Graham Cracker Cookies with Frosting
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.46 out of 5 stars
(124)
Ingredients
26 servings
- 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
- 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)
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Preparation
Step 1
To make the cookies: Put the graham crackers in a food processor or blender, and blend until you have graham cracker crumbs. You should have about 2 3/4 cups of crumbs.
Step 2
In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3
In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
Step 4
Add the eggs and vanilla extract and mix until combined.
Step 5
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Step 6
Cover the dough and chill for at least one hour. Can chill for up to 48 hours.
Step 7
When ready to bake, take the dough out of the fridge and let sit on the counter for about 30 minutes while you preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
Step 8
Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until set around the edges but still soft in the center. Don't over bake! Remove from the oven and let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Step 9
To make the frosting: With a mixer, beat the butter over medium speed until creamy. Gradually add the confectioner’s sugar while you continue beating. Stop the mixer and scrape down the sides of the bowl with a spatula as needed, until the sugar is fully incorporated.
Step 10
Add the vanilla and salt, and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
Step 11
Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.
Step 12
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