Food and Recipes Desserts Cookies Fruity Pebbles Cookies 5.0 (1) 1 Review Cereal makes these Fruity Pebbles cookies as tasty as they are colorful. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on June 4, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 30 mins Total Time: 1 hr 20 mins Servings: 30 Fully embrace your childhood with these fun Fruity Pebbles Cookies. The cookies themselves are similar to a sugar cookie and a cornflake cookie, if the two combined. They have the crunchy texture of a cornflake cookie, but each cookie is still soft and supple like a sugar cookie. And of course, instead of sprinkles, we use cereal. These would be extra fun for kids’ birthday parties or bake sales. Just make sure to get a good coat of the Fruity Pebbles on the outside of the dough balls, as this is what gives the cookies their great look and texture. For something extra, sandwich a buttercream swirl between two of these cookies for a whoopie pie variation. Ingredients 1 1/2 cups granulated sugar 1 cup (8 oz.) salted butter, at room temperature 2 large eggs, at room temperature 1 tsp. vanilla extract 1/2 tsp. baking soda 3 cups (about 13 oz.) all-purpose flour 1 3/4 cups Fruity Pebbles cereal, divided Directions Preheat oven to 325℉ with racks in upper third and lower third positions. Line 3 large baking sheets with parchment paper, and set aside. Place sugar and butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until just incorporated after each addition, about 10 seconds per addition, stopping to scrape down sides of bowl as needed. Beat in vanilla and baking soda until incorporated, about 15 seconds. Beat in flour until just combined, about 30 seconds. Using a spatula, fold in 1 cup cereal. Using a 2-tablespoon (about 1-ounce) cookie scoop, scoop dough into balls (you should have 30 balls total). Place remaining 3/4 cup cereal in a shallow bowl or on a plate; roll each ball in cereal to coat. Arrange rolled balls about 1 inch apart on prepared baking sheets, and lightly pat down. Place 2 of the baking sheets on separate racks in preheated oven, and bake until cookie sides are set and bottoms are light golden brown, 13 to 15 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven. Let cookies cool on baking sheets 5 minutes; transfer to a wire rack. Bake remaining baking sheet of cookies on upper rack until sides are set and bottoms are light golden brown, 13 to 15 minutes, repeating cooling process. Serve cookies warm, or let cool completely, about 15 minutes. Rate It Print