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Giant glazed Fruity Pebbles cookies topped with colorful cereal.

Giant Glazed Fruity Pebbles Cookies

These giant cookies combine a nostalgic cereal favorite with a thick buttercream glaze and vibrant Fruity Pebbles, making them perfect for parties and holidays.
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 1/4 cups All-purpose flour Use a reliable, unbleached brand for consistent results.
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted butter, softened Use high-quality European-style butter for richer flavor.
  • 3/4 cup Granulated sugar Choose fine granulated sugar for even creaming.
  • 1 whole Vanilla bean, seeds scraped Use fresh vanilla bean for best flavor.
  • 1 large Egg, room temperature
  • 2 teaspoons Pure vanilla extract
Buttercream
  • 3/4 cup Unsalted butter, softened
  • 1/2 bean Vanilla bean, seeds scraped
  • 3 cups Confectioners’ sugar, sifted
  • 3 tablespoons Heavy cream
  • 1 1/2 teaspoons Pure vanilla extract
  • Salt, to taste

Method
 

Preparation
  1. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly distributed.
  2. In a stand mixer, cream softened butter and granulated sugar on high speed for 3 minutes until pale and fluffy.
  3. Add vanilla bean seeds and beat until incorporated.
  4. Add the room-temperature egg and pure vanilla extract, then beat until smooth.
  5. Mix the dry ingredients into the wet on low speed until just combined.
  6. Divide the dough and roll it out to 1/4-inch thickness between two sheets of floured parchment paper.
  7. Refrigerate the rolled dough for at least 1–2 hours to firm up.
Baking
  1. Preheat the oven to 350°F (177°C). Cut the rolled dough into shapes and place them on baking sheets.
  2. Bake for 11–12 minutes or until the edges are lightly browned and the centers are set.
  3. Cool the cookies completely on a wire rack.
Buttercream Frosting
  1. Beat the softened butter with vanilla bean seeds, then gradually add confectioners' sugar, heavy cream, pure vanilla extract, and salt.
  2. Spread a generous layer of buttercream on each cooled cookie and press Fruity Pebbles on top as desired.

Notes

Use room-temperature ingredients for best results. Store frosted cookies in an airtight container in the fridge for up to 5 days or freeze unfrosted cookies.