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.
Table of Contents
About these Cookies
It’s the luckiest month of the year, so let’s celebrate with these festive Lucky Charm Sugar Cookies.
They have a soft and sweet sugar cookie base, similar to the base of a homemade 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, but these Lucky Charm ones are even more fun. The bright, iconic cereal marshmallows throughout and on top are so festive and not to mention delicious, too.
Or if you’re looking for a no bake treat, try these Lucky Charm Rice Krispies instead!
- Sugar: Grab both brown sugar and cane sugar.
- Vanilla Extract: Vanilla does a ton of work when your cookies are baking. The sweetness brings such a balance to the cookie flavor!
- Almond Extract: This won't make your cookies taste too nutty. I like to add it to create more flavor depth and a bit of a fruitiness.
- Flour: We'll be using both cake flour AND all purpose flour.
- White Chocolate Chips: I love the way the white chocolate chips taste in these cookies, but feel free to swap for another type of chocolate or omit all together if it's not your thing.
- 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, so the extras won't go to waste). You could also try regular rainbow mini marshmallows, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 375°. Then, in a mixing bowl, beat butter, sugars, and vanilla and almond extract together until creamy. Beat in eggs one at a time.
2. Fold together flour, baking soda, baking powder, and salt and add to the creamed mixture. Beat again.
3. Stir in white chocolate chips and Lucky Charm Marshmallows (If you need a recipe that uses the remaining cereal, try these Lucky Charm Rice Krispie Treats). Refrigerate dough for 30 minutes (and no longer or the marshmallows will break down!).
4. Using a cookie scooper, scoop batter onto a parchment lined cookie sheet. Keep them in a ball form with plenty of space between each cookie. Add extra marshmallows on top of each dough ball if desired. Bake for 8-10 minutes or until the edges are golden brown.
5. Remove from the oven and move the parchment paper to a cold surface (countertop works). Once cooled, enjoy your chewy, gooey cookies!
- Do not leave your cookies on the hot baking sheet to cool. They will continue to cook and become over-baked!
- Chill your dough. It will help prevent your cookies from spreading too much and I promise it’s worth the wait!
- Add extra marshmallows on top of each dough ball for a more colorful, aesthetically pleasing cookie.
Storing and Freezing
If you like a chewy cookie store in an airtight container on the counter for up to 5 days. 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, store them covered loosely with plastic wrap or foil.
You can also 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.
- 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.
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring 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.
Cake flour has a lower protein content (~8%) as compared to all purpose (~11%). This gives it a much lighter, airy texture making these cookies perfectly soft and fluffy.
If you don’t have cake flour on hand, I don't recommend just adding more all purpose flour. You will not achieve the same texture. You can, however, make your own cake flour by measuring out 2 cups of all purpose, removing 4 tablespoons (¼ cup) of that flour and add 4 tablespoons of cornstarch to the flour. Sift the mixture to evenly distribute the cornstarch throughout and aerate the flour for that fluffier texture.
This recipe has not been tested with off brand Lucky Charms, so I cannot tell you if they'll turn out. Just know that might change the texture or flavor!
More Recipes You'll Love
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Lucky Charm Sugar Cookies
- Measuring cups and spoons
- Mixing bowls
- electric hand mixer
- ruber spatula
- Cookie scoop
- Baking sheet
- parchment paper
- 2 sticks brown butter, (1 cup) room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs
- 2 cups cake flour
- 1 cup all purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup white chocolate chips
- 1 cup Lucky Charms Marshmallows
- Preheat the oven to 375°F.
- In a mixing bowl, beat butter, sugars, and vanilla + almond extracts together until creamy.
- Beat in eggs one at a time.
- Fold together flour, baking soda, baking powder, and salt and add to the creamed mixture. Beat again.
- Stir in white chocolate chips and Lucky Charm Marshmallows.
- Refrigerate dough for 30 minutes (and no longer or the marshmallows will break down!
- Using a cookie scooper, scoop batter onto a parchment lined cookie sheet. Keep them in a ball form with plenty of space between each cookie. Add extra marshmallows on top of each dough ball if desired.
- Bake for 8-10 minutes or until the edges are golden brown.
- Remove from the oven and move the parchment paper to a cold surface (countertop works).
- Once cooled, enjoy your chewy, gooey cookies!
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