These fun Lucky Charms cookies are perfect St Patricks Day cookies for you to make with your family. They have a delicious sugar cookie base and are filled and topped with the iconic Lucky Charms Marshmallows!

Start your morning off with some fun and festive St. Patrick’s Day Green Pancakes that are topped with Lucky Charms, too!

Several lucky charms marshmallow loaded sugar cookies on a wire rack against a gray napkin.

I love finding fun ways to celebrate holidays with my kids. I get a lot of joy out of seeing my kids get excited about little things — and making these Lucky Charms sugar cookies is one of them. My sons LOVED these! They are soft, perfectly chewy and bring a little bit of fun to the day!

Why This Recipe Works

  • Fun recipe to make with your kids! Although you can buy the Lucky Charms marshmallows, I think it’s more fun to have your kiddos help pick out the marshmallows from the cereal! It’s a great activity and one they love too. 
  • Holiday cookie recipe. If you’re a big fan of holiday fun, this is an easy way to make the day special without having to go over the top with decorations or leprechaun footprints. 
  • Easy and delicious. These cookies are easy to make! They take just 30 minutes from start to finish. They are thick, chewy and sweet.   

Ingredient Notes

Lucky Charms Cookies ingredients in glass bowls on a light grey background.
  • Unsalted Butter: The temperature of the butter will affect the spread of the cookie while it bakes. This is why we don’t use melted butter, because we don’t want our cookies to spread or they won’t be as thick and soft.
  • Granulated Sugar: Since these are a sugar cookie, we use just the granulated sugar. Other cookie recipes will either use just brown sugar or a combination of brown sugar and granulated sugar. 
  • Egg: Using eggs at room temperature will incorporate better into the dough, providing a more even bake. 
  • Vanilla: Vanilla is to desserts as salt is to savory recipes. It enhances the flavor. 
  • Flour: The flour is the structure to the cookies. More flour in a cookie means a stiffer, crispier cookie. Less flour provides more of a liquidy batter (think brownies). Getting the right amount of flour is how we get the perfect, chewy and tender cookie. 
  • Lucky Charms Cereal Marshmallows: I believe you can buy a cereal box that is just the Lucky Charms Marshmallows, but I just separated the marshmallows out of the traditional cereal. 

Step-by-Step Instructions

  1. Cream the wet ingredients. Cream the butter and sugar in the bowl of a stand mixer (or using a hand mixer) until light and fluffy. Add the egg and vanilla.
A glass bowl with creamed butter and sugar, vanilla extract, and a cracked egg in it, against a white background.
Overhead photo of a glass mixing bowl with creamed sugar cookie dough in it.
  1. Add the dry ingredients. Add the flour, baking soda, baking powder and salt. Mix until just combined. 
A glass mixing bowl with white flour overtop of the creamed butter and sugar.
Sugar cookie dough in a glass mixing bowl against a white background.
  1. Add the marshmallows. Stir in the Lucky Charms Marshmallows until just incorporated. Don’t over mix. 
Lucky Charms cereal marshmallows in a glass bowl against a white background.
Lucky Charms marshmallows mixed into sugar cookie dough.
  1. Portion into balls. Scoop and roll the Lucky Charms cookie dough into 2 tablespoon sized balls (I use a size 40 cookie scoop). And place on a parchment paper-lined baking sheet.
A white parchment lined baking sheet with balls of sugar cookie dough balls topped with lucky charms marshmallows on the tops.
  1. Bake. Bake at 350°F for 9-11 minutes or until the edges are set and the tops are no longer shiny. Remove from the oven and immediately press several marshmallows into the tops of each cookie (optional but definitely recommend doing). Let the Lucky Charms Marshmallow cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. 
Baked sugar cookies on a black wire rack with lucky charms marshmallows baked into the cookies.

Recipe Tips

Be sure to set aside some of the marshmallows to press into the cookies once you take them out of the oven. The marshmallows inside of the cookies will melt while baking, so this will give it a more noticeably festive touch.

Don’t over bake the cookies. To ensure a soft sugar cookie you should remove the cookies when the edges and tops are just set.

Variations

  • These cookies don’t use green dye. I like the sugar cookie color because the marshmallows from the Lucky Charms cereal stick out more. However, if you want to make them even more festive, go ahead and add a few drops of green food coloring to the dough before adding in the marshmallows. 
  • You can also add some white chocolate chips to the dough as well. 
  • Dip half of the cookie in a green melting chocolate and let them harden on wax paper before serving for a fancier touch.
  • Make them into ice cream sandwiches by using mint ice cream for an extra festive and delicious St. Patrick’s Day treat! 

Make Ahead, Storing, and Freezing

Store the Lucky Charms cookies in an airtight container for 4-5 days.

Freeze the cookie dough by rolling into balls and flash freezing on a baking sheet. Once firm, transfer to a Ziplock bag or airtight container and freeze for up to 3 months. Remove and bake from frozen, adding about 1 minute onto the bake time. 

To freeze baked cookies, let them cool completely and then wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag. Freeze for up to 2 months. 

Keep in mind that the marshmallows may not have the same texture after freezing.

A bite taken out of a lucky charm sugar cookie, with the cookie resting on a wire rack.

FAQs

What are Lucky Charms Cookies?

Lucky Charms cookies are a sugar cookie base with the marshmallows from the Lucky Charms cereal. We add some of the marshmallows inside and on top of the cookies for an extra festive look!

Are Lucky Charms actually Irish? 

The cereal is made by General Mills which is an American Company. They aren’t Irish, but they are a fun way to celebrate the holiday!  

Can I add chocolate chips to these cookies?

If you want to add chocolate chips, I would recommend adding white chocolate chips. I think the flavor would pair better with the cookie since it’s a sugar cookie base and not a chocolate chip cookie base.

Lucky Charms Cookies on a dark pink napkin against a white background.

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Lucky Charms Cookies on a wire rack on a gray napkin.
Print Review
5 from 5 votes

Lucky Charms Cookies

A soft and delicious sugar cookie have Lucky Charms marsmallows mixed into the batter making these a colorful sugary sweet treat perfect for any time of year but especially for St. Patricks Day!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 30 cookies

Ingredients
 

  • 1 cup unsalted butter - softened
  • 1 1/4 cups granulated sugar
  • 1 egg - at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Lucky Charms marshmallows - divided

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  • In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. 
  • Add the egg and vanilla and beat until combined.
  • Add the flour, baking soda, salt, baking powder, and mix until just combined. Stir in 1 cup of the marshmallows. 
  • Scoop and roll into 2 tablespoon sized balls (a size 40 cookie scoop). 
  • Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and immediately press several lucky charm marshmallows into the tops of each cookie. Let cool on pan for 5 minutes then transfer to a wire rack to cool completely. 
  • Store in an airtight container for 3 days. 

Notes

Store the Lucky Charms cookies in an airtight container for 4-5 days.
Freeze the dough by rolling into balls and flash freezing on a baking sheet. Once firm, transfer to a Ziplock bag or airtight container and freeze for up to 3 months. Remove and bake from frozen, adding about 1 minute onto the bake time. 
To freeze baked cookies, let them cool completely and then wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag. Freeze for up to 2 months. Keep in mind that the marshmallows may not have the same texture after freezing. 
Recipe adapted from my Easter Sugar Cookies Recipe

Nutrition

Calories: 137kcal (7%)Carbohydrates: 18g (6%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mg (7%)Sodium: 41mg (2%)Potassium: 22mg (1%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 197IU (4%)Calcium: 7mg (1%)Iron: 1mg (6%)
author: Whitney Wright
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was originally published on March 5, 2021. It was republished on March 2, 2022, to include additional information and photos.