Cinnamon Mushroom Nut Cookies

These fusion drop cookies fold finely minced cremini mushrooms into butter cooked until the earthiness softens. Cinnamon, nutmeg, and toasted almonds and pecans give a warm, bakery-style crunch.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 268 cal
• 5g protein
• 32g carbs
• 14g fat
• 3g fiber

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Ingredients

• 4 oz fresh cremini mushrooms
• 6 tbsp unsalted butter
• ½ cup light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp fine sea salt
• ½ cup chopped toasted almonds
• ¼ cup chopped toasted pecans
• 1 tsp fresh orange zest
• 2 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment. Wipe the mushrooms clean, mince them very finely so they almost disappear into the dough while still adding earthy depth, and set aside.
2. 2Melt the butter in a small skillet over medium heat. Add the minced mushrooms and cook, stirring constantly, until all moisture evaporates and the bits turn golden and fragrant, 4 to 6 minutes. Cool completely so they do not melt the sugar later.
3. 3In a mixing bowl cream the cooled mushroom butter with the brown sugar until the mixture looks light and sandy. Beat in the egg and vanilla until fully incorporated and smooth.
4. 4In a separate bowl whisk the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir just until no flour streaks remain.
5. 5Fold in the chopped almonds, pecans, and orange zest so the nuts and bright citrus are evenly scattered through the dough. The dough will be soft but scoopable.
6. 6Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Gently flatten each mound with your fingers and sprinkle the tops with turbinado sugar for sparkle and crunch.
7. 7Bake one sheet at a time until the cookie edges are set and deep golden while the centers still look slightly soft, 11 to 13 minutes. They will firm as they cool.
8. 8Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight; the mushroom flavor mellows and the cinnamon blooms overnight.