Cookies Full of Fruity Pebbles with a Cereal Milk Glaze

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Beat the softened butter and sugar until light and fluffy, about 2 minutes on high speed.
2. Add the eggs and lemon extract and mix well.
3. Whisk together the cake flour, baking powder, baking soda and salt in a separate bowl.
4. On low speed, gradually mix the dry ingredients into the wet until just combined.
5. Fold in 1 cup of Fruity Pebbles cereal.
6. Cover and chill the dough for at least 30 minutes (up to 2 days).
7. Preheat the oven to 375°F (190°C) and line baking sheets with parchment.
8. Scoop 75g portions of dough, roll into balls, and space them at least 5cm apart.
9. Bake on the centre rack for 11–12 minutes, until pale with light golden edges.
10. Cool on the sheet for at least 10 minutes, then move to a rack to cool completely.
11. For the glaze, soak ¼ cup Fruity Pebbles in ¼ cup whole milk for 20–30 minutes, then strain, pressing out the milk and discarding the cereal.
12. Whisk the strained cereal milk gradually into 1½ cups powdered sugar until a thick glaze forms that ribbons off the whisk and holds its shape for several seconds.
13. Drizzle over the cooled cookies and sprinkle with extra Fruity Pebbles if desired. Let the glaze set before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggLemonMilkCereal