Graham Cracker Cookies
These Graham Cracker Cookies are a delightful treat, boasting a soft and chewy texture that perfectly complements the sweet vanilla buttercream frosting adorning the top. If you have a fondness for the classic pairing of graham crackers and frosting, these cookies will undoubtedly capture your heart.
Their irresistible combination of flavors and textures creates a truly unforgettable taste experience. Indulge in the nostalgia of this beloved treat and savor every bite of these amazing cookies. With their homemade charm and delicious appeal, they are sure to become a favorite among cookie enthusiasts everywhere.
“Graham cracker cookies Soft, chewy, and topped with sweet vanilla buttercream frosting an irresistible nostalgic delight”
But my previous easy Cookie Recipes Without Butter with a few ingredients is also very delicious.
Graham Cracker Cookies with Frosting Ingredients
- 18 graham cracker sheets
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the Frosting
- 1 cup unsalted butter, at room temperature
- 4 1/2 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4-5 Tablespoons heavy cream or whole milk
- Crushed graham crackers, for garnish
Instructions
Prepare the Cookies:
-
- Crush the graham cracker cookies into crumbs using a food processor or blender.
- In a large bowl, whisk together graham cracker crumbs, flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for at least one hour.
Bake the Cookies:
-
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into balls and place them on the baking sheet.
- Bake for 10-12 minutes, until set around the edges but still soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting:
-
- Beat butter until creamy, then gradually add confectioner’s sugar, vanilla extract, salt, and heavy cream or milk until the desired consistency is reached.
Frost the Cookies:
-
- Once the cookies are cooled, frost them with the vanilla buttercream frosting.
- Garnish with crushed graham crackers.
Enjoy these delightful Graham Cracker Cookies with Frosting with family and friends.
Nutrition
Calories: 301kcal, Carbohydrates: 51g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 53mg, Sodium: 207mg, Potassium: 74mg, Fiber: 1g, Sugar: 29g, Vitamin A: 489IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 1mg
How to Freeze?
Here’s how you can freeze your cookies or cookie dough:
Freezing Baked Cookies:
- Freeze the cookies BEFORE frosting them.
- Place cooled cookies in a freezer container or bag.
- Freeze for up to 3 months.
- Thaw the cookies and then frost them.
Freezing Cookie Dough:
- Scoop dough into balls and place on a baking sheet.
- Freeze for 30 minutes or until solid.
- Transfer dough balls to a freezer container or bag.
- Freeze for up to 3 months.
- When ready to bake, place frozen dough balls on a baking sheet and add a couple of minutes to the baking time. No need to defrost before baking.
How to Store?
Here’s how to store your graham cracker cookies:
- Frost the cooled cookies and let the frosting dry for hours.
- Transfer the cookies to an airtight container.
- Store in a cool, dry area of your kitchen.
- If stacking frosted cookies, place wax paper or parchment paper between layers to prevent sticking.
Can I buy graham cracker crumbs instead of making my own?
Yes, you can buy graham cracker crumbs instead of making your own. However, I prefer making my own by crushing graham crackers because they taste fresher. If you opt for pre-made crumbs, you’ll need about 2 2/3 cups for this recipe.
If you’ve loved the graham cracker cookies please consider giving it a 5-star rating and sharing it with your friends and family.
I hope this recipe brings as much joy to your home as it does to mine.
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
Don’t forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook, and Pinterest with the username “crispy cookies.” I can’t wait to see your wonderful baking photos and ideas.
Explore more exciting recipes and baking inspiration on our website to keep your kitchen filled with delightful treats and new ideas.
HAPPY BAKING
Graham Cracker Cookies Recipe (Crispy And Chew)
Ingredients
Graham Cracker Cookies with Frosting Ingredients:
- 18 graham cracker sheets
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter at cool room temperature
- 1 ½ cups brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup unsalted butter at room temperature
- 4 ½ cups confectioner’s sugar sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4-5 Tablespoons heavy cream or whole milk
- Crushed graham crackers for garnish
Instructions
Prepare the Cookies:
- Crush the graham crackers into crumbs using a food processor or blender.
- In a large bowl, whisk together graham cracker crumbs, flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for at least one hour.
Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into balls and place them on the baking sheet.
- Bake for 10-12 minutes, until set around the edges but still soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting:
- Beat butter until creamy, then gradually add confectioner’s sugar, vanilla extract, salt, and heavy cream or milk until the desired consistency is reached.
Frost the Cookies:
- Once the cookies are cooled, frost them with the vanilla buttercream frosting.
- Garnish with crushed graham crackers.
