Fruity Pebbles Sugar Cookies with Cereal Milk Icing
These Fruity Pebbles Sugar Cookies with Cereal Milk Icing are soft and chewy and crunchy and chock full of Fruity Pebble flavor. And the Cereal Milk Icing is Yabba Dabba Delicious!
When we were kids we baked a lot of fun desserts with our mom, she definitely wasn’t anti-sugar. But she did have one rule … no sugary cereal in the house. So it wasn’t until we were out on our own that we even tasted Fruity Pebbles Cereal. To make up for the lost time we’ve made these yummy Fruity Pebbles Sugar Cookies with Cereal Milk Icing. We were lucky enough to take a Christina Tosi Baking class and we fell in love with her cookies. These yummy cookies are our riff on her style of adding cereal mix-ins to a cookie. Soft and chewy and crunchy, our family gave these flavorful sugar cookies a big Thumbs Up! We hope you love them as much as we do!
These Fruity Pebbles Sugar Cookies are our fourth Cookie of the Week – a new series that features a brand new, fun and delicious cookie recipe every week. Click here to see our other Cookies of the Week and don’t forget to Follow us on Tiktok where we will be debuting a new Cookie of the Week video every week!
Ingredients You Will Need
How to Make the Fruity Pebbles Crumble
Step 1: Pour the Fruity Pebble Cereal into a medium-sized mixing bowl.
Step 2: Add the Powdered Milk, Salt, and Melted Butter.
Step 3: Mix until fully combined and the cereal is coated in the melted butter mixture.
Step 4: Bake in a 275-degree oven for 20 minutes and then allow to completely cool.
How to Make the Cookie Dough
Steps 5-6: To make the sugar cookie base, add the butter and granulated sugar to a mixing bowl and mix on medium-high speed for 3 minutes. Add the egg and the vanilla and continue mixing for 3 more minutes. Add the Baking Soda and the Flour and mix just until the flour is combined with the rest of the dough. Now fold in 2 1/2 cups of the cooled Fruity Pebble Crumble to the cookie dough.
Baking Instructions
Step 7: Take 2.5 oz of cookie dough and roll it into a ball. Roll the cookie dough ball in the remaining cup of Fruity Pebbles Crumble and then place it on a cookie sheet covered in Parchment Paper.
Step 8: Bake the cookie in an oven preheated to 350 degrees for 10-11 minutes or until the bottom edges of the cookies are slightly golden brown.
Step 9: Allow the cookies to cool completely before adding the Cereal Milk icing.
How to Make the Cereal Milk Icing
Step 10: While the cookies are cooling, make your Cereal Milk Icing. Pour a cup of Fruity Pebbles Cereal into a 1/2 cup of milk and allow the cereal to steep in the milk for 15-20 minutes.
Step 11: Drain the cereal out of the milk.
Step 12: You will use this Fruity Pebbles Cereal Milk to make the icing.
Step 13: Pour the Powdered Sugar and the melted butter into a small bowl. Stir until mixed and then add the Fruity Pebbles Cereal Milk to the bowl, 1 teaspoon at a time, continuing to stir until the icing is smooth and has the consistency of a thick drizzle.
Decorating the Cookies
Steps 14-15: You can use a spoon to drizzle the icing on the cookies or you can put it in a squeeze bottle as we did. Ice the cookies to taste. The more icing the better in our opinion.
Expert Tips and FAQs
Creaming the butter, and sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour on low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.
We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.
Cookies should always be stored in an airtight container. They should be completely cooled before storing them. We usually add a layer of parchment paper between each row of cookies in our plastic container. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
Other Fun Dessert Recipes You Will Love
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Fruity Pebbles Sugar Cookies with Cereal Milk Icing
These Fruity Pebbles Sugar Cookies with Cereal Milk Icing are soft and chewy and crunchy and chock full of Fruity Pebble flavor. And the Cereal Milk Icing is Yabba Dabba Delicious!
Ingredients
Fruity Pebbles Crumble
- 3 1/2 cups Fruity Pebbles Cereal
- 1/3 cup Powdered Milk
- 1/2 teaspoon Salt
- 1/2 cup Butter (Sweet Cream, Salted, Melted)
Fruity Pebbles Sugar Cookies
- 1 cup Butter (Sweet Cream, Salted, Softened to Room Temperature)
- 1 cup Granulated Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Baking Soda
- 2 1/4 cups All-Purpose Flour
- 3 1/2 cups Fruity Pebbles Crumble (see ingredient list above)
Cereal Milk
- 1 cup Fruity Pebbles Cereal
- 1/2 cup Milk
Cereal Milk Icing
- 2 cups Powdered Sugar
- 4 tablespoons Butter (Sweet Cream, Salted, Melted)
- 1-3 tablespoons of Cereal Milk
Instructions
Fruity Pebbles Crumble
- Pour the Fruity Pebble Cereal into a medium-sized mixing bowl.
- Add the Powdered Milk, Salt, and Melted Butter.
- Mix until fully combined and the cereal is coated in the melted butter mixture.
- Bake in a 275-degree oven for 20 minutes and then allow to completely cool.
Fruity Pebbles Sugar Cookies
- To make the sugar cookie base, add the softened butter and granulated sugar to a mixing bowl and mix on medium-high speed for 3 minutes.
- Add the egg and the vanilla and continue mixing for 3 more minutes.
- Add the Baking Soda and the Flour and mix just until the flour is combined with the rest of the dough.
- Now fold in 2 1/2 cups of the cooled Fruity Pebble Crumble to the cookie dough.
- Take 2.5 oz of cookie dough and roll it into a ball.
- Roll the cookie dough ball in the remaining cup of Fruity Pebbles Crumble and then place it on a cookie sheet covered in Parchment Paper.
- Bake the cookie in an oven preheated to 350 degrees for 10-11 minutes or until the bottom edges of the cookies are slightly golden brown.
- Allow the cookies to cool completely before drizzling the Cereal Milk Icing (directions below) over the top of the cookies.
Cereal Milk
- Pour a cup of Fruity Pebbles Cereal into a 1/2 cup of milk and allow the cereal to steep in the milk for 15-20 minutes.
- Drain the cereal out of the milk.
- You will use this Fruity Pebbles Cereal Milk to make the icing.
Cereal Milk Icing
- Pour the Powdered Sugar and the melted butter into a small bowl.
- Stir until mixed.
- Add the Fruity Pebbles Cereal Milk to the bowl, 1 teaspoon at a time, continuing to stir until the icing is smooth and has the consistency of a thick drizzle.
- You can use a spoon to drizzle the icing on the cookies or you can put it in a squeeze bottle as we did. Ice the cookies to taste. The more icing the better in our opinion.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
