Lucky Charms Cookies are a marshmallow studded Sugar Cookie with a Cereal Milk Frosting topped with a handful of Lucky Charms Cereal.
Lucky Charms Cookie Recipe
Milk and cereal meets milk and cookies in this fun, whimsical and magically delicious cookie perfect for St. Patricks Day (or really any day, but I love a good excuse to pull out the Lucky Charms!)
This cookie is not only sinfully delicious, but it is also super easy to make! Kids and adults alike will love this one. This is a marshmallow studded buttery sugar cookie topped with a cereal milk frosting and Lucky Charm garnish. These cereal and milk cookies are the best of breakfast in one magically delicious cookie!
Ingredients for Lucky Charms Cookies
For the Cookies
- Butter- I use salted, make sure that it is softened so that it creams well with the sugar.
- Granulated Sugar- Just white sugar in this recipe since it is a sugar cookie recipe.
- Canola Oil- Just a touch of oil in the dough will give the cookies a super yummy, slightly crisp edge.
- Flour- Plain old all-purpose flour will do the trick.
- Baking Powder
- Lucky Charms Marshmallows– I sorted through a box of lucky charms for this, which you can, too or you can purchase just the marshmallows off of Amazon.
For the Frosting
- Lucky Charms-You’ll want both cereal and marshmallows for this.
- Heavy Cream + Milk– We will soak the cereal in the heavy cream and milk to get our cereal milk for the frosting.
- Butter– Again, you will want to make sure that it is softened so that it creams will with the powdered sugar.
- Powdered Sugar
How to Make Lucky Charms Cookies
Start by preheating the oven to 350 degrees.
Before we get going, pour the heavy cream over the lucky charms. Mix to coat the cereal in the heavy cream and let it sit while you make the cookies. This is going to be the cereal milk that will flavor the frosting.
While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla extract and beat again until it is mixed well.
Scrape the sides again and add the flour and baking powder. Mix again until thoroughly combined. Stir in the marshmallow.
Scoop out 1/4 cup of dough and roll it into a ball. You can make the cookies smaller if you want to but you will want to adjust the baking time. Once all your dough is rolled into balls, gently flatten the dough just slightly. The cookies will spread slightly as they bake, so make sure to leave room in between the cookies on the pan. I usually only put 6 cookies per pan.
Bake at 350 degrees for 14-16 minutes. It is so important to not over bake these cookies! Over baking will cause your cookies to dry out, and we want a soft and chewy texture.
When the cookies are finished baking they will be puffed up and no longer look wet in the middle. Remove them from the oven and let them cool completely on the pan.
When the cookies are cooled, make the frosting.
First, stir a little milk into the heavy cream cereal mixture to thin it just a bit. Strain the cream from the cereal and set the cream aside.
Now combine the butter, powdered sugar and the cereal milk. Whip the frosting until it is light and fluffy.
Divide the frosting among the cookies and spread it smooth. Garnish with a heaping tablespoon of cereal, place the cookies in the fridge for 20 minutes and enjoy!
How to Store your Lucky Charm Cookies
You’ll want to store these cookies in the fridge because of all that heavy cream in the frosting. I like to serve these ones chilled, too.
Can these cookies be frozen?
Yes! I would suggest waiting to top them with cereal until right before serving if freezing, though.
More Cookie Recipes to Try
- Crave Rockstar Cookies
- Chilled Sugar Cookies
- Chocolate Oreo Cookies
- Cookies and Cream Milkshake Cookies
Lucky Charms Cookie Recipe
Cereal Milk Frosting
- 2 cups lucky charms cereal
- 1 cup heavy cream
- 2 tbsp milk
- 1/2 cup butter
- 3 cups powdered sugar
- 1 1/2 cups lucky charms cereal
- In a bowl, combine the heavy cream and lucky charm cereal to start the frosting. Set aside.
- Preheat your oven to 350°.In the bowl of a stand mixer, cream together the butter and sugar for 1 minute.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Mix until well combined.
- Add in the flour and baking powder. Mix until a soft dough forms.
- Mix in the lucky charm marshmallows.
- Scoop the cookie dough out in a heaping 1/3 cup portions. Roll into a ball and flatten just slightly. The cookies will spread and flatten as they bake.
- Repeat with the remaining dough.Arrange on a parchment paper or silicone baking mat covered pan. Place 6 cookies on each tray.
- Bake at 350° for 14-16 minutes.
- When the cookies are done, The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan before continuing.
- Once the cookies are cool, make the frosting by first, adding the milk to the heavy cream and cereal, thinning out the heavy cream.
- Strain the soggy cereal out of the heavy cream to make the 'cereal milk'. Set aside.
- Next, combine the butter, powdered sugar and the cereal milk. Whip until the frosting is light and fluffy.
- Divide the frosting among the cookies and spread smooth.Top with approx 1/8 cup of cereal.
- Refrigerate for 15-20 minutes before serving.