It is that season when making colorful, sweet treats is allowed in all home kitchens.
If you have been looking for a beautiful yet simple treat abundant with flavor, Fruity Pebbles Crumbl Cookies are the best for you. The texture, hues, and flavor of these snacks make them extremely irresistible.
My children will rarely eat their fruity pebbles for morning cereal so that we can use them to make the cookies 😂. Making these cookies can be fun especially when the children are free and ready to help.
The Fruity Pebble Crumbl recipe is one of my favorite cookie recipes. It has simple steps to follow and takes a short time to prepare and bake.
Over the years, we have had a tradition of making these cookies during the Christmas season. You can imagine how eager my little ones are to bake these brightly colored delights.
INGREDIENTS AND SUBSTITUTIONS.
Unsalted butter adds moisture to the cookies making them luscious. The cookies taste extremely delicious because of the characteristic milky flavor. You can use margarine or lard in place of butter.
Icing sugar sweetens the cookies and contributes to the crunchy texture of the cookie.
All-purpose flour works well, though you can use gluten-free flour.
Cornstarch contributes to the crunchy structure and texture of the cookie.
Fruity Pebble Cereal Buttercream
Softened butter adds moisture to the buttercream, cream cheese is a good substitute for butter.
Cereal milk is milk flavored by the cereal. The milk is used to soak the cereal.
Fruity Pebble Cereal are colorful fruit-flavored cereal, you can use your favorite cereal if you cannot find the fruity pebble version.
( It was sad that the fruity pebbles were out of stock at my local grocery store, I had to use fruity loops.)
Whisking the flour, baking powder, salt, & cornstarch.
Cream the butter & sugar. Add sugar, also, add the eggs, and beat.
Baking the cookies for 10 mins.
Preparing the fruity pebble buttercream.
How to make Fruity Pebble Crumbl Cookie.
Preheat the oven to 150C, line a baking tray with parchment paper. In a medium-sized bowl soak the cereal for 15 minutes and set aside. Whisk flour, baking powder, salt, and cornstarch till fully incorporated.
Cream the butter and sugar until light and fluffy, add the powdered sugar, and mix with a stand mixer or handheld electric mixer.
Add the eggs and beat at medium speed. Pour the mixture of dry ingredients into the creamy mixture.
Mix until no dry streaks of flour can be seen. Once a soft dough has been formed, use an ice cream scoop to scoop the cookie dough onto the baking sheet.
Bake the cookies for 10 minutes until lightly golden brown. Let them cool completely on a wire rack. As the cookies cool, prepare the fruity pebble buttercream.
In a mixing bowl mix the butter, vanilla extract, powdered sugar, and cereal milk. The fun part begins when you frost the cookies with the buttercream.
Use the back of a spoon. Generously sprinkle the soaked cereal on the frosted cookie.
Measure ingredients accurately: any excess flour will alter the moisture in the cookies.
Use the scoop and level method to remove excess flour when you scoop flour from the main container.
Use room temperature ingredients
Cold ingredients such as eggs do not blend well with the rest of the ingredients. Remove the eggs from the fridge an hour before you bake.
Leave two or one inch between the cookies as you place them on the baking tray. This is to give room for spreading during the baking.
Frequently Asked Questions.
Can I freeze the Fruity Pebble Crumbl Cookie?
Yes, these cookies freeze very well for about 2 months. Freeze them in a freezer-friendly bag.
How can I best store the Fruity Pebble Crumbl Cookie?
Fruity Pebble crumbl cookies should be stored in an airtight container. These delights are very delicious, they do not last long in the cookie jar.
If you tried this Fruity Pebble Crumbl Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Fruity Pebble Crumbl Cookie
- 1 cup Unsalted butter
- ½ cup Icing sugar
- 2 large Eggs
- 1 cup Granulated sugar
- 3 cups All-purpose flour
- 1 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1 tbsp. Cornstarch
Fruity Pebble Buttercream
- ¾ cup Softened Butter
- 3 cups Powdered Sugar
- 1 tsp. Vanilla Extract
- 3 tbsp. Cereal milk
- 1. Preheat the oven to 150C, line a baking tray with parchment paper. In a medium-sized bowl soak the cereal for 15 minutes and set aside.
- Whisk flour, baking powder, salt, and cornstarch till fully incorporated.
- 3. Cream the butter and sugar until light and fluffy, add the powdered sugar, and mix with a stand mixer or handheld electric mixer. Add the eggs and beat at medium speed.
- 4. Pour the mixture of dry ingredients into the creamy mixture. Mix until no dry streaks of flour can be seen.
- 5. Use an ice cream scoop to scoop the cookie dough onto the baking sheet.
- 6. Bake the cookies for 10 minutes until light golden brown. Let them cool completely on a wire rack.
- Prepare the fruity pebble buttercream. In a mixing bowl mix the butter, vanilla extract, powdered sugar, and the cereal milk.
- 8. Frost the cookies with the buttercream. Use the back of a spoon to generously sprinkle the soaked cereal on the frosted cookie.