Short Description
Fruity Pebbles Cookies are fun, vibrant, and full of nostalgic charm. Infused with citrusy lemon zest and loaded with colorful cereal both inside and out, these cookies deliver a perfect balance of chewy centers and crisp edges. With a subtle tang from cream cheese and a crunchy sugar-coated exterior, they’re as playful as they are delicious—perfect for kids, parties, or a whimsical treat for any day.
Why You’ll Love This Recipe
Bright, fruity flavor with hints of lemon and vanilla
Crisp edges and soft, chewy centers
Fun, colorful presentation that’s sure to impress
Easy-to-follow, one-bowl recipe
Great for bake sales, birthdays, or just a sweet snack
Combines nostalgic cereal with classic cookie elements
Cream cheese adds a rich, soft texture
Can be prepped ahead and baked later
Kid-friendly and freezer-friendly
Customizable with other cereals or citrus zest
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookie dough:
¾ cup (150g) granulated sugar
1 tsp lemon zest (about half a lemon)
½ cup (113g) unsalted butter, softened
3 tbsp (42g) cream cheese, softened
¼ cup (56g) packed light brown sugar
1 large egg
1 tsp vanilla extract
½ tsp salt
½ tsp baking soda
1 ¾ cups (227g) all-purpose flour
1 cup Fruity Pebbles cereal (or similar fruity cereal)
For rolling the dough:
¾ cup Fruity Pebbles cereal
¼ cup granulated sugar
Directions
1. Infuse the sugar with lemon zest:
In a small bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and evenly combined.
2. Cream butter, cream cheese, and sugars:
In a large mixing bowl, beat together the softened butter, cream cheese, and lemon-scented sugar until creamy. Add the brown sugar, egg, and vanilla extract. Beat for about 2 minutes until light and fluffy.
3. Mix in dry ingredients:
Gradually add the flour, baking soda, and salt. Mix on low speed just until the dry ingredients are incorporated—do not overmix.
4. Fold in the cereal:
Gently stir in 1 cup of Fruity Pebbles by hand until evenly distributed throughout the dough.
5. Roll the dough balls:
Scoop about ¼ cup of dough and roll it into a ball. Roll the dough ball first in extra Fruity Pebbles, then in granulated sugar to coat.
6. Bake the cookies:
Place coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake at 375°F (190°C) for 9–11 minutes, or until the edges are lightly golden and the centers look just set.
7. Cool completely:
Transfer the cookies to a wire rack and let cool completely. This helps the cereal coating stay crisp and gives the cookies their ideal texture.
Servings and timing
Servings: 10–12 cookies
Prep Time: 15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Estimated Calories: ~220 kcal per cookie
Variations
Other Cereals: Try using Trix, Cap’n Crunch, or Cocoa Pebbles for different flavors.
Zest Swap: Use orange or lime zest instead of lemon for a different citrus twist.
Mini Cookies: Use a tablespoon-sized scoop for smaller cookies (reduce baking time).
Frosted Version: Add a thin glaze or frosting drizzle after baking.
Marshmallow Add-In: Fold in mini marshmallows for extra fun and chewiness.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Dairy-Free: Substitute plant-based butter and cream cheese alternatives.
Color Boost: Add rainbow sprinkles for even more visual appeal.
Sandwich Cookies: Spread frosting between two cookies for a sandwich treat.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Reheating: These cookies are best served at room temperature; avoid reheating to maintain cereal crunch.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 48 hours before baking. Let it sit at room temperature for 10–15 minutes before rolling and baking.
Why is cream cheese added to the dough?
Cream cheese enhances the texture, making the cookies softer and richer without overwhelming the flavor.
Will the cereal stay crispy?
The exterior coating stays crispy when cookies are cooled and stored properly. The interior cereal may soften slightly but still adds texture.
Can I use other fruity cereals?
Yes, any brightly flavored crispy cereal will work as a substitute.
How do I prevent the cookies from spreading too much?
Chill the dough briefly before baking or avoid placing cookies too close together on the baking sheet.
Can I reduce the sugar?
Reducing sugar may affect the texture and spread, but you can cut a small amount if needed.
What if I don’t have lemon zest?
You can skip it, but the zest adds a refreshing brightness that complements the cereal well.
Do I need to roll them in both cereal and sugar?
It enhances the texture and flavor, but you can choose one or the other based on preference.
Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can work in a pinch.
Are these good for kids’ parties?
Yes! The colorful appearance and sweet, fruity taste make them perfect for kids and festive events.
Conclusion
Fruity Pebbles Cookies are a whimsical twist on traditional cookies, combining childhood cereal charm with a tender, citrus-kissed dough. They’re easy to make, fun to eat, and sure to brighten any dessert table or snack spread. Whether for a party or a personal treat, these cookies are a colorful burst of joy in every bite.
Fruity Pebbles Cookies
- Total Time: 25 minutes
- Yield: 12–14 large cookies
- Diet: Vegetarian
Description
These Fruity Pebbles Cookies are bright, chewy, and bursting with citrusy sweetness! Featuring zesty lemon sugar, soft cream cheese dough, and a crisp Fruity Pebbles cereal coating, these cookies are a colorful treat perfect for kids’ parties, brunches, or nostalgic snacking.
Ingredients
For the Cookie Dough:
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3/4 cup (150g) granulated sugar
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1 tsp lemon zest (about half a lemon)
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1/2 cup (113g) unsalted butter, softened
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3 tbsp (42g) cream cheese, softened
-
1/4 cup (56g) packed light brown sugar
-
1 large egg
-
1 tsp vanilla extract
-
1/2 tsp salt
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1/2 tsp baking soda
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1 3/4 cups (227g) all-purpose flour
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1 cup Fruity Pebbles cereal
For Rolling the Dough:
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3/4 cup Fruity Pebbles cereal
-
1/4 cup granulated sugar
Instructions
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Infuse sugar with zest:
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Rub lemon zest into granulated sugar using your fingers until fragrant.
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-
Cream butter, cream cheese, and sugars:
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Beat butter, cream cheese, and zested sugar until creamy.
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Add brown sugar, egg, and vanilla. Beat for 2 minutes until fluffy.
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Mix in dry ingredients:
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Slowly add flour, baking soda, and salt. Mix until just combined.
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Fold in cereal:
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Stir in Fruity Pebbles gently by hand to maintain texture.
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Roll dough balls:
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Scoop ¼ cup dough, roll into balls. Coat first in Fruity Pebbles, then in sugar.
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Bake:
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Place on lined baking sheet. Bake at 375°F (190°C) for 9–11 minutes until edges are golden.
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Cool completely:
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Cool on wire rack to crisp the cereal coating and set the cookie.
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Notes
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Swap lemon zest for orange zest for a citrus twist.
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Use chilled dough if cookies spread too much.
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Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
