You're the Mushroom to my Swiss Valentine Cookies

OK, I'll admit that I'm a teensy bit in love (read: completely obsessed) with this cookie set - and I don't even like mushrooms and swiss on my burgers! Mr. E does, though! 

These You're the Mushroom to my Swiss Valentine cookies are inspired by my favorite fast-food joint, Whataburger. My husband loves a Mushroom Swiss burger! Back in 2018, Whataburger posted some digital valentines, and one said, "you're the mushroom to my swiss." I saved it to my phone and happened to see it last week. Cookies were born. 

How to Make "You're the Mushroom to my Swiss" Valentine Cookies

First, can we discuss that shocking shade of PINK?!? I love it so much! It's Neon Bright Pink from The Cookie Countess. It doesn't take a lot to get that vibrant, bright pink - and man, is it ever pretty! I love, love, love it! 

Speaking of colors, let's talk mushroom. I did a little combo of colors here, and I think it worked well. for the lighter base shade of the mushroom, I used a combination of Americolor Blush and Taupe. The taupe comes out a bit green, so I think you could play around with any dusty pinks and greens you have in your arsenal. Maybe Dusty Rose + Avocado would work. 

For the darker, detail color on the mushrooms (and on the cookie cursive), I used the same Blush + Taupe combo, and I added Warm Brown. This color is so, so pretty. Very mushroom-y. 

Let's walk through making the swiss cheese cookies step by step! 

Swiss Cheese decorated cookie tutorial

To make the swiss cheese decorated cookies, you'll need:

• perfect every time cut-out cookies (RECIPE), square shape
• mini heart cookie cutter or heart-shaped measuring spoons
• royal icing (RECIPE), tinted with Americolor Egg Yellow + Gold, Cookie Countess Neon Bright Pink
• disposable icing bags
• couplers and #2 icing tips
• squeeze bottles (Sugarbelle icing bottles are my favorite)
• toothpicks
• black food coloring pen

Roll the cookie dough and cut with a square cookie cutter. 

Use the back of the 1/4 teaspoon heart-shaped measuring spoon or a mini heart cutter to make heart-shaped indentions or cutouts in the square. I liked having some cut off around the edges. You could also make tiny hearts in the dough using a chopstick, although they won't be as precise.

Freeze the cookies for 5-10 minutes before baking to help prevent spreading.

Once baked, if the hearts don't look as crisp, immediately press the heart shape back into the cookie while still hot. 

Use a #2 tip to outline the cookie and the hearts with yellow icing.

Thin the remaining yellow with water, a bit at a time, stirring gently to combine. Continue to thin until a ribbon of icing dropped back into the bowl and disappears in a count of one-thousand-one, one-thousand-two, one-thousand-three. Adjust the consistency as needed with sifted powdered sugar or water. 

Cover with a damp dishtowel and let rest for several minutes. Stir gently to pop large air bubbles and pour into a squeeze bottle. Fill in the outlines, using a toothpick to pop air bubbles and guide to edges. 

Let the icing dry for at least one hour. Use a #2 tip to add a heart-shaped mouth in pink icing. 

Let the icing dry uncovered for 6-8 hours or overnight. 

Once the cookies are completely dry, use a black food coloring pen to add eyes and eyelashes.

Pair with the mushroom cookies. Give to your mushroom and swiss loving sweetheart!

If you like these cookies, you might like these punny Sock it To Me! Valentine cookies.

Happy Valentine's Day!