Crunchy fruity pebbles cereal adds color and crunch to soft and chewy homemade fruity sugar cookies!! Crushed fruity pebbles and raspberry extract are baked into the cookies and then used to flavor up the milk-based icing adding delicate fruity flavor to the cookies that kids, big and small, are sure to love!!
These colorful cookies are so fun to make and they taste great too which means I'm always looking for an opportunity to bake a batch! The lovely pastel-colored frosting makes them perfect for the spring or for holidays such as Valentine's Day or Easter! You can even get creative and change up the color of the icing so they match a particular theme!
Fruity Pebbles Cereal Cookies
Ingredients in Fruity Pebbles Cookies
Don't be scared off by the long list of ingredients! Most of them are standard ingredients used in baking that you might actually already have on hand!
- baking soda
- cream of tartar
- baking powder
- salted butter
- brown sugar
- raspberry extract
- fruity pebbles
- fruity pebbles
- fruity pebbles
- powdered sugar
- raspberry extract
- Pink food coloring, optional
See the recipe card further down on the page for the exact quantities for each of the ingredients you will need.
How to Make Fruity Pebbles Cookies
Don't be overwhelmed by the multiple steps in this recipe. These cereal cookies are super simple to make and actually go together very quickly.
Step 1: Mix the Dry Ingredients
Combine the flour, baking soda, salt, cream of tartar and baking powder together in a medium-sized bowl and stir with a whisk. Set aside.
Step 2: Beat the Butter and Sugar
Add the sugar, butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1 minute.
Next, add the eggs, vanilla and raspberry extract to the sugar and butter mixture, and beat together for 20 seconds.
Step 3: Combine the Dry and Wet Ingredients
Add the flour mixture and fruity pebbles to the cookie dough and mix until well incorporated.
Cover the mixing bowl with plastic wrap and place the bowl into the fridge to chill for 1 hour.
Step 4: Roll the Chilled Cookie Dough
When the cookie dough has chilled the cookies are ready to prep for the oven.. Preheat the oven to 350 F. Spray a couple of large baking sheets with baking spray.
Make the topping by whisking the sugar and ground fruity pebbles together in a medium-sized bowl.
Use a tablespoon or small cookie scoop and scoop balls of 1 tablespoon-sized ball of cookie dough.
Roll each dough ball in the sugar mixture until covered.
Place the cookie dough balls onto the prepared baking sheets leaving space (about 2 inches) between them for spreading.
Step 5: Bake the Cookies and Make the Icing
Bake each tray of cookies for 12 minutes. When ready, remove the cookies from the oven and place them onto a cooling rack to cool completely while you make the glaze icing.
Pour the milk over ⅔ cup of fruity pebbles and let soak for 5 minutes. Strain the milk into a medium-sized bowl and add the powdered sugar, salt and raspberry extract.
Whisk until smooth and creamy. If the color of the milk did not make the glaze pink enough, add a dot of pink food coloring.
Use a spoon to drizzle the glaze over the cookies. Let the cookies sit for a few minutes to allow the glaze to set up.
Hint: Use a cookie cooling rack to more quickly cool down cookies! It's faster because air can fully circle around all sides of the cookies.
Don't have the correct ingredients on hand to make fruity pebbles cookies? Or want to change something up?
Here are some helpful tips for you to change this easy cereal cookie recipe.
- Salted butter - Unsalted butter may be used instead, simply increase the salt in the recipe by ¼ teaspoon.
- Raspberry extract - Strawberry extract can be used instead. The fruit extract can also be replaced by vanilla extract or completely omitted from the recipe, but the fruity flavor not be as prominant in the cookie.
- Pink food coloring - The fruity pebbles will give the glaze icing a light pink color, but you can add any color food coloring to change it up. Try out adding blue, purple or green to get different shades of pastel colors.
Want to personalize this fruity pebbles cookie recipe? Here are some of my tried and true tips for changing up this recipe.
- Chocolate - swap out the fruity pebbles for cocoa pebbles to make soft and chewy chocolate cookies
- White chocolate chip - stir in white chocolate chips after mixing the flour and crushed fruity pebbles to the cookie dough.
If you love easy cookie recipes like this, you may also enjoy these banana pudding cookies too!
Making these fruity pebbles cookies requires a few basic baking tools to prepare them with the best and easiest results.
- Stand mixer with paddle attachment
- 1-2 cookie trays or baking sheet pans
- Mixing bowls
- Measuring cups and spoons
Cookies may be stored in an airtight container or baggie at room temp for up to 1 week.
Another option is to freeze baked cookies in an airtight freezer container or bag for up to 1 month.
While fruit pebbles cookies are super easy to make, here are a few tips to make sure you get it right on your first try and have excellent results!
- Do not overmix the cookie dough after adding the flour and fruit pebbles. Mix in just long enough to combine the ingredients. Overmixed dough leads to tougher cookies.
- Do not skip the chill time on these cookies as they will spread more and burn quickly when baking.
- If the glaze becomes too thin, whisk in 1 tablespoon of powdered sugar at time until the desired consistency is achieved. If the glaze becomes too thick, whisk in 1 teaspoon of milk. In either case, be sure to whisk vigorously after each addition until the glaze is creamy and smooth.
More Cookie Recipes
Do you like baking cookies for snacks and desserts? Here are some more easy recipes you may also like to try
Do you have questions about making fruit pebbles cookies? Here are some of the most commonly asked questions about making this cereal cookie recipe.
These cookies bake up with a soft and chewy texture with a bit of crunch from the crushed pieces of fruity pebbles. The cookies are finished with a drizzle of a smooth, delicious, fruity pebbles glaze icing for the perfect finish.
Freezing cookie dough is the perfect solution to making sure cookies are always fresh! This method is ideal for small families or households who don't need or want a full batch of baked cookies. There are two different options for freezing.
You can divide up the dough immediately after mixing it up and freeze it in a container. Then when you're ready to make the cookies, thaw out the dough and then continue with rolling them and getting them ready to bake.
The other option is to roll the cookies into balls and then in the sugar fruity pebble mixture before freezing. Line up the dough balls on a cookie sheet and place them in the freezer. Once the dough is frozen, transfer them to a container for storage. When you're ready to bake the cookies, remove the number of dough balls you want to cook and put them on a sprayed baking tray. Allow the dough to thaw out for about 30 minutes before baking in the oven following the instructions in the recipe.
No matter which method you choose, be sure to use an airtight container or bag for storage and freeze for up to 3 months. The icing doesn't work well when frozen so you will need to make the fruit pebble glaze when you bake the cookies.
Fruity Pebbles Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
Fruity Pebbles Cookies
- ¼ cup sugar
- ¼ cup fruity pebbles ground or crushed
- Get out and measure your ingredients.
- Add the flour, baking soda, salt, cream of tartar and baking powder together in a medium sized bowl. Set aside.
- Whisk until blended.
- Add the sugar, butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1 minute.
- Add in the eggs, vanilla and raspberry extract and beat together for 20 seconds.
- Lastly, mix the flour mixture and fruity pebbles in.
- Stir until incorporated.
- Cover the mixing bowl with plastic wrap and place into the fridge to chill for 1 hour. Do not skip the chill time on these cookies as they will spread and burn quickly when baking.
- Once the cookie dough has chilled, remove from the fridge and uncover the bowl. Preheat the oven to 350 F. Spray a couple of large baking sheets with baking spray.
- Make the topping by whisking the sugar and ground fruity pebbles together in a medium sized bowl.
- Whisk until blended.
- Use a tablespoon or small cookie scoop and scoop balls of 1 Tbs sized balls of cookie dough. Roll the dough in the topping mixture until fully coated.
- Place the cookie dough balls onto the prepared baking sheets leaving about 2” of room between them for spreading. Place the pans into the preheated oven to bake for 12 minutes.
- Once baked, remove them from the oven and place them onto a cooling rack to cool completely while you make the glaze.
- Pour the milk over the fruity pebbles and let soak for 5 minutes.
- Pour just the milk into a medium sized bowl with the powdered sugar, salt and raspberry extract. Whisk well until a glaze has formed.
- If the glaze becomes too thin, whisk in 1 Tbs of powdered sugar until the desired consistency is achieved. If the glaze becomes too thick, whisk in 1 teaspoon of milk. In either case, be sure to whisk vigorously after each addition.
- If the color of the milk did not make the glaze pink enough, add a dot of pink food coloring.
- Use a spoon to drizzle the glaze over the cookies. Let set for a few minutes to allow the glaze to set up.
- Place cookies inside box.
- Enjoy every bite!