Fruity Pebbles Cookies

5 from 13 votes

These Fruity Pebbles Cookies are soft and chewy eggless sugar cookies that are loaded and coated with Fruity PEBBLES™! They're so fun and even have a little citrus in them to bring out that fun classic flavor! Best yet, they're gluten free, nut free, eggless and easily vegan! If you're a Fruity PEBBLES™ lover...then these are the cookies for you!

Prep Time20

Cook Time15

Chill Time2 30

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 241kcal

Author: Lee

Ingredients

1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ½ cups granulated sugar (reserve ¼ cup for rolling)
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1 teaspoon pure vanilla extract
3 tablespoons milk
1 tablespoon orange juice , no pulp
1 ¼ cup Fruity PEBBLES™ , reserve ¾ cup for rolling

US Customary - Metric

Instructions

In a large bowl, whisk together the 1 ¾ cups gluten free flour, 1 ½ teaspoons baking powder and ½ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 1 teaspoon pure vanilla extract, 3 tablespoons milk and 1 tablespoon orange juice. The mixture might look slightly chunky and that’s ok.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl using a spatula.
Pour in ½ cup of the rainbow cereal and use a spatula to mix into the dough.
Cover the bowl with the dough still in it with plastic wrap and refrigerate for at least 2.5 hours. This is very important. There are no eggs and if you don't do this step, the cookies will spread into a giant mess while baking.
After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
After 2.5 hours, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Roll the dough balls in the extra ¾ cup rainbow cereal, then roll each dough ball in the extra ¼ cup of granulated sugar.
It must be in that order or else the cereal will not stick to the dough.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15-16 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack with parchment aper underneath.
Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 13-15 min. Make sure to keep dough in the fridge in-between baking the batches.

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan rainbow rice cereal.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams),1 ½ tablespoons of milk and ½ tablespoon orange juice. Still chill the dough.

Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you desire. Be careful not to burn your mouth.

Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.

Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition