My friends, have I got a treat for you today. These perfectly soft and chewy Lucky Charms sugar cookies are magically delicious (ha, I couldn’t resist that one) literally melt in your mouth.

They’re rich, and buttery, and have just the right amount of sweetness. A fun and flavorful St. Patrick’s Day treat for the cookie lovers out there (me!).

Ingredient Notes

• Softened butter creams smoothly with the sugar, creating a soft, tender cookie with just the right amount of spread.
• The extra yolk adds richness and keeps the cookies soft and chewy, giving them a slightly more bakery-style texture.
• The marshmallows add pops of color and sweetness throughout. For best results, fold them in gently and avoid overmixing so they don’t melt too much into the dough.

Step-By-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper. Don’t skip this step unless you want a sticky mess (just trust me, here – marshmallows melt).
2. In a decent-sized bowl, cream together the butter and sugar until light and fluffy. It takes a good 2 ish minutes, so be patient.
3. Crack those eggs—one whole egg, one yolk—and add in that teaspoon of vanilla extract. Mix it until it’s smooth, but don’t whip it.
4. Now, toss in your flour, baking soda, and sea salt. No need to whisk this separately, just add the baking soda and the salt to the center of the flour and mix from the center out. Try not to overmix the flour though – we want these cookies to be tender, not tough.
5. Then, fold in the Lucky Charms marshmallows. Save some extra for the top of the cookies later on – it’ll make them look extra cute after they bake.
6. Grab a good-sized scoop of dough (about 3 tablespoons) and plop it onto your prepared baking sheets. Give them some room to spread out a bit.
7. Then, pop those bad boys in the oven for about 10 minutes, rotating the pan halfway through for even baking.
8. Once they’re done and out of the oven, gently press a few extra marshmallows into the tops of the cookies. Then, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Finally, store your Lucky Charms sugar cookies in an airtight container to keep them fresh. Or, if you’re like me and have zero self-control, just eat them all in one sitting. It’s fine, really, no judgment here. *wink*

Recipe Tips & Notes

• The irregular shapes and sizes of the Lucky Charms marshmallows can make the cookies uneven, so it’s important to make sure they’re as evenly dispersed as possible. It’s okay to use broken marshmallows or marshmallow pieces too.
• I recommend gently pressing a few extra marshmallows into the tops of the cookies when they first come out of the oven. It helps make them look more uniform and the marshmallows really pop.
• The marshmallows will melt slightly during baking, this is normal.
• Bake on parchment paper. Marshmallows can get sticky as they melt, so parchment paper helps prevent sticking and makes cleanup easier.
• Marshmallows can brown quickly, so pull the cookies once the edges are set and the tops are just lightly golden.
• Let the cookies sit for a few minutes before moving them—the melted marshmallow needs time to set up.

Storage Recommendations

Store Lucky Charms sugar cookies in an airtight container at room temperature for up to 3 days. Because of the marshmallows, they’re best the first day or two. Place parchment between layers to prevent the marshmallows from sticking to other cookies.

Freeze the baked cookies (layered with parchment) for up to 1–2 months. You can also freeze the dough balls—just note the marshmallows may melt more and lose some shape when baked from frozen.