Fruity Pebbles Sugar Cookies |Cooking With Amanda

Friends, I am pleased to say that I survived Spring Break.

It was touch-and-go there for a while. There was one particular moment when my 11-year-old and 3-year-old were fighting over Xerox paper during breakfast and I wasn't sure we'd all pull through. But here we are, all alive, and only one of us is slightly wine drunk.

Not too bad, if you ask me.

I'd love to say that we spent Spring Break having homemade pancake parties every morning and going for long hikes with our butterfly nets in the afternoon. But no such thing occurred. I have to admit that mornings really aren't "my thing", so instead we ate cold, sugary cereal while we watched cartoons with zero educational value, just like in the good old days.

I realize that quinoa and avocado omelets are a whole big thing nowadays, but I firmly believe that the occasional history lesson is in order. How on earth are our children supposed to appreciate their organic, free range EVERYTHING unless we occasionally school them on the over processed sugary stuff of yesteryear?

And by occasionally, I mean always. I haven't done a very good job of catching up with the times. Whoopsiedoodles.

In all honesty, my favorite way to enjoy cereal is as a dessert. Forget Fruity Pebbles swimming in milk, let's give it a whirl nestled in chewy, buttery sugar cookies with a crackly sugar exterior. I mean, that's just a suggestion. Do things your own way if you want, gosh.

These Fruity Pebbles sugar cookies are actually pretty perfect. Chewy, slightly crunchy cookies loaded with pretty colors and fun fruit flavor. Not to mention packed full of the best cereal in the history of the planet.

If you're in the mood to toss that avocado toast to the curb, I've got a spot for you right here. I'll have the cookies ready.

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Fruity Pebbles Sugar Cookies Recipe

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Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 cup salted butter, softened (2 sticks)
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
2 large eggs
2 cups fruity pebbles cereal

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium-large bowl, stir flour and baking soda together. Set aside.
Beat butter and sugars with your electric mixer on medium speed until pale and fluffy, about 1 minute.
Beat in eggs, 1 at a time, and then vanilla and lemon extracts.
Reduce speed; gradually add flour mixture, and mix until just combined.
Mix in Fruity Pebbles cereal until combined.
Using a medium cookie scoop, scoop dough and place on prepared baking sheet, about 2 inches apart.
Bake for about 8-10 minutes, until edges JUST begin to turn golden.
Let cookies cool on sheet for 5 minutes before removing to wire rack.