Lucky Charms Cookies
This year for St. Patrick’s Day, we’re celebrating with these chewy Lucky Charms cookies. They might not be authentically Irish, but these rainbow cookies deliciously adorable. Plus, we’re getting even more festive by pairing them with green dairy free mint fudge cookie ice cream to make the perfect St. Patrick’s Day dessert. Makes 20 cookies (or 10 ice cream sandwiches).
This post was sponsored by Hudsonville Ice Cream. As always, all opinions, ideas and recipes are my own. Thank you for supporting the brands that make it possible for me to continue bringing you dairy free recipes like this one.
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.
Thankfully, Hudsonville Ice Cream’s dairy free ice cream made it super easy because what could be more kid friendly than their green, mint fudge cookie ice cream?
Here’s what you’ll need for the recipe
- Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie
- Measuring spoons & Measuring cups
- Electric mixer
- Cookie scoop
- Baking sheet
Find Hudsonville Ice Cream near you with their scoop locator!
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.
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 Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie 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.
FAQs and tips for making the best ice cream cookie sandwiches
This brand of ice cream uses a blend of coconut cream and oat milk to make a super creamy, dairy free ice cream.
There are lots of dairy free ice creams available on the market, but for this recipe we used Hudsonville Ice Cream’s dairy free ice cream.
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.
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:
- Frozen grasshopper pie
- Frozen hot chocolate
- Hot fudge sundaes
- Fried cinnamon apples
- Chocolate chip waffles and ice cream
Lucky Charms Cookies
These chewy Lucky charms cookies might not be authentically Irish, but they’re deliciously adorable for a St. Patrick’s Day dessert. Pair them with mint fudge cookie ice cream and make them into ice cream sandwiches for the ultimate St. Patrick’s Day treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
For the cookies:
- 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
For the ice cream sandwiches:
2 – 3 pints Hudsonville Ice Cream Dairy Free Mint Fudge Cookie
To make Lucky Charms cookies:
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside
- In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy.
- Add egg and vanilla, beating until each has been incorporated.
- Mix in marshmallows until evenly distributed.
- Scoop cookies onto baking sheet, about 2 tablespoons in size, a few inches apart.
- Bake for 10 – 12 minutes, or until the tops have just set but haven’t started to turn brown.
- Remove from oven and press additional marshmallows into the tops while cookies are still warm.
- Allow the cookies to rest for a few minutes before transferring to a cooling rack.
To make the ice cream sandwiches:
- Let cookies cool completely before assembling ice cream sandwiches
- Scoop about 1/3 cup of softened ice cream between two cookies.
- Serve immediately or freeze for later.
Nutrition information is calculated for cookies only.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 81
- Sugar: 6.5 g
- Sodium: 110.4 mg
- Fat: 2.6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 13.2 g
- Fiber: 0.2 g
- Protein: 1.2 g
- Cholesterol: 9.3 mg
Keywords: dairy free, st. patrick’s day, cookies
Last Updated on March 8, 2023 by Melissa Belanger
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