Graham Cracker Cookies – Two Peas & Their Pod

Fast Abstract

Graham Cracker Cookies– smooth and chewy graham cracker cookies topped with candy vanilla buttercream frosting! Should you like graham crackers and frosting collectively, the nostalgic deal with, you’ll LOVE these cookies. They’re AMAZING!

Did you eat graham crackers with frosting if you had been a child? It’s critically the very best deal with. And let’s be sincere, I nonetheless love graham crackers and frosting, it’s such a nostalgic combo.

Nicely, I made a decision to create a cookie based mostly on one in every of my favourite treats and I believe these simply is likely to be the BEST cookies I’ve ever made. Mic drop! I’ve made A LOT of cookies, I’m the last word cookie monster, so you understand these are GOOD.

These Graham Cracker Cookies with Vanilla Buttercream Frosting are PERFECTION! The cookies are smooth, chewy, have a touch of cinnamon, and are lined in candy vanilla frosting.

I give them a 100/10. They are surely off the charts. And I’m not the one one who loves them, my household is loopy about them and each particular person I’ve made them for has begged me for the recipe and says they’re the very best cookies they’ve ever tasted.

So in case you love graham crackers and frosting or simply desire a REALLY good cookie, you HAVE to make these graham cracker cookies. They’re life altering!

And they’re actually good with out the frosting too, in case you simply desire a smooth and chewy graham cracker cookie. You’ll be able to’t go mistaken with this cookie recipe!

Cookie Components

The elements are easy and the outcomes are superb! My favourite type of cookie recipe!

• Graham crackers– you will want 18 graham cracker sheets to make the cookies. I like to recommend utilizing authentic graham crackers or honey. Use a meals processor or blender to make fantastic crumbs, you don’t need large chunks of crackers.
• All-Function Flour– to measure the flour, fluff, spoon the flour into the measuring cup, and degree off. By no means pack your flour!
• Baking Soda & Baking Powder– to present the cookies a elevate within the oven.
• Salt– to reinforce all the flavors.
• Cinnamon– a bit cinnamon brings out the very best taste in these cookies!
• Butter– I take advantage of unsalted butter that’s at cool room temperature. Ensure that the butter isn’t melty or greasy.
• Sugar– you will want brown sugar and granulated sugar.
• Eggs– all the time use massive eggs when baking.
• Vanilla extract– I take advantage of one tablespoon, it’s not a typo:)

Vanilla Buttercream Components

The frosting is straightforward to whip up and makes the cookies additional particular.

• Butter– make sure that it’s at smooth room temperature so it’s straightforward to beat.
• Confectioner’s sugar– I wish to sift the sugar so the frosting is tremendous easy.
• Vanilla Extract– use pure vanilla extract for the very best taste.
• Heavy Cream or Milk– you need to use heavy cream or milk.
• Salt– only a pinch to stability out the sweetness!

Learn how to Make Graham Cracker Cookies

• Put the graham crackers in a meals processor or blender, and mix till you’ve got graham cracker crumbs. Should you don’t have a meals processor or blender, you possibly can place the graham crackers in a ziplock bag and utilizing a rolling pin to crush them, simply be sure you crush them REALLY effectively.
• In a big bowl, whisk collectively the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Put aside.
• Within the bowl of a stand mixer, beat the butter and sugars collectively till creamy and easy. Scrape down the edges of the bowl with a spatula, as essential.
• Add the eggs and vanilla extract and blend till mixed.
• Add the dry elements and blend on low till simply mixed. Don’t over combine.
• Cowl the dough and chill for not less than one hour. Can chill for as much as 48 hours.

• When able to bake, take the dough out of the fridge and let sit on the counter for about half-hour when you preheat the oven.
• Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches aside.
• Bake till set across the edges however nonetheless smooth within the heart. Don’t over bake. You need the cookies to be smooth. They may arrange as they cool on the baking sheet.
• Let the cookies cool fully earlier than frosting.

Learn how to Make the Frosting

• With a stand mixer or hand mixer, beat the butter over medium velocity till creamy. Regularly add the confectioner’s sugar when you proceed beating. Cease the mixer and scrape down the edges of the bowl with a spatula as wanted, till the sugar is absolutely integrated.
• Add the vanilla and beat within the heavy cream or milk 1 tablespoon at a time till desired consistency is reached.
• Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.

Learn how to Retailer

Frost the cooled cookies and let the floor of the frosting dry, which can take a few hours. Switch the cookies to an hermetic container and retailer in a cool, dry space of your kitchen.

In case you are stacking frosted cookies on high of each other, place a chunk of wax paper or parchment paper in between the layers to make sure the cookies don’t stick to one another.

Learn how to Freeze

Freezing Baked Cookies: If you wish to freeze the cookies, I like to recommend freezing the cookies BEFORE you frost them. Place the cooled cookies in a freezer container or bag and freeze for as much as 3 months. Let the cookies thaw after which frost.

Freezing Cookie Dough: You may also freeze the cookie dough. Scoop the dough into balls and place on a baking sheet or tray. Place within the freezer for half-hour or till dough balls are strong. Switch the balls to a freezer container or freezer bag and freeze for as much as 3 months. When able to bake, place the cookies on a baking sheet and add a pair minutes to the baking time. You don’t need to defrost the balls earlier than baking.

FAQ

Extra Cookie Recipes

Discover extra cookie recipes HERE!

Cookies

Graham Cracker Cookies with Frosting

Delicate and chewy graham cracker cookies topped with candy vanilla buttercream frosting! Should you like graham crackers and frosting collectively, the nostalgic deal with, you’ll LOVE these cookies. They’re AMAZING!

For the Cookies:

• 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 floor cinnamon
• 1 cup unsalted butter, at cool room temperature
• 1 1/2 cups brown sugar, packed
• 1/4 cup granulated sugar
• 2 massive eggs
• 1 tablespoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, at room temperature
• 4 1/2 cups confectioner’s sugar, sifted
• 1 tablespoon pure vanilla extract
• 4-5 Tablespoons heavy cream or entire milk
• Pinch of salt
• Crushed graham crackers, for garnish

• To make the cookies: Put the graham crackers in a meals processor or blender, and mix till you’ve got graham cracker crumbs. You must have about 2 ¾ cups of crumbs.

• In a big bowl, whisk collectively the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Put aside.

• Within the bowl of a stand mixer, beat the butter and sugars collectively till creamy and easy. Scrape down the edges of the bowl with a spatula, as essential.

• Add the eggs and vanilla extract and blend till mixed.

• Add the dry elements and blend on low till simply mixed. Don’t over combine.

• Cowl the dough and chill for not less than one hour. Can chill for as much as 48 hours.

• When able to bake, take the dough out of the fridge and let sit on the counter for about half-hour when you preheat the oven to 350 levels F. Line a big baking sheet with parchment paper or a Silpat baking mat.

• Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches aside. Bake for 10 to 12 minutes or till set across the edges however nonetheless smooth within the heart. Do not over bake! Take away from the oven and let cookies cool on baking sheet for five minutes. Switch to a cooling rack and funky fully.

• To make the frosting: With a mixer, beat the butter over medium velocity till creamy. Regularly add the confectioner’s sugar when you proceed beating. Cease the mixer and scrape down the edges of the bowl with a spatula as wanted, till the sugar is absolutely integrated.

• Add the vanilla and beat within the heavy cream or milk 1 tablespoon at a time till desired consistency is reached.

• Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.

You want 18 full graham cracker sheets, which was 2 packages for me. If you wish to use retailer purchased graham cracker crumbs, you will want 2 2/3 cups. 

Energy: 301kcal, Carbohydrates: 51g, Protein: 2g, Fats: 14g, Saturated Fats: 9g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Ldl cholesterol: 53mg, Sodium: 207mg, Potassium: 74mg, Fiber: 1g, Sugar: 29g, Vitamin A: 489IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 1mg

Key phrases cookies, graham cracker

Have you ever tried this recipe?

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