Lucky Charms Sugar Cookies with Cereal Milk Frosting
Mar 10, 2026
Ingredients:
For the Cereal Milk:
- 1 cup Lucky Charms
- 1 cup whole milk
For the Sugar Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter flavored Crisco
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
For the Buttercream:
- 1 cup (1 stick) unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 1/4 cup cereal milk
- 2 teaspoons vanilla extract
- 1/2 cup Lucky Charms Cereal (no marshmallows), lightly crushed
- 1/2 cup Lucky Charms Marshmallows
Directions:
For the Cereal Milk:
- Add the milk and the cereal to a small bowl. Use a spoon to mix the cereal into the milk as best you can. Allow to set for 20-30 minutes.
- Strain the cereal out of the milk so that you are only left with the milk. Set 1/4 cup of the cereal milk aside for later.
For the Sugar Cookies:
- Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
- Add the flour, baking powder and salt to a medium mixing bowl. Whisk together and set aside.
- In a medium mixing bowl, add the Crisco and the sugar. Mix with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla.
- Mix in the flour, half a time, until fully incorporated and a dough forms.
- Place 1/4 cup sized dough balls onto your prepared baking sheet a couple inches apart. You should have no more than 5. Flatten them all down to about 1/4 inch thick with a large measuring cup or your hand. They won't spread much in the oven.
- Bake for 10-12 minutes. Bake only one sheet of cookies at a time, or the will bake unevenly and likely burn. Allow cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling completely before frosting.
For the Buttercream:
- Add the butter to a medium mixing bowl. Beat with an electric mixer until light and fluffy. Scrape the bowl as needed.
- Add in half of the powdered sugar and beat until fully incorporated. Beat in the remaining powdered sugar.
- Add in the vanilla and mix until fully incorporated.
- Mix in the cereal milk.
- Spread the frosting in an even layer on top of each cookie. This can be as thick, or as thin as desired. Sprinkle about a 1/2 teaspoon of the crushed cereal on top, and place your desired amount of marshmallows. (I like to use 5-6 on each cookie) Enjoy!
*Store in an airtight container at room temperature for up to 3 days.
*You can also pipe on the frosting with a small round tip for a more bakery-style look. This will likely require more frosting, so you'll likely have to make more.
*This can be made with any cereal that you like. You will still use the same amount of your desired cereal to make the cereal milk, and then you can decorate however you like.