It’s St. Patrick’s Day! What’s your favorite thing about today? When my daughter was younger she would love to see what messes that little leprechaun would leave behind in the search for gold candy or gold coins. How that leprechaun would always get the goods and not get caught was so exciting. Now, it’s what baked goods can we create to represent the day. And, this year, Lucky Charm cookies came to mind.
Cereal and Cookies? Yes, Please!
What happens when you take a sugar cookie and mix in some cereal? Does it become a breakfast cookie? Sure, why not! When I was thinking of what new cookie I wanted to make, I knew I wanted to add in a cereal. And, Lucky Charms was clearly the cereal to choose. A look at Pinterest showed so many Lucky Charm cookie options. So, after a lot of recipe reading – and some trial and error – I came up with my version of Lucky Charm cookies. If you’re a fan of this cereal, then you will be a fan of these cookies.
Sugar Cookie Base to Start
A lot of the recipes I found seemed to have a sugar cookie as the base, which makes sense to me. You can certainly add in lots of “things” to a sugar cookie. But, just adding in some cereal to the recipe didn’t have the cereal taste I was looking for. It tasted like a sugar cookie with some cereal on the top. Not what I was after.
And while some recipes soaked the cereal in milk and used that milk in their cookie, I opted not to go that route. Instead, I removed some of my flour and replaced it with finely ground up cereal so the cookie would have a slightly more cereal taste to it.
Looking for More?
Looking for more? Check out how to Celebrate St. Patrick’s Day with Festive Treats or learn how to Make Delicious Irish Soda Bread Muffins. Planning a dinner to celebrate the day? Be sure to check out Menu Planning: Celebrating Spring for meal ideas. Happy Baking!
Lucky Charm Cookies
Ingredients
- 2-1/2 cups (300g) all-purpose flour
- 1 cup (40g) crushed lucky charms cereal (measure the cereal before crushing)
- 3 tsp (15g) baking powder
- 2 tsp (68g) cornstarch
- 1/4 tsp salt (if using unsalted butter, use 1/2 tsp)
- 1 cup (226g) butter, room temperature (2 sticks)
- 3/4 cup (158g) granulated sugar
- 3/4 cup (170g) brown sugar
- 2 tsp (10g) vanilla extract
- 2 (100g) eggs, room temperature
- 1 cup (180g) white chocolate chips (reserve a few for later)
- 1 cup (40g) lucky charms cereal (reserve a few marshmallows for after baking)
Instructions
- Place 1 cup of cereal into a plastic bag and crush with a rolling pin.
- In a small bowl, whisk the flour, crushed cereal, baking powder, cornstarch and salt together. Set aside.
- Using a mixer fitted with a paddle attachment, cream the butter for about one minute. Add in the sugars and vanilla; mix on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
- Add in your eggs, one at a time. Mix until each egg is fully incorporated; scrape down the bowl as needed.
- Add in the flour/cereal mixture; mix on low until combined. Stir the white chocolate chips and additional cereal (or mix on low speed). Chill the dough for at least 1 hour. Before refrigerating the dough, I recommend scooping/portioning it first.
- Portion the dough with a medium scoop, about 27-29 grams of dough. Place dough on a cookie sheet lined with parchment or use a silicone baking mat. Once all the dough is scooped, cover and refrigerate for 1-2 hours. NOTE: If using a smaller scoop, be sure to adjust your baking time.
- When you’re ready to bake, preheat the oven to 350℉. Line your cookie sheet with parchment paper or a silicone baking mat. Place chilled cookie onto the cookie sheet, spacing them at least 2” apart.
- Bake at 350 for about 10-12 minutes. Cookies are done when the edges of the cookies look slightly browned.
- While the cookies are hot, push in a couple of marshmallows into the tops of each cookie. Let cookies cool on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Scoop the cookie dough before chilling.
- This dough will need to chill in the refrigerator for at least 1 hour (2 max).
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