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Graham Cracker Cookies

A stack of graham cracker cookies next to a glass of milk. A hand from the top of the frame is holding a cookie over the glass as milk drips off it.
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5 from 1 review

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.

  • Author: Claire Coffey
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/2 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
  • 1/4 cup (38g) whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 4 sheets (61g) of graham crackers, coarsely crushed

Instructions

  1. In a bowl, stir together the melted butter, granulated sugar, brown sugar and honey until the sugar has dissolved.
  2. Stir in the egg and vanilla until combined.
  3. Add the salt, baking soda, flour and cinnamon and fold with a spatula until nearly combined.
  4. Add 3/4 of the graham cracker and continue mixing by hand until all the ingredients are combined.
  5. 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.
  6. Bake at 350F for 10-11 minutes or until no longer shiny on top.
  7. Immediately sprinkle with remaining graham cracker crumbs.
  8. 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

Find it online: https://thesimple-sweetlife.com/graham-cracker-cookies/