Bring some magic to your St. Patty’s Day celebration with these Lucky Charm Sugar Cookies. They’re soft, sweet, and filled with the cereal marshmallows we all love.
Lucky Charms Cereal Marshmallow Cookies
It’s the luckiest month of the year, so let’s celebrate with these festive Lucky Charms Cookies.
They have a soft, sweet, buttery sugar cookie base, similar to the base of a classic chocolate chip cookie, but instead of the chocolate, we’re adding the magical Lucky Charm Marshmallows – the rainbows, the unicorns, the shooting stars, the hearts, all of them!
I love the look of these Funfetti Chip Cookies or these Football Sugar Cookies (which you could totally turn into four leaf clovers), but these Lucky Charm Sugar Cookies are even more fun. The bright, iconic rainbow marshmallows throughout and on top are so festive and not to mention delicious, too. These are special school lunch treats throughout March or really any sweet celebration can be a cookie occasion!
Or if you’re looking for a no bake treat, try these Lucky Charm Rice Krispies or this Leprechaun Bait instead!
Recipe Inspiration
I developed this cereal cookie recipe based off my Kitchen Sink Cookie Recipe (which people LOVE and might be one of my best cookie recipes) – these delicious cookies are the next best thing…and they use Lucky Charms! Win-Win!
Recipe Ingredients
- Sugar: An obvious ingredient for delicious sugar cookies! We will use both granulated sugar and brown sugar.
- Pure Vanilla Extract: Vanilla does a ton of work when your cookies are baking. The sweetness brings such a balance to the cookie flavor!
- Leavening Agents: Baking Powder and Baking Soda together give best results.
- Flour: I used all purpose flour, and gluten free 1:1 should also work fine!
- Lucky Charms Marshmallows: They sell bags of just the Lucky Charms Marshmallows if you don’t want to pick through the box (arguably the best part of a box of lucky charms, so the extras won’t go to waste). These are going in the cookies and there’s extra marshmallows on top. You could also try regular rainbow mini marshmallows and/or rainbow sprinkles, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, use an electric hand mixer to beat the butter and both sugars. Beat for 3-4 minutes until well combined and light and fluffy.
3. Add the egg and vanilla extract to the bowl and keep combining (be sure to scrape the sides of the bowl down!!)
4. Pour in the dry ingredients: flour, baking soda, and salt. The mixture will be crumbly at first but keep combining until dough forms.
5. Fold in the white chocolate chips and marshmallows, saving a few for topping before baking.
6. Use a 1.5 tbsp cookie scoop to scoop dough into balls and place on a baking sheet. Push a few extra marshmallows into the top of each cookie dough ball and bake for 9-11 minutes until the edges are golden brown. Bake for 9-11 minutes until the edges are golden brown. After a couple of minutes, transfer to a wire rack to cool.
PRO TIPS
- Do not leave your cookies on the hot baking sheet to cool. They will continue to cook and become over-baked! A wire rack is best for perfectly chewy cookies.
- For the perfect cookie, chill your dough. It will help prevent them from spreading too much and I promise it’s worth the wait!
- Add extra lucky charms marshmallows onto the tops of the cookies for a more colorful, aesthetically pleasing cookie. Those tasty marshmallow bits shaped like four leaf clovers and little blue moons are just too cute!
Recipe FAQs
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring, round cookie cutter or cup placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfectly round and even cookies.
If you like chewy sugar cookies, store in an airtight container on the counter for up to 5 days once they’ve cooled to room temperature. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies (and the marshmallow) soft.
If you instead want to keep that classic crunch of the cereal marshmallows with crisp edges, store them covered loosely with plastic wrap or foil.
You can freeze these cookies baked or unbaked but note the marshmallows may have a slightly different texture after freezing.
To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes for the perfect chewy texture.
To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment between layers to avoid freezing them together.
Serving suggestions
I love these special cookies dipped in a glass of cold milk (or save your cereal milk with little cereal pieces still left in it from breakfast!).
Or if you’re making these for a St. Patty’s Day party, shake up a batch of Green Tea Shots to start the party off right!
More Recipes You’ll Love
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Lucky Charm Sugar Cookies
Equipment
- Measuring cups and spoons
- Mixing Bowl
- electric hand mixer
- ruber spatula
- Cookie scoop
- Baking sheet
- parchment paper
Ingredients
- 1 ½ sticks butter, softened (¾ cup)
- ½ cup sugar
- ½ cup brown sugar
- 1 tbsp vanilla extract
- 1 egg
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Lucky charm marshmallows, plus more for topping
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, use an electric hand mixer to beat the butter and both sugars. Beat for 3-4 minutes until well combined and light and fluffy.
- Add the egg and vanilla extract to the bowl and keep combining (be sure to scrape the sides of the bowl down)
- Pour in the dry ingredients: flour, baking soda, and salt. The mixture will be crumbly at first but keep combining until dough forms.
- Fold in the white chocolate chips and marshmallows, saving a few for topping before baking.
- Use a 1.5 tbsp cookie scoop to scoop dough into balls and place on a baking sheet. Push a few extra marshmallows into the top of each cookie dough ball and bake for 9-11 minutes until the edges are golden brown.
- After a couple of minutes, transfer to a wire rack to cool & enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find LUKCY CHARM SUGAR COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Amazing
magically delicious!
marshmallows x cookies SAY LESS!!!
So good for St. Patty’s day!! I used vanilla extract instead because it was all I had and these turned out delicious.
These are so good and a perfect treat for kids!
These cookies taste as amazing as they look!!! I made them for my roommates for st Patrick’s day and everyone was obsessed. Such a fun and nostalgic treat!!!
This may be the best cookie recipe ever. BEYOND impressed with the consistency and how perfectly they baked!
LOVE to hear it! Thanks for the review, Sammi!
These were amazing! Everyone at my party loved them
Made this cute, delicious and easy recipe for St. Patrick’s Day and was told by multiple people that this was great! It was such a hit that I’d double it next time. I followed the directions and it was perfect. I’d make no changes and WILL be making it again!!
My childhood and happiness in one recipe!
If I omit white chocolate chips, should I replace with anything?
Hey chelsea! No need to adjust. You can add extra marshmallows if you wish. Enjoy!
Made these for work and everyone loved them!! So so good.