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Frosted Lucky Charms cookies are perfect for St Patrick’s Day or Easter. They’re a great spring cookie recipe and all the pastel colors from the Lucky Charms look so festive and pretty. They’re so delicious and always seem to disappear fast! Cookies with icing might seem a bit extra, but when they taste this good that’s fine by me!
Everyone loves cute cookies with icing and these Lucky Charm marshmallow cookies are sweet, crumbly and boast the flavor of vanilla in every bite. You’ll love them.
You might also like air fryer lucky charms donuts, rainbow rim green Irish whiskey cocktails or St Patrick’s Day cookies with buttercream dip!
Why You’ll Love It
They’re delicious: With vanilla, Lucky Charms and sprinkles, these cookies are definitely very tasty.
Easy to make: This recipe is really simple to follow, even if you don’t bake much.
A versatile treat: Whip up a batch for St Patrick’s Day, Pride, Easter, or any special occasion.
Frosted Cookies with Lucky Charms Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sugar: I used both brown and white sugar in these cookies.
Vanilla extract: Vanilla is used to flavor the cookie dough and also the frosting.
All-purpose flour: A main ingredient in the cookies.
Icing sugar: The same thing as powdered sugar or confectioner’s sugar. This makes the glaze smooth without graininess.
Milk: To thin the frosting.
Egg: To bind the cookie dough.
Baking soda: To achieve a light texture.
How to Make Frosted Marshmallow Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cookie dough: Combine flour, salt, baking soda, and sprinkles in one bowl and butter and sugar in another. Add the egg and vanilla extract to the butter mixture. Next mix the dry and wet ingredients together to make a dough.
Chill the dough: Roll the dough into a ball and chill it for a while.
Bake the cookies: Add scoops of the dough on to parchment paper-lined baking sheets, flattening them down. You should get about 36 frosted Lucky Charms cookies in total. Bake them until light golden brown. They’ll only take about 8 to 10 minutes because they’re quite small.
Frost and decorate them: Once they’re completely cool you can add the icing, which is made by combining the icing ingredients. If it’s too thin add more icing sugar, or if it’s too thick add more milk. Decorate the cookies with the icing then add Lucky Charms marshmallows on top.
Substitutions and Variations
Gluten-free version: Use gluten-free flour to make the cookies. Lucky Charms are free from gluten.
Lucky Charms: Feel free to use something else for topping the cookies.
Sprinkles: You can use any kind of sprinkles you prefer or omit them if you prefer.
Milk: Any type of milk will work in the frosting, dairy or nondairy.
Vanilla extract: You can substitute another extract if you prefer.
Serving Suggestions
Appetizers: Begin your meal with one of these chilled appetizers.
Main dishes: Enjoy something different, perhaps paccheri pasta or maybe chicken Milanese with smashed potato salad.
Dessert: Serve these frosted Lucky Charms cookies for dessert, perhaps paired with a shamrock shake.
How to Store Lucky Charm Cookies
Store: These cookies with icing will keep for a week in an airtight container on the countertop.
Freeze: I wouldn’t recommend freezing these because the Lucky Charms will become soggy.
Top Tips
Cream the butter and sugar well: Keep beating until the mixture is light and fluffy. This helps to ‘lift’ the cookies and get the texture just right. Also, the butter should be neither icy cold from the refrigerator nor so warm it’s nearly melting.
Don’t overmix: When mixing the wet and dry ingredients together for your Lucky Charm marshmallow cookies, don’t overmix. As long as you’ve creamed the butter and sugar well, you only have to mix the flour mixture in until just incorporated.
Chill the dough: Don’t skip chilling the dough because it helps the cookies to come out nice and thick rather than spreading out too much during baking.
Lucky Charm Cookies FAQs
This breakfast cereal contains marshmallow shapes as well as toasted oat pieces. The mascot, Lucky, is a leprechaun. Dating back to 1964, this was the first cereal that includes marshmallows. Known as ‘marbits’ these marshmallow bits are definitely the most special part of the cereal. The original marshmallow bit lineup was pink hearts, orange stars, green clovers, and yellow moons. Later additions include blue moons, blue diamonds, purple horseshoes, unicorns, hourglasses, around the world charms, and more. Some of these have been phased out.
Once the cookies are golden around the edges they’re done. That might be 8 minutes or 10 minutes depending on your oven, so peek through the door around the 7 or 8-minute mark to see how they’re doing. If you give them another minute or so after that, they will come out crispier.
Frosted Lucky Charms Marshmallows Cookies Recipe
Frosted Lucky Charms Cookies
Equipment
Ingredients
For the Cookies:
- 1 Cup butter
- 1/4 Cup brown sugar
- 1/4 Cup granulated sugar
- 1 egg
- 1 Teaspoon vanilla extract
- 2 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/4 Cup sprinkles
For the Topping:
- 1 1/2 Cup icing sugar
- 1/2 Teaspoon vanilla extract
- 1/4 Cup unsalted butter
- 2 to 3 Teaspoons milk
- 1/2 Cup marshmallows , from Lucky Charms cereal
Instructions
- In a medium mixing bowl, mix together flour, salt, baking soda, and sprinkles.
- Cream together butter and sugars. Add egg and vanilla extract. Mix well.
- Gradually add dry ingredients to wet and mix until well combined. Form dough into a ball, wrap in Saran Wrap, and refrigerate for an hour.
- Preheat oven to 325 degrees F. Grease or place parchment paper on two baking sheets. Set aside.
- Remove dough from refrigerator and scoop by tablespoonfuls onto baking sheet. Flatten with palm of your hand. Bake 8 to 10 minutes, until edges are browned.
- Cool cookies completely before icing.
- Make icing by mixing together all ingredients until desired consistency is achieved.
- Spread on cooled cookies, not going right to edge of cookie. Place 4 to 5 Lucky Charms marshmallows on each cookie.
Notes
Don’t overmix: When mixing the wet and dry ingredients together for your Lucky Charm marshmallow cookies, don’t overmix. As long as you’ve creamed the butter and sugar well, you only have to mix the flour mixture in until just incorporated.
Chill the dough: Don’t skip chilling the dough because it helps the cookies to come out nice and thick rather than spreading out too much during baking.
Nutrition
Add extra pizzazz to your St Patrick’s Day or Easter celebrations. Your family and friends will definitely enjoy these spring cookies with icing and Lucky Charms marshmallows. They’re magically delicious!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So fun for the kids to to!
I need to make these for my son for his birthday!
What a cute idea! We love Lucky Charms. These are perfect for St. Patty’s Day!
How fun! This would be such a cute treat for my kids to have some fun on St. Patrick’s day.
These are so cute and I bet they taste divine
I was looking for a recipe just like this. Can’t wait to try.