Soft Graham Cracker Cookies with Vanilla Buttercream
Thick, chewy cookies loaded with graham cracker crumbs and warming cinnamon, topped with smooth vanilla buttercream frosting. These treats capture the nostalgic flavor of s'mores in cookie form, perfect for parties, potlucks, or when you want something sweeter than plain graham crackers. The dough requires chilling for proper texture, and the generous frosting makes them feel like mini cakes. Great for kids and adults who love that distinctive honey-graham taste.
Ingredients
- 18 graham cracker sheets
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1 ½ cups brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, at room temperature
- 4 ½ cups confectioner's sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 4 tablespoons heavy cream or whole milk
- crushed graham crackers, for garnish
Instructions
- 1
Process graham crackers in food processor until you have fine crumbs
- 2
Whisk graham cracker crumbs with flour, baking soda, baking powder, salt, and cinnamon in large bowl
- 3
Beat butter and both sugars in stand mixer until creamy and smooth, scraping bowl as needed
- 4
Add eggs and vanilla extract and mix until combined
- 5
Add dry ingredients and mix on low until just combined
- 6
Cover dough and chill for at least one hour
- 7
Remove dough from fridge and let sit on counter for 30 minutes while preheating oven to 350 degrees F
- 8
Line baking sheet with parchment paper
- 9
Roll dough into balls using about 2 tablespoons per cookie
- 10
Place cookies 2 inches apart on baking sheet
- 11
Bake for 10 to 12 minutes until set around edges but soft in center
- 12
Cool cookies on baking sheet for 5 minutes then transfer to cooling rack
- 13
Beat butter in mixer until creamy
- 14
Gradually add confectioner's sugar while beating, scraping bowl as needed
- 15
Add vanilla and salt, then beat in heavy cream 1 tablespoon at a time until desired consistency
- 16
Frost cooled cookies with buttercream and garnish with crushed graham crackers
Tips
Chill dough for best texture - underchill leads to spreading, overchill makes rolling difficult
Don't overbake - cookies should look slightly underdone in center when removed from oven
Let cookies cool completely before frosting to prevent melting
Good to Know
Store frosted cookies in airtight container at room temperature for up to 5 days
Dough can be chilled up to 48 hours before baking. Unfrosted cookies freeze well for 3 months
Serve at room temperature for best texture and flavor
Common Mistakes
Chill dough properly to avoid cookies spreading too thin
Don't overbake to avoid dry, hard cookies
Cool completely before frosting to avoid melting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without frosting?
Yes, these cookies are delicious on their own. You can dust with powdered sugar or drizzle with melted chocolate instead.
What if my dough is too sticky to roll?
Chill longer or add a tablespoon of flour. You can also use a cookie scoop instead of rolling by hand.
How long do frosted cookies keep?
Store covered at room temperature for up to 5 days. Unfrosted cookies last longer and freeze better.