Simple, colorful cookies made with Lucky Charms marshmallows and sprinkles. These taste great and look fun.
introduction
This recipe makes soft, sweet cookies full of marshmallows and color. If you want another cookie idea that uses brown sugar, try this brown sugar rhubarb cookies recipe. The steps below are easy to follow.
why make this recipe
- They are quick to mix and bake.
- Kids love the marshmallows and colors.
- They make a fun treat for parties or snacks.
- You need simple pantry items and a box of Lucky Charms.
how to make Lucky Charm Sugar Cookies
Follow the steps below in order. Mix wet ingredients, add dry, fold in marshmallows and sprinkles, portion dough, then bake.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Lucky Charms marshmallows
- 1/2 cup rainbow sprinkles
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until combined.
- Fold in the Lucky Charms marshmallows and rainbow sprinkles.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Lucky Charm Sugar Cookies
Serve at room temperature. Put on a plate for parties or pack in a box for gifts. They go well with milk, hot cocoa, or coffee.
how to store Lucky Charm Sugar Cookies
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezing: Freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature.
tips to make Lucky Charm Sugar Cookies
- Do not overmix after adding flour. Mix until just combined.
- Add marshmallows last and fold gently so they do not melt too much.
- Use a cookie scoop or tablespoon to make even cookies.
- If marshmallows start to melt while baking, try chilling the dough 15 minutes before baking.
- Check cookies at 10 minutes; edges should be light golden.
variation (if any)
- Swap Lucky Charms for other colorful cereal marshmallows or mini M&M’s.
- Add 1/2 cup chopped white chocolate for extra sweetness.
- Make smaller cookies for bite-size treats or larger ones for sharing.
FAQs
Q: Will the marshmallows melt in the oven?
A: Some melting can happen. Folding them in gently and not overbaking helps keep some shape.
Q: Can I use a different cereal or candy?
A: Yes. Try Fruity Pebbles, mini M&M’s, or chopped candy for a different look and flavor.
Q: Can I freeze the cookie dough?
A: Yes. Scoop dough onto a tray and freeze. Then move to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Q: Do I need to chill the dough?
A: Chilling is not required but can help prevent spreading and reduce marshmallow melting.
Q: Can I make these gluten-free?
A: Yes. Use a 1-to-1 gluten-free flour blend and check other ingredients for gluten-free labels.
Lucky Charm Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Simple, colorful cookies made with Lucky Charms marshmallows and sprinkles, perfect for parties and snacks.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Lucky Charms marshmallows
- 1/2 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add this to the wet ingredients, mixing until combined.
- Fold in the Lucky Charms marshmallows and rainbow sprinkles.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze baked cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
