These Lucky Charms cookies are loaded with Lucky Charms cereal for a magically delicious cookie. They feature a sugar cookie base studded with Lucky Charms marshmallows and topped with a homemade milk frosting. Serve them at your next St. Patrick's Day party; everyone will love them!
Serve these cookies alongside fun Shamrock recipes, or enjoy them as a treat after these traditional Irish dishes!
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We all know that marshmallows are your favorite part of this fun breakfast cereal, and these cookies are full of them. Yes, it is exactly as tasty as it sounds.
Even without the frosting, these cookies are really good! However, something so mouthwatering about cereal milk buttercream frosting makes these cookies hard to resist.
Be sure to check out all of my tasty and fun St. Patrick's Day recipes here!
🥘 Ingredients
In addition to your typical cookie-baking ingredients, you'll need to grab a box or two of cereal. Pick up some green food coloring if you want to make your buttercream green for St. Patrick's Day.
Lucky Charms Cookies
- Butter - 1 cup (2 sticks / 16 tablespoons) of room-temperature butter
- Sugar - ¾ cup of white granulated sugar.
- Light Brown Sugar - ¾ cup of packed light brown sugar.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - 1 teaspoon of salt.
- Eggs - 2 large, room-temperature eggs.
- Flour - 3 cups of all-purpose flour, spooned and leveled.
- Marshmallows - 2 cups of marshmallows from the cereal. You can sometimes find these sold in a package by themselves, but picking the marshmallows out from the cereal is a fun activity for the kids, too!
Cereal Milk Buttercream Frosting
- Milk - 1 cup of whole milk.
- Lucky Charms™ Cereal - 1 cup of Lucky Charms™ cereal. I used the cereal that was leftover from picking out the marshmallows, but you could definitely use some with the marshmallows still mixed in as well (but it might alter the color of your frosting).
- Butter - 1 cup (16 tablespoons / 2 sticks) of room-temperature butter.
- Confectioners' Sugar - 5 cups of confectioners' sugar.
Topping
- Cereal - 1½ cups of marshmallow cereal to load on top of the frosting for a fun and tasty topping!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Lucky Charms Cookies
These cookies have two easy steps- making the cookies and the frosting—then assembly and baking.
You will need mixing bowls, an electric mixer, a baking sheet, a silicone spatula, a cooling wrack, and your measuring utensils.
The recipe will make roughly 40 cookies to bring to any St. Patrick's Day festivities!
Prepare the Cookie Dough
- Soak the cereal. In a medium-sized bowl, mix together 1 cup of cereal and 1 cup of milk for the frosting. Set it aside while you prepare the cookies.
- Preheat. Preheat your oven to 375°F (190°C) and line your baking sheet with some parchment paper (or you can use a silicone baking mat).
- Cream the butter. Use your stand mixer or a hand mixer to cream together 1 cup of room-temperature butter, ¾ cups of both sugar and brown sugar, and 1 teaspoon each of vanilla extract, baking soda, and salt until creamy and smooth.
- Add eggs. Add the 2 large eggs, one at a time, mixing well between each addition, stopping to scrape down the bowl as necessary.
- Add flour. Slowly add 3 cups of flour, mixing until just combined, and then stir in 2 cups of cereal marshmallows.
Portion & Bake the Cookies
- Scoop. Drop the dough by rounded tablespoons onto the prepared baking sheet using a measuring spoon or cookie scoop.
- Bake. in the preheated oven at 375°F (190°C) for 9-11 minutes or until they are a light golden color.
- Cool. Remove the cookies from the oven and allow them to cool slightly before transferring them to a cooling rack. Let the cookies cool entirely before continuing.
Make the Cereal Milk Buttercream Frosting
- Strain. Place a strainer over a bowl and strain out the soggy cereal to get your cereal milk. Set the bowl aside.
- Cream the butter. Use your stand mixer to cream 1 cup of butter on medium speed until light and creamy. Then, slowly add in 5 cups of confectioners' sugar until fully incorporated.
- Add milk. Pour the cereal milk into the frosting one tablespoon at a time, mixing well in between each addition until you reach your desired consistency (I used 6 tablespoons).
- Frost the cookies. Spread the frosting onto the cooled cookies and top with 1½ cups of cereal.
💭 Angela's Pro Tips & Recipe Notes
- Marshmallow Measurements: A standard cereal box (10.5 ounces) typically holds about 2 cups of marshmallows. For this recipe, a larger, family-sized box (18.6 ounces) will cover all your needs, but a standard-sized box works, too, if you're okay with skipping marshmallows in the topping.
- Chilling the Dough: For cookies that spread less, consider chilling the dough for an hour before baking.
- Adding Crushed Cereal: Incorporate some crushed cereal into the dough to enhance the cookies with extra texture, crunch, and a bit more thickness.
- Variation Without Frosting: For a simpler version, you can skip the frosting. The result will be a soft cookie brimming with cereal marshmallows.
🥡 Storing
Store your cookies in a sealed container in the fridge for 5-7 days. They can be left at room temperature, but only for 2-3 days due to the buttercream frosting.
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❓ Recipe FAQs
Any dehydrated marshmallows can be used in cookies. However, standard and mini marshmallows will melt at or above 104°F (40°C).
Shortening won't spread as much in the oven as butter. However, butter adds a super-rich flavor and yields some crisp edges. It is all up to your personal preference, but I like to bake my cookies using butter!
Buttercream frosting can remain at room temperature for 2-3 days. However, it lasts longer when stored in the refrigerator (up to 1 week).
🍀 More St. Patrick's Day Recipes
- Irish Potato Candy - Coconut candies that are coated in cinnamon and look like miniature potatoes.
- Lucky Charms Bark - Solid chocolate that is studded with this fun and tasty cereal.
- Lucky Charms Marshmallow Treats - Imagine Rice Krispie treats but with Lucky Charms instead.
- Pistachio Pudding Cookies - Light green cookies that use pudding mix in the dough.
- Irish Coffee - Hot coffee mixed with cream, sugar, and Irish whiskey.
- Bailey's Irish Cream Chocolate Chip Cookies - Sweet chocolate chip cookies that incorporate Bailey's Irish Cream.
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📖 Recipe Card
Lucky Charms Cookies
Ingredients
Lucky Charms Cookies
- 1 cups butter (softened, at room temperature)
- ¾ cups sugar
- ¾ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 3 cups all-purpose flour (spooned and leveled)
- 2 cups Lucky Charms marshmallows
Cereal Milk Frosting
- 1 cup milk (at room temperature)
- 1 cup Lucky Charms cereal
- 1 cup butter (softened, at room temperature)
- 5 cups confectioners sugar
Topping
- 1½ cups Lucky Charms cereal
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare the Cookie Dough
- In a medium-sized bowl, mix together 1 cup of cereal and milk for the frosting. Set it aside while you prepare the cookies.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a nonstick silicone baking mat.
- Use your stand mixer or a hand mixer to cream together the room-temperature butter, sugar, brown sugar, vanilla extract, baking soda, and salt until creamy and smooth.
- Add in the eggs, one at a time, mixing well in between each addition, stopping to scrape down the bowl as necessary.
- Slowly add in the flour, mixing until just combined, and then stir in the marshmallows.
Portion & Bake the Cookies
- Using a measuring spoon or cookie scoop, drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake in the preheated oven at 375°F (190°C) for 9-11 minutes, or until they are a light golden color.
- Remove the cookies from the oven and allow them to cool slightly before transferring them to a cooling rack. Let the cookies cool entirely before continuing.
Make the Frosting
- Place a strainer over a bowl and strain out the soggy cereal to get your cereal milk. Set the bowl aside.
- Use your stand mixer to cream the butter on medium speed until light and creamy. Then, slowly add in the confectioners' sugar until fully incorporated.
- Pour the cereal milk into the frosting one tablespoon at a time, mixing well in between each addition until you reach your desired consistency. (I used 6 tablespoons)
- Spread the frosting onto the cooled cookies and top with lucky charms cereal.
Notes
- One standard-sized box of cereal contains about 2 cups of marshmallows. You can have everything you need for this recipe with one larger-sized box (family size) or with one standard-sized box if you don't mind the topping not including marshmallows.
- If desired, you can chill your cookie dough for an hour before baking. This will reduce how much they spread.
- You can add some of the cereal into the dough as well for some texture, crunch, and thickness!
- You can make these cookies as directed but omit the frosting altogether for a simple yet tasty variation! You'll still have a tender cookie loaded with cereal marshmallows!
- To store: Store your cookies in a sealed container in the fridge for 5-7 days. They can be left at room temperature, but only for 2-3 days due to the buttercream frosting.
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