Description
These Lucky Charms Sugar Cookies are soft, buttery treats filled with colorful sprinkles and marshmallows, delivering a festive and fun cookie perfect for celebrations like St. Patrick’s Day. They feature crisp edges, chewy centers, and bursts of sweetness from the Lucky Charms marshmallows, making them a delightful snack for both kids and adults.
Ingredients
Cookie Dough Ingredients
- ¾ cup salted butter, room temperature
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 1 egg, room temperature
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 cups all-purpose flour
- ¼ cup confetti sprinkles
- 1 cup Lucky Charms Marshmallows
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the salted butter and granulated sugar on medium speed for 2 minutes until light and fluffy. Add the vanilla extract and egg, mixing just until combined to form a smooth batter.
- Add Dry Ingredients: On low speed, gradually add the corn starch, baking soda, baking powder, kosher salt, and all-purpose flour. Mix until fully incorporated and a dough begins to form.
- Fold in Marshmallows and Sprinkles: Remove the bowl from the stand mixer and gently fold in the Lucky Charms marshmallows and confetti sprinkles using a spatula, taking care not to break the marshmallows.
- Chill Dough Balls: Line a baking sheet with parchment paper. Using a medium cookie scoop (about 2 ½ tablespoons), scoop dough balls onto the sheet. Cover with plastic wrap and chill in the refrigerator for 30 minutes to firm up the dough and prevent excess spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Toward the end of chilling, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and arrange 5-6 chilled dough balls per sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes until the edges are just set but the centers may seem slightly underbaked. This ensures soft, chewy centers. Remove from the oven.
- Shape and Garnish: If desired, use a round cookie cutter slightly larger than the cookies to gently nudge each cookie into a perfect circle. Press extra marshmallows into the tops and add more sprinkles for decoration.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents crumbling and helps them set perfectly.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Room temperature butter and egg ensure even mixing and better texture.
- Using a cookie scoop helps to keep cookies uniform in size for even baking.
- The cookies may appear slightly underbaked when removed from the oven but will firm up as they cool.
- To maintain the marshmallows' shape and texture, fold them in gently and avoid overmixing.
