Name: Lucky Charms Cookies
Ingredients: 1 stick unsalted butter, room temp; 3/4 cups sugar; 1 tbsp glucose; 1 egg; 1 teaspoon vanilla extract; 1 1/4 cups flour; 2/3 cups milk powder, toasted; 1 tsp cream of tartar; 1/2 tsp baking soda; 3/4 tsp kosher salt; 1 stick unsalted butter, at room temperature; 1.5 to 2 cups confectioners’ sugar, sifted; 1⁄8 teaspoon salt; 1/4 cup milk powder, UN-toasted; 2 tablespoons heavy cream

Description

Toasted milk cookies, milk powder-enhanced buttercream, and Lucky Charms marshmallows

Ingredients

For the Toasted Milk Powder Sugar Cookies:

1 stick unsalted butter, room temp
3/4 cups sugar
1 tbsp glucose
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
2/3 cups milk powder, toasted
1 tsp cream of tartar
1/2 tsp baking soda
3/4 tsp kosher salt

For the Milk Frosting:

1 stick unsalted butter, at room temperature
1.5 to 2 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1/4 cup milk powder, UN-toasted
2 tablespoons heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Make the sugar cookies:

First, toast your milk powder. Preheat the oven to 280 degrees F.
Spread the milk powder on a parchment-paper-lined oven tray in a flat layer.
Place in the oven for around 45 min – 1 hour, removing it to stir it every 8-10 minutes so it bakes evenly. Toast it until it is deeply golden and caramelized, and take it out before 45 minutes if you think it’s done (mine only took about 25 minutes – it depends how thinly you spread it and how much you’re toasting). You can take it further in the caramelization, but don’t go too far, or it will become bitter.
Let it cool completely before setting it aside to cool while you prep the rest of the dough.
Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the egg and vanilla and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a ~2 tbsp measure portion out the dough onto a parchment paper lined baking sheet – you should get 12-14 balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 12-15 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 1.5 cups of confectioners’ sugar, milk powder, salt, and vanilla. Beat on low speed until the sugar is well incorporated.
Add another 1/2 cup sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously. Top with the rest of the Lucky Charms marshmallows.