Description
These Lucky Charms Cookies are a fun and colorful twist on classic sugar cookies, featuring the iconic marshmallows from the beloved cereal. Soft, chewy, and filled with bursts of sweet marshmallow flavor, these cookies are perfect for a nostalgic treat or a festive dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Add-ins and Toppings
- 2 cups (68 g) Lucky Charms marshmallows, divided
- ¼ cup (50 g) sugar for rolling, optional
Instructions
- Prepare Butter and Marshmallows: In a small bowl, melt the butter and place it in the fridge to cool for about 15 minutes. Separate 2 cups of Lucky Charms marshmallows from the cereal into a separate bowl to use in the dough and for topping.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined to ensure even leavening in the cookies.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter together with the granulated sugar until well incorporated. Then whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and uniform.
- Form Cookie Dough: Gradually stir the dry ingredient mixture into the wet mixture until just combined. Gently fold in 1 cup of the Lucky Charms marshmallows to distribute them throughout the dough. Reserve the remaining 1 cup of marshmallows for topping the cookies after baking.
- Shape and Chill Dough: Using a medium cookie scoop (about 2 tablespoons), form the dough into balls. If desired, roll each dough ball in the optional sugar for a slight crunch and sweetness. Place the dough balls on a lined plate or small baking sheet, cover them, and refrigerate for 30 to 60 minutes to firm up the dough and enhance cookie texture.
- Preheat Oven and Arrange Dough: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Remove roughly 8 cookie dough balls from the fridge and place them onto the baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake and Finish: Bake the cookies for 10 to 12 minutes or until the edges are set and turn a light golden brown. Immediately after removing from the oven, top each cookie with the reserved Lucky Charms marshmallows. Gently reshape any misshapen cookies using a cup or biscuit cutter slightly larger than the cookie size. Allow the cookies to cool on the baking sheet for 3 to 4 minutes, then transfer them to a cooling rack to cool completely to room temperature before enjoying.
Notes
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For added fun, try mixing in other toppings such as sprinkles or white chocolate chips, or experiment with different marshmallow mix-ins as suggested in the blog post variations section.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
