Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Gently wipe the cremini mushrooms with a damp paper towel to remove any dirt. Finely chop the mushrooms into small pieces.
- In a skillet over medium heat, add the finely chopped mushrooms and sauté for 8-10 minutes until softened.
- Transfer the sautéed mushrooms to cool completely.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the cooled sautéed mushrooms and optional nuts.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown and centers are set.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar once cooled, if desired.
Nutrition
Notes
For optimal results, use fresh cremini mushrooms and ensure that the butter is softened but not melted. Chilling the dough is essential for the cookies to maintain their shape while baking.