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Lucky Charms® Cookies

  • Prep 45 min
  • Total 60 min
  • Servings 32
  • Pinterest
    70
  • Print
    156
  • Save
    135
  • Facebook
    20
  • Email
    12

These cookies combine a cereal favorite with a sweet treat, you decide if they're breakfast or dessert. MORE + LESS -

Dorothy Kern
February 17, 2014

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
4
to 5 cups Lucky Charms™ cereal
3
to 4 drops green food color
1
can (1 lb) vanilla creamy ready-to-spread frosting

Steps

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  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or a silicone nonstick baking mat.
  • 2
    Cut cookie dough into 1/2-inch-thick slices; cut each slice in half crosswise. Roll each piece into a ball; place 2 inches apart on cookie sheet. Bake 9 to 11 minutes or until bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3
    Sort out marshmallows from cereal; discard or save cereal for another use. Set marshmallows aside.
  • 4
    Stir food color into frosting; use more or less depending on how dark or light green you want the frosting to be. Lightly frost each cookie. Place 4 to 5 marshmallows on each cookie. Store lightly covered at room temperature (frosting will not harden).

Expert Tips

This is a great recipe for the kids to help with. Get them to sort the marshmallows for you!

For a fun rainbow twist, separate the frosting into 6 different small bowls and tint each one of the colors of the rainbow.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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