Go Back

Buttercream Piped Mushroom Sugar Cookies

By: Lyndsay // Coco Cake Land
Makes: 1 dozen cookies


For the cookies

  • 1/2 cup Becel Sticks, 1 stick
  • 1 1/2 cups white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour

For the buttercream

  • 1 cup Becel sticks, 2 sticks
  • 2 cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ounce (2 tbsp.) red gel food colouring

For the decorations

  • White candy pearls
  • Piping bag fitted with a multi-opening grass tip
  • Piping bag fitted with a small open star tip


Make the cookies

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the Becel and sugar on high until light and fluffy, about two minutes.
  • Using a rubber spatula, scrape down the sides of the bowl. With the mixer on low speed, add the eggs and the vanilla extract, mixing until combined.
  • With the mixer on low speed, add the flour until a dough forms; do not overmix.
  • Turn the dough onto a large piece of plastic wrap; form into a flat disc, then refrigerate for 2 hours or overnight.
  • Remove the dough from the fridge. On a flour-dusted work surface, roll the dough out to 1/2 inch thickness. Punch out mushroom shapes using a large mushroom cutter, or use large and small mushroom cutters for cute variance!
  • Carefully lift the cut shapes and place on a parchment paper lined baking sheet. Chill in freezer for 15 minutes.
  • In the meantime, preheat the oven to 350 degrees °F.
  • Bake the cookies for 9-11 minutes, turning pans halfway to ensure even baking, until cookies are lightly browned. Let cool completely on wire racks before frosting!

Make the buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.
  • Divide buttercream evenly into two medium bowls. Tint one bowl with the red gel food colouring, mixing until combined.

Decorate the cookies

  • Set the completely cooled sugar cookies on a clean work surface.
  • Fill a piping bag fitted with a multi-opening grass tip with the red buttercream.
  • Fill a piping bag fitted with a small open-star tip with the white buttercream.
  • Pipe the top of the cookie mushroom cap with the red buttercream in short spurts.
  • Pipe the bottom stem of the cookie mushroom with white buttercream drop stars.
  • On the piped mushroom cap, carefully add the white candy pearls in an even and eye-pleasing pattern.
  • To decorate a cake with these cookies, press the cookie gently into a buttercream-topped cake, anchoring each cookie using a hidden wooden BBQ skewer cut to size to help hold up the cookie.