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
- 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.
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.