Graham Cracker Cookies
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These brown sugar cookies are made with crushed graham cracker crumbs to create a melt-in-your-mouth buttery, soft, and chewy texture that pack all the flavor of traditional graham crackers.
THE FLAVOR YOU LOVE PACKED INTO A SOFT & CHEWY COOKIE
A cookie within a cookie is a real treat. Just ask the Oreos in my cookies & cream cookies, the Biscoff cookies in my frosted Biscoff cookies (with butterscotch frosting!!), or even the cookie dough chunks in my cookie dough frosting that I spread on top of gooey cookie dough cookies. You just can’t go wrong.
That’s why I love this graham cracker cookie recipe so much, not to be mistaken with a homemade graham crackers. These cookies are not those cookies (crackers?).
Think everything you love about a graham cracker (the taste, the sugary mouthfeel, the crumbles) all packed into the chewy texture of a soft cookie you can bite into without making any crumbs. Delish, right?
In fact, these chewy graham cracker cookies are the base for my frosted s’mores cookies, which are frosted with marshmallow buttercream and chocolate fudge frosting. I do love me a cold glass of milk to dunk my crunchy cookies into, but a crisp edged, soft centered cookie can steal my heart with one bite, too.
GRAHAM CRACKER COOKIE DOUGH INGREDIENTS
While we will add ground cinnamon to the cookie dough, you can choose to use cinnamon graham crackers if you desire. In fact, you can use any graham crackers you want! Just keep in mind that the ones coated in sugar will add more sweetness to your cookie dough base.
A lot of graham cookies, graham cakes, and graham cupcakes reach for whole wheat flour to bring graham flavor. We’re sticking to all-purpose for the flour base and using a full 6 sheets of graham cracker pulverized into fine crumbs to make a sort of graham flour base.
I think you’re going to love both the flavor and the texture of the cookies brought on through this method!
For these graham cracker cookies, you will need:
• all-purpose flour
• graham crackers
• cornstarch
• ground cinnamon
• baking soda
• baking powder
• salt
• unsalted butter
• light brown sugar
• egg
• vanilla extract
HOW TO MAKE GRAHAM CRACKER COOKIES
My favorite part about these cookies is that they are a no chill cookie recipe. The dough will need to rest for about 10 minutes before rolling into cookie dough balls, but you can use that time to eat some leftover graham crackers.
STEP #1
Start by combining the dry ingredients. Whisk everything together until it is combined, then set this bowl aside.
STEP #2
Next, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined, scraping down the sides as necessary.
STEP #3
Turn the mixer speed to medium, then slowly add the flour mixture and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes. The dough will be a lot easier to deal with if you let it rest!
STEP #4
Using a cookie scoop (like this one), drop rounded balls of dough onto the prepared cookie sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be too sticky to handle.
STEP #5
Bake cookies for 8-10 minutes just until edges are set. The center will look underdone. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire cooking rack to cool completely.
FUN VARIATIONS
While I absolutely love these graham cracker cookies as is, you can absolutely add milk chocolate or semi-sweet chocolate chips to the cookie base for that s’mores-y feel.
Also, don’t discount the flavor combo of graham + butterscotch chips. I paired butterscotch with Biscoff cookies (which have a similar taste to graham crackers) and it’s been one of my favorite combinations ever. I don’t doubt they’d complement these graham cookies just as nicely!
And of course, if you’re feeling super fun, visit my frosted s’mores cookies recipe and go to town with all the frostings. Believe me, they’re worth the extra elbow grease for the frostings!
MORE NO CHILL COOKIE RECIPES
Graham Cracker Cookies Recipe
Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 6 graham cracker sheets crushed into a fine crumb, about ¾ cup
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, combine the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.
- Turn the mixer speed to medium, then slowly add the flour and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.
- Bake the cookies for 8-10 minutes just until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I’m so glad I tried these cookies because they are our new favorite! They are packed with graham cracker flavor and super soft! Thanks so much, Lynn!
Thank you so much!
I was looking for a new cookie and had all the ingredients on hand. Well, my kids fell in love with it! They did not last long. Thanks for a delicious cookie.
You’re welcome, Ellen! So glad you all liked it 🙂
These have the best flavor 😁
Thanks, Laura! We loved these cookies!
This is such a winner cookie! We love graham crackers ut they’re dry. Not these soft and tender cookies.
Right? So soft and chewy! Thanks, Jules 🙂
I needed cookies in a pinch as a “thank you” for someone. These were SO easy and were eaten in one night! Additionally I didn’t have time to bake all 3 sheets, so I saved the last few balls of dough and chilled them overnight to bake the next day. They came out with crispy exteriors and crazy soft on the inside, so if you need to chill them, they’re awesome that way too.
I’m so glad you loved them, Lauren! Thank you for the tip about the chilled ones. I’ll have to try that next time 🙂
What’s not to love, it was eating graham cracker crust, in non-crumble form! OMG, so good! Chewy, soft, all the mouthfeels as you called it!
Right? So good! Thanks, Kathi 🙂
Our whole family loves the cinnamon graham cracker flavor of these tasty cookies. So good with a cold glass of milk!
Yes! Thanks so much, Liza 🙂
These cookies are buttery soft and so addictive! This paired with a cup of tea is pure perfection.
SO glad you loved them!
We LOVED these graham cookies! Thank you for an easy recipe.
Thanks for trying it, Shari!