Whenever I ate Lucky Charms as a kid, I would always eat the oat pieces first, saving all the marshmallows for last. By the end of the bowl, the marshmallows had absorbed the milk so they would literally melt in your mouth.

I wish I could say I’ve grown out of the habit, but I ate Lucky Charms a few months ago for the first time in years, and had unconsciously eaten around the marshmallow pieces until they were all that was left. I guess old habits die hard. If you also have odd eating habits and are looking for a fun and nostalgic dessert, these Lucky Charms Sugar Cookies are for you!

Ingredient Breakdown

All-purpose flour: AP flour has the perfect medium protein content (gluten) for a chewy and tender cookie.

Butter: I prefer salted butter for all my baked goods for enhanced flavor. You can use unsalted butter but add 1/4 tsp salt to the recipe.

Eggs: The extra yolk helps bind the ingredients and keeps the cookies tender, not tough.

Cornstarch: Softens flour proteins for a softer, chewier cookie.

Baking soda & baking powder: Act as leavening agents that help the cookies rise.

Marshmallows: I picked out the marshmallows from a standard size box and it was more than enough.

Recipe Tips & Tricks

Measuring Flour: Use the scoop and level method for a more accurate measurement.

Chill the dough: For a thicker cookie, chill the dough for at least 30 minutes to prevent the cookies from spreading too much.

Marshmallows: Save some of the marshmallows to top the cookies with after they come out of the oven. Press the marshmallows deep into the cookies while they are still hot to prevent them from falling off when you pick them up.

Use a cookie scoop: A cookie scoop ensures all your cookies are the same size so they bake more evenly.

Don’t overbake: Pull the cookies out when the edges are just set for a softer cookie. They will continue to cook on the baking sheet.

Use room temperature ingredients: Make sure your butter and eggs are room temperature for better emulsion and aeration, which will result in a lighter cookie.

Sprinkles: Sprinkles are totally optional, but just remember not all sprinkles are made the same. I used confetti quins. (Skip the sprinkles if you don’t want your cookies to taste overly sweet.)

How to Make Lucky Charms Cookies

1. Add flour, corn starch, baking soda, baking powder, and salt into a bowl and whisk to combine. Set aside.
2. Mix the wet ingredients. In the bowl of a stand mixer (or using a hand mixer), beat the butter and sugar for two minutes on medium speed, or until the mixture looks light and fluffy. Add the egg, egg yolk, and vanilla and mix until just combined.
3. Turn the mixer to low speed, and slowly add in the dry ingredients until fully combined.
4. Fold in the marshmallows and sprinkles using a spatula, or pulsing the stand mixer so you don’t crush the marshmallows.
5. Using a 2 inch cookie scoop (about 2-2.5 tbsps) scoop the dough onto a large baking sheet. Wrap the cookies in plastic wrap, and refrigerate for a minimum of 30 minutes.
6. Once the dough has chilled, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicon baking mat. Arrange six cookies on the baking sheet around two inches apart as the cookies will spread.
7. Bake for 10-12 minutes, or until the edges are set. The cookies will look puffed up in the middle and underbaked, but leave them on the cookie sheet for 5 minutes to continue cooking and they will deflate once they have set in the middle. If you want perfectly round cookies, use a round cookie cutter or glass larger than the cookie, and gently swirl it around the cookie edges until you get the desired shape.
8. Immediately after shaping and while the cookies are still warm, press 3 to 4 extra marshmallows into the top of the cookie, pressing deep into the cookie so they don’t fall off once cooled.
9. After 5 minutes on the cookie sheet, transfer the cookies to a cooling rack to cool completely.

Make Ahead & Storage Tips

Storage: Once the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days. Note that the marshmallows will lose their crunch over time.

Freezing: If you don’t want to bake all your cookies at once, freeze the dough on a baking sheet until fully frozen. Arrange the frozen dough balls in a single layer in a freezer bag. Once you’re ready to bake, take the dough out of the freezer and let it sit at room temperature for around 15 minutes while the oven preheats. Bake as normal, though the dough may need more time (1-2 minutes) in the oven.

Find more delicious recipes here. Happy Baking!