These delightful Lucky Charms Cookies are delicious sugar cookies with Lucky Charms marshmallows folded in and then topped with a generous amount of vanilla bean marshmallow fluff frosting. They get topped off with gold sprinkles and more cereal for the perfect bite! Everyone's favorite childhood cereal in cookie form is truly delicious. They're magically delicious and full of nostalgia in every bite!
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These cookies are inspired by Crumbl Cookies St. Patrick's Day special cookie. They're soft and chewy sugar cookies with nice crisp edges.
Like Crumbl, they have a marshmallow fluff frosting. We knew we could make ours even better than Crumbl's version at home, for a fraction of the price!
We jam-packed them with even more Lucky Charms marshmallows, then topped them off with cereal bits, extra Lucky Charms marshmallows, and gold sprinkles on top of a generous amount of frosting. They're extra cute! These are so much fun to eat and make.
Looking for more fun desserts to try? Try these super decadent Loaded Brownies with Reese's peanut butter cups, Oreos, and homemade salted caramel sauce! You may also enjoy these Cookies and Cream Cookies and these Homemade Oatmeal Creme Pies!
You may also enjoy these Cadbury Mini Egg Cookies, these Biscoff Butter Cookies, this Biscoff Cheesecake, and these Red Velvet Brownies!
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❤️Why we love this recipe
- Made with simple ingredients. Although these cookies look fancy, everything you need to make them can be found at any grocery store if you don't already have them on hand.
- Easy to make. Although these cookies look impressive, they're actually really approachable with no special techniques or equipment needed to make them. You don't even need to chill these cookies if you don't want to! (Although chilling them always enhances the flavor - it can be skipped!)
- Childhood nostalgia. The inclusion of Lucky Charms cereal brings back fond memories (and flavors!) of childhood. The addition of cake batter extract and marshmallow fluff frosting really ties the whole cookie together, giving it a unique flavor profile that really captures the taste of Lucky Charms cereal.
- Great for special occasions. These cookies are automatically perfect for so many special occasions! These special cookies are great for a St. Paddy's Day Party, birthday parties, bake sales, school lunch treats, and more.
- Better than store bought! Skip the Pillsbury ready to bake version of these Lucky Charms cookies - these are so much better! You can also compare them to Crumbl Cookies, and we know our version is even more tasty since it's made with love! These giant cookies also contain just a fraction of the sugar as Crumbl's version, which is an added bonus.
🍀Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
✨Cookies
- Lucky Charms cereal. We ended up separating the marshmallow bits from the cereal pieces. The marshmallows go in both the cookie and on top for decoration. Separating them by hand is a little bit of work, so if you'd like, you can purchase Lucky Charms marshmallows on their own!
- Corn starch. This helps you achieve a soft and tender bite.
- Cake batter extract. We feel like this is a key component to that nostalgic flavor of Lucky Charms. We're not sure why, but it works. It's definitely a secret ingredient that will take these cookies to the next level! It is optional, however!
- Butter. We prefer to use unsalted butter so that we can control the salt level in the cookies. Let the butter sit out at room temperature for an hour to soften it a bit.
- White and brown sugar. We use a mixture of both for the best texture. If you have dark brown sugar, use that, as it will make for extra chewy cookies.
- 1 large egg + egg yolk. The extra egg yolk gives the cookies a really fudgy texture. Make sure they are room temperature so that they incorporate properly.
✨Frosting
- Vanilla bean paste. Infuses the frosting with a rich vanilla flavor and adds beautiful little specks of vanilla bean.
- Marshmallow fluff. This really ramps up the Lucky Charms cereal flavor.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- No marshmallows in the cookie. If you'd like to make these more like the Crumbl version, you can omit the marshmallows as mix-ins.
- No vanilla bean paste. If you don't have vanilla bean paste for the frosting, don't worry, just swap it for vanilla extract.
- Use salted butter. If you're looking for a bit of extra flavor, feel free to use salted butter, especially in the frosting. This will offset some of the sweetness in the marshmallow fluff frosting.
✨Variations
- Gluten-free. It should work just fine to swap the all-purpose flour with a 1:1 gluten free flour. We like using Bob's Red Mill 1:1 gluten free flour. We don't know for sure because we haven't tested it ourselves, but it should work great! The cereal is naturally gluten free since it's made with oat flour, and everything else is naturally gluten-free.
- Dairy-free. Simply swap the butter in this recipe for a vegan version to make these cookies dairy-free.
- Add white chocolate chips. White chocolate chips would really complement the flavors in this cookie if you'd like to mix some in with the marshmallows.
- Rainbow sprinkles. Add some extra flair to these already adorable cookies by mixing in some rainbow sprinkles.
🔪Prep work
- Allow the butter and eggs to sit out at room temperature for about an hour. ⭑Pro tip: If you're in a rush, place the eggs in a bowl of warm water for about 10 minutes, and place the butter in the pocket of your pants or apron (so that it can warm up from your body heat!) for about 10-15 minutes while you gather the rest of your ingredients.
- Separate the cereal pieces from the marshmallows.
- Weigh the sugars and flour using a food scale.
- Measure out the remaining ingredients.
- Preheat the oven to 350°F then line a baking sheet with parchment paper and set it aside.
📋Instructions
🍀Cookies
In a large bowl or in the bowl of a stand mixer, add the granulated sugar, brown sugar, and unsalted butter until smooth and creamy, about 3-4 minutes. (Image 1)
Mix in the vanilla extract and cake batter extract until totally combined, then add in the egg and the egg yolk. (Image 2)
Mix until totally combined and smooth. Make sure to scrape the sides of the bowl to ensure everything is incorporated. (Image 3)
⭑Pro tip: Take your time mixing the butter and sugar. You want to fully dissolve the sugars and incorporate them into a smooth and creamy mixture.
Sift in the flour, corn starch, kosher salt, and baking soda. (Image 4)
⭑Pro tip: Fold very gently at this point and don't overmix! This can cause the cookies to become tough and dense rather than chewy and soft.
Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in the Lucky Charms marshmallows. (Image 5)
Mix until there are no streaks of flour left - then stop! Don't overmix! (Image 6)
⭑Pro tip: If you end up using a measuring cup to measure the flour, you may end up with too much flour in these cookies, making them dense or dry. We always recommend using a digital food scale for precise results!
Use a large cookie scoop (#20 size) to get nice big balls of cookie dough. (Image 7)
⭑Pro tip: We'd recommend chilling the cookies for 30 minutes - 2 hours, or even overnight if you have time, but it's not totally necessary. It just improves the texture and enhances the flavor!
Place about 5 cookies on a large parchment lined baking sheet. (Image 8)
Bake in the center rack of your oven for about 13-15 minutes, until the edges are set. The middle will look a little underdone, but they will continue to cook when they cool off on the baking sheet. Don't overbake!
Use a large round cookie cutter (or anything large and round) to "scoot" the cookies right when they come out of the oven. This will give them the perfect round shape. (Image 9)
Allow the cookies to cool for about 15 minutes, then transfer them to a wire rack to cool completely before frosting. (Image 10)
⭑Pro tip: Make sure to give the cookies plenty of room to spread out and bake only one sheet at a time to ensure they bake evenly!
Meanwhile, make the frosting. In a stand mixer bowl or in a large bowl, mix the slightly softened butter for about 4 minutes until smooth using a hand mixer or a stand mixer with the paddle attachment. The butter should become light fluffy and pale in color. (Image 11)
Add the powdered sugar, and cream together for an additional 3-4 minutes, until the mixture is completely soft and free from lumps. (Image 12)
⭑Pro Tip: Sifiting in the powdered sugar will help prevent a lumpy frosting!
Add in the vanilla bean paste (or extract), and the marshmallow fluff. (Image 13)
Mix until completely combined. (Image 14)
After the cookies have cooled, place the frosting in a piping bag with a large round piping tip or in a Ziploc bag with the tip cut off and frost each cooled-down cookie. (Image 15)
Sprinkle extra marshmallows, cereal, and gold sprinkles on the top of the cookies. They'll stick to the frosting really well. (Image 16)
Serve with a glass of cold milk! Enjoy them right away or pop them into the fridge for a while to chill them, like Crumbl!
✨Tips & tricks
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
- Use room-temperature ingredients. Make sure the egg, the egg yolk, and the butter are at room temperature for easier mixing and a smoother cookie dough and frosting.
- Don't skip mixing the butter and sugar. While it's not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and extracts are added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don't overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the marshmallow mix-ins when there are still a few streaks of flour in the dough.
- Fold in add-ins carefully. Make sure to fold in the marshmallows carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- Chill the cookie dough for extra flavor. While this step is not entirely necessary, chilling the cookie dough for at least 30 minutes (but up to 2 days in the fridge!) allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges and a more pronounced flavor. Plus, it helps the cookies hold their shape when baking. This recipe can be baked right after mixing however if you're short on time, this step just helps it go from good to great!
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 5-6 cookies at a time and give the cookies plenty of room, as they will spread a little bit.
- Cool completely. Make sure your cookies are totally cooled off before frosting, or else the marshmallow frosting will simply melt and run off the cookie.
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💭Frequently Asked Questions
Store the frosted cake in the refrigerator to keep the cream cheese frosting from spoiling. Store in an airtight container for up to 4-5 days. Allow it to sit at room temperature for 30 minutes or so before serving for the best texture.
Cookie dough can be frozen for up to 6 months if stored in a freezer safe container! If baking from frozen, you may need to add a couple of extra minutes to the baking time.
It's definitely better to freeze the cookies before baking instead of after. If you'd like to freeze the cookies after baking, it can be done, but we'd recommend leaving the frosting off. Wrap the baked cookies very tightly in plastic wrap and store in the fridge for up to 3 months. Thaw at room temperature.
Yes! Instead of making giant cookies, you can easily cut the size in half to make between 24- 28 cookies. This is perfect to bring to parties so everyone can have one! Just be mindful that the baking time will need to be reduced. These will probably need about 8-12 minutes in the oven, so keep a close eye on them.
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📖 Recipe
Lucky Charms Cookies
Equipment
- hand mixer (or stand mixer with a paddle attachment)
- large baking sheets (18x13-inch)
- large cookie scoop (#20)
- piping bag with round frosting tip (or just a ziploc bag with the edge snipped off)
Ingredients
Cookies
- 2 cups + 2 tablespoons all purpose flour 55g
- 1 tablespoon corn starch 8g
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons softened butter 170g
- ¾ cup brown sugar 150g
- ½ cup white sugar 100g
- 1 tablespoon vanilla extract 15ml
- 1 teaspoon cake batter extract optional, but delicious!
- 1 large egg
- 1 large egg yolk room temperature
- ¾ - 1.5 cups Lucky charms marshmallows about 40-70g - it's up to you!
Frosting
- 8 tablespoons butter softened
- 1 cup powdered sugar 126g
- 1 tablespoon vanilla bean paste can sub for vanilla extract
- 7.5 ounces marshmallow fluff one container
Decorations
- Gold sprinkles optional
- Lucky Charms marshmallows and cereal pieces
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper and set it aside.
- In a bowl, combine all purpose flour, corn starch, kosher salt, and baking soda. Set aside.2 cups + 2 tablespoons all purpose flour, 1 tablespoon corn starch, ¾ teaspoon baking soda, 1 teaspoon kosher salt
- In a separate bowl, cream together unsalted butter, brown sugar, and granulated sugar, until smooth and creamy, about 3-4 minutes.12 tablespoons softened butter, ¾ cup brown sugar, ½ cup white sugar
- Mix in vanilla extract and optional cake batter extract until totally combined.1 tablespoon vanilla extract, 1 teaspoon cake batter extract
- Mix in the egg and the egg yolk until totally combined and smooth. Make sure to scrape the sides of the bowl to ensure everything is incorporated.1 large egg, 1 large egg yolk
- Sift in the dry ingredients. Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in the Lucky Charms marshmallows. Make sure to scrape the sides of the bowl to ensure everything is incorporated.¾ - 1.5 cups Lucky charms marshmallows
- Use a large cookie scoop (#20) to get nice big balls of cookie dough.
- Place the cookies on a baking sheet a few inches apart. This will make 12-14 cookies. We'd recommend chilling the cookies for 30 minutes - 2 hours, or even overnight if you have the time, though it is not entirely necessary and the cookies can be baked right away.
- When it's time to bake, place 5-6 cookies on a baking sheet with plenty of room in between them so they can spread. Bake at 350°F until the edges are set, about 13-15 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer them to a cooling rack to cool completely before frosting.
Marshmallow frosting
- Meanwhile, make the frosting. In a stand mixer bowl or in a large bowl, mix the slightly softened unsalted butter for about 4 minutes until smooth using a hand mixer or in a stand mixer with the paddle attachment. The butter should become light fluffy and pale in color.8 tablespoons butter
- Add in powdered sugar, and cream together for an additional 3-4 minutes, until the mixture is completely soft and free from lumps. Make sure to scrape the sides of the bowl a few times. ⭑Pro tip: Sift in the powdered sugar so there are no lumps.1 cup powdered sugar
- Add in vanilla bean paste, and the container of marshmallow fluff and mix until completely combined and smooth.1 tablespoon vanilla bean paste, 7.5 ounces marshmallow fluff
Assemble and decorate
- Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie.
- Top with more Lucky Charms marshmallows, cereal pieces, and gold sprinkles. Enjoy!Gold sprinkles, Lucky Charms marshmallows and cereal pieces
- These cookies are really great chilled (like Crumbl) but they can also be left out at room temperature in an airtight container for up to 3 days. Store in the fridge for up to 7 days. Allow to sit out at room temperature for a few minutes before digging in if kept in the fridge.
Save This Recipe! 💌
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Notes
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Accurate measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
- Use room-temperature ingredients. Make sure the egg, the egg yolk, and the butter are at room temperature for easier mixing and a smoother cookie dough and frosting.
- Don't skip mixing the butter and sugar. While it's not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and extracts are added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don't overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the marshmallow mix-ins when there are still a few streaks of flour in the dough.
- Fold in add-ins carefully. Make sure to fold in the marshmallows carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking.
- Chill the cookie dough for extra flavor. While this step is not entirely necessary, chilling the cookie dough for at least 30 minutes (but up to 2 days in the fridge!) allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges and a more pronounced flavor. Plus, it helps the cookies hold their shape when baking. This recipe can be baked right after mixing however if you're short on time, this step just helps it go from good to great!
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 5-6 cookies at a time and give the cookies plenty of room, as they will spread a little bit.
- Cool completely. Make sure your cookies are totally cooled off before frosting, or else the marshmallow frosting will simply melt and run off the cookie.
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