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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
• ground cinnamon
• baking soda
• baking powder
• unsalted butter
• light brown sugar
• 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.
Start by combining the dry ingredients. Whisk everything together until it is combined, then set this bowl aside.
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.
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!
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.
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.
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!
Graham Cracker Cookies Recipe
- 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
- 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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.