Colorful Fruity Pebbles Cookies (Print version)

Soft sugar cookies packed with Fruity Pebbles, finished with cereal milk glaze and extra colorful crunch.

# Ingredients:

For the cookies

01 - 1 cup (226 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1/4 cup (50 g) light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 1/2 teaspoon lemon extract
06 - 3 1/4 cups (390 g) all-purpose flour
07 - 2 tablespoons (16 g) cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 3/4 teaspoon fine salt
11 - 1 1/4 cups (58 g) Fruity Pebbles cereal, plus 1/3 cup for topping

For the cereal milk glaze

12 - 1/3 cup (16 g) Fruity Pebbles cereal
13 - 1/3 cup (80 ml) whole milk
14 - 1 1/2 cups (180 g) powdered sugar
15 - Pinch of fine salt

# Instructions:

01 - Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until pale and fluffy, about 2 minutes.
02 - Beat in the eggs one at a time, then mix in the lemon extract. Scrape the bowl so the dough mixes evenly.
03 - In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture on low speed just until no dry streaks remain.
04 - Fold in 1 1/4 cups Fruity Pebbles by hand. Cover the bowl and chill the dough for 30 minutes.
05 - Heat the oven to 350 degrees F. Line baking sheets with parchment. Scoop 2 tablespoon portions of dough, roll into balls, and press a few extra Fruity Pebbles on top.
06 - Bake for 10-12 minutes, until the edges are set and the centers still look pale. Cool on the baking sheet for 10 minutes, then move to a rack to cool completely.
07 - Soak 1/3 cup Fruity Pebbles in the milk for 20 minutes. Strain, pressing gently. Whisk the cereal milk into powdered sugar and salt a spoonful at a time until thick and smooth.
08 - Drizzle the cooled cookies with glaze and immediately sprinkle with a little extra cereal. Let the glaze set before storing.

# Good to know:

01 - Chill the dough for 30 minutes for thicker cookies.
02 - The cookies look pale when done and finish setting as they cool.
03 - Best eaten within 2 days for the crispest cereal topping.

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