St. Patrick's Day is coming up which means it's time to add some clovers, rainbows and pots of gold to our treats! These Lucky Charms Cookies are filled with marshmallows from the cereal and covered in colorful sprinkles, making them magically delicious! They're so fun to turn into funfetti cookie sandwiches with the addition of vanilla buttercream!
Note: Lucky Charms and the catchphrase "they're magically delicious" are trademarked and patented by General Mills.
Why We Love This Recipe
- It's perfect for St. Patrick's Day on March 17th and Cereal Day on March 7th!
- These cookies can brighten any day with their vibrant sprinkles and colorful marshmallows!
- It's super fun and kid-friendly, filled with cereal like my Fruity Pebble Marshmallow Cookies!
- It's nostalgic! Lucky Charms cereal and funfetti sugar cookies were some of my favorite treats growing up. These also taste like Potbelly's sugar cookies, which are my boyfriend's favorite restaurant cookie!
- Lucky Charms cookies are so quick and easy to make and they taste delicious! No chilling is required so they can be ready in less than 30 minutes. Plus, they taste much better than the Pillsbury Ready to Bake Lucky Charms Cookies!
- You can turn these into awesome sandwich cookies!
- All purpose flour
- Baking soda
- Unsalted butter
- Vanilla extract
- Granulated sugar
- Light brown sugar
- Lucky Charms marshmallows: You can either pick the marshmallows out of a box of Lucky Charms cereal or find a bag of just the marshmallows. Other brands also sell similar rainbow marshmallows that work just as well! I have these marshmallows in addition to ones from the cereal box.
See recipe card below for quantities.
These Lucky Charms cookies are basically super simple sugar cookies with sprinkles and marshmallows, so they don't require any fancy baking equipment.
Step by Step Instructions
STEP ONE (Picture 1 above) - In a large bowl, cream together the softened butter and sugars until they're light and fluffy (2-3 minutes on medium speed). Mix in the egg and vanilla extract.
STEP TWO (Picture 2 above) - In a medium bowl, whisk together the flour, baking soda and salt.
STEP THREE (Picture 3 above) - Stir the dry ingredients into the wet ones just until the flour streaks disappear.
STEP FOUR (Picture 4 above) - Gently mix the rainbow sprinkles and marshmallows into the sugar cookie dough.
STEP FIVE (Picture 5 above) - Use a large cookie scoop (3-4 tablespoons) to grab a ball of Lucky Charms cookie dough.
STEP SIX (Picture 6 above) - Roll the dough balls in sprinkles and place them on a baking sheet a few inches apart. Bake at 350°F until the edges just start to tan (9-13 minutes). Let the cookies cool on the pan for 5 minutes and then transfer them to a cooling rack.
Lucky Charms Cookie Sandwiches
Pictures 7-8 above - Pipe vanilla buttercream on the bottom of a cookie and sandwich it together with an unfrosted cookie. I like to use this buttercream recipe along with a big closed star piping tip! You can also make sandwiches with ice cream instead of frosting!
Tips For Success
TIP #1 - Don't use nonpareil sprinkles. Nonpareils are the tiny round colorful sprinkles and while they're cute, they tend to bleed pretty easily. My favorite to use are Rainbow Decorating Sprinkles by Watkins because they're beautiful and don't contain any artificial dyes.
TIP #2 - Weigh your dry ingredients. A scale is the best way to measure the flour in grams (see metric tab in recipe card below). If you don't have a scale, carefully spoon it into measuring cups and level it off with a knife.
TIP #3 - Bake one tray at a time on the middle shelf of the oven. This helps make sure the cookies are baked evenly so they're all nice and soft!
Substitutions & Variations
Gluten Free Flour - These cookies have been successfully made by a reader using 1:1 gluten-free flour.
Mix-ins - Feel free to add ¼-1/2 cup of your favorite mix-ins! White chocolate chips are a tasty addition!
Cookie Sandwiches - Smush the cookies together with buttercream or ice cream!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Room Temperature: Store in an airtight container with a slice of bread for up to 1 week. The bread will absorb the moisture, keeping the cookies soft for days!
Refrigerator: I do not recommend storing the baked cookies in the refrigerator as it can dry them out. The dough is best baked immediately, but can be covered and refrigerated for 1-2 days.
Freezing Instructions: Wrap cooled cookies tightly in plastic wrap and/or a freezer-safe bag labeled with "Lucky Charm Cookies" and the date for up to 1 month. You can also freeze the dough balls and bake fresh cookies with them within a month.
When they're hot out of the oven, place a larger round object around them and scoot the edges back in. This is called cookie scooting!
This is likely from over-measuring the flour or over-baking the cookies. I always recommend using a food scale to weigh the flour for accurate measurements!
Yes! These can be any size you like, just be careful as the baking time may change depending on how big or small they are.
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Lucky Charms Cookies
- Baking sheet
- Parchment paper optional
- Mixing bowls
- Mixer with paddle attachment, hand mixer, or wooden spoon
- Measuring spoons
- Measuring Cups or Scale
- Large cookie scoop
- Cooling rack
- 10 tablespoons unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Lucky Charms marshmallows
- ¾ cup rainbow sprinkles divided
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together the butter and sugars until light and fluffy (~3 minutes). Then, add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just a few streaks of flour remain visible.
- Stir in the marshmallows and ¼ cup of sprinkles just until incorporated.
- Roll 3-4 tablespoons of dough at a time (the size of a large cookie scoop) into balls and roll them into the remaining sprinkles.
- Bake until the edges are lightly golden (about 9-13 minutes). Allow the cookies to cool on the pan for a few minutes and then transfer them to a wire rack.