Soft, Fruity Pebble Cookies

Who doesn't love the classic cereals of childhood? Rich with their delightful fruity, crunchy sweetness. The colorful beauty of this cookie will be such a delight to add to any tray or gift.

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This is another one of the easy cookies for beginners. Simple recipe with a simple additive. Want to spruce it up, you can add some fruity pebbles to the top and/or add a simple icing to the cookie. I'll share the simple icing down below, the most basic kind of icing that can be added to anything, and spruced up for anyone's liking.

Most people love and prefer the fruity pebbles, but I must admit that I like the cocoa pebbles, so I suggest even trying that instead!

Simple Icing

All you need are two things, water and powdered sugar. Mix the two until runny liquid, not too liquidly, just enough for a drizzle. Drizzle of the cookies or dip them, depending on preference for icing.

Some ways to spice this up? Milk instead of water. Most liquids will do just fine, just remember that some things spoil if not refrigerated. Another way, add vanilla or almond extract. Cinnamons or any spice you so please. Knowing the basic recipe can lead you to confidence and the ability to progress.

I don't have the icing on the cookies in the picture because I just don't like to add icing to many things, or very little icing.

Recipe

Time: 1 hour Yield: about 40 cookies

Ingredients:

1 C. Butter, softened

¾ C. Granulated Sugar

1 C. Brown Sugar (light or dark, preferably light)

1 tsp. Baking Soda

¼ tsp. Salt

1 egg

1 tsp. Vanilla Extract

2 C. Fruity Pebbles

2 ¼ C. All-purpose Flour

Directions:

1. Preheat the oven to 375℉. 

2. In a stand mixer (or bowl), add butter and beat butter for 2 minutes.  Then add granulated sugar and brown sugar.  Beat the sugars and butter mixture till creamed together, around 2 minutes.  (Not too long, just enough to break the sugar down.)

3. Throw in the baking soda and salt next to ensure a well incorporated mixture.

4. Add the egg and vanilla. Stop after somewhat incorporated in the mixture, scrape down with a spatula.

5. Next, add the fruity pebbles.

6. Lastly, add the flour in.  The mixture will be sticky but that is the perfect consistency.

7. Scoop onto baking sheets.  I use a tablespoon sized cookie scoop to ensure even and easy dough balls. (see notes about size) Place the dough about 2 inches apart from each other so cookies do not spread into each other.

8. Bake for 9-11 minutes, or until light brown.  Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy!

   
   

Beating the Butter: Use softened butter, if unable to sit of counter for a couple of hours, place sticks in microwave for 5 second intervals to avoid melting.

Creaming the Sugar: Next, add the sugars, cream for several minutes to break down the sugar granules. Depending on the season, the sugar and creaming will act a little different. Colder season, even being inside, the creaming might become stiffer than normal. Hotter seasons, the granules might clump together in the bags.

Adding the salt and soda: These too are really important to flavor and cookie chemistry. Making sure it is evenly distributed in the cookie is important so do it when it will be more incorporated.

Eggs and extract: Don't overmix this, it will help bind the flour better to the mixture if it has something to hold onto.

Checking the dough: I've placed two examples: 1) shows not enough flour, it is more grainy. The seconded shows a more together dough, more playdough like. Yet it will feel sticky still, that is okay.

Notes:

1. I always use salted butter, I don’t find a difference in either.  If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter.  All based on personal preference.

2. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix.  This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that.

3. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency.

4. To have the picturesque look to your cookies, add some pieces to the top of the dough, or even roll in some sugar.

5. I normally use a tablespoon sized scoop but for a bigger cookie, use an ice cream scoop size. I assume it's around 2 tablespoon sized?