Lucky Charms Cookies

Name: Lucky Charms Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon coarse salt; 1/2 cup sugar; 1/2 cup vegan butter, or vegetable shortening; 1 egg; 1 teaspoon vanilla extract; 1 cup cereal marshmallows + extra for garnish

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These chewy Lucky charms cookies might not be authentically Irish, but they’re a deliciously adorable for a St. Patrick’s Day dessert. Pair them with mint chip ice cream and make them into ice cream sandwiches for the ultimate St. Patrick’s Day treat.

overhead photo of dairy free ice cream sandwiches made with lucky charms cookies on a cooling rack

Why I love this not-so-authentic St. Patrick’s Day dessert

We really love St. Patrick’s Day around here. As an Irish-American (dual citizenship to be exact) it’s not hard to get caught up in the festivities, especially when you can use it as an excuse to plan a themed dinner menu or test new authentic Irish recipes.

We’ve done everything – from homemade Irish sausage to corned beef and cabbage tacos. Mostly, we try to go for authentic recipes, but this year, I wanted to do something to make the holiday a little more kid friendly.

Here’s what you’ll need for the recipe

lucky charms cookies stacked on a marble surface with extra cereal marshmallows to the side

How to make Lucky Charms cookies

Separate the marshmallows. I know it’s an annoying step, but it’s not a difficult task. I assigned it to Ellie and she actually enjoyed herself. Plus, you can save the cereal to make some cereal bars.

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Rumor has it, there are boxes of just marshmallows out there, but that’s either a lie or they’re only available seasonally. Trust me I checked.

Whisk the dry ingredients. Mix the flour, baking soda, cream of tartar and salt in a medium bowl until everything is evenly distributed. Set it aside for later.

Mix the wet ingredients. With an electric mixer, beat the vegan butter (or shortening) with the sugar until it’s light and fluffy. Then mix in your egg and vanilla extract. Be careful not to over mix or the cookies will be tough.

Combine the two. Add the flour mixture, a little bit at a time, to the wet ingredients, mixing until a dough forms. Then, add the marshmallows and mix until they are evenly spread through the dough.

Bake the cookies. Scoop the cookies onto a prepared baking sheet and bake them for 10 – 12 minutes at 350˚F. When you take them out, they will look undercooked, but that is exactly what you want.

Decorate and cool. Remove the cookies from the oven and press a few extra marshmallows into their tops for extra decoration. Then let them rest on the cookie sheet for a few minutes before transferring them to a cooling rack.

BONUS: Assemble your cookie sandwiches. Scoop about 1/3 cup of dairy free mint chip ice cream onto the bottom of a cooled cookie. Top with another and gently press until the scoop has flattened enough to create a sandwich. Serve immediately or freeze until later.

How do you wrap homemade ice cream sandwiches?

Wrap each ice cream sandwich individually with parchment paper or plastic wrap. If you’re freezing for an extended period of time, I recommend storing the wrapped sandwiches in an airtight container or bag.

How long do homemade ice cream sandwiches last in the freezer?

These sandwiches should store well in the freezer for up to 3 months, but you’ll need to properly wrap them.

More St. Patrick’s Day recipes

More dairy free ice cream treats: