some cocoa powder and thinned them with water to a viscous glaze.

Baking fun with kids

The Russian mushroom cookies are perfect to make with kids. Your little ones will definitely enjoy helping you shape “mushroom hats” and “mushroom stems” from the dough. They will also take great pleasure in gluing the cookies together and brushing them with the icing. This way, you’ll be done with the making much faster than if you did it alone. What’s more, you’ll have a reward in the form of shining children’s eyes.

Russian mushroom cookies

Fancy DIY gift from the kitchen

With their fancy look in the shape of mushrooms, the Russian cookies are perfect as a homemade gift from the kitchen. For example, pack them in a pretty wicker basket and give them to your loved ones for Christmas or Easter. They’re also ideal as a sweet thank-you gift.

Nibbling fun for children’s birthday parties

At a kid’s birthday party, the little ones are guaranteed to enjoy the mushroom cookies for dessert. They’re convenient to serve and can be eaten right out of hand, which is perfect for kids, after all. In addition, the “Gribochki” with their appearance and taste will enchant any child.

How to shape Russian mushroom cookies faster?

To make my cookies have 3D “mushroom stems”, I made twice as many “stems” as “hats” and used the icing to glue two “stems” at a time with the flat side together. If it seems too elaborate, you can form “mushroom stems” and “mushroom hats” in equal numbers. After baking, glue one “mushroom hat” and one “mushroom stem” together directly. Then the “stems” will look flat from one side. But it has no influence on the taste of the mushroom cookies.

I also made my “Gribochki” in different sizes. They look more real that way, in my opinion. If you want all the mushroom cookies to be the same size, you can weigh each piece of dough for the “hats” and “stems”, which might take a little more time.

Soviet mushroom cookies

Reduce quantities

Using the recipe below, I got 33 small and larger mushroom cookies. If you’re just making small cookies, you’ll have even more. If you want to make fewer cookies, about half of the recipe, you can halve all the quantities except egg. Instead of a whole egg, use only the egg yolk. The remaining egg white can be used to make a delicious zefir.

The cookies “Gribochki” are

  • crumbly,
  • fluffy,
  • tender,
  • delicious,
  • fancy,
  • easy to make, but with a certain amount of time,
  • ideal for giving as a gift or for children’s birthday parties,
  • popular cookies of the Soviet cuisine.

Mushroom cookies recipe

The Soviet mushroom cookies recipe is quite simple, but takes some time. The cookie dough is ready quickly. However, forming “mushroom hats” and “mushroom stems”, gluing them together to form “mushrooms” and then spreading the icing on top takes a bit of time. But it’s really fun to prepare the cookies “Gribochki”, especially when children are present.

Shortbread cookies with sugar icing

How to make Russian mushroom cookies: tips and tricks

  • You can adjust the amount of sugar for the dough according to taste.
  • As vanilla for the dough go, for example, vanilla bean scraped, vanilla sugar, vanilla extract.
  • The amount of flour given in the recipe here below may vary. Add only enough flour until you get a very soft dough. It should not be too firm and definitely not dry.
  • Knead the dough only briefly to a homogeneous consistency and not too long, so that the cookies taste tender and not firm after baking.
  • You can make the same number of “stems” as “hats” instead of doubling them, and then glue one “stem” and one “hat” together.
  • Cut out troughs in the “mushroom hats” for the “mushroom stems” while they are still warm. When the cookies are completely cool, they will firm up and may fall apart when cut.
  • Instead of the chocolate icing, you can coat the “mushroom hats” with melted chocolate or the chocolate glaze made with melted chocolate and butter.

Did you make the mushroom cookies using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the Soviet cookies “Gribochki”.

Not enough of delicious Soviet cookies? Try some more:

"Gribochki" – recipe for Russian mushroom cookies

Gribochki (Russian mushroom cookies)

The Russian mushroom cookies taste crumbly, tender, fluffy. Not without reason they were already popular in the Soviet era and still remain so in the countries of the former Soviet Union. Especially among children, the cookies "Gribochki" provide enthusiasm. With the recipe you make them yourself.
Prep Time 1 hr 20 mins
Cook Time 1 hr 15 mins
Cooling time 1 hr
Course Dessert
Cuisine Russian, Soviet
Servings 33 cookies

Ingredients
  

for the dough

  • 200 g butter room warm
  • 200 g sour cream
  • 400 g sugar
  • 1 egg
  • approx. 700 g flour
  • 12 g baking powder
  • vanilla
  • 1 pinch of salt

for the icing

  • approx. 280 g powdered sugar
  • water

for the chocolate icing

  • 100 g powdered sugar
  • 1 tsp cocoa powder
  • approx. 20 ml water

for the decorating

  • approx. 10 g poppy seeds

Instructions
 

Preparation of the dough

  • Mix soft butter, sour cream, sugar, egg, vanilla and salt with a whisk or mixer until homogeneous.
  • Mix flour with baking powder.
  • Add the dry flour mixture in batches to the liquid sour cream mixture and knead it briefly and briskly to form a very soft dough. Divide the dough into four equal pieces and refrigerate them, wrapped in an airtight container, for 1 hour.
  • First, get one piece of dough out of the refrigerator, divide it into small pieces, and shape each piece into a ball. Spread the balls with plenty of space between them on a baking sheet lined with baking paper, flatten them just slightly and bake the "mushroom hats" in a preheated oven at 180 °C top and bottom heat for about 10 - 15 minutes, depending on the size of your cookies. Repeat the same with the second piece of dough from the refrigerator.
  • Let the "mushroom hats" cool a bit and, while they are still warm, carefully cut out a small hollow in the center of each "mushroom hat" from the flat side using a knife. Let the "mushroom hats" cool completely afterwards.
  • Get the third piece of dough out of the fridge, divide it into small pieces as well, and shape each piece of dough into a "mushroom stem". Then cut each "mushroom stem" lengthwise into two equal halves and spread the "mushroom stem" halves flat side down on a baking sheet lined with parchment paper.
  • Bake the "mushroom stem" halves in a preheated oven at 180 °C top and bottom heat for about 10 - 15 minutes, also depending on the size of your cookies, and let them cool.
  • Repeat the last two steps with the last piece of dough you still have in the fridge.

Preparation of the icing

  • Put powdered sugar in a bowl, add gradually, stirring as much water (about 50 ml for me) until a very viscous white icing is formed.
  • Take two matching "mushroom stem" halves, squirt some icing on the flat side of one of them and glue the two halves together with the flat side of each. Repeat the same with all the "mushroom stem" halves and let the "mushroom stems" dry a bit.
  • Now take a "mushroom hat", squirt some icing into its hollow and stick a "mushroom stem" with the pointed end into the hollow. Place the mushroom cookie on the "hat" with the "stem" facing up and let it dry. Repeat until all mushroom cookies are done.
  • Dilute the remaining icing with a little more water to make it slightly runnier, and carefully brush it on the "mushroom stems" and from the bottom side on the "mushroom hats" on the cookies. Roll each cookie in poppy seeds immediately after brushing the bottom "stem" end and let the mushroom cookies dry.

Preparation of the chocolate icing

  • Mix powdered sugar and cocoa powder.
  • Gradually add water, stirring until you have a viscous chocolate icing.
  • Coat the surface of the "mushroom hats" with the chocolate icing and let them dry. To dry, you can place the mushroom cookies around a soup plate, for example, or place them with one side on baking paper.

Notes

  • The amount of sugar for the dough you can adjust to taste.
  • As vanilla for the dough go, for example, vanilla bean scraped, vanilla sugar, vanilla extract.
  • The amount of flour given may vary. Add only enough flour until you get a very soft dough. It should not be too firm and definitely not dry.
  • Knead the dough only briefly to a homogeneous consistency and not too long, so that the cookies taste tender and not firm after baking.
  • Instead of the chocolate icing, you can coat the "mushroom hats" with melted chocolate or with the chocolate glaze made of melted chocolate and butter.
  • The time to dry the mushroom cookies is not included in the preparation time.
  • Note the detailed tips and tricks for making the Russian mushroom cookies at the top of the post.

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