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Sweet rainbow cookies for St. Patrick’s Day

Lucky Charms Cookies are the perfect treat to bake for St. Patrick’s Day — they deliver a crisp edge, soft chew, and cheerful marshmallows that make them pop on a dessert table. The dough is forgiving: chilling it for 20–30 minutes helps the cookies keep a round, domed shape so the marshmallows stay visible instead of melting into the batter. For a different holiday baking project, consider pairing holiday dessert techniques with a tried-and-true cake method like the best chocolate cake recipe for Valentine’s Day or any day.

How these cookies win hearts (and taste tests)

These cookies are quick to mix, fun to decorate, and appeal to both kids and adults — the balance of buttery cookie and crunchy marshmallow keeps each bite interesting. They’re versatile: bake them as drop cookies, press them slightly for sandwich cookies, or make mini versions for party platters. If you like simple dough shortcuts, you might also enjoy the mix-and-bake approach in this keto cream cheese cookies guide for technique ideas that translate to other cookie doughs.

Little reasons to love these treats

What stands out

Bright, nostalgic marshmallows that add texture and color
Soft, chewy centers with lightly crisped edges
Kid-approved and party-ready right out of the oven
Easy to customize with extracts, chips, or different cereals

A quick look at the baking flow

Combine creamed butter and sugars, mix in eggs and extract, fold in dry ingredients until just combined, then gently stir in Lucky Charms marshmallows to preserve shape. Chill briefly if the kitchen is warm, scoop and space on a sheet, then bake until edges are set and centers still look slightly underbaked — they finish as they cool.

Smart prep moves before you start

Bring butter to room temperature but not greasy-soft for better creaming.
Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
Prep the marshmallows last to prevent them from sticking together in the mixing bowl.
Line baking sheets with parchment to prevent bottoms from over-browning.

Shopping list for the cookies

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Notes on ingredients and easy swaps

Use unsalted butter for consistent control over salt; if you only have salted butter, reduce added salt by half. For a chewier cookie, swap half the granulated sugar for light brown sugar. If you need a gluten-free option, substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if the blend doesn’t already include it. For seasonal inspiration and gifting ideas, see our roundup of Valentine’s Day treats and sweet celebrations that showcase similar crowd-pleasing swaps.

Step-by-step baking instructions

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a large bowl, cream 1 cup (226 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2–3 minutes.
Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 3 cups (360 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Gradually mix the dry ingredients into the wet until just combined; avoid overmixing.
Fold in 1 1/2 to 2 cups Lucky Charms marshmallows (add larger pieces by hand to keep them intact).
Scoop 1.5–2 tablespoon-sized portions onto prepared sheets, spacing 2 inches apart.
Bake for 9–11 minutes, rotating pans halfway through, until edges are set and centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Visual and timing cues for perfect cookies

Edges should be lightly golden while centers remain glossy; they firm up as they cool.
If marshmallows brown quickly, tent the pan with foil for the last 2–3 minutes.
For thicker cookies, chill dough 20–30 minutes before scooping; for thinner, bake immediately.

In a related technique note, toasting nuts or adding a crunchy topping uses similar timing to the method shown in this best candied pecan recipe for Christmas and holidays if you choose to add nuts.

Presentation and pairing ideas

These cookies are cheerful on their own, but they also work well with simple pairings for parties or dessert plates.

Serving ideas

Stack 2–3 cookies with a scoop of mint or vanilla ice cream between for a quick ice cream sandwich.
Arrange on a holiday platter with sugar cookies and green-dyed chocolate bark.
Serve warm with a glass of cold milk or a mug of hot cocoa for kids’ parties.
Wrap a few in cellophane tied with ribbon for festive favors.

Storing your cookie stash safely

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Storage reminders

Separate layers with parchment to prevent sticking.
Thaw at room temperature; reheat gently in a 300°F oven for 3–5 minutes to refresh.
If marshmallows soften too much after freezing, toast briefly under a broiler on low.

Tools that make baking easier

A few simple tools save time and improve consistency: a medium cookie scoop, a stand or hand mixer for creaming, and an oven thermometer to maintain accurate temperature.

Quick pro tips

Use a medium cookie scoop for even-size cookies and uniform bake time.
Chill scooped dough on the sheet for 10 minutes if it’s very soft to reduce spread.
Use silicone baking mats for even browning and easy cleanup.

Flavor twists and dietary swaps

Want to change things up? These swaps and add-ins keep the basic method but alter texture and flavor.

Easy substitution ideas

Gluten-free: swap in a 1:1 GF flour blend + 1 tsp xanthan gum if needed.
Vegan: use vegan butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Add-ins: fold in white chocolate chips, toasted oats, or chopped nuts for crunch.
Lower-sugar: reduce granulated sugar by 2–3 tbsp and increase brown sugar for chew.

Nutrition estimate per cookie

Estimated values per cookie (based on 24 cookies per batch):

Calories: ~160
Protein: 2 g
Fat: 8 g
Carbohydrates: 22 g
Serving size: 1 cookie

Notes on changing the nutrition

Reducing portion size to 20 cookies will increase calories per cookie; swapping half the butter for applesauce cuts fat and calories but changes texture. Using mini marshmallows or a lower-sugar cereal will also reduce carbs slightly.

Common questions answered

Q: Can I use store-brand marshmallows?
A: Yes — any Lucky Charms marshmallows or generic cereal marshmallows work, but texture and color intensity may vary.

Q: Do the marshmallows melt into the cookie?
A: If mixed and baked gently, marshmallows will soften but retain shape; fold them in by hand and avoid overmixing to minimize melting.

Q: Can I freeze the dough?
A: Yes — scoop dough onto a tray, freeze until solid, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Q: How do I keep cookies chewy?
A: Use a slightly higher proportion of brown sugar to granulated sugar, and avoid overbaking; pull them when centers look slightly underdone.

Q: Will these cookies spread too much?
A: If dough is too warm, cookies will spread; chill dough 20–30 minutes or chill scooped dough on the sheet before baking.

Ready to bake?

These Lucky Charms Cookies are an easy, colorful way to celebrate St. Patrick’s Day or any playful gathering — hearty enough to impress adults and whimsical enough to thrill kids. Gather your ingredients, preheat the oven, and enjoy the fun of a cookie that looks as cheerful as it tastes.