Frosted Lucky Cookies are huge, gourmet sugar cookies made with crunchy marshmallow cereal and topped with a cereal milk frosting. Soft, sweet, and fun, they're perfect for celebrations or anytime you want a unique, bakery-style treat!
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Why We Love These Lucky Charms Cookies
- This recipe makes 12 bakery style, giant cookies.
- Easy homemade drop sugar cookie that requires no chilling.
- Simple ingredients that you most likely have in your pantry.
- These cookies can be made dye free! No artificial dyes if you buy the Aldi brand cereal Marshmallows and Stars.
- Cookies turn out soft and thick with the most perfect edges.
- Topped with the best cereal milk frosting!
- These cookies are perfect for gifting, sharing, serving at parties and bake sales!
Lucky Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Marshmallow Cereal
- Powdered Sugar
- Milk
Substitution Suggestions
- Salted Butter: Unsalted butter can be used but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: I repeat this so many times... Pure extract provides the best flavor. Imitation extract can leave an after taste that is super unpleasant. If you like you could use vanilla bean paste instead of vanilla extract.
- All Purpose Flour: If you prefer you can use white whole wheat flour or whole wheat flour. However, the color of the cookies will be a bit darker and the texture may be a little dense. I recommend all purpose flour for these cookies to achieve the soft texture we like.
- Marshmallow Cereal: I like to use the cereal Marshmallows and Stars from Aldi because it has no synthetic dyes. However you can use Lucky Charms cereal too.
- Milk: If you want a more rich frosting you can use heavy cream instead of milk.
How to Make Lucky Charms Sugar Cookies
- First, preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone mats.
- In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with electric hand mixer, cream softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
- Next, add the eggs one at a time, beating well after each egg and scraping sides of the bowl with rubber spatula as needed.
- Then mix in the the vanilla extract.
- Now add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is just barely evenly combined.
- Fold in the marshmallow cereal or mix it in on low speed just until combined.
- Using a ⅓ cup or scant 3.25 oz cookie scoop, make 12 cookie dough scoops and place 6 on each prepared baking sheet.
- Roll the cookie dough into balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 14-16 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on sheet pans for 5 minutes then transfer to a wire rack to cool completely.
- While the cookies are cooling make the cereal milk buttercream frosting.
How to Make Cereal Milk Buttercream Frosting for Lucky Cookies
- While the baked cookies are cooling, make the frosting.
- Combine ¾ cup cereal with ½ cup milk in a cereal bowl and set aside.
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract.
- Then strain the milk from the cereal.
- Now add the cereal milk and mix in. Once it's all combined bump up the speed to medium and beat until light and airy, about 1-2 minutes, while scraping the sides of the bowl a few times.
- Once the cookies are completely cooled, evenly distribute the frosting with a cookie scoop and dollop the frosting on top of each cookie.
- Using an offset spatula or butter knife spread the frosting over top of the cookies.
- Top cookies with remaining cereal, either crushed or whole.
- Let the cookies rest until the frosting has set.
Don't miss my recipe for Sugar Cookie Bars that can be decorated for any occasion. A simple and easy way to enjoy the flavors of frosted sugar cookies.
Storing Cookies
Storing: Store these cookies in an airtight container between layers of wax paper. If you don't want to smudge the frosting, store in single layer in multiple containers. Keep them in a cool dry place and they'll be shelf stable for 4 days. You can also store these cookies in the fridge and serve them chilled.
Freezing: These cookies freeze well! You can freeze them with or without the frosting. I suggest not topping them with the extra cereal until after the cookies are thawed. Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper or individually wrapped in plastic wrap. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, unwrap cookies if needed and let them sit at room temperature until thawed or thaw in fridge.
Heather's Favorite Tools for this Recipe
- My favorite appliance in my kitchen is my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these sugar cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Prefer to use reusable mats, this silicone mat is a great option.
- If you packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!
Tips for Lucky Charms Sugar Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be chewy as intended. The edges should be set and the centers should no longer look wet and glossy.
More Gourmet Cookie Recipes:
- Giant Sugar Cookies
- Frosted Cookies and Cream Cookies
- Turtle Cookies
- Strawberry Chocolate Cookies
- Chocolate Brownie Cookies
- Birthday Cake Cookies
- Carrot Cake Cookies
Did you make this recipe? Rate it!
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Frosted Lucky Cookies
Frosted Lucky Cookies are huge, gourmet sugar cookies made with crunchy marshmallow cereal and topped with a cereal milk frosting. Soft, sweet, and fun, they're perfect for celebrations or anytime you want a unique, bakery-style treat!
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups unbleached all purpose flour
- 2 cups marshmallows and stars cereal, or lucky charms
Cereal Milk Frosting
- 1 cup marshmallows and stars cereal
- ½ cup milk
- ½ cup salted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone mats.
- In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with electric hand mixer, cream softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
- Add the eggs one at a time, beating well after each egg and scraping sides of the bowl with rubber spatula as needed.
- Then mix in the the vanilla extract.
- Add the baking powder, salt and all purpose flour. Mix on low speed until everything is just barely evenly combined.
- Fold in the marshmallow cereal or mix it in on low speed just until combined.
- Using a ⅓ cup or a scant 3.25 oz cookie scoop, make 12 cookie dough scoops and place 6 on each prepared baking sheet.
- Roll the cookie dough into balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 14-16 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on sheet pans for 5 minutes then transfer to a wire rack to cool completely.
- While the cookies are cooling make the cereal milk buttercream frosting.
Cereal Milk Frosting
- Combine ¾ cup cereal with ½ cup milk in a cereal bowl and set aside.
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract.
- Strain the milk from the cereal.
- Add the cereal milk and mix in. Once it's all combined bump up the speed to medium and beat until light and airy, about 1-2 minutes, while scraping the sides of the bowl a few times.
- Once the cookies are completely cooled, evenly distribute the frosting with a cookie scoop and dollop the frosting on top of each cookie.
- Using an offset spatula or butter knife spread the frosting over top of the cookies.
- Top cookies with remaining cereal, either crushed or whole and lightly press them down. Let the cookies rest until the frosting has set.
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