Frosted Lucky Charms Cookies
Frosted Lucky Charms cookies are perfect for St. Patrick’s Day or Easter. They're a great spring cookie recipe. This recipe using Lucky Charms cereal marshmallows will disappear fast! Cookies with icing are a bit extra, but that is ok with me!
Servings: 36 Cookies
Ingredients
- 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
Topping
- 1 1/2 Cup icing sugar
- 1/2 Teaspoon vanilla extract
- 1/4 Cup unsalted butter
- 2-3 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
- You don’t want the icing to be too thick. Add a little more milk if too thick, or more icing sugar if too thin.
- These cookies freeze well before icing and marshmallows
- This recipe doubles well.
- Store in airtight container.
Nutrition
Calories: 82kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 57mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 57IU | Calcium: 11mg | Iron: 1mg
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