Graham Cracker Cookies

Single graham cracker cookie on parchment paper.

4.75 from 4 votes

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.

Prep Time15

Cook Time12

Rest Time5

Total Time32

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 2951kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
2 Large baking pans
Parchment paper
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

*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.

Sugar:

Dark brown sugar.
Light brown sugar.

Sugar syrup:

Molasses - use original unsulphured molasses (not blackstrap).
Dark corn syrup.
Light corn syrup.

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.

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.

Nutrition