These easy fruity pebble cookies have a citrus sugar cookie base that’s loaded with fruity pebbles. It has a crisp exterior and soft, chewy interior. They’re easy to make, totally delicious, and taste of nostalgia for your favorite childhood breakfast.
3 tablespoons cream cheese (42 grams)room temperature
¼cup light brown sugar (56 grams)packed
1largeegg
1teaspoonvanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 ¾cup all-purpose flour (227 grams)
1 cup Fruity pebbles cereal
For Rolling Cookies in
¾ cup Fruity Pebbles cereal
¼cupgranulated sugar
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat or grease pan. Set aside.
Add lemon zest to the white, granulated sugar and use your fingers to rub them together.
In a large mixing bowl, cream together butter, cream cheese, white sugar (with lemon zest until smooth.
Add in vanilla, egg, and brown sugar. Cream together for 2 minutes until the mixture is light and fluffy and paled in color.
Add in the flour, baking soda, and salt. Mix until just barely combined. Then stir in the fruity pebbles cereal.
Place fruity pebbles for rolling in in a small bowl. Place sugar for rolling in in separate bowl. Scoop ¼ cup of cookie dough and roll in fruity pebbles. Then roll the cookie dough in sugar.
Place on baking sheet and bake for 9-11 minutes.Cool completely before eating.
Video
Notes
Freezing the cookie dough. You can freeze the cookie dough and the cookies. To freeze the cookie dough, roll the cookie dough in the fruity pebbles and sugar. Place on a cookie sheet and freeze for 1 hour. Then transfer to a freezer gallon bag or an airtight continuer. To bake the cookie dough, thaw the cookie dough to room temperature, then bake according to normal instructions. Use within 3 months.
Freezing the cookies. To freeze the cookies, cool the cookies completely, then place in a freezer gallon bag or an airtight container. Store in the freezer for up to three months. Thaw completely before eating.
Use room temperature ingredients. It’s best to use room temperature butter, cream cheese, and eggs. They’ll incorporate best with the other ingredients at room temperature.
Measure ingredients carefully. Measure the ingredients carefully before you add them. I’ve included the weights of the ingredients because that’s how I prefer to measure my ingredients for accuracy. If you’re not using a scale, spoon and level the flour, refer to our guide on how to measure flour if you need more guidance. Make sure the brown sugar is packed.
Don’t over mix the dough. Once you add in the flour do not over mix the dough. Gluten can start to develop and make the cookies tough. When you add in the cereal, stir it in gently.
Cool completely. These cookies are best when completely cool. The fruity pebbles cereal kind of tastes stale to me if you eat these while warm. The cereal crisps back up as it cools, for a perfect crisp exterior.