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Gluten-Free Cereal Sprinkle Cookies

February 18, 2021 by Joy the Baker 21 Comments

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A stack of baked Fruity Pebble Cookies on a pink plate with milk.

You’ll find me in a bit of a haze this week but I’m here with soft and crunchy gluten free sprinkle cookies!

It’s too cold down in New Orleans to keep our feet on the ground for too long.  Down here our houses are lifted three feet off the ground so during these winter cold snaps there’s nothing but frigid air between our uninsulated floor boards and the cold cold ground.  Please accept me at my new look: two pairs of socks with slippers. I’m just thankful for a house with power.

We also “celebrated” Mardi Gras by being human popsicles indoors with King Cake, flipping through photos of last year’s Mardi Pardi and dreaming of the next we actually get to dance in the streets about.

Lastly, I think I’m coming to understand why animals hibernate. It’s too cold and there aren’t enough parties so let’s just shut it down. Let’s conserve.

Last week, in an effort to lift my very own spirits I took to the kitchen with a cookie recipe and a box of Fruity Pebbles. Makes sense, right? Winter chills can be solved with a colorful cookie.

These sweet little bites are inspired by another cookie here on joythebaker: Vanilla Bean Confetti Cookies. This baking round we’ll use gluten-free flour and cold cereal.

Softened butter and granulated sugar.

We’ll start where all good cookies start – with softened butter and granulated sugar.

Butter and sugar creamed in a glass bowl.

Cream together until well combined and nearly fluffy. This is a perfect recipe for a hand mixer and an urgent sweet tooth.

Adding an egg and yolk to creamed butter and sugar.

When the butter has soften and fluffed with the sugar, add the whole egg, egg yolk, and vanilla extract. Whip it up to combine.

Measuring gluten free flour into a measuring cup.

I used King Arthur Flour’s Measure for Measure Blend for these gluten free sprinkle cookies. Use whatever gf flour you like, and add 1/4 teaspoon of xanthan gum if your mix doesn’t include it.

Measuring baking powder into a mixing bowl.

Baking soda, baking powder, cream of tartar and salt round out the dry ingredients.

Stirring flour into cookie batter with a spatula.

Use a spatula to stir into a thick batter.



Once the dry ingredients are thoroughly combined, pour in the crisp cereal.

Stirring Fruitti Pebbles into cookie batter.

Fold to combine as evenly as possible.

Coating cookie dough balls in fruitti pebble cereal and placing on sheet pan.

Dollop cookie dough by the two tablespoonful and roll into balls.

Generously coat each cookie dough ball with more cereal and place two inches apart on a parchment lined baking sheet.

Six cookie dough balls on a parchment lined banking sheet.

I mean just look at this! This is a fun, winter-blues bake away!

Spooning baked cookies onto baking sheet.

The cookies bake to crisp on the outside and chewy on the inside.

Just a perfect little buttery crisp and tender cookie!

Fruitti Pebble Sugar Cookies on a cooling rack.

These are going to stay stacked up in the cookie jar for the rest of these cold days down south. Maybe you need them to warm up your kitchen too!

Print
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Fruitti Pebble Sugar Cookies on a cooling rack.

Gluten-Free Cereal Sprinkle Cookies

★★★★★ 5 from 6 reviews
  • Author: Joy the Baker
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 27 minutes
  • Yield: about 18 cookies 1x
  • Category: dessert, cookies, gluten free
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Description

A chewy and crisp sugar cookie with Fruity Pebble studded and coated for a nice little crunch. 


Ingredients

Scale
  • 1 1/2 cups (204 grams) gluten-free baking flour (I used King Arthur Flour’s Measure for Measure blend)
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick, 113 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Fruity Pebbles plus a bowlful for dipping

Instructions

  1. Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Add the egg, yolk, and vanilla extract, and beat until thoroughly combined.
  4. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/2 cup of the cereal.
  5. Place 1 – 1 1/2 cups of cereal in a medium bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of cereal to cover generously. Place dough balls on a parchment lined backing sheet. 
  6. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 10-12 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

Notes

You can refrigerate this dough (or even freeze it) before baking but that’s certainly not required. Dough that is chilled before baking will create cookies that don’t flatten as much as those pictured in this post. 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photos with my friend Hannah McSwain.

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Filed Under: Cookies, Gluten-Free, Recipes, Snacks

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Reader Interactions

Comments

  1. James Bowman

    March 24, 2022 at 2:44 pm

    This cookies look so fun, especially for a GF option! Glad I found this article, and thank you for sharing the recipe. Excited to try it out!

    ★★★★★

    Reply
  2. Nicholas Obrien

    March 16, 2022 at 12:08 pm

    The kids loved these! Such as fun cookie idea, especially for being GF. Awesome recipe that I will be using again in the future for sure. Thanks for sharing this!

    ★★★★★

    Reply
  3. Molly

    February 24, 2021 at 2:15 pm

    This looks like a fun recipe and, also, you look so cute with your up as you do.

    Reply
  4. Cathy

    February 22, 2021 at 4:54 pm

    Made these with my 4 year old granddaughter today and they turned out great! Recovering from the winter blast in Austin and enjoying a beautiful 70 degree sunny day. Texas weather, you just never know. Thanks for the recipe!

    ★★★★★

    Reply
  5. Sabrina

    February 20, 2021 at 11:46 pm

    Ha great idea for a fun cookie,wonder if these would also work with Apple Jacks> thank you for the recipe!

    Reply
  6. Carrie HUBBARD

    February 19, 2021 at 5:38 pm

    I loved the whole thing! The pics really helped. I’m sorry you’re so cold and I can’t imagine going through what the others are suffering. It was tuff enough being 3 days without power.

    ★★★★★

    Reply
  7. Holly

    February 19, 2021 at 3:27 pm

    I love the look of these! Do you think these would be good with chocolate chips added in? My toddler would love the colors but i always love chocolate as an addition. :) thanks

    Reply
    • joythebaker

      February 23, 2021 at 12:00 pm

      Yes absolutely to the chocolate chips!

      Reply
  8. Marybeth

    February 19, 2021 at 10:56 am

    Love this recipe!! Thank you!

    Also – where is your shirt from? It could not be cuter.

    ★★★★★

    Reply
    • joythebaker

      February 19, 2021 at 2:46 pm

      It’s from Everlane! :)

      Reply
  9. Chrissy

    February 19, 2021 at 8:24 am

    I feel your pain. Living down there during cold snaps meant that I was layering on every fleece item I owned from college up north. May good sweaters, good vibes and warm cookies get you through it!

    Reply
  10. Susan Dubose

    February 18, 2021 at 7:55 pm

    This is such a great idea! Who doesn’t like cookies for breakfast, I’m sure I could get my little one to eat this!

    ★★★★★

    Reply
  11. Mary

    February 18, 2021 at 3:34 pm

    Can you use regular flour with this? Looks delish!

    Reply
    • joythebaker

      February 19, 2021 at 2:48 pm

      Yes you can use all-purpose wheat flour just use one whole egg and skip the yolk!

      Reply
      • Mary

        February 21, 2021 at 9:30 am

        Great – thanks! These look very “spring” – I’ve still got 2 feet of snow outside, so I need some spring!

        Reply
  12. Rita M

    February 18, 2021 at 11:01 am

    These look delish and fun. What is the brand of cereal you used? I am not aware of a gluten free cereal called Fruity Pebbles. Thanks.

    Reply
    • joythebaker

      February 23, 2021 at 12:00 pm

      Fruity Pebbles is actually an American Brand of cereal made with rice!

      Reply
  13. Memee

    February 18, 2021 at 9:26 am

    I really don’t want to buy a box of Fruity Pebbles, but I do have rice crispies. Have you tried that combo??

    Reply
    • joythebaker

      February 19, 2021 at 2:48 pm

      Oh interesting! I think rice cereal would add a nice crunch and it might be nice to also roll the cookies in cinnamon sugar too. I haven’t tried this variation yet but it sounds good in my brain!

      Reply
  14. Lynn

    February 18, 2021 at 8:24 am

    I can’t wait to make these with my little grandsons when visiting is safe again! They will love rolling the balls in the cereal!! Thank you!

    Reply
  15. Karen Tannenbaum

    February 18, 2021 at 5:26 am

    These look so fun and delicious. Just what we all need this time of year. Thank you and I am going to pick up some of this flour as King Arthur is my go to. I have a daughter in law who has gluten issues. These cookies say spring all over them.

    Reply

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