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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 137kcal

Author Whitney Wright

Equipment

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

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