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Satisfy Your Sweet Tooth with Delicious Graham Cracker Cookies

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Remember those delicious graham crackers with frosting we used to devour as kids? Well, I decided to recreate that nostalgic combo in cookie form, and I must say, these may just be my best cookies yet.

With every bite, I am transported back to those happy childhood memories, and I can’t help but savor each moment of pure bliss.These Graham Cracker Cookies with Vanilla Buttercream Frosting are simply divine!

The cookies themselves are soft and chewy, with a subtle hint of cinnamon that adds depth to their flavor. And the pièce de résistance? The delectable vanilla buttercream frosting that adorns each cookie, adding just the right amount of sweetness to make your taste buds dance with delight.Trust me, one bite of these heavenly treats and you’ll be transported to a world of pure culinary bliss.

These graham cracker cookies are a must-make for any graham cracker and frosting fan or anyone looking for an exceptional cookie. Their effects are profound.

Even if you don’t want the frosting, these graham cracker cookies are delicious on their own. This is the best cookie recipe ever.

Ingredients for Cookie

The ingredients are cheap and easy to find, and the end result is fantastic. This is the best cookie recipe ever!

  • You can make the cookies with just 18 graham cracker sheets. You can’t go wrong with honey or traditional graham crackers. You don’t want big chunks of crackers, so use a food processor or blender to make fine crumbs.
  • For All-Purpose Flour, lift the measuring spoon, turn it upside down over the measuring cup, and then spoon in the flour. Don’t ever squish your flour!
  • To give the cookies some rise in the oven, you’ll need baking soda and baking powder.
  • Use salt; it brings out the flavour in everything.
  • A dash of cinnamon gives these cookies their signature flavour.
  • I prefer my butter to be at room temperature and unsalted. Avoid using butter that has become soft or greasy.
  • Sugar, both brown and white, is required.
  • Use only large eggs in your baking.
  • There is no typo there; I really only use one tablespoon of vanilla extract.

Ingredients for Vanilla-flavored Buttercream

The cookies are elevated to the next level by the simple but impressive frosting.

  • Make sure the butter is easy to beat by bringing it to room temperature.
  • Sugar for the frosting; I like to sift the sugar for the best results.
  • For the best results, use pure vanilla extract.
  • You can use either whole milk or heavy cream.
  • A dash of salt to cut through the sugariness!

Graham Cracker Cookie Recipe

  • Graham crackers should be ground into crumbs in a food processor or blender. If you don’t have a blender or food processor, you can use a rolling pin to crush the graham crackers that you put in a ziplock bag.
  • Combine the graham crackers, flour, baking soda, baking powder, salt and cinnamon in a large bowl and mix well. Leave aside.
  • Cream the butter and sugars together in the bowl of a stand mixer until light and fluffy. If necessary, use a spatula to scrape the sides of the bowl.
  • Mix in the eggs and vanilla extract until everything is evenly distributed.
  • Just before serving, add the dry ingredients and mix on low to combine. Avoid over-blending.
  • Keep the dough covered and in the fridge for at least an hour. Can be refrigerated for up to two days.
  • Take the dough out of the fridge 30 minutes before baking so it can come to room temperature while the oven heats up.
  • The dough yields about two tablespoons per cookie, so roll them into balls. Spread out in a 2-inch-wide ring on a baking sheet.
  • To achieve a soft centre and a set exterior, bake until just about done. Bake only until done. The cookies should be chewy and tender. As they cool, they will harden on the baking sheet.
  • Wait until the cookies are completely cool to frost them.

Recipe for the Icing

  • Cream the butter by beating it with a hand mixer or in a stand mixer set to medium speed. While beating, slowly add in the powdered sugar. As necessary, pause the mixer to scrape down the sides of the bowl with a spatula to ensure the sugar is evenly distributed.
  • Then, one tablespoon at a time, beat in the heavy cream or milk until you reach the desired consistency and add the vanilla.
  • Spread the vanilla buttercream on the cookies after they have cooled. Add crumbled graham crackers for garnish.

Tips for Storing

Ice the cookies once they have cooled, and then give the frosting a couple of hours to dry on the surface. The cookies should be stored in an airtight container in a cool, dry place in the kitchen.

Frosted cookies can stick to each other, so use wax paper or parchment paper as a separator between layers when storing them.

Tips for Freezing Baked Cookies

If you want to freeze the cookies, it’s best to do so before you frost them. To store cookies for up to three months in the freezer, pack them into an airtight container or bag. Freeze the cookies, then frost them.

Cookie dough can be frozen and used at a later time. Put the dough balls on a baking sheet or tray using a spoon. To freeze the dough balls, put them in the freezer for at least 30 minutes. Place the balls in a freezer-safe bag or container and keep frozen for up to three months. Put the cookies on a baking sheet and bake them for an extra couple of minutes. You can bake the balls straight from the freezer.

You can download this recipe in pdf format.