Lucky Charms Sugar Cookies
These Lucky Charm Sugar Cookies are soft, buttery sugar cookies packed with colorful sprinkles and Lucky Charms marshmallows for a fun and festive treat! With crisp edges, chewy centers, and bursts of sweetness from the marshmallows, they’re perfect for St. Patrick’s Day or anytime you want a little extra magic. Easy to make and even easier to enjoy, these cookies will be a hit with kids and adults alike!
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.