Lucky Charms Sugar Cookies
If you love the nostalgia of Lucky Charms cereal, and are craving something sweet, this recipe is for you! Whether you're a seasoned baker or someone who still saves all the marshmallows for last, this easy recipe will have you whipping up magical delicious Lucky Charms cookies in no time!
Ingredients
- 2 cups (260 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon corn starch
- 3/4 cup (170 g) salted butter, room temperature
- 1 1/2 cups (308 g) granulated sugar
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 cup Lucky Charms marshmallows
- 1/4 cup confetti sprinkles optional
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, corn starch, and kosher salt. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer), cream the softened butter and granulated sugar together for 2 minutes on medium speed until the mixture is light, fluffy, and pale in color.
- Add the egg, egg yolk, and vanilla extract. Mix until they are fully combined. Make sure to scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the Lucky Charms marshmallows using a spatula or pulsing the stand mixer on the lowest speed. If you are using confetti sprinkles, fold them in now as well.
- 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.
- While the dough is chilling, 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.
- Bake for 10-12 minutes, or until the edges are set. Leave the cookies on the hot baking sheet for 5 minutes to continue cooking. (Optional) For 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.
- 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.
- After the cookies have sat on the baking sheet for 5 minutes, transfer the cookies to a cooling rack to cool completely.