Go Back
"Gribochki" – recipe for Russian mushroom cookies
Print

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.
Course Dessert
Cuisine Russian, Soviet
Prep Time 1 hour 20 minutes
Cook Time 1 hour 15 minutes
Cooling time 1 hour
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.