Fruity Pebbles Cookies

For the cookies

1. Combine butter and sugar in a large mixing bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat together until light, fluffy, and well-creamed (about 2 minutes on high speed).
2. Add eggs and lemon extract and stir until well combined.
3. In a separate, medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and table salt.
4. With mixer on low-speed gradually stir the dry ingredients into the wet until completely combined.
5. Add Fruity Pebbles and use a spatula to gently fold into the dough until well incorporated.
6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 days. When nearly ready to bake, begin preheating oven to 375F (190C) and line several baking sheets with parchment paper.
7. Scoop ¼ cup (75g) of dough per cookie and roll into round balls between your palms (or just drop on the baking sheet, I just prefer the more uniform appearance of the rounded cookies!). Space cookies at least 2” (5cm) apart on prepared baking sheet.
8. Transfer to center rack of 375F (190C) preheated oven and bake for 11-12 minutes. Cookies will be pale when finished baking but near the bottom they will be turning a light golden brown.
9. Allow cookies to cool on baking sheet for at least 10 minutes before transferring to cooling rack to cool completely before decorating. You can begin preparing the cereal milk while the cookies are cooling.

For the cereal milk glaze:

1. Pour milk over cereal in a small dish and let sit for 20-30 minutes.
2. Pour through a fine mesh strainer into a measuring cup, using a spatula to press as much milk from the cereal as possible. Discard strained cereal. (If the cookies are not yet cool enough to decorate, you can cover the cereal milk and refrigerate until ready to use).
3. Pour the powdered sugar into a small mixing bowl and gradually whisk in the cereal milk, a splash at a time, until you have a thick glaze that ribbons smoothly off the whisk and holds its shape for several seconds before dissolving back into the bowl. You may not need all of the cereal milk, or if you need more you can just use a splash of regular milk.
4. Drizzle glaze over cookies and, if desired, immediately sprinkle with additional crushed Fruity Pebbles. Allow glaze to set before serving.
5. Note that cookies will look underdone in the centers until they have cooled completely, which can take over an hour (they’re totally fine to eat before then, though!).