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Giant Glazed Fruity Pebbles Cookies

A colorful and playful cookie, these Giant Glazed Fruity Pebbles Cookies feature a tender sugar cookie base topped with silky vanilla buttercream and crunchy fruity cereal for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups All-purpose flour Gives structure while keeping the cookie tender.
  • 1/2 teaspoon Baking powder For leavening.
  • 1/4 teaspoon Salt Enhances flavor.
  • 3/4 cup Unsalted butter, softened Use high-quality for better flavor.
  • 3/4 cup Granulated sugar Controls sweetness and texture.
  • 1 whole Vanilla bean, seeds scraped Adds intense vanilla flavor.
  • 1 large Egg, room temperature For proper emulsion.
  • 2 teaspoons Pure vanilla extract Enhances vanilla flavor.
For the Buttercream
  • 3/4 cup Unsalted butter, softened For the frosting base.
  • 1/2 bean Vanilla bean, seeds scraped For flavor.
  • 3 cups Confectioners’ sugar, sifted For sweetness and texture.
  • 3 tablespoons Heavy cream For a silky consistency.
  • 1 1/2 teaspoons Pure vanilla extract Additional flavor.
  • Salt, to taste To balance sweetness.
For Decoration
  • Fruity Pebbles cereal For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C).
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
  3. In a stand mixer, cream the softened butter and granulated sugar on high speed for 3 minutes until pale and aerated.
  4. Scrape the seeds from one vanilla bean into the mixture and beat briefly until combined.
  5. Add the room-temperature egg and pure vanilla extract; beat on high until fully incorporated.
  6. With the mixer on low, add the flour mixture in two additions, mixing until just combined.
  7. Divide the dough and roll it out to 1/4-inch thickness between sheets of parchment paper.
  8. Refrigerate the rolled dough for at least 1-2 hours until firm.
  9. Cut the chilled dough into desired shapes and place on parchment-lined baking sheets.
Baking
  1. Bake for 11-12 minutes until edges are lightly browned and centers are set.
  2. Cool the cookies completely on a wire rack.
Buttercream Preparation
  1. Beat the softened butter with the vanilla bean seeds until smooth.
  2. Gradually add the sifted confectioners’ sugar, then mix in the heavy cream, vanilla extract, and salt to taste.
Decorating
  1. Frost cooled cookies and decorate with Fruity Pebbles as desired.

Notes

For optimal results, chill the dough well and use room-temperature eggs. Store frosted cookies in an airtight container for up to 5 days in the fridge, or freeze for longer storage.