Recipe: Graham Cracker Cookies

Recipe: Graham Cracker Cookies

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Kelli Foster
Jul 20, 2016
(Image credit: Lauren Volo)

These graham cracker cookies possess the qualities of any desirable cookie: crispy around the edges, with a super-soft, chewy center. While you can certainly eat them on their own, they do their best work in pairs, with a sweet filling sandwiched in between, be it marshmallows and chocolate for a new take on the s'more, ice cream, or fluffy buttercream frosting.

To give these cookies maximum graham flavor, I went right to the source — graham crackers. Instead of the flour used to create the foundation for most cookie doughs, I went out on a limb, grinding sheets of purchased graham crackers in the food processor until they reached a fine, sand-like texture. And you know what? It worked. Using "graham flour" (a tactic I'll certainly be employing elsewhere) not only ups the honey and whole-wheat flavor, but also gives these cookies more of a textured crumb.

Graham Cracker Cookies

Makes 12 cookies

15 sheets graham crackers (5" x 2.25" graham crackers or 2 cups graham cracker crumbs)
1/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
1/2 teaspoon vanilla extract

Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.

Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.

Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.

Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.

Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.

Recipe Notes

  • Storage: Store cookies in a sealed container at room temperature for up to 4 days.
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