Chewy, warmly spiced and with just a hint of honey, these graham cracker cookies put everything you love about the classic cracker into an easy, drop cookie format - no chilling or rolling pins necessary.
I cannot stress this enough: These are the best cookie I've eaten in a while.
Crispy edges, fudgy centers, cinnamony swirls, crunchy bits of graham cracker, and a subtle sweetness that somehow both satisfies and also makes you think you could probably eat 5 more.
If you didn't already have baking plans, can we assume you do now?
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Ingredients
Below you'll find recommendations for a few of the ingredients, as well as an explanation of the role they play in the baking process.
A full list with measurements can be found in the recipe card.
- Unsalted butter: Melting the butter is what gives these cookies their slightly fudgy, chewy texture. And unlike creamed butter, melted butter is easier to mix in, reducing the chances you'll overmix your dough.
- Brown sugar: Adds moisture and a chewy texture.
- Honey: Along with cinnamon, honey is one of the key flavors of graham crackers. We'll be adding both to these cookies to recreate that signature taste.
- Egg: Start with a room-temperature egg to keep the batter from seizing.
- Whole wheat flour: Graham crackers are traditionally made with whole wheat flour, which adds a slightly nutty flavor. For this reason, I don't recommend substituting with another flour.
- Graham cracker pieces: Adds texture more than flavor. They can be left out if you don't have any available.
Step-by-step instructions
First, make the dough.
Combine the butter, sugars and honey, stirring until dissolved.
Stir in the egg and vanilla. Add everything but the graham crackers, folding until nearly combined.
Fold in the crushed crackers.
Second, bake the cookies.
Scoop 3 tablespoon portions of dough onto a parchment paper-lined baking sheet, leaving about 2 inches of space.
Bake at 350F for 10-11 minutes or until no longer shiny on top.
Cool cookies on their baking sheets.
Want to take it one step further? These cookies are extra good with frosting (so good, they're the base for these key lime pie cookies).
Expert tips
- Bringing cold eggs to room temperature quickly: To quickly bring eggs to room temperature, submerge it in a bowl with warm tap water for about 5 minutes.
- The importance of leaving cookies on the baking sheet: To prevent the cookies from getting too brown or dry, remove them when they're no longer shiny. They will be slightly undercooked. Leaving them on the baking sheet will finish the baking process.
- Fixing cookies that have spread: Place a round cookie cutter or small bowl over each cookie and, using a circular motion, gently swirl it around the edges of the cookies. This works best when the cookies are hot and fresh out of the oven.
Scaling
While this recipe can easily be doubled or tripled, I don't recommend halving it; Because it's hard to split an egg, the ratio of egg to other ingredients will be off, resulting in a cakey cookie.
Storage
These cookies can be stored in an airtight container at room temperature for up to a week.
They can also be individually wrapped and stored in the freezer for up to 6 months.
More graham cracker desserts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Graham Cracker Cookies
Chewy, warmly spiced and with just a hint of honey, these graham cracker cookies put everything you love about the classic cracker into an easy, drop cookie format - no chilling or rolling pins necessary.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 tablespoon (20g) honey
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ¼ cup (38g) whole wheat flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 4 sheets (61g) of graham crackers, coarsely crushed
Instructions
- In a bowl, stir together the melted butter, granulated sugar, brown sugar and honey until the sugar has dissolved.
- Stir in the egg and vanilla until combined.
- Add the salt, baking soda, flour and cinnamon and fold with a spatula until nearly combined.
- Add ¾ of the graham cracker and continue mixing by hand until all the ingredients are combined.
- Use a 3-tablespoon cookie scoop to scoop balls of dough onto a parchment paper-lined baking sheet. Leave 2 inches of space between the cookies to allow room for spreading.
- Bake at 350F for 10-11 minutes or until no longer shiny on top.
- Immediately sprinkle with remaining graham cracker crumbs.
- Remove from the oven and allow to cool on the baking sheet.
Notes
-
- Bringing cold eggs to room temperature quickly: To quickly bring eggs to room temperature, submerge it in a bowl with warm tap water for about 5 minutes.
- The importance of leaving cookies on the baking sheet: To prevent the cookies from getting too brown or dry, remove them when they're no longer shiny. They will be slightly undercooked. Leaving them on the baking sheet will finish the baking process.
- Fixing cookies that have spread: Place a round cookie cutter or small bowl over each cookie and, using a circular motion, gently swirl it around the edges of the cookies. This works best when the cookies are hot and fresh out of the oven.
- Storage: Cookies can be stored at room temperature in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 12.9g
- Sodium: 191mg
- Fat: 8.7g
- Saturated Fat: 5g
- Carbohydrates: 24.3g
- Fiber: 0.6g
- Protein: 2.1g
- Cholesterol: 36mg
Keywords: graham cracker cookies, whole wheat cookies, drop cookies
Sue says
I have to say...these do sound delicious!
★★★★★