Step-by-Step Instructions for Spiced Mushroom Cookies

• Gently wipe 1 cup of cremini mushrooms with a damp paper towel to remove any dirt. Finely chop the cleaned mushrooms.
• In a skillet, heat 1 tablespoon of butter over medium heat. Add the chopped mushrooms and cook for about 8–10 minutes until softened and lightly browned.
• In a large mixing bowl, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar. Beat on medium speed until light and fluffy, about 3–5 minutes.
• Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until smooth.
• In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
• Fold the cooled sautéed mushrooms into the dough. Add chopped walnuts or pecans if desired.
• Cover the bowl with plastic wrap and chill the dough for at least 30 minutes in the refrigerator.
• Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
• Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes until edges are golden brown.
• Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
• Dust cooled cookies with powdered sugar using a fine-mesh sieve, if desired.