Fruity Pebble Sugar Cookies

Who loves cookies and milk? I do! I do! I do! Sugar cookies are a classic, and an absolute favorite. With just a few staple ingredients, which you probably already have you can make a basic sugar cookies. However, these aren’t your Grandma’s sugar cookies. They are the fruity and flavorful dessert of your childhood dreams.

When you make fruity pebble sugar cookies it literally kicks up your cookie expectations several notches. When I think of a sugar cookies I imagine a buttery and crispy edge, but a slightly soft center. No I don’t mean those disgusting cookies with the icing you get from Walmart. I’m talking about the sugar cookies that melt in your mouth, and probably took a pound of butter. You know the ones I’m talking about. The cookies that are anything but healthy for you. Add the fruitiness of Fruity Pebbles, and you will be in cookie heaven. This Fruity Pebble Sugar cookie recipe is to die for.

NOTE:

While vanilla is used in this recipe you can also substitute for lemon extract. It will create a more fruity flavor, and some people may like that more. I personally choose the more traditional sugar cookie flavor.

Here are the ingredients you will need:

• 1 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups all purpose flour
• 2 cups Fruity Pebbles cereal

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
3. Turn the mixer to low and add in the flour, mixing until just combined.
4. Add in the Fruity Pebbles and stir until incorporated. (Don’t over stir!)
5. Using a medium sized cookie scoop drop the dough onto the prepared baking sheet 3- inches apart. (Don’t place to close together as these cookies do spread some.)
6. Bake cookies for 9-11 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.