These Fruity Pebbles Cookies are a burst of nostalgia and flavor in every bite, combining the crunch of cereal with a soft, chewy cookie base. With just over an hour from start to finish, including a quick chill time, they’re perfect for satisfying a sweet craving without a long wait. The vibrant colors and fruity aroma make them as fun to look at as they are to eat, while the rich buttery dough balances the cereal’s sweetness. Whether you’re baking for a party or a cozy treat, these cookies are sure to bring smiles and spark conversations.
Each cookie is a delightful mix of textures—crispy edges, a tender center, and the playful crunch of Fruity Pebbles. Packed with bold, fruity flavors and a hint of vanilla, they’re a treat that appeals to both kids and adults. At just over 400 calories per cookie, they’re indulgent yet portioned perfectly for a satisfying snack. The recipe yields 14 cookies, making it ideal for sharing or storing for later. These cookies are a simple, joyful way to add a pop of color and fun to your baking routine.
Ingredients for Fruity Pebbles Cookies
- For the cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature preferred
- ½ teaspoon lemon extract
- 4 cups (450 g) cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoons table salt
- 1 cup (46 g) Fruity Pebbles cereal
- For the cereal milk glaze:
- ¼ cup (12 g) Fruity Pebbles cereal
- ¼ cup (60 ml) whole milk
- 1 ½ cups (190 g) powdered sugar
- For decorating:
- Additional Fruity Pebbles cereal (optional)
Step-by-Step Instructions
- Make the cookie dough: In a large mixing bowl, beat softened butter and sugar with an electric mixer on high speed until light and fluffy (about 2 minutes). Add eggs and lemon extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture on low speed until fully combined. Gently fold in 1 cup of Fruity Pebbles cereal with a spatula.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Shape the cookies: Scoop ¼ cup (75 g) of dough per cookie, roll into balls, and place them 2 inches (5 cm) apart on the baking sheets.
- Bake: Bake on the center rack for 11-12 minutes. Cookies will look pale on top but light golden brown on the bottom. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Make the cereal milk glaze: Soak ¼ cup of Fruity Pebbles in ¼ cup of whole milk for 20-30 minutes. Strain the milk, pressing out as much liquid as possible. Discard the cereal.
- Prepare the glaze: Gradually whisk the cereal milk into powdered sugar until the glaze is thick and ribbons smoothly off the whisk. Add regular milk if needed to adjust consistency.
- Decorate: Drizzle glaze over cooled cookies and sprinkle with additional crushed Fruity Pebbles if desired. Let the glaze set before serving.
How to Store and Keep Your Cookies Fresh
Once your Fruity Pebbles Cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before enjoying!
Fun Variations to Mix It Up
Want to get creative? Swap out Fruity Pebbles for another colorful cereal like Cap’n Crunch or Trix. You can also add white chocolate chips or a splash of vanilla extract for extra flavor. For a nutty twist, fold in ½ cup of chopped almonds or pecans.
Perfect Pairings for Serving
These cookies are a hit on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a fun party treat, serve them alongside a bowl of Fruity Pebbles cereal for a double dose of nostalgia.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step and bake the cookies right away—they’ll still taste great, though they may spread a bit more. You can also prepare the cereal milk glaze ahead of time and store it in the fridge for up to 2 days.
Common Questions Answered
Can I use all-purpose flour instead of cake flour? Yes, but the cookies will be slightly denser. For a closer texture, replace 2 tablespoons of all-purpose flour per cup with cornstarch. Can I make these gluten-free? Absolutely! Use a gluten-free flour blend and ensure your cereal is gluten-free too.
Fruity Pebbles Cookies
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature preferred
- ½ teaspoon lemon extract
- 4 cups cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoons table salt
- 1 cup Fruity Pebbles cereal
Cereal milk glaze (this amount gives us 3 Tbsp of infused milk)
- ¼ cup Fruity Pebbles cereal
- ¼ cup whole milk
- 1 ½ cups powdered sugar
- Additional Fruity Pebbles for decorating
Instructions
- Combine butter and sugar in a large mixing bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat together until light, fluffy, and well-creamed (about 2 minutes on high speed).
- Add eggs and lemon extract and stir until well combined.
- In a separate, medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and table salt.
- With mixer on low-speed gradually stir the dry ingredients into the wet until completely combined.
- Add Fruity Pebbles and use a spatula to gently fold into the dough until well incorporated.
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 days. When nearly ready to bake, begin preheating oven to 375F (190C) and line several baking sheets with parchment paper.
- Scoop ¼ cup (75g) of dough per cookie and roll into round balls between your palms (or just drop on the baking sheet, I just prefer the more uniform appearance of the rounded cookies!). Space cookies at least 2” (5cm) apart on prepared baking sheet.
- Transfer to center rack of 375F (190C) preheated oven and bake for 11-12 minutes. Cookies will be pale when finished baking but near the bottom they will be turning a light golden brown.
- Allow cookies to cool on baking sheet for at least 10 minutes before transferring to cooling rack to cool completely before decorating. You can begin preparing the cereal milk while the cookies are cooling.
- Pour milk over cereal in a small dish and let sit for 20-30 minutes.
- Pour through a fine mesh strainer into a measuring cup, using a spatula to press as much milk from the cereal as possible. Discard strained cereal. (If the cookies are not yet cool enough to decorate, you can cover the cereal milk and refrigerate until ready to use).
- Pour the powdered sugar into a small mixing bowl and gradually whisk in the cereal milk, a splash at a time, until you have a thick glaze that ribbons smoothly off the whisk and holds its shape for several seconds before dissolving back into the bowl. You may not need all of the cereal milk, or if you need more you can just use a splash of regular milk.
- Drizzle glaze over cookies and, if desired, immediately sprinkle with additional crushed Fruity Pebbles. Allow glaze to set before serving.
- Note that cookies will look underdone in the centers until they have cooled completely, which can take over an hour (they’re totally fine to eat before then, though!).