Lucky Charms Frosted Sugar Cookies As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 1 hour + 30 minutes cooling Prep Time 30 minutes Cook Time 30 minutes Rating 0 out of 5 stars (0) Ingredients 7 cookies 2 1/2 cups (320g) all-purpose flour2 tbsp cornstarch1 tsp baking soda1/2 tsp salt10 tbsp unsalted butter, room temp1 cup (200g) granulated sugar1/4 cup (50ml) vegetable or canola oil1 large egg + 1 egg yolk2 tsp vanilla extract3/4 cup (165g) unsalted butter, room temp (for frosting)2–3 cups powdered sugar1 tsp vanilla extract (for frosting)1–2 tbsp milkLucky Charms cereal Calories DessertsKid-FriendlyBakingDairyEggsIntermediateQuick and EasyBudget-FriendlySweetCreamySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Step 2 In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium high speed for 2-3 minutes). Step 3 With the mixing running on medium-low speed, pour in the oil in a slow and steady stream. Step 4 Once combined, scrape down the bowl and mix in the eggs one at a time. Step 5 Mix in the vanilla and scrape down the bowl again. Step 6 Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don’t over mix. Step 7 Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes. Step 8 After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper. Step 9 Take the dough out of the refrigerator after the 30 minutes is up. If you have a food scale, weigh out each cookie to be 4oz (or 1/2 cup). Shape into a ball and place on the baking sheet, only baking 3-4 cookies at a time. The ball should be somewhat flat on the top. Step 10 Bake for 13-16 minutes or until the edges are a very pale golden color. Step 11 Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack and continue to bake the rest of the dough. Step 12 When the cookies have completely cooled and are no longer warm to the touch, make the frosting. Step 13 In a large bowl using a hand or stand mixer with the whisk attachment, mix the butter until smooth. Step 14 Mix in 1 cup of powdered sugar at a time, followed by the vanilla and just enough milk to smooth out the buttercream. Step 15 Spread the buttercream on to each cookie and top with a hefty amount of Lucky Charms cereal. Enjoy! Chef’s notes These cookies stay soft and tender because of the oil in the dough.Store them in an air-tight container at room temperature for up to 5 days. Storing them in the refrigerator can make the marshmallows stale.
