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.
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:
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.
Keywords: dairy free, st. patrick's day, cookies