Lucky Charms Frosted Sugar Cookies

Mar 6

What Makes These Irresistible?

These Lucky Charms Frosted Sugar Cookies are the ultimate nostalgic treat, blending soft, buttery sugar cookies with a smooth vanilla buttercream and a generous topping of crunchy, colorful Lucky Charms cereal. The cookies are thick and tender, thanks to a touch of cornstarch in the dough, while the rich frosting perfectly balances the sweetness.

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Ingredients

For the Sugar Cookies

• 2 1/2 cups all-purpose flour (320g)

• 2 tbsp cornstarch

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup crushed up Luck Charms Cereal (without the marshmallows)

• 10 tbsp unsalted butter, room temperature

• 1 cup granulated sugar (200g)

• 1/4 cup vegetable or canola oil (50ml)

• 1 large egg + 1 egg yolk

• 2 tsp vanilla extract

For the Frosting

• 3/4 cup unsalted butter, room temperature (165g)

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk

• 1-2 cups Lucky Charms cereal

Instructions

For the Cookies

1. Make the Sugar Cookies: In a medium bowl, whisk together the flour, cornstarch, baking soda, crushed up Lucky Charms and salt.*

2. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).

3. With the mixer running on medium-low speed, slowly drizzle in the oil.

4. Scrape down the bowl and mix in the egg and egg yolk one at a time.

5. Add the vanilla and mix until combined.

6. Pour in half of the dry ingredients and mix lightly, then add the rest and mix until just combined. Avoid overmixing.

7. Scrape down the bowl to ensure the dough is evenly incorporated. The dough should be thick but slightly tacky. Cover and chill in the refrigerator for 30 minutes.

8. While the dough is chilling, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

9. After 30 minutes, portion the dough into 4 oz (1/2 cup) balls using a food scale, if available. Shape into a ball and slightly flatten the tops. Place 4 cookies on the baking sheet at a time.

10. Bake for 13-14 minutes, or until the edges are a very pale golden color.

11. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

1. Once the cookies have completely cooled, prepare the frosting.

2. In a large bowl, using a hand or stand mixer with the whisk attachment, beat the butter until smooth.

3. Add powdered sugar, 1 cup at a time, mixing well between each addition.

4. Mix in the vanilla extract and just enough milk to reach a smooth, spreadable consistency.

5. Generously frost each cookie, then top with a heaping handful of Lucky Charms cereal.*

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