Soft and chewy graham cracker cookies topped with sweet vanilla buttercream frosting! If you like graham crackers and frosting together, the nostalgic treat, you will LOVE these cookies. They are AMAZING!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Cookies, Dessert
Cuisine: American
Keyword: cookies, graham cracker
Servings: 26cookies
Calories: 301kcal
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Ingredients
For the Cookies:
18graham cracker sheets*
2 1/4cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsea salt
1/2teaspoonground cinnamon
1cupunsalted butter,at cool room temperature
1 1/2cupsbrown sugar,packed
1/4cupgranulated sugar
2large eggs
1tablespoonvanilla extract
For the Frosting:
1cupunsalted butter,at room temperature
4 1/2cupsconfectioner’s sugar,sifted
1teaspoonpure vanilla extract
Pinchof salt
4-5Tablespoonsheavy cream or whole milk
Crushed graham crackers,for garnish
Instructions
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.
In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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.
Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Cover the dough and chill for at least one hour. Can chill for up to 48 hours.
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.
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.
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.
Add the vanilla and salt, and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.
Notes
You need 18 full graham cracker sheets, which was 2 packages for me. If you want to use store bought graham cracker crumbs, you will need 2 2/3 cups.