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Graham Cracker Cookies with Frosting
4.5 from 372 votes

Graham Cracker Cookies with Frosting

Graham Cracker Cookies with Frosting are made by blending finely processed graham cracker crumbs into a dough enriched with brown and granulated sugars, butter, eggs, and vanilla, resulting in cookies with a light cinnamon note and crisp texture. After chilling, the cookie dough forms balls that bake into golden cookies. The recipe includes a creamy buttercream frosting flavored with vanilla and heavy cream, finished with crushed graham crackers for garnish, adding sweetness and texture contrast to the spiced cookies.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 26 cookies
Calories: 301 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

For the Cookies:
  • 18 graham crackers sheets
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter at cool room temperature
  • 1 1/2 cups brown sugar packed
  • 1/4 cup granulated sugar
  • 2 egg large
  • 1 tablespoon vanilla extract
For the Frosting:
  • 1 cup unsalted butter at room temperature
  • 4 1/2 cups confectioners sugar sifted
  • 1 teaspoon vanilla extract pure
  • Pinch salt
  • 4-5 Tablespoons heavy whipping cream or whole milk
  • graham crackers for garnish, crushed

Instructions

    Cup of Yum
  1. To make the cookies: Put the graham crackers in a food processor or blender, and blend until you have graham cracker crumbs. You should have about 2 3/4 cups of crumbs.
  2. In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
  4. Add the eggs and vanilla extract and mix until combined.
  5. Add the dry ingredients and mix on low until just combined. Don’t over mix.
  6. Cover the dough and chill for at least one hour. Can chill for up to 48 hours.
  7. When ready to bake, take the dough out of the fridge and let sit on the counter for about 30 minutes while you preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
  8. Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until set around the edges but still soft in the center. Don't over bake! Remove from the oven and let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
  9. To make the frosting: With a mixer, beat the butter over medium speed until creamy. Gradually add the confectioner’s sugar while you continue beating. Stop the mixer and scrape down the sides of the bowl with a spatula as needed, until the sugar is fully incorporated.
  10. Add the vanilla and salt, and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
  11. Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.

Notes

  • Use 18 full graham cracker sheets, which equals about 2 packages or 2 3/4 cups of crumbs.
  • You can substitute store-bought graham cracker crumbs but will need approximately 2 2/3 cups.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 51g (17%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 53mg (18%) Sodium 207mg (9%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 489IU (10%) Vitamin C 0.02mg (0%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 26 cookies

Amount Per Serving

Calories 301

% Daily Value*

Calories 301kcal 15%
Carbohydrates 51g 17%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 53mg 18%
Sodium 207mg 9%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 489IU 10%
Vitamin C 0.02mg 0%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.