Chewy Graham Cracker Cookies are made with crushed graham crackers and ground cinnamon. They are sweet fall cookies that are perfect for munching alongside a cup of hot tea or a favorite fall coffee drink. This recipe is quick to make (no chilling and no mixer required) and a great addition to your fall favorites.
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I recently used a graham cracker base cookie in two of my favorite copycat cookie recipes here on the blog (Crumbl’s Smore’s Cookies and Crumbl’s Raspberry Cheesecake Cookies). The graham cracker cookie was so good on its own that I opted to make a few tweaks and publish here as a solo recipe.
Old Fashioned Graham Cookie Bars From Lana's Cooking
The flavor of these chewy fall cookies is a bit reminiscent of a soft snickerdoodle cookie, but the brown butter adds a deep nutty flavor that is irresistible paired with the notes of cinnamon. They are so good!
If you don’t bake a lot, it’s worth spending a bit of time making sure your kitchen has everything you will need before you begin a recipe. Here are a few of my top must-haves for every baker.
Though this recipe doesn’t require an electric mixer at all, I do love my hand mixer for quickly creaming together butter and sugar in many other recipes.
Graham Cracker Chocolate Chip Cookies
Good sturdy cookie sheets (I line mine with parchment paper) are essential too. A cooling rack allows cookies to cool quickly without overcooking.
A kitchen scale is helpful for getting ingredient quantities right every time. It’s far more accurate than measuring cups and saves washing up the measuring cups as you bake too!
Cookie storage boxes are also helpful. I purchase these inexpensive generic boxes from Target and they are handy for storing the many batches of cookies that appear around our home or for transporting cookies during the holidays.
Thin & Chewy Graham Cracker Crumb Cookies
Unsalted Butter– Use unsalted butter. We are going to brown the butter (which starts with melting it) so there’s no need to soften it ahead of time. Super handy! After the brown butter cools we add a bit of water to replace some of the moisture that evaporates during the browning process.
Granulated Sugar and Light Brown Sugar– we’ll use a mix of sugars here as the brown sugar adds some additional chewiness to the cookies.
Egg + Egg Yolk– These cookies needed extra egg to achieve a soft and chewy texture. You’ll use one egg as well as one egg yolk.
Almond Graham Cracker Cookies Recipe
Note: Take the eggs out of the fridge before you begin to brown the butter and they should be close enough to room temperature by the time you are ready to add them in.
All-Purpose Flour– I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies.Weighing the flouris preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before spooning it into a cup to make sure it’s not overly packed.
Graham Crackers– use honey or cinnamon graham crackers, full sheets. The crushed graham cracker crumbs replace part of the flour in the recipe.
Graham Cracker Crust Cookies
We’re going to brown butter on the stovetop for these cookies. You can check out my How to Brown Butter post for more detail on how the process works. Also try using brown butter in my S’mores Cookies recipe!
Add the brown sugar and granulated sugar to the brown butter mixture and use a wooden spoon to stir well until fully combined. Mix in the egg, egg yolk, and vanilla extract until combined.
Add the flour, graham cracker crumbs, cinnamon, baking soda, and salt to the butter mixture and mix until combined. Dough will be just a bit crumbly, but should come together easily.
Reindeer Graham Cracker Cookie Recipe » Homemade Heather
Use a 1.5 tablespoon cookie scoop to scoop out about 20-21 cookies. Shape each scoop into a ball and roll in the cinnamon sugar. Arrange evenly on the baking sheets. Flatten tops lightly with your fingers.
Below you can see the difference between the puffed cookies fresh out of the oven (left) and the flattened cookies after they have cooled for 10-15 minutes (right).
These cookies are 2.5″ in diameter. If you’d like to make larger cookies, simply use a larger scoop (up to 3 tablespoons) and bake cookies for an extra 2-3 minutes. Don’t forget to flatten the tops before baking.
Chocolate Covered Graham Cracker No Bake Cookie Recipe
Dry cookies?This graham cracker cookie recipe is one of my favorites, but if the cookies have baked up dry then over-measuring the flour is usually the culprit. Pick up akitchen scaleand you will LOVE it. It will allow you to measure the flour accurately for perfect cookies every time.
Can I use stale graham crackers? Graham crackers tend to go stale quickly after opening. This recipe will taste best with fresh graham crackers so if the crackers are not still tasty on their own I would skip adding them to these cookies.
Variations: Try using a homemade pumpkin spice blend in the dough (simply replace the cinnamon) for a bit of a flavor twist.
Graham Cracker Cookie Sandwiches
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes including a lineup of Crumbl Copycat Recipes .
After portioning out the cookies and rolling them in cinnamon sugar, “flash freeze” them by arranging the cookies on a parchment-lined cookie sheet and allowing to freeze until solid (or at least hard on the outside).
Then, add all the cookie dough balls into a gallon size freezer safe storage bag (don’t forget to date and label) and freeze for up to 1-2 months.
Homemade Graham Crackers Made With Honey
To keep things simple, I usually take out the bag of frozen cookie dough and allow to thaw in the fridge overnight before baking as the recipe instructs.
For long-term storage, baked and cooled cookies can also be frozen for 1-3 months in freezer-safe packaging. Thaw cookies you plan to eat at room temperature–and don’t refreeze.
Graham Cracker Cookies are lightly spiced with ground cinnamon and rolled in cinnamon sugar before baking. The combination of crushed graham crackers (which replace a portion of the flour) and browned butter give these cookies a deep nutty flavor that is really irresistible. A comforting fall cookie that is perfect packed in a lunchbox or enjoyed as an afternoon snack with a hot beverage.
Graham Cracker & Leftover Frosting Sandwich Cookies
Store the cooled cookies at room temperature in an air-tight storage container for up to five days. Alternatively freeze the cookies (using freezer-safe packaging) for 1-3 months.
Calories: 125 kcal Carbohydrates: 19 g Protein: 1 g Fat: 5 g Saturated Fat: 3 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.2 g Cholesterol: 20 mg Sodium: 115 mg Potassium: 27 mg Fiber: 0.4 g Sugar: 11 g Vitamin A: 152 IU Vitamin C: 0.01 mg Calcium: 12 mg Iron: 1 mg
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Homemade Graham Crackers Sandwich Cookies
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Toffee Graham Cracker Cookies
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.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 for extra flavor and texture.
Easy homemade cookie - these graham cracker cookies are incredibly simple and easy to make and will be on your table in 30 minutes start to finish.
Graham cracker flavor - tons of graham cracker crumbs are mixed into the cookie dough, and each cookie dough ball also gets rolled in graham crumbs, making these full of that perfect graham cracker flavor!
Graham Cracker S'more Cookies
Ultimate cookie texture - fresh out of the oven, these cookies are crispy and crunchy on the outside, and extra soft and chewy on the inside. With the addition of corn syrup or molasses, these cookies continue to soften as they sit, making them last for days!
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
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