Graham Cracker Cookies
Soft, buttery, and kissed with cinnamon, these graham cracker cookies combine cozy graham cracker vibes with a rich, chewy cookie texture. Rolled in graham cracker crumbs and optionally topped with marshmallow fluff frosting, they strike a perfect balance between crumbly and gooey. Perfect for bake sales, late-night snacking, or any moment you want a nostalgic treat!
22
cookies
Ingredients
Cookie Dough
- 1 1/4 cups (160 g) all-purpose flour
- 1 cup (110 g) graham cracker crumbs finely crushed, plus more for rolling
- 1 tbsp (8 g) cornstarch
- 1 tsp ground cinnamon optional but recommended
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113 g) unsalted butter melted and cooled
- 1/2 cup (100 g) light brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 1/2 tsp (1.5 tsp) vanilla extract
Marshmallow Frosting (Optional)
- 1/4 cup (57 g) unsalted butter softened
- 1 cup (120 g) powdered sugar
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 cup (225 g) marshmallow fluff
- pinch salt
For Rolling & Garnish
- Reserved graham cracker crumbs coarse, for rolling dough balls and garnishing
Equipment
- Mixing bowls
- Baking Sheets
- Parchment Paper or Silicone Mats
- Wire rack
- Hand mixer or whisk
Instructions
- In a medium bowl, whisk together the flour, 1 cup of graham cracker crumbs, cornstarch, cinnamon (if using), baking soda, baking powder, and salt. Set aside.
- In a large bowl, mix melted (and cooled) butter with the brown sugar and granulated sugar until the mixture resembles thick, gritty frosting.
- Add the egg yolk and vanilla extract to the wet mixture, blending until smooth and glossy.
- Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Dough should be soft and slightly tacky.
- Cover the bowl and refrigerate the dough for at least 1 hour.
- Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop out dough (about 2 tablespoons per cookie), roll into balls, then roll each ball in reserved coarse graham cracker crumbs.
- Arrange dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until edges look golden. Centers will look soft; that's perfect.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting (optional): Beat softened butter in a medium bowl until creamy. Slowly mix in powdered sugar, vanilla, and a pinch of salt until smooth. Fold in marshmallow fluff gently until just combined.
- Once cookies are fully cooled, frost with marshmallow frosting and garnish with extra graham cracker crumbs, if desired.
Notes
Customize these cookies by adding chocolate chips, spices, or nuts to the dough. Skip the marshmallow frosting for a less sweet version, or use your favorite frosting instead. Cookies freeze beautifully (unfrosted) for up to 2 months—just thaw and frost before serving!
Nutrition
Calories: 165kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 191IU | Calcium: 30mg | Iron: 0.8mg