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Lucky Charms Cookies: A Colorful and Delicious Treat for Any Occasion

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These Lucky Charms Cookies are a childhood dream come true! Soft, buttery sugar cookies filled with colorful Lucky Charms marshmallows—each bite is a nostalgic trip back to Saturday morning cartoons and bowls of cereal. They’re the perfect sweet treat for any time of the year, but especially for St. Patrick’s Day! Bake a batch, share the magic, and bring a little luck to your kitchen!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups Lucky Charms marshmallows, divided

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a stand mixer or large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
  4. Mix Dry Ingredients: Add the flour, baking soda, baking powder, and salt. Mix until just combined. Avoid overmixing.
  5. Fold in Marshmallows: Gently stir in 1 cup of the Lucky Charms marshmallows.
  6. Scoop Dough: Scoop and roll the dough into 2-tablespoon-sized balls (use a size 40 cookie scoop for consistency).
  7. Bake: Place the dough balls on the prepared baking sheet, leaving space between each. Bake for 9-11 minutes, or until the edges and tops are just set.
  8. Add Marshmallows: Immediately after removing the cookies from the oven, press a few extra Lucky Charms marshmallows into the tops of each cookie.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days.
  • Freezing Dough: Roll the dough into balls and flash-freeze on a baking sheet. Once firm, transfer to a Ziplock bag or airtight container and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
  • Freezing Baked Cookies: Wrap cooled cookies in plastic wrap and store in an airtight container or Ziplock bag. Freeze for up to 2 months. Note that the marshmallows may change texture slightly after freezing.

Nutrition

Find it online: https://recipes.swedishinarabic.net/lucky-charms-cookies-a-colorful-and-delicious-treat-for-any-occasion/