Crumbl Frosted Lucky Charms Cookies
Delight in these crunchy and chewy cookies inspired by Lucky Charms cereal, topped with a sweet frosting and colorful sprinkles.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract (Halal-friendly)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Lucky Charms cereal
- 1 cup marshmallows (mini or regular, Halal-friendly)
Frosting Ingredients
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1-2 tablespoons milk (or a non-dairy alternative if preferred)
- optional Additional cereal and sprinkles for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until everything is just combined.
- Gently fold in the Lucky Charms and marshmallows until evenly distributed.
Baking
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for about 10-12 minutes, until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Frosting
- In the meantime, mix together the frosting ingredients until smooth, then spread it on the cooled cookies.
- For an extra touch of fun, sprinkle additional Lucky Charms cereal and sprinkles on top of the frosting before serving!
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough in individual scoops or freeze the baked cookies for up to 3 months. Reheat cookies in the microwave for about 10-15 seconds for a fresh-baked warmth.