Can I use whole Lucky Charms cereal instead of just the marshmallows?

For the best texture in Lucky Charms Sugar Cookies, it’s recommended to use only the marshmallows. The cereal pieces can become soggy or overly crisp during baking. However, you can mix in a small amount of crushed cereal if you want added crunch, just be aware it will slightly change the texture.

Why are my Lucky Charms Sugar Cookies spreading too much?

If your Lucky Charms Sugar Cookies spread too thin, the butter may have been too soft or melted. Make sure to use room temperature butter, not melted butter. Chilling the dough for 20–30 minutes before baking can also help control spreading and create thicker, chewier cookies.

How do I store Lucky Charms Sugar Cookies?

Store Lucky Charms Sugar Cookies in an airtight container at room temperature for 3 to 5 days. To keep them extra soft, you can place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies in a sealed container for up to 3 months.

Lucky Charms Sugar Cookies – Easy Magical Recipe

Name: Lucky Charms Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, room temperature; 1 cup (200g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon (5ml) vanilla extract; 1 3/4 cups (220g) all-purpose flour, spooned and leveled; 1/2 teaspoon (3g) baking soda; 1/2 teaspoon (3g) sea salt; 1/2 cup (25g) Lucky Charms marshmallows, plus 2 tablespoons extra for topping

Description

Lucky Charms Sugar Cookies are soft and chewy buttery sugar cookies filled with colorful Lucky Charms marshmallows. These nostalgic cookies feature crisp edges, tender centers, and sweet marshmallow bursts in every bite, making them perfect for holidays, parties, or fun family baking.

Ingredients

Scale

1/2 cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon (5ml) vanilla extract
1 3/4 cups (220g) all-purpose flour, spooned and leveled
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) sea salt
1/2 cup (25g) Lucky Charms marshmallows, plus 2 tablespoons extra for topping

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Instructions

Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
In a medium bowl, cream together the butter and sugar with an electric mixer on medium speed for about 2 minutes until light and fluffy.
Add the egg, egg yolk, and vanilla extract. Beat for 1 minute until just combined.
Add the flour, baking soda, and sea salt to the bowl. Mix on low speed until just combined, being careful not to overmix.
Gently fold in 1/2 cup Lucky Charms marshmallows, reserving extra marshmallows for topping.
Using a 3-tablespoon cookie scoop, portion the dough onto prepared baking sheets, spacing cookies 2 inches apart.
Bake for 10 minutes, rotating the pans halfway through, until edges are set and lightly golden.
Remove from the oven and immediately press additional marshmallows onto the tops of the warm cookies.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough to maintain a soft and tender texture.
If the dough feels too soft, chill for 20–30 minutes before baking to reduce spreading.
The marshmallows will melt slightly during baking; this is normal.
Store cookies in an airtight container at room temperature for 3–5 days.
Freeze baked cookies or unbaked dough balls for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 162 kcal
Sugar: 13 g
Sodium: 114 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0.2 g
Carbohydrates: 24 g
Fiber: 0.4 g
Protein: 2 g
Cholesterol: 38 mg