These Lucky Charms Cookies are soft sugar cookies with cereal marshmallows mixed in and topped with a velvety frosting and Lucky Charms cereal!
Love all things cookies? Welcome to the club! Check out my whole cookie section on the blog, as it's fillllleeed with so many of my favorites! Check out these Bakery Style Chocolate Chip Cookies for the best recipe I've ever published, these Coffee Cake Cookies for a fun twist on a classic crumb cake, or these Rocky Road Cookies for a chocolate, marshmallow, and nut combo!
Why You'll LOVE This Recipe
- soft, chewy sugar cookie texture
- smooth, creamy American buttercream frosting
- fun to make and decorate, especially with young ones
- festive for St. Patrick's Day
Cookie Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Granulated Sugar: Granulated sugar adds to flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Lucky Charms Marshmallows: You'll use the marshmallows from Lucky Charms cereal!
Step-by-Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the marshmallows into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter).
STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Buttercream Frosting
STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together until smooth.
STEP 2: Then, pour milk into the bowl and mix on high speed for at least 3 minutes to create a light, velvety frosting.
Frequently Asked Questions
You will use only the marshmallow portion of the cereal in the cookie dough. Though you can buy the marshmallows separately, I just picked them out by hand. You'll use the entire cereal on top of the frosting.
Yes! You totally can double the recipe, and it will create 24 cookies.
Place the cookies, uncovered, on a plate or sheet tray in the freezer for 30 minutes. Then, transfer the cookies to a freezer bag, individually wrap them, or place them in an airtight container for up to 4 months. Thaw them at room temperature a few hours before serving.
Expert Tips
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 233g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Bake Time: Bake only until the cookies are lightly golden around the edges, the tops are cracked, and the centers look just slightly soft. The cookies will continue to bake as they cool, and overbaking will lead to dry, tough cookies.
Make Ahead: To freeze the cookies before baking, place the dough balls, uncovered, on a plate or sheet in the freezer for 15 minutes. Then, transfer them to a freezer bag for up to 3 months and bake as directed. To freeze the cookies after baking and decorating, place them, uncovered, on a plate or sheet tray in the freezer for 30 minutes. Then, transfer the cookies to a freezer bag, individually wrap them, or place them in an airtight container for up to 4 months. Thaw them at room temperature a few hours before serving.
Related Recipes
Print
Lucky Charms Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies, Lucky Charms, St.Patrick's Day
- Method: Bake
- Cuisine: American
Description
These Lucky Charms Cookies are soft sugar cookies with cereal marshmallows mixed in and topped with a velvety frosting and Lucky Charms cereal!
Ingredients
For the Cookies
- ½ cup (110g) unsalted butter, melted
- ¾ cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups (233g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (30g) Lucky Charms marshmallows
For the Frosting
- 1 cup (220g) unsalted butter, room temperature
- 2 ½ cups (300g) powdered sugar
- 2 tablespoons (30g) milk
Instructions
For the Cookies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the Lucky Charms marshmallows.
- Roll the dough into about 2-2 ½-tablespoon (45g-55g) sized balls.
- Bake the cookies for 7-9 minutes or until the edges look light golden brown, the tops look pale, and the tops are beginning to crack.
- Allow the cookies to fully cool before decorating.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
- Add milk and green dye to the frosting and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
- Frost the cooled cookies as desired and top with Lucky Charms cereal pieces.
- Store the ccookies tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 233g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Freezing: To freeze the cookies before baking, place the dough balls, uncovered, on a plate or sheet in the freezer for 15 minutes. Then, transfer them to a freezer bag for up to 3 months and bake as directed. To freeze the cookies after baking and decorating, place them, uncovered, on a plate or sheet tray in the freezer for 30 minutes. Then, transfer the cookies to a freezer bag, individually wrap them, or place them in an airtight container for up to 4 months. Thaw them at room temperature a few hours before serving.
Tracy Crosby says
These came out so delicious!! My daughters birthday is St Patrick's day so I will make them for her birthday
★★★★★
Elise says
Thank you so much, Tracy!
Lindsey says
I was looking for a simple yet fun recipe to make for St. Patrick’s day and this one was perfect!! It was really yummy, easy to make, and so cute! 🙂
★★★★★
Elise says
Thank you so much, Lindsey! So happy these worked for you for St. Patrick's Day!