There are plenty of things to bake with lucky charms, but these lucky charms cookies are one of the best recipes! These soft, chewy sugar cookies with marshmallows are even yummier than the Pillsbury lucky charm cookies. Plus, they are so easy to make!
These are the perfect cookies for a St. Patrick's Day party or any occasion where you want to add a touch of fun to your dessert table. They combine the flavors of sweet, chewy sugar cookies with the colorful and crunchy marshmallow charms found in Lucky Charms cereal. Kids especially love this playful recipe!
Why You'll Love These Cookies
- Soft & Chewy - These cookies are delightfully soft, chewy, and irresistible inside!
- One Bowl Recipe - Using only one bowl simplifies the baking process and offers easy cleanup, saving time and hassle.
- Lucky Charms Marshmallows - Every bite of these sugar cookies includes delicious, sweet, and colorful lucky charm marshmallows.
- Better Than Pillsbury - These cookies are so delicious, they are even better than Pillsbury lucky charms cookies!
You only need 10 ingredients for this recipe. Here are some notes about the ingredients to help you have the best success:
- Butter - Use unsalted butter that is lightly softened so it beats together nicely with the sugars. You can use vegan butter to make these cookies dairy-free!
- Granulated Sugar - Adds sweetness, texture, and structure to the cookies.
- Brown Sugar - Light or dark brown sugar both work well. This adds moisture, flavor, and chewiness to the cookies alongside granulated sugar.
- Egg - Egg is important to bind the ingredients and add structure to the cookies.
- Vanilla Extract - Use pure vanilla extract for best results. It adds a delicious, rich vanilla flavor to the sugar cookies, which brings out the lucky charms flavor!
- Flour - All-purpose flour and gluten-free all-purpose flour work well. If making the cookies gluten-free, be sure the 1:1 flour blend contains xanthan gum.
- Baking Soda & Powder - These leavening agents help the cookies spread and set up properly while baking.
- Salt - Adding salt balances the flavors and ensures the cookies are not too sweet.
- Lucky Charms Marshmallows - You can buy lucky charms marshmallows separately, or pick them out of a box of lucky charms cereal. Set some marshmallows aside to press into the top of the cookies after they bake.
Remember to see the recipe card at the bottom of the post for ingredient quantities.
The cookie dough is super easy to mix in one bowl. Below are step-by-step instructions for how to make lucky charms cookies:
STEP 1: In a stand mixer or large mixing bowl with an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 1-2 minutes.
STEP 2: Add the egg and vanilla extract to the bowl. Beat on low-medium speed until smooth and evenly incorporated.
STEP 3: With the mixer off, add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined. Be careful not to over-mix the cookie dough!
STEP 4: Use a rubber spatula to gently fold about 1 cup of lucky charms marshmallows into the cookie dough. Remember to keep some marshmallows aside for later!
STEP 5: Use a cookie scoop (about 1.5 tablespoons) to form evenly-sized balls of cookie dough. Place them on a baking sheet lined with parchment paper, leaving 2-3 inches between each cookie.
STEP 6: Bake the cookies at 350°F for 10-11 minutes, or until the edges are just set. Remove from the oven and quickly press extra lucky charms marshmallows into the cookies while they are warm.
STEP 7: Allow the cookies to cool on the baking sheet for 5-10 minutes to finish setting up. Then, transfer them to a cooling rack. They are delicious while they are still warm and taste amazing once cool, too!
TIP: Pressing marshmallows into the tops of the freshly-baked cookies gives them the prettiest appearance. The marshmallows inside the cookies melt slightly while in the oven, so adding extra lucky charms marshmallows on top makes them beautiful and even more delicious! Remember to do this while the cookies are warm; the marshmallows won't stick to the cookies once they are cool.
Expert Baking Tips
- Properly measure flour - Never scoop the measuring cup directly into the bag of flour, or you'll pack flour into the cup and over-measure the flour. Sprinkle flour into the measuring cup and level the top with a knife for best results.
- Set aside marshmallows - Mix one cup of marshmallows into the lucky charms cookie dough, but set the rest aside for later. Pressing the extra marshmallows into freshly-baked cookies gives the tops a beautiful, colorful, and fun appearance!
- Don't over-mix the dough - The more you mix the flour into the cookie dough, the tougher the cookies will become. Mix until just combined for soft, chewy cookies.
- Slightly under-bake - With their pale color, it's easy to accidentally over-bake the cookies. It's better to slightly under-bake them so they have moist, soft centers. Remove the cookies from the oven when the edges are just beginning to set.
- Allow cookies to cool - Sugar cookies with marshmallows are quite delicate when warm. Let them cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack so they don't fall apart.
Sugar Cookie Variations
These cookies easily become dietary-friendly and allergy-friendly with a few simple swaps. Here are some tips for making the cookies gluten-free and dairy-free:
- Dairy-Free - Lucky Charms are dairy-free, so these cookies become dairy-free when you use vegan butter. Vegan stick butter works better than a butter spread.
- Gluten-Free - Replace the all-purpose flour with a 1:1 gluten-free flour blend. Lucky Charms are gluten-free, but be aware of the possibility of cross-contamination. Consult the ingredients label when in doubt.
- Vegan - Unfortunately, Lucky Charms marshmallows contain gelatin, which means they are not vegan-friendly. I have not tried making these cookies with a flax egg.
These yummy biscoff butter cookies are a great vegan option, though!
Frequently Asked Questions
Several factors contribute to soft and chewy cookies, including moisture from brown sugar, butter, and vanilla extract. Avoiding over-baking the cookies ensure they have a slightly under-baked center and tender, soft, chewy texture.
There are about 128 calories in one lucky charms cookie when made according to the recipe. One batch makes about 32 small-medium cookies.
Lucky Charms cereal is made with whole-grain oats, not wheat-containing flour, which makes it gluten-free. However, it is processed in a facility with gluten-containing ingredients like barley and rye, so cross-contamination is possible.
While it is tempting to eat cookie dough raw, it is best to avoid eating it in excess because of the risk of foodborne illness from consuming raw eggs and flour.
Lucky Charms cereal is not considered vegan because the marshmallows contain gelatin, which is an animal-derived ingredient. The sugar, artificial colors, and natural flavors also may not be vegan depending on how they are processed.
Storing & Freezing
Store leftover sugar cookies in an airtight container or resealable bag at room temperature for 4-7 days. This keeps them moist and enjoyable for several days!
While they taste best fresh, these cookies freeze well. Allow them to cool completely after baking, then place them in an airtight container with wax paper or parchment paper between the layers. Store in the freezer for up to 3 months, making sure to thaw the cookies at room temperature before enjoying them again.
More Sugar Cookie Recipes
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Lucky Charms Cookies
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer or Stand Mixer
- 2 Large Baking Sheets with Parchment Paper
- 1 cup unsalted butter, lightly softened *or dairy-free butter
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour *or gluten-free flour blend
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Lucky Charms Marshmallows divided evenly into two bowls
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a stand mixer or large mixing bowl with an electric hand mixer, cream the softened butter, granulated sugar, and brown sugar for 1-2 minutes, or until it becomes light and fluffy.1 cup unsalted butter, lightly softened, 1 cup granulated sugar, ¼ cup light brown sugar
- Add the egg and vanilla extract. Beat until smooth and evenly combined, scraping the sides of the bowl as necessary.1 egg, 1 teaspoon pure vanilla extract
- With the mixer off, add the flour, baking soda, baking powder, and salt. Mix on low-speed until just combined. Be very careful not to over-mix the dough!2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Use a rubber spatula to gently fold in about one cup of the Lucky Charms marshmallows. Mix until the marshmallows are just combined into the dough, but be careful not to crush them too much.2 cups Lucky Charms Marshmallows
- Use a cookie scoop to form evenly sized balls of cookie dough (about 1.5 tablespoons per ball). Place on the baking sheet with 2-3 inches between each cookie to allow for spreading.
- Bake for 10-11 minutes, or until the edges of the cookies are just set and very lightly golden. Remove from the oven and immediately press additional Lucky Charms marshmallows into the top of each cookie for a pretty appearance.2 cups Lucky Charms Marshmallows
- Allow the cookies to cool on the baking sheet for 5-10 minutes to finish setting up. Then, transfer to a cooling rack to cool completely. Enjoy!