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.