Lucky Charms Sugar Cookies are a delicious chewy sugar cookie filled with colorful marshmallows from children’s most loved cereal. Make them for St. Patrick’s Day or just for fun with the kids. They are sure to love them!
Lucky Charm Sugar Cookies
I don’t eat Lucky Charms like I did when I was a kid but I can not get enough of these Lucky Charms Sugar Cookies! I think I have eaten at least 3 of these a day for the last few days… and now they’re gone so maybe it was more like 4 or 5. They’re so fun looking and even better, they taste amazing! They are buttery, sweet, and chewy in the center with lightly crisp edges. It’s everything you want in a sugar cookie plus they’re super quick and easy to make.
What are Lucky Charms?
Um, if you don’t know what Lucky Charms are you either live under a rock or didn’t have a childhood. This breakfast cereal is sugar loaded. It’s half wheat cereal and half firm sugary marshmallows. Like most kids, what I loved most about the cereal was not the actual cereal part. It was the marshmallows. I wish they sold boxes of just the marshmallows because now that I have kids of my own it drives me bonkers that they waste all that cereal (but of course no marshmallow goes uneaten). I can still remember sitting at the kitchen table at my dad’s house and my step-mom being adamant that I have cereal and marshmallows in each bite.
How to make Lucky Charm Cookies:
- Pick out 2 cups of marshmallows from Lucky Charms cereal.
- Using an electric mixer, cream the butter and sugar together for 3-4 minutes until fully. Be sure to scrape down the sides and mix again to make sure everything is evenly mixed.
- Add the egg and vanilla and mix again until the mixture is creamy and lighter in color.
- In a separate mixing bowl, whisk together the dry ingredients. This ensures that your leavening agents and salt are evenly dispersed throughout the dough.
- Add the dry ingredients to the mixer and start mixing on low. Increase speed and mix until just combined. Add in 1 cup of lucky charms and turn the mixer on for a brief second. The paddle with crush the marshmallows and you only want them broken down a little bit. Finish mixing them into the batter by hand.
- Use a medium size trigger cookie scoop (1 1/2 tablespoon, size #40) to portion the dough. Place balls of dough on a parchment lined baking sheet and back in a preheat 350 degree oven for 10-11 minutes. They won’t look quite done but if you cook them longer they will be hard and dry.
- Immediately after removing from the oven, press a few Lucky Charms into the tops of the cookies and then shake on some sugar sprinkles. Remove from the pan to a cooling rack.
Room Temperature Butter:
Your butter is at room temperature when you press it and it lightly gives but still holds its shape. If you try to bend it it will curve but won’t snap or crack. Depending on the temperature of you home, the time it takes for butter to get to room temperature can vary. My home is usually between 69-72 degrees and my butter takes 20-30 minutes to get to this stage. To speed things up you can place it in the microwave on 50% power for 20 seconds, flipping, half way.
If your butter is too soft or melted your cookies will spread when cooking and and be thin.
Looking for more St. Patrick’s Day Treats? Here are a few festive recipes you need to try:
- Green Velvet St. Patrick’s Day Cupcakes
- Cranberry Walnut Irish Soda Bread
- Slice & Bake Clover Cookies
- Pot of Gold Cupcakes
TOOLS USED TO MAKE LUCKY CHARMS COOKIES:
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Baking & Cooling Rack– Oven & dishwasher safe. I use this to cook all kinds of meat and anything you want crispy. Also great for cooling cookies.
Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
Medium Trigger Cookie Scoop– I love using this for portioning cookie dough and batter.
Lucky Charms Sugar Cookies
- 1 cup unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups Lucky Charm Marshmallows, divided
- sugar sprinkles
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- In the bowl of an electric mixer (fitted with paddle attachment), cream butter and sugar for 3-4 minutes until fluffy. Scrape down the sides as needed.
- Mix in the egg and vanilla for another 2 minutes until creamy, scraping sides as needed.
- In a separate mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Add to the wet ingredients and mix until combined.
- Add 1 cup of marshmallows and turn the mixer on for only a couple turns and then mix by hand.
- Use a 1 1/2 tablespoon trigger cookie scoop (size 40) to portion out cookie dough. Place 2 inches apart on pan. Bake for 10-11 minutes.
- Immediately press 3-4 marshmallows in the top of the cookies and shake on the sprinkles. Remove from the pan onto a cooling rack.
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