Lucky Charms Cookies with Cereal Milk Glaze
Lucky Charms Cookies are soft, buttery sugar cookies studded with toasted cereal oats and topped with a nostalgic cereal milk glaze. Finished with caramelized marshmallows, they’re a playful yet refined dessert perfect for St. Patrick’s Day or any celebration.
Equipment
- stand mixer or hand mixer
- mixing bowls
- fine mesh sieve
- baking sheets
- parchment paper
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup Lucky Charms cereal oat pieces (marshmallows removed)
- 3/4 cup Lucky Charms marshmallows (reserved for topping)
- 1 cup Lucky Charms cereal (for cereal milk glaze)
- 1/2 cup whole milk, warmed
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp unsalted butter, melted
- 1 pinch salt
Instructions
- Combine Lucky Charms cereal with warm milk and steep for 15 minutes. Strain through a fine-mesh sieve, pressing solids to extract flavor. Discard cereal and reserve about 1/3 cup infused milk.
- Whisk flour, baking soda, and salt together in a bowl and set aside.
- Cream butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until just pale and combined.
- Add eggs one at a time, mixing briefly after each addition. Mix in vanilla extract until smooth.
- Add dry ingredients gradually on low speed. Fold in Lucky Charms oat pieces and mix just until combined.
- Cover dough and refrigerate for 30 minutes to firm.
- Preheat oven to 350°F (175°C). Scoop dough into balls and place on parchment-lined baking sheets. Press marshmallows gently on top.
- Bake for 11–12 minutes until edges are set and lightly golden. Cool on pan for 5 minutes, then transfer to a rack.
- Whisk cereal milk, powdered sugar, melted butter, and salt until smooth to form the glaze.
- Dip cooled cookies into glaze and let set for 15 minutes before serving.
Notes
Fold marshmallows in at the very end to prevent burning. Chill the dough for 30 minutes to control spreading. For best texture, glaze cookies only after they are fully cooled. Extra dough balls can be frozen and baked directly from frozen with 2 extra minutes added.