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!
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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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Course Cookies & Bars Recipes, Dessert, St. Patrick's Day