These Lucky Charm Sugar Cookies are a fun and festive treat, perfect for St. Patrick’s Day or anytime you want a little extra magic! These buttery sugar cookies are soft and chewy with a lightly golden edge, and they’re packed with colorful Lucky Charms marshmallows in every bite.
If you grew up picking out the marshmallows from your cereal bowl first, you’re going to love these cookies. The marshmallows stay soft in the centers but get a little crispy around the edges, adding the perfect bit of sweetness and crunch. These cookies are a hit with kids and adults alike, and best of all, they’re easy to make with pantry staples and your favorite childhood cereal.
Recipe Tips & Tricks
Use Only the Marshmallows: Unlike some recipes that use crushed cereal, these cookies rely only on the marshmallows for texture and color. This keeps them soft and chewy but still adds that classic flavor.
Save Marshmallows for Topping: Pressing a few extra marshmallows onto the cookies after baking makes them look extra colorful and prevents them from melting too much.
Chill the Dough for Thicker Cookies: If you prefer thicker, bakery-style cookies, chill the dough for 30 minutes before baking.
Watch the Bake Time: These cookies should be just set when you take them out of the oven. They’ll continue to firm up as they cool.
Use a Cookie Scoop for Even Baking: A cookie scoop ensures all cookies are the same size, so they bake evenly.
The Right Baking Sheet Matters: A high-quality baking sheet helps prevent uneven browning and ensures cookies bake perfectly every time
Sprinkles: I feel like I needed to dedicate a section here to sprinkles because there are so many different varieties and not all of them will work in this cookie. For this recipe I used my favorite type of sprinkles, confetti quins. They hold their shape and provide little bursts of color and flavor in every bite. You can also use classic sprinkles.
Storage Tips
These cookies store beautifully, making them perfect for prepping ahead of time! Once cooled, store them in an airtight container at room temperature for up to 4 days. If you want to keep them fresh for longer, you can freeze them—place the cookies in a single layer in a freezer-safe bag or container, and they’ll stay good for up to 2 months. When ready to eat, let them thaw at room temperature for about 15 minutes or warm them up for a few seconds in the microwave to bring back that fresh-baked softness.
If you’re freezing the cookie dough instead of baked cookies, scoop the dough onto a baking sheet and freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, simply place them on a baking sheet and add an extra minute or two to the bake time—no need to thaw first!
These Lucky Charm Sugar Cookies are the ultimate way to bring a little fun and nostalgia into your kitchen! Whether you’re making them for St. Patrick’s Day, a party, or just because you love Lucky Charms, they’re sure to be a hit. The soft sugar cookie base combined with the sweet, crunchy marshmallows creates the perfect balance of texture and flavor.
Make a batch, grab a glass of milk, and enjoy the magic! 🍀🌈
Lucky Charms Sugar Cookies
Ingredients
- ¾ cup salted butter room temperature. I use salted but you can use unsalted to if you prefer!
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 1 egg room temperature
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 cups all-purpose flour
- ¼ cup confetti sprinkles
- 1 cup Lucky Charms Marshmallows
Instructions
- In the bowl of a stand mixer beat butter and sugar on medium speed for 2 minutes. Add in vanilla and the egg and mix until just combined.
- While the mixer is on low, add in the corn starch, baking soda, baking powder, salt, and flour until everything is incorporated. Remove the bowl from the stand mixer and add the marshmallows and sprinkles and use a spatula to gently mix them in.
- Line a baking sheet with parchment paper. Using a medium sized cookie dough scoop (about 2 ½ tablespoons of dough per cookie) scoop onto a baking sheet lined with parchment paper. Cover the pan with plastic wrap and chill the dough balls for 30 minutes. Do not skip this step!
- Toward the end of the chilling process preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and arrange 5-6 dough balls about 2 inches apart as these cookies will spread!
- Bake for 10-12 minutes, or until the edges of the cookie are just set. They may seem underdone but they will be perfect! Remove from the oven and if you want perfect circular cookies use a round cookie cutter larger than the cookie to scoot them into a round shape. Press in extra marshmallows and top with more sprinkles. Let them cool for 5 minutes on the cookie sheet before transferring to a cookie rack to cool completely.
good cookies but they are EXTREMELY hard the next day. followed instructions exactly, stored them in airtight packaging. Can not bite through cookies.