• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Little Vintage Baking

Modern Twists on Classic Baking Recipes and Cake Decorating

  • Home
  • About
  • Recipes
  • Tutorials
  • Work with Me
menu icon
go to homepage
  • About
  • Recipes
  • Tutorials
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • About
    • Recipes
    • Tutorials
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Cookies

    Lucky Charms Cookies

    March 3, 2023 By Ashley Leave a Comment

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    These big, soft and chewy, bakery style Lucky Charms cookies are loaded with Lucky Charms marshmallows, topped with whipped pink vanilla buttercream and topped with even more marshmallows and cereal.

    pink frosted lucky charms cookies lined up on cookie sheet

    These cookies are perfect for St. Patrick's Day but I make them throughout the year because my kids LOVE them. My kids also really love when I put the remaining box of cereal without marshmallows back into the pantry.....kidding. But really, these cookies are so, so good and fun to make.

    Jump to:
    • Why You Will Love This Recipe
    • Recipe Ingredients
    • Recipe Instructions
    • Baking Tips
    • Storage and Freezing
    • FAQs
    • For more cookie recipes, check out these posts
    • Recipe

    Why You Will Love This Recipe

    • These cookies are big, bakery style (think Crumbl) cookies, thick and chewy, soft and flavorful.
    • This recipe requires only basic pantry ingredients, with the exception of Lucky Charms cereal. It's likely you have most of these simple ingredients on hand.
    • No chilling is required for these cookies. These cookies can be made in 30 minutes or less.
    • Easy to follow recipe with step by step instructions and photos for successful cookies every time.
    frosted lined up cookies on baking sheet

    Recipe Ingredients

    All purpose flour

    Baking powder

    Fine sea salt

    Unsalted butter

    Granulated sugar

    Brown sugar

    Eggs

    Vanilla extract

    Confectioners' sugar

    Milk, or cream

    Pink gel food color, just a drop or two to color the frosting

    Lucky Charms cereal

    step by step photos - dry ingredients whisked together, butter and sugar beaten, eggs and vanilla beaten in, dry ingredients mixed in

    Recipe Instructions

    Before beginning the recipe, preheat the oven to 350F, and line two large cookie sheets with parchment paper.

    1. Whisk together the dry ingredients, flour, baking soda and salt in a medium bowl.
    2. Beat together the butter, granulated sugar and brown sugar with a hand mixer or with an electric mixer for 3-5 minutes, until light and fluffy.
    3. Beat in the vanilla and eggs, one at a time.
    4. Beat in the dry ingredients, until just combined.
    5. Fold in the marshmallows. Fold gently if you wish to keep some of the marshmallows from breaking, if you want them whole.
    6. Scoop the dough into cookie portions with a ¼ cup (2oz) ice cream scoop.
    step by step photos - lucky charms cereal mixed in, dough scooped into balls, dough flattened to a thick disc, baked cookies
    1. Form the dough balls into disc shapes, about ½" thick. Place 6 on each cookie sheet, at least 3" part.
    2. Bake for 10-11 minutes until the cookies are starting to turn golden around the edges, and until the centers of the cookies look just set and no longer shiny.
    3. While the cookies cool, make the frosting. Beat together the butter, confectioner's sugar, milk, vanilla, and salt until thoroughly combined.
    4. Beat in the gel food color. Beat the frosting for an additional 3-5 minutes until light and fluffy.
    5. Optionally, place the frosting into a piping bag fitted with a large round tip and pipe a big dollop of icing in the center of each cookie. Alternatively you can use a spatula to spread the frosting onto the cookies.
    6. Use a spatula to spread the frosting over the tops of the cookies. Top the cookies with more cereal before serving.
    step by step photos making buttercream - butter and sugar beaten, vanilla, cream and pink food color beaten in, frosting in piping bag, frosting on the cookies

    Baking Tips

    • Don't over bake. Bake the cookies until they have spread out and puffed a bit, and the top looks just set, or no longer shiny, about 10 minutes.
    • Whip the frosting. Whipping the frosting after everything has been beaten together ensures a light, airy, and fluffy frosting.
    • If the frosting is too thick, add an additional tablespoon or two of milk.

    Storage and Freezing

    These cookies are best eaten the the say they are made, as the cereal topping tends to get soft after a day. If you making these in advance, frost and sprinkle with cereal before serving.

    Unfrosted cookies can be stored in an airtight container for up to three days. Frosted cookies without cereal topping can be stored in an airtight container in the refrigerator for up to 5 days. They are best served at room temperature.

    Unfrosted cookies can be stored in airtight container and frozen for up to 3 months. Frosted cookies without cereal topping can be frozen in a single layer to set the frosting, then stored in an airtight container for up to 3 months. Defrost in the refrigerator and serve room temperature.

    side view of cookies with bite taken out to show inside texture

    FAQs

    Why didn't my cookies spread?

    Be sure to form the cookies into disc shapes before baking. The disc should be about ½" thick. For the best results, bring the dough to room temperature before baking.

    How many cookies does this recipe make?

    This recipe makes 12 large bakery style cookies, but you can make them smaller to make up to 24 cookies. Reduce the baking time to maintain the cookie's soft texture.

    If you make these lucky charms cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

    Enjoy!

    Ash xx

    For more cookie recipes, check out these posts

    Cookie Butter Cookies

    Soft and Chewy Sugar Cookies

    Lavender Lemon Linzer Cookies

    Espresso Toffee Chocolate Chip Cookies

    Toasted Sugar Vanilla Macarons

    Recipe

    Lucky Charms Cookies featured image

    Lucky Charms Cookies

    Big and chewy bakery style Lucky charms cookies filled with marshmallows and topped with whipped vanilla frosting and cereal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings12 cookies
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins

    Equipment

    • Electric Stand Mixer
    • ¼ cup (2 oz) cookie scoop

    Ingredients
     

    Lucky Charm Marshmallow Cookies

    • 2 ¾ cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 1 cup unsalted butter, room temperature
    • ½ cup light brown sugar, packed
    • ⅓ cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • 2 large eggs, room temperature
    • 1 cup Lucky charms marshmallows

    Whipped Vanilla Frosting

    • ½ cup unsalted butter, room temperature
    • 1 ¼ cups confectioners sugar
    • 1-2 tablespoons milk
    • 1 teaspoon pure vanilla extract
    • pinch of salt
    • 1-2 drops pink gel food color
    • Lucky Charms cereal, for topping

    Instructions
     

    • Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
    • In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
      2 ¾ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt
    • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides and bottom of the bowl with a spatula halfway through mixing.
      1 cup unsalted butter, room temperature, ½ cup light brown sugar, packed, ⅓ cup granulated sugar
    • Beat in the vanilla. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
      2 teaspoons pure vanilla extract, 2 large eggs, room temperature
    • Beat in the flour mixture until just combined.
    • Remove the bowl from the mixer, and fold in the marshmallows.
      1 cup Lucky charms marshmallows
    • Portion the dough using a ¼ cup (2oz) ice cream scoop. Form the dough balls into thick discs, about ½" thick and place 3" apart on the cookie sheets, 6 cookies on each sheet.
    • Bake the cookies for 10-11 minutes, or until the edges start to turn light golden and the top no longer looks shiny. Rotate the cookie sheets halfway through baking, or bake the cookies one pan at a time. Do not over bake. Cool completely on the cookie sheets.
    • While the cookies cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, milk, vanilla and salt. Mix on medium-low speed for one minute. Scrape down the sides and bottom of the bowl.
      ½ cup unsalted butter, room temperature, 1 ¼ cups confectioners sugar, 1-2 tablespoons milk, 1 teaspoon pure vanilla extract, pinch of salt
    • Add the gel food color and turn the speed up to medium high. Beat the frosting for 3-5 minutes until light and fluffy.
      1-2 drops pink gel food color
    • Optionally, transfer the frosting to a piping bag fitted with a large round piping tip. Pipe frosting onto the center of each cookie.
      Use a spatula to spread the frosting over the cookie.
    • Top the cookies with more cereal. Enjoy!
      Lucky Charms cereal, for topping

    Nutrition

    Serving: 1cookieCalories: 391kcalCarbohydrates: 52gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 92mgSodium: 206mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 841IUVitamin C: 1mgCalcium: 77mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Chocolate Raspberry Tart
    Miso Chocolate Chip Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    avatar

    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

    More about me →

    Ashley's Favorite Recipes

    • Lavender Lemon Curd Linzer Cookies
      Lavender Lemon Curd Linzer Cookies
    • Fruity Pebble Cupcakes
      Fruity Pebbles Cupcakes
    • Lemon Meringue Cheesecake
      Lemon Meringue Cheesecake
    • side photo of the layers, brownie, caramel crunch, peanut butter nougat and chocolate ganache
      Salted Caramel Crunch Brownie Bars

    Footer

    ↑ back to top

    About

    Shop

    Privacy Policy

    Subscribe

    Contact

    Instagram

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Little Vintage Baking, LLC | All Rights Reserved

    3 shares