Lucky Charms Sugar Cookies

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Lucky Charms Sugar Cookies

Nothing feels more magical than a thick chewy sugar cookie decked out in rainbow marshmallows and gold luster dust. These lucky charms sugar cookies have a little bit of oat flour and cereal flour to amp up the texture and depth of the sugar cookie. I also added a bit of bread flour as well to create a thick soft chewy cookie that stays soft for days.  The marshmallows though, they are the real stars. They make this cookie taste so nostalgic and just plain magical. The marshmallows inside the cookie become chewy and sticky while the marshmallows outside remain crunchy just like the ones in the box. A dusting of golden luster dust makes these cookies look like they are they type of cookies you’d find on the other side of the rainbow.

Lucky Charms Sugar Cookies

Serving: 24 cookies

Ingredients:

  • 1 cup of Lucky Charms cereal pieces (30 grams)

  • 1 cup bread flour (120 grams)

  • 1 1/2 cup of ap flour (180 grams)

  • 1/4 cup of oat flour (30 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 1/2 cup of white sugar (200 grams)

  • 1/2 cup light brown sugar (100 grams)

  • 1 tablespoon vanilla bean paste

  • 1 egg

  • 1 egg yolk

  • 1/2 cup cereal marshmallows

  • Extra cereal marshmallows to top

  • Gold luster dust

Method:

  1. Preheat the oven to 350 degrees.

  2. Make the cereal flour: Sort through a box of Lucky Charms, separating the marshmallows from the cereal. Measure about a cup or 30 grams of plain cereal and blitz it in a food processor or blender until fine like flour.

    • 1 cup of Lucky Charms cereal pieces (30 grams)

  3. In a medium bowl, add the cereal flour, bread flour, all purpose flour, oat flour, baking soda and salt and mix till combined.

    • 1 cup bread flour (120 grams)

    • 1 1/2 cup of ap flour (180 grams)

    • 1/4 cup of oat flour (30 grams)

    • 3/4 teaspoon baking soda

    • 3/4 teaspoon salt

  4. In a separate bowl, beat the room temperature butter until it is pale and fluffy. About 2 minutes.

    • 2 sticks of butter, at room temperature (226 grams)

  5. Add the white sugar and light brown sugar and beat until the butter and sugar are creamed. About 2 minutes.

    • 1 1/2 cup of white sugar (200 grams)

    • 1/2 cup light brown sugar (100 grams)

  6. Add the vanilla extract, egg and egg yolk in and beat on high until fully incorporated creamy and light in color.

    • 1 tablespoon vanilla bean paste

    • 1 egg

    • 1 egg yolk

  7. Sift in the dry ingredients and gently beat until almost incorporated, a few dry spots should remain.

  8. Add the 1/2 cup of reserved cereal marshmallows into the cookie dough and give it good mix until everything is combined.

    1. 1/2 cup cereal marshmallows

  9. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  10. Place 5 balls of cookie dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies. While the cookies are hot, press in a few extra cereal marshmallows in.

    • Extra cereal marshmallows to top

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  11. Let the cookies cool for about 10 minutes before transferring them to a wire rack.

  12. As the cookies cool on, crush up a few cereal marshmallows between your fingers and sprinkle them on top of each cookie. Sprinkle a little bit of gold luster dust for a final sparkly touch. Enjoy!

    • Extra cereal marshmallows to top

    • Gold luster dust