Lucky Charms Cookies

5 from 1 vote

These Lucky Charms Cookies are delicious sugar cookies with Lucky Charms marshmallows folded in and then topped with a generous amount of marshmallow fluff frosting. Top them with gold sprinkles and more cereal, these cookies are magically delicious and full of childhood nostalgia in every bite!

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: -14 cookies

Calories: 466kcal

Author: Briana

Equipment

digital food scale
hand mixer (or stand mixer with a paddle attachment)
metal sieve
large baking sheets (18x13-inch)
parchment paper
cooling racks
large cookie scoop (#20)
piping bag with round frosting tip (or just a ziploc bag with the edge snipped off)

Ingredients

Cookies

2 cups + 2 tablespoons all purpose flour 55g
1 tablespoon corn starch 8g
¾ teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons softened butter 170g
¾ cup brown sugar 150g
½ cup white sugar 100g
1 tablespoon vanilla extract 15ml
1 teaspoon cake batter extract optional, but delicious!
1 large egg
¾ - 1.5 cups Lucky charms marshmallows about 40-70g - it's up to you!

Frosting

8 tablespoons butter softened
1 cup powdered sugar 126g
1 tablespoon vanilla bean paste can sub for vanilla extract
7.5 ounces marshmallow fluff one container
1 large egg yolk room temperature

Decorations

Gold sprinkles optional
Lucky Charms marshmallows and cereal pieces

Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper and set it aside.
In a bowl, combine 2 cups plus 2 tablespoons of all purpose flour, 1 tablespoon of corn starch, 1 teaspoon of teaspoon of kosher salt, and ¾ teaspoon baking soda. Set aside.
In a separate bowl, cream together 12 tablespoons of softened unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar, until smooth and creamy, about 3-4 minutes.
Mix in 1 tablespoon of vanilla extract and 1 teaspoon of cake batter extract until totally combined.
Mix in the egg and the egg yolk until totally combined and smooth. Make sure to scrape the sides of the bowl to ensure everything is incorporated.
Sift in the dry ingredients. Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in the Lucky Charms marshmallows. Make sure to scrape the sides of the bowl to ensure everything is incorporated.
Use a large cookie scoop (#20) to get nice big balls of cookie dough.
Place the cookies on a baking sheet a few inches apart. This will make 12-14 cookies. We'd recommend chilling the cookies for 30 minutes - 2 hours, or even overnight if you have the time, though it is not entirely necessary and the cookies can be baked right away.
When it's time to bake, place 5-6 cookies on a baking sheet with plenty of room in between them so they can spread. Bake at 350°F until the edges are set, about 13-15 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer them to a cooling rack to cool completely before frosting.

Marshmallow frosting

Meanwhile, make the frosting. In a stand mixer bowl or in a large bowl, mix the slightly softened 8 tablespoons of unsalted butter for about 4 minutes until smooth using a hand mixer or in a stand mixer with the paddle attachment. The butter should become light fluffy and pale in color.
Add in 1 cup of powdered sugar, and cream together for an additional 3-4 minutes, until the mixture is completely soft and free from lumps. Make sure to scrape the sides of the bowl a few times. ⭑Pro tip: Sift in the powdered sugar so there are no lumps.
Add in 1 tablespoon of vanilla bean paste, and 7.5 ounces (1 container) of marshmallow fluff and mix until completely combined and smooth.

Assemble and decorate

Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie.
Top with more Lucky Charms marshmallows, cereal pieces, and gold sprinkles. Enjoy!
These cookies are really great chilled (like Crumbl) but they can also be left out at room temperature in an airtight container for up to 3 days. Store in the fridge for up to 7 days. Allow to sit out at room temperature for a few minutes before digging in if kept in the fridge.

Notes

Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
Use room-temperature ingredients. Make sure the egg, the egg yolk, and the butter are at room temperature for easier mixing and a smoother cookie dough and frosting.
Don’t skip mixing the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and extracts are added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the marshmallow mix-ins when there are still a few streaks of flour in the dough.
Fold in add-ins carefully. Make sure to fold in the marshmallows carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
Chill the cookie dough for extra flavor. While this step is not entirely necessary, chilling the cookie dough for at least 30 minutes (but up to 2 days in the fridge!) allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges and a more pronounced flavor. Plus, it helps the cookies hold their shape when baking. This recipe can be baked right after mixing however if you're short on time, this step just helps it go from good to great!
If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 5-6 cookies at a time and give the cookies plenty of room, as they will spread a little bit.
Cool completely. Make sure your cookies are totally cooled off before frosting, or else the marshmallow frosting will simply melt and run off the cookie.

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