Скачать или смотреть Cookies Full of Fruity Pebbles with a Cereal Milk Glaze

Fruity Pebbles cookies are so fun, colorful, and fruity (of course!). We’ll add a cereal milk glaze to give them a gourmet, bakery-style look!

Recipe: https://sugarspunrun.com/fruity-pebbl...

Ingredients
For the cookies
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
½ teaspoon lemon extract
4 cups cake flour (450g)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoons table salt
1 cup Fruity Pebbles cereal (46g)
Cereal milk glaze (this amount gives us 3 Tbsp of infused milk)
¼ cup Fruity Pebbles cereal (12g)
¼ cup whole milk (60ml)
1 ½ cups powdered sugar (190g)
Additional Fruity Pebbles for decorating

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Instructions
00:00 Introduction
For the cookies
00:21 Combine butter and sugar in a large mixing bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat together until light, fluffy, and well-creamed (about 2 minutes on high speed).
01:37 Add eggs and lemon extract and stir until well combined.
02:26 In a separate, medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and table salt.
04:08 With mixer on low-speed gradually stir the dry ingredients into the wet until completely combined.
04:58 Add Fruity Pebbles and use a spatula to gently fold into the dough until well incorporated.
05:21 Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 days. When nearly ready to bake, begin preheating oven to 375F (190C) and line several baking sheets with parchment paper.
05:43 Scoop ¼ cup (75g) of dough per cookie and roll into round balls between your palms (or just drop on the baking sheet, I just prefer the more uniform appearance of the rounded cookies!). Space cookies at least 2” (5cm) apart on prepared baking sheet.
06:20 Transfer to center rack of 375F (190C) preheated oven and bake for 11-12 minutes. Cookies will be pale when finished baking but near the bottom they will be turning a light golden brown.
06:45 Allow cookies to cool on baking sheet for at least 10 minutes before transferring to cooling rack to cool completely before decorating. You can begin preparing the cereal milk while the cookies are cooling.
For the cereal milk glaze:
06:51 Pour milk over cereal in a small dish and let sit for 20-30 minutes.
07:20 Pour through a fine mesh strainer into a measuring cup, using a spatula to press as much milk from the cereal as possible. Discard strained cereal. (If the cookies are not yet cool enough to decorate, you can cover the cereal milk and refrigerate until ready to use).
07:40 Pour the powdered sugar into a small mixing bowl and gradually whisk in the cereal milk, a splash at a time, until you have a thick glaze that ribbons smoothly off the whisk and holds its shape for several seconds before dissolving back into the bowl. You may not need all of the cereal milk, or if you need more you can just use a splash of regular milk.
08:28 Drizzle glaze over cookies and, if desired, immediately sprinkle with additional crushed Fruity Pebbles. Allow glaze to set before serving.
Note that cookies will look underdone in the centers until they have cooled completely, which can take over an hour (they’re totally fine to eat before then, though!).

Notes
Why cake flour
Cake flour yields a more tender soft cookie. It just worked really well to give me the results I was looking for. You can substitute all-purpose flour, you would need 3 ⅔ cups (450g) of all-purpose flour, just know the cookies won’t be quite as soft.
Storing
Store in an airtight container at room temperature where they will keep for up to 4 days.

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