lucky charms sandwich cookies are the perfect treat for st. patrick’s day!
For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 1/4 cups flour
3/4 teaspoon kosher salt
1 cup cereal marshmallows
1 1/2 cups marshmallow fluff
2/3 cup unsalted butter, at room temperature
1 1/3 cup confectioner’s sugar
Make the cookies: Beat the butter, both sugars and vanilla till light and fluffy. Scrape down the sides, add the flour and salt and beat again. Add the cereal marshmallows and beat for just a few seconds more. Divide the dough in half and roll each half into a log that is about 8 – 9″ long and about 2″ in diameter. Wrap each log in plastic wrap and freeze for at least 30 minutes (or up to 2 months in advance).
Pre-heat the oven to 350 degrees; line two baking sheets with parchment paper.
Slice each log into 1/2″ thick rounds and place about 1″ apart on your baking sheets. Bake till the edges are golden brown, about 12 – 15 minutes. Transfer to a wire rack to cool.
Make the filling: Beat the fluff and butter till light and fluffy. Scrape down the sides, add the confectioner’s sugar and beat again. Divide into as many bowls as you have food colors and tint each to your desired shade.
Spread or pipe the frosting onto the undersides of half the cookies; top with the remaining cookies, pressing gently to adhere.
This delicious recipe brought to you by Sheri Silver
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