Graham Cracker Cookies
Graham Cracker Cookies are lightly spiced with ground cinnamon and rolled in cinnamon sugar before baking. The combination of crushed graham crackers (which replace a portion of the flour) and browned butter give these cookies a deep nutty flavor that is really irresistible. A comforting fall cookie that is perfect packed in a lunchbox or enjoyed as an afternoon snack with a hot beverage.
Ingredients
- 8 tablespoons unsalted butter
- 1 teaspoon water
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 1 large egg + 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour 6.65ounces
- 4 sheets graham crackers, crushed fine (full sheets) about 66g
- ¾ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Brown Butter
- First, we'll brown the butter. Melt a stick of butter slowly on medium low heat in a saucepan or skillet. Once melted, turn the heat up a bit and watch the butter closely and stir frequently using a wooden spoon. The butter will be bubbling and popping as the water is evaporating out. Once this slows down you need to keep a close eye as the next step is the browning of the milk solids. Once the milk solids are beginning to toast, you'll start to notice tiny bits of brown forming in the pan. Swirl the spoon around the pan a few times more and remove it promptly from the heat.
- The butter should have swirls of browned bits in the bottom of the pan and is now ready to use. Note: Butter can go from toasted to burnt quickly, so watch closely. Pour the browned butter (every bit!) into a large heat proof bowl and allow to cool for ten minutes.
- Carefully add 1 teaspoon of water to the bowl of butter and stir in (butter will bubble).
Prepare Cookies
- Line two large baking sheets with parchment paper and set oven to 350°F. Mix together the cinnamon sugar coating (2 tablespoons sugar and 1 teaspoon cinnamon) in a shallow bowl and set aside.
- Add the brown sugar and granulated sugar to the brown butter mixture and use a wooden spoon to stir well until fully combined (1 minute). Mix in the egg, egg yolk, and vanilla extract until combined.
- Add the flour, graham cracker crumbs, cinnamon, baking soda, and salt to the butter mixture and mix until combined. Dough will be a bit crumbly, but should come together easily.
- Use a 1.5 tablespoon cookie scoop to scoop out about 20-21 cookies. Shape each scoop into a ball and roll in the cinnamon sugar coating. Arrange evenly on the baking sheets. Flatten tops lightly with your fingers.
- Bake one sheet at a time for 10-12 minutes or until cookies are puffed, crackled, and look set on the edges. Cookies will flatten as they cool.
Notes
How to Store the Cookies:
Store the cooled cookies at room temperature in an air-tight storage container for up to five days. Alternatively freeze the cookies (using freezer-safe packaging) for 1-3 months.
Can I Use Any Flavor of Graham Crackers?
Use cinnamon or honey graham crackers in this recipe.
Does This Cookie Dough Need to Chill?
Nope! This recipe bakes up immediately after stirring the dough together. It's super convenient!
Nutrition Facts
Graham Cracker Cookies
Amount per Serving
Calories
125
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
115
mg
5
%
Potassium
27
mg
1
%
Carbohydrates
19
g
6
%
Fiber
0.4
g
2
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
152
IU
3
%
Vitamin C
0.01
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.