Lucky Charms Cookies are pure fun for St. Patrick’s Day
These cheerful Lucky Charms Cookies bring on all the green for St. Patrick’s Day celebrating in the form of a soft sugar cookie topped with matcha white chocolate frosting and plenty of Lucky Charms cereal for pops of color and extra crunch.
You can skip the frosting for a less loud version that’s perfect for Spring baking.
| Active time | Total time | Yield | Difficulty |
| 30 min | 90 minutes | 18 large cookies | Easy |
Why these cookies will have you saying “Erin go Bragh”
- So green!: Matcha adds just the right amount of pale green loveliness to the frosting that’s perfect for St. Patrick’s WITHOUT dye (well, minus what’s in the cereal…we won’t talk about that). Plus matcha tea tastes delicious with white chocolate.
- They’re festive: While I don’t buy sugary cereals like Lucky Charms, there’s no denying that the marshmallows in them are fun. It’s been harder and harder to find seasonal sprinkles in baking aisles with Amazon around, so being able to find decorations for your cookies this fun is a win.
- They’re so fun to make with kids: Adding the marshmallows on top the cookies will be fun with your kids. These cookies are a great way to have an alcohol-free St. Paddy’s Day at home making memories baking.
- Easy to pack up for selling: Once the frosting is set, you can pack these cookies up easily. If your kids’ schools or sports teams have Spring bake sales, these are a colorful cookie that will sell well. I often will pack up cookies individually for big groups just for cleanliness reasons, and that’s something everyone appreciates.
Why you don’t need to worry about the marshmallows in these cookies
There are marshmallows from the cereal in these cookies. As I’ve discussed at length in this article about marshmallow cookies, marshmallows can wreak havoc on your cookies if you don’t follow my one trick for perfect marshmallow cookies.
In this case, you don’t need to worry about that at all since the marshmallows in the cereal are already dried out. The downside is that they won’t bake up into gooey marshmallows since all of the moisture is gone. Still, the marshmallows make for a festive topping that’s perfect for celebrating St. Patrick’s.
Ingredients for Lucky Charms Cookies
Lucky Charms Cookie dough
- All-purpose flour
- Lucky Charms cereal
- Baking soda
- Cream of tartar
- Salt
- Butter
- Oil, preferably cold-pressed sunflower oil
- Granulated sugar
- Powdered sugar
- Egg
- Vanilla extract or vanilla paste
Matcha White Chocolate Frosting
- White chocolate chips
- Butter
- Matcha
Equipment needed
- 1/2 sheet pans
- parchment
- 2 ounce cookie scoop like Vollrath yellow
- Pastry bag + 1/4″ plain tip
Step by Step process for making Lucky Charms cookies
Make the dough
- Mix the cereal, flour, cream of tartar, baking soda, and salt in a bowl.
- Beat the sugars with the butter, and then drizzle in the oil to make a smooth mixture. Add the egg and vanilla and beat until smooth.
- Mix the flour into the butter mix and beat just until the flour disappears. Chill the dough for 30 minutes.
Make the frosting
Melt the butter in the microwave until liquid. Add in the white chocolate and stir. If there are any white chocolate bits, zap the mix for a few seconds just until everything is smooth.
Pour the melted chocolate on a tray to chill along with the dough.
Bake the cookies and decorate
- Scoop out 2 ounce portions of dough and bake them (6 dough balls to 1 cookie sheet) on parchment lined baking sheets at 350 F (180 C) for 12 minutes. Let the cookies cool while you finish the frosting.
- Scrape the cooled white chocolate into a mixer. Beat the white chocolate to soften it. When the white chocolate is flat against the sides of the bowl, scrape it down and add the matcha for coloring. Whip the frosting until it is fluffy and pale green.
- Scrape the icing into a piping bag fitted with a plain 1/4″ tip. Pipe a swirl of frosting on top each cookie. Top each cookie with some marshmallows and cereal bits from the Lucky Charms.
Tips for making the best Lucky Charms Cookies
- Sort the marshmallows: There are way fewer marshmallows in a box of Lucky Charms than there are cereal bits. For the best looking cookies, pour out the cereal into a tray and pick out the marshmallows. This way you can choose the nicest ones for the tops of the cookies and the rest for the inside of the cookies.
- Do you really need frosting?: The frosting adds a lot (think 400!) calories to each cookie, and truly, they look nice without it. If you do choose to frost them, you can choose to just spoon on the frosting instead of piping a swirl on top. If you’re making these with kids, I would absolutely grab a spoon; that way they’ll be more successful, and you might not use all the frosting either. The icing DOES make these more of a gourmet-style cookie, but your cookies will still be lovely without it.
Lucky Charms Cookies
- Total Time: about 90 minutes
- Yield: 18 cookies 1x
Description
Festive soft sugar cookies filled with bright Lucky Charms cereal and topped if you’d like with matcha white chocolate frosting.
Ingredients
Lucky Charms Cookies dough
- 2 cups + 2 Tablespoons all-purpose flour (276 g)
- 2 cups Lucky Charms cereal
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 sticks butter, at room temperature (113 g)
- 1/2 cup oil (preferably cold-pressed sunflower like La Tourangelle sunflower) (118 mL)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup powdered sugar (60 g)
- 1 large egg
- 1 teaspoons vanilla extract or vanilla paste
For baking
- 1/2 cup Lucky Charms marshmallows
Matcha White Chocolate Frosting (optional but super St. Patrick’s Day)
- 12 ounces white chocolate (340 g)
- 6 ounces butter (170 g)
- 1 Tablespoon matcha powder
Instructions
Make the dough
- Spread the Lucky Charms on a tray. Pick out 1/2 cup worth of the marshmallows to set aside for the tops of the cookies. Toss the rest of the cereal together to distribute whatever leftover marshmallows are left in the cereal, and then measure out 2 cups for the cookies. Whisk the flour, Lucky Charms, baking soda, cream of tartar and salt in a bowl.
- Beat the butter in a stand mixer bowl or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
- Add in the sugars and beat to combine.
- Mix in the egg and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
- With the mixer on, slowly add the flour to the liquid mixture just until combined.
- Chill the dough for 30 minutes.
Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
Make the frosting
- While the dough is chilling, make the frosting. Melt the butter in a small bowl or glass dish in the microwave—30 seconds to 1 minute. Add the white chocolate chips to the butter once it’s melted. Keep stirring as you may not need any additional heat to melt the chocolate. If there are still any white chocolate lumps left, microwave the whole mixture for a few seconds at a time. It will probably take less than 15 seconds total.
- Once the mixture is smooth, scrape the bowl onto a parchment lined tray. Place the tray in the fridge to cool until solid, which should be about the time that you’re ready to bake the cookies.
Bake the cookies
- Towards the end of the cookie chilling time, preheat the oven to 350 F (180 C). Line sheet trays with parchment.
- Scoop out large balls of dough (about 2 oz).
- Place 6 balls on a sheet tray. If you don’t want to frost the cookies, press 4-5 of the remaining marshmallows into the tops of the cookies. If you are going to add frosting, save these for later.
- Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
- Allow the cookies to cool for about 5 minutes before frosting. There’s no need to move them to a rack to cool.
If you are going to add frosting, save these for later.
Finish the icing
- Scrape the white chocolate from the pan into a mixer bowl.
Fit the mixer with the paddle attachment. Beat the white chocolate to soften for a minute and then add the matcha. Once the mixture is soft, scrape down the sides of the bowl and then increase the speed, beating until you have a light fluffy frosting. - Scrape the icing into a pastry bag fitted with a plain tip. Pipe on a flat swirl of frosting that covers the top of each cookie. Press a few marshmallows on the top of the cookie. If you’d like, you can add a few pieces of the cereal as well for extra color.
- Load all the cookies on one of the sheet trays (they should fit). Chill the cookies to set the frosting.
- Store the cookies in an airtight container in the fridge for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.
Fit the mixer with the paddle attachment. Beat the white chocolate to soften for a minute and then add the matcha. Once the mixture is soft, scrape down the sides of the bowl and then increase the speed, beating until you have a light fluffy frosting.
Scrape the icing into a pastry bag fitted with a plain tip. Pipe on a flat swirl of frosting that covers the top of each cookie. Press a few marshmallows on the top of the cookie. If you’d like, you can add a few pieces of the cereal as well for extra color. 
Notes
White chocolate ratio in the frosting: The white chocolate I used in this recipe came in an 11.5 ounce package instead of 12. Ideally, you should have about twice as much white chocolate as butter in the frosting (2:1 ratio), but if it’s a little less like mine was, that’s okay. Get as close as you can to that 2:1 ratio and use what you have, always!
Easier frosting: If you do pipe the swirl of frosting on each cookie, they look like a cookie you’d buy straight from Crumbl, but some days you don’t have time to fuss. These cookies look just as nice if you spoon on a little frosting over the tops. The spoon method is also easier if you’re working with kids who often don’t have the hand strength or dexterity to pipe a nice swirl on a cookie.
- Prep Time: 30 minutes
- + 30 minutes chilling time:
- Cook Time: 24 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
