Graham Cracker Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
18 whole graham cracker sheets
02 -
2¼ cups all-purpose flour
03 -
1 tsp baking soda
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1 tsp baking powder
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1 tsp sea salt
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½ tsp ground cinnamon
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1 cup unsalted butter, softened to room temperature
08 -
1½ cups packed brown sugar
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¼ cup white granulated sugar
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2 large eggs
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1 tbsp pure vanilla extract
→ Vanilla Buttercream
12 -
1 cup unsalted butter, room temperature
13 -
4½ cups powdered sugar, sifted
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1 tsp vanilla extract
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Small pinch of salt
16 -
4-5 tbsp heavy cream or whole milk
17 -
Crushed graham crackers for sprinkling on top
# Instructions:
01 -
Toss the graham crackers into a food processor and pulse until they become fine crumbs. You'll want about 2¾ cups of crumbs when you're done.
02 -
In a large mixing bowl, whisk together your graham cracker crumbs, flour, baking soda, baking powder, salt, and cinnamon until well combined. Set this aside for now.
03 -
Using a stand mixer, beat the butter with both sugars until the mixture becomes light and fluffy. Make sure to scrape down the bowl sides as needed to get everything well incorporated.
04 -
Beat in the eggs one at a time, then add the vanilla extract. Mix until everything is nicely combined and smooth.
05 -
Add your dry ingredient mixture to the wet ingredients and mix on low speed just until the dough comes together. Don't overmix - you want tender cookies!
06 -
Cover your dough and pop it in the fridge for at least an hour. You can actually leave it for up to 2 days if you want to prep ahead.
07 -
Take the dough out of the fridge and let it sit on the counter for about 30 minutes to soften slightly. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper.
08 -
Roll the dough into balls using about 2 tablespoons of dough per cookie. Place them 2 inches apart on your prepared baking sheet. Bake for 10-12 minutes until the edges are set but centers still look soft. Don't overbake! Let them cool on the pan for 5 minutes before transferring to a wire rack.
09 -
Beat the butter with your mixer until it's nice and creamy. Gradually add the powdered sugar while continuing to beat. Add the vanilla and salt, then slowly add the cream one tablespoon at a time until you reach your desired consistency.
10 -
Once your cookies are completely cool, spread or pipe the buttercream frosting on top. Sprinkle with some crushed graham crackers for that extra crunch and visual appeal.
# Notes:
01 -
You'll need 18 full graham cracker sheets, which typically comes from 2 standard packages. If using store-bought crumbs, you'll need about 2⅔ cups.
02 -
These cookies are incredibly soft and chewy with a nostalgic graham cracker flavor that pairs perfectly with the sweet vanilla frosting.
03 -
The dough can be made up to 48 hours ahead and kept refrigerated, making these perfect for meal prep or entertaining.