Graham Cracker Cookie Recipe
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.
Servings: 22 cookies
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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
