When a fellow, trusted baker shares that they found a winner of a recipe, you pay attention. And pay attention I did: Straight to the grocery store and into my kitchen. These nostalgic cookies are so ridiculously satisfying that I immediately walked them over to my neighbor’s, lest I alone eat the entire batch.
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Frosted Graham Cracker Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Description
The dough will need to chill for at least one hour before baking. Delayed gratification at its finest!
Ingredients
Scale
For the Cookies:
- 18 graham cracker sheets (275 g)
- 2 ¼ cups all-purpose flour (270 g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine-grain salt (like table or sea salt)
- ½ tsp cinnamon
- 1 cup unsalted butter, room temperature (2 sticks, 8 oz)
- 1 ½ cups packed light brown sugar (315 g)
- ¼ cup granulated sugar (50 g)
- 2 large eggs
- 1 TB pure vanilla extract
For the Frosting:
- 1 cup unsalted butter, room temperature (2 sticks, 8 oz)
- 4 ½ cups powdered sugar, sifted (540 g)
- 1 tsp pure vanilla extract
- ¼ tsp fine-grain salt (like table or sea salt)
- 4 - 5 TB heavy cream or whole milk
- Crushed graham crackers, for garnish
Instructions
For the Cookies:
- Process the graham crackers in a food processor until you have fine crumbs.
- In a large bowl, whisk together the graham cracker crumbs, flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the 2 sticks butter, brown sugar, and granulated sugar. Add the eggs one at a time. Then add the vanilla. Scrape down the sides of the bowl as necessary.
- Add the dry ingredients and mix on low speed just until combined.
- Cover the dough and refrigerate until chilled, at least one hour and up to 2 days.
- When ready to bake, let the dough sit at room temperature for about 30 minutes while the oven preheats.
- Preheat oven to 350 F with racks in the upper and lower third.
- Line two baking sheets with parchment paper.
- Scoop the dough into 2TB-size balls and bake for 10 - 12 minutes, or until set around the edges but still soft in the center.
- Let the cookies cool on baking sheet for 5 minutes and then transfer to a rack to cool completely.
For the Frosting:
- In a stand mixer fitted with the paddle attachment, beat the butter until creamy. With the mixer on low, gradually add in the confectioner's sugar, scraping down the sides of the bowl as necessary. Add in the vanilla and salt. Add the cream or milk, 1 tablespoon at a time, until desired consistency (I used the full 5 TB).
- Frost the cooled cookies and garnish with graham cracker crumbs, if desired.
Notes
- 18 graham cracker sheets should be exactly two (inner) packages from one box. If you don't have a food processor - or just want to skip a step for efficiency sake - you could also just buy a box of Graham Cracker Crumbs and use the same amount:
275g (about 2 ⅔ cups). Do not use graham flour! - This has been my go-to cookie scoop for years.
- When making the frosting, you don't have to sift the powdered sugar, but it does help create a smoother frosting (unsifted powdered sugar tends to clump into little white balls). My lazy workaround is to just open a new bag/box of powdered sugar - with less exposure to moisture, less of the little balls form. 😉
- Recipe just barely adapted from Two Peas and Their Pod.
KJ
These are soooo good! I followed the recipe exactly and they turned out absolutely delicioso!!! Thanks for posting!
Sarah Marx Feldner
Yay! They are definitely a favorite of mine, too! Thank you for trying them 🙂