Graham Cracker Cookies – Two Peas & Their Pod

Quick Summary

Graham Cracker Cookies– soft and chewy graham cracker cookies topped with sweet vanilla buttercream frosting! If you like graham crackers and frosting together, the nostalgic treat, you will LOVE these cookies. They are AMAZING!

graham cracker cookies with frosting on platter with graham cracker crumbs and glass of milk.

Did you eat graham crackers with frosting when you were a kid? It’s seriously the best treat. And let’s be honest, I still love graham crackers and frosting, it’s such a nostalgic combo.

Well, I decided to create a cookie based on one of my favorite treats and I think these just might be the BEST cookies I have ever made. Mic drop! I have made A LOT of cookies, I am the ultimate cookie monster, so you know these are GOOD.

These Graham Cracker Cookies with Vanilla Buttercream Frosting are PERFECTION! The cookies are soft, chewy, have a hint of cinnamon, and are covered in sweet vanilla frosting.

I give them a 100/10. They really are off the charts. And I’m not the only one who loves them, my family is crazy about them and every person I have made them for has begged me for the recipe and says they are the best cookies they have ever tasted.

So if you love graham crackers and frosting or just want a REALLY good cookie, you HAVE to make these graham cracker cookies. They are life changing!

And they are really good without the frosting too, if you just want a soft and chewy graham cracker cookie. You can’t go wrong with this cookie recipe!

graham cracker cookie ingredients in bowls.

The ingredients are simple and the results are amazing! My favorite kind of cookie recipe!

Graham crackers– you will need 18 graham cracker sheets to make the cookies. I recommend using original graham crackers or honey. Use a food processor or blender to make fine crumbs, you don’t want big chunks of crackers.
All-Purpose Flour– to measure the flour, fluff, spoon the flour into the measuring cup, and level off. Never pack your flour!
Baking Soda & Baking Powder– to give the cookies a lift in the oven.
Salt– to enhance all of the flavors.
Cinnamon– a little cinnamon brings out the best flavor in these cookies!
Butter– I use unsalted butter that is at cool room temperature. Make sure the butter isn’t melty or greasy.
Sugar– you will need brown sugar and granulated sugar.
Eggs– always use large eggs when baking.
Vanilla extract– I use one tablespoon, it’s not a typo:)

Vanilla Buttercream Ingredients

The frosting is simple to whip up and makes the cookies extra special.

Butter– make sure it is at soft room temperature so it’s easy to beat.
Confectioner’s sugar– I like to sift the sugar so the frosting is super smooth.
Vanilla Extract– use pure vanilla extract for the best flavor.
Heavy Cream or Milk– you can use heavy cream or milk.
Salt– just a pinch to balance out the sweetness!

graham cracker crumbs in food processor.

How to Make Graham Cracker Cookies

Put the graham crackers in a food processor or blender, and blend until you have graham cracker crumbs. If you don’t have a food processor or blender, you can place the graham crackers in a ziplock bag and using a rolling pin to crush them, just make sure you crush them REALLY well.
In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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.
Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Cover the dough and chill for at least one hour. Can chill for up to 48 hours.

graham cracker cookie dough balls on baking sheet.

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.
Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches apart.
Bake until set around the edges but still soft in the center. Don’t over bake. You want the cookies to be soft. They will set up as they cool on the baking sheet.
Let the cookies cool completely before frosting.

vanilla buttercream frosting being spread with a knife on graham cracker cookie.

How to Make the Frosting

With a stand mixer or hand 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.
Add the vanilla and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.

graham cracker cookies with vanilla frosting on plate and one cookie with a bite taken out of it.

How to Store

Frost the cooled cookies and let the surface of the frosting dry, which will take a couple of hours. Transfer the cookies to an airtight container and store in a cool, dry area of your kitchen.

If you are stacking frosted cookies on top of one another, place a piece of wax paper or parchment paper in between the layers to ensure the cookies don’t stick to each other.

How to Freeze

Freezing Baked Cookies: If you want to freeze the cookies, I recommend freezing the cookies BEFORE you frost them. Place the cooled cookies in a freezer container or bag and freeze for up to 3 months. Let the cookies thaw and then frost.

Freezing Cookie Dough: You can also freeze the cookie dough. Scoop the dough into balls and place on a baking sheet or tray. Place in the freezer for 30 minutes or until dough balls are solid. Transfer the balls to a freezer container or freezer bag and freeze for up to 3 months. When ready to bake, place the cookies on a baking sheet and add a couple minutes to the baking time. You don’t have to defrost the balls before baking.

stack of graham cracker cookies with frosting on cooling rack.

FAQ

Can I buy graham cracker crumbs instead of making my own.

You can, but I like to buy graham crackers and make my own crumbs. They taste fresher to me:) If you are going to use pre-made crumbs, you will need about 2 2/3 cups.

Do I have to frost the cookies?

If you don’t care for frosting, you can enjoy the cookies plain. They are REALLY good on their own too.

Can I freeze frosted cookies?

I prefer to freeze unfrosted cookies, let them thaw, and THEN frost them so they are fresh, but you can freeze frosted cookies. Let the frosting “harden” and then place them in a freezer container. If you are layering the cookies, place wax paper or parchment paper in between. Freeze frosted cookies for up to 3 months.

Find more cookie recipes HERE!

Graham Cracker Cookies with Frosting

Soft and chewy graham cracker cookies topped with sweet vanilla buttercream frosting! If you like graham crackers and frosting together, the nostalgic treat, you will LOVE these cookies. They are AMAZING!

For the Cookies:

18 graham cracker sheets*
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon 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 large eggs
1 tablespoon vanilla extract

For the Frosting:

1 cup unsalted butter, at room temperature
4 1/2 cups confectioner’s sugar, sifted
1 tablespoon pure vanilla extract
4-5 Tablespoons heavy cream or whole milk
Pinch of salt
Crushed graham crackers, for garnish

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 ¾ cups of crumbs.
In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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.
Add the eggs and vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Cover the dough and chill for at least one hour. Can chill for up to 48 hours.
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.
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.
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.
Add the vanilla and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.

You need 18 full graham cracker sheets, which was 2 packages for me. If you want to use store bought graham cracker crumbs, you will need 2 2/3 cups.

Calories: 301kcal, Carbohydrates: 51g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 53mg, Sodium: 207mg, Potassium: 74mg, Fiber: 1g, Sugar: 29g, Vitamin A: 489IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 1mg