Graham Cracker Cookies have all the wonderful flavor of your favorite graham crackers with an added chewy, crisp texture that’s simply sublime.
I love graham crackers. Graham crackers with jelly, with sour cream icing, with chocolate frosting—whether they’re the traditional ones or cinnamon-crisped ones, I’m a fan. So I decided to develop a recipe to one-up the flavor profile of graham crackers in a cookie that is both chewy and crispy. What you see below is the result of my efforts, and I’m happy to say, they will not disappoint.
These cookies are warm rounds of graham cracker heaven but without the bitter aftertaste store-bought crackers tend to have these days. I think these cookies will quickly replace graham crackers as your go-to snack. It certainly has mine, especially when I spread vanilla-infused cream cheese (a.k.a. cream cheese with a little vanilla and xylitol stirred in) upon them. Xylitol improves the teeth and gums, you know!
How to Make Perfect Graham Cracker Cookies Every Time
These cookies contain a lot of butter that will melt when baked, which means the cookies are liable to spread while baking. To combat this, after spooning or scooping these out onto your tray, refrigerate them for at least 30–60 minutes. If you live in a warm climate, you may even want to put them in the freezer.
Other ways to ensure these are delicious? Use real butter. Make sure it only has one or two ingredients: cream and salt. Period. If I can afford it, pasture-fed dairy always.
To guarantee a wonderful texture, sift all the dry ingredients twice so that the leavening agents (i.e., baking soda and baking powder) are distributed evenly throughout. You don’t have to use a sifter; a fine sieve or strainer will do just fine.
How do I store these cookies?
These cookies can be kept in an airtight container at room temperature for up to five days. You can also freeze them, separated with wax paper or parchment paper, in an airtight container or Ziploc bag (flash freeze them first). You can freeze them up to three months safely. Let them thaw at room temperature.
Serving Suggestions
These go with a variety of yummy beverages like my Seattle’s Best Iced Mocha or my Candy Cane Coffee , which is good any time of year.
Graham Cracker Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon light corn syrup
- 2 1/2 cups all-purpose flour
- 2 2/3 cups graham cracker crumbs
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Get ready to bake. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cream the butter and sugars. In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until creamy, about 2-3 minutes.
- Add wet ingredients. Mix in the eggs, vanilla extract, and light corn syrup until well combined. Remember to scrape down the sides of the bowl to incorporate all ingredients.
- Combine dry ingredients. Gradually add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt to the wet mixture, mixing until just combined.
- Shape the cookies. Using a 1/4 cup as a measure, form the dough into round balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake to perfection. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly soft.
- Cool and enjoy. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This will help them set properly.
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