These graham cracker cookies are crispy on the outside and soft and chewy on the inside! These easy cookies are full of graham cracker flavor and get rolled in graham cracker crumbs before baking for extra flavor and texture.
Why You'll Love This Recipe
Easy homemade cookie - these graham cracker cookies are incredibly simple and easy to make and will be on your table in 30 minutes start to finish.
Graham cracker flavor - tons of graham cracker crumbs are mixed into the cookie dough, and each cookie dough ball also gets rolled in graham crumbs, making these full of that perfect graham cracker flavor!
Ultimate cookie texture - fresh out of the oven, these cookies are crispy and crunchy on the outside, and extra soft and chewy on the inside. With the addition of corn syrup or molasses, these cookies continue to soften as they sit, making them last for days!
For more unique cookie recipes, try these fluffernutter cookies, chocolate chai snickerdoodles, and cornflake cereal cookies!
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Ingredients
- Graham crackers. Use Nabisco brand grahams if you can find them. These have the best graham cracker flavor and the crispiest texture that I find hold up to baking best.
- Unsalted butter. Be sure the butter is at room temperature for this recipe for best results.
- Brown sugar. Light or dark brown sugar can be used in this recipe. See the next section (Substitutions & Variations) for more details on this.
- Granulated sugar. This helps to add crispness to the outsides of the cookies.
- Molasses or corn syrup. There are a few variations of the cookies you can make, see the next section (Substitutions & Variations) for more details on this.
- Baking soda.
- Baking powder.
See recipe card for full ingredients list and quantities.
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Substitutions
Sugar:
- Dark brown sugar.
- Light brown sugar.
Sugar syrup:
- Molasses - use original unsulphured molasses (not blackstrap).
- Dark corn syrup.
- Light corn syrup.
If you want a more molasses cookie flavor, go with dark brown sugar and molasses. For a slight molasses flavor, go with dark brown sugar and dark corn syrup. For a full-on graham cracker flavor, choose light brown sugar and light corn syrup.
Variations
Add any of these mix-ins to your cookies, if desired. However, if you want a pure graham cracker flavor, don't add any mix-ins.
- Chocolate chips - add ½ - ¾ cup of chocolate chips to the graham cracker cookie dough.
- Nuts - Add ½ cup chopped pecans, almonds, or walnuts. I'd suggest toasting them, first, then allowing them to cool before adding to the cookie dough.
- Coconut - add ½ cup sweetened shredded coconut to the dough prior to baking.
How to Make This Recipe
One: Whisk together the dry ingredients, including the graham crackers.
Two: Cream together the butter and sugar until light and fluffy, then scrape down the sides.
Three: Add the eggs, vanilla, and sugar syrup to the creamed ingredients.
Four: Mix until fluffy, then scrape down the sides again.
Five: Add the whisked dry ingredients to the creamed ingredients and mix until just combined.
Six: Scrape down the sides once more and fold in any leftover dry ingredients using a rubber spatula.
Seven: Use a tablespoon measure to make two tablespoon-sized cookie dough balls and roll them through your palms until smooth.
Eight: Roll the graham cracker cookie dough ball through the extra graham cracker crumbs, then add to a pan.
Hot tip! Scoot your cookies to make them perfectly round! This is optional, but provides even structure and is also aesthetically pleasing.
Expert Tips
- Use a digital scale to measure the flour for best results. Using too much flour will result in puffy, slightly dry cookies. If you don't have a scale, use the fluff, scoop and level method.
- When measuring out the cookie dough balls, the tablespoons don't have to be perfect.
- Bake one pan at a time, adding 6 cookie dough balls to each large sheet pan.
Recipe FAQs
Yes, absolutely. You can also add the graham crackers to a zip-top bag and use the bottom of a frying pan to crush them until you get very fine crumbs.
This is likely because the flour was measured incorrectly and too much flour was added. Be sure to use a digital scale to measure the flour for best results.
Storage
Store the cookies covered at room temperature for five days. They will get softer as the days go on - this is a result of the sugar syrup in the dough.
To freeze the graham cracker cookies, drop the cookie dough balls onto a sheet pan and flash freeze for 30 minutes. Transfer the dough balls to a zip-top bag and freeze for up to one month. Bake directly from frozen, adding 2-3 minutes to the bake time.
More Cookie Recipes You'll Love
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📖Recipe
Graham Cracker Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 Large baking pans
- Food processor or blender
Ingredients
- ½ cup unsalted butter room temperature (113g)
- ¾ cups light or dark brown sugar* 150g
- 2 tablespoons granulated sugar 25g
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 1 tablespoon molasses or corn syrup*
- 1 ¼ cup all-purpose flour 150g
- 2 cups graham cracker crumbs divided (200g)
- 2 teaspoons corn starch
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer cream together the butter and sugars on medium high speed for 4 minutes, scraping down the sides halfways through, and at the end.½ cup unsalted butter, ¾ cups light or dark brown sugar*, 2 tablespoons granulated sugar
- Add the egg, vanilla extract, and molasses/corn syrup and beat on medium speed for another minute, then scrape down the side.1 large egg, 1 teaspoon vanilla paste or extract, 1 tablespoon molasses or corn syrup*
- Whisk together the flour, 1⅓ cups (150g) graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. Fold in any additional dry ingredients stuck to the sides by hand.1 ¼ cup all-purpose flour, 2 cups graham cracker crumbs, 2 teaspoons corn starch, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- Measure out 2 tablespoon portions and roll the dough into balls.
- Roll the dough through the extra graham cracker crumbs to coat completely, then transfer to the baking sheets (~6 per sheet).
- Bake for 10-12 minutes or until edges are set but the tops still look gooey. Smack the pan on the counter a few times, then scoot the cookies.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Dark brown sugar.
- Light brown sugar.
- Molasses - use original unsulphured molasses (not blackstrap).
- Dark corn syrup.
- Light corn syrup.
- Use a digital scale to measure the flour for best results. Using too much flour will result in puffy, slightly dry cookies. If you don't have a scale, use the fluff, scoop and level method.
- When measuring out the cookie dough balls, the tablespoons don't have to be perfect.
- Bake one pan at a time, adding 6 cookie dough balls to each large sheet pan.
Cheyenne
Have you ever made these without rolling them in the graham crackers? If so, do they still turn out chewy in the center?
Callan Wenner
No need to roll them in the extra crumbs, they'll still turn out the same! The crumbs just add extra flavor and texture!
Vicki
These were quite nice, I didn't even mind the sandy texture. I didn't have to scoot them, as I used a cookie scoop and they stayed nice and round anyway. Thank you for sharing.
Callan Wenner
Ahh great news, Vicki! So happy to hear this.