Graham Cracker Cookies
Graham Cracker Cookies are a brown sugar cookie that is packed with graham cracker crumbs to bring you the most amazing graham cookies recipe!
There are endless ways to use this graham cracker cookie recipe! It’s the cookie base for more of my cookie recipes like my 7 Layer Bar Cookies, my Crumbl New York Cheesecake Cookies, my Raspberry Cheesecake Cookies, my Crumbl Salted Caramel Cheesecake Cookies, and my Crumbl Key Lime Pie Cookies recipe! Adding simple toppings and fillings to these graham cookies gives you endless variations everyone will love!
Why This Recipe Works
- Delicious plain or with toppings! These graham cracker cookies are so yummy on their own! But they are also the perfect cookie to add toppings too. Think of the cookies like a Graham Cracker Crust. Top with chocolate mousse for a French Silk Pie Recipe twist! Or use cream cheese frosting to mimic a homemade No-Bake Cheesecake!
- Packed with graham cracker flavor. There are tons of graham cracker crumbs in this graham cracker cookie recipe — really bringing that flavor out!
- Moist and soft cookies. There are two secret ingredients in these cookies that help them stay super soft and moist!
- Unsalted Butter: The ratio of butter to flour is what will determine the thickness of the graham cookies and how much they spread.
- Brown Sugar: There is mostly brown sugar in the graham cracker cookies to help bring out that deliciously deep sweet flavor.
- Granulated Sugar: We want the difference of the brown sugar and the granulated sugar since they have different roles in the cookies, but we only have a small amount of the white sugar so we have a more prominent flavor from the brown sugar.
- Light Corn Syrup: The small amount of corn syrup is what will help these cookies stay softer longer! They’ll even keep their soft and chewy texture when chilled!
- Flour: There is a lower amount of flour than a traditional cookie recipe because we are using a lot of graham cracker crumbs in place of the flour.
- Graham Cracker Crumbs: You want the graham cracker crumbs to be really fine! They’ll mimic the role of flour in the graham cracker cookies. Use a food processor to get fine crumbs. If you don’t have a food processor, you can place the graham crackers in a ziplock bag and using a rolling pin to crush them.
- Cornstarch: The cornstarch will keep the graham cookies thick and chewy!
- Cream the wet ingredients. Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, about 2-3 minutes.
- Add remaining wet ingredients. Add the eggs, vanilla extract, and the light corn syrup to the bowl and mix until well combined. Use a rubber spatula to scrape down the sides of the bowl.
- Add the dry ingredients. Add the flour, graham cracker crumbs, baking powder, baking soda, cornstarch and the salt to the bowl. Mix until just combined, scraping the sides of the bowl to get all the dry ingredients.
- Portion into cookie dough balls. Using a 1/4 cup, measure out the graham cracker cookie dough into balls. Place 6 on a baking sheet lined with parchment paper.
- Bake the graham cracker cookies. Bake cookies in an oven preheated to 350°F for 10-12 minutes. Remove when the edges are just set and the tops are no longer shiny. The cookies will continue to bake on the cookie sheet as they cool. Remove and let cool on the sheet for 10 minutes. Then transfer to a wire rack to cool completely!
- Serve! Enjoy as is or top with cream cheese frosting and Raspberry Sauce! See Recipe Tips for more toppings and variations.
There are so many fun variations for these graham cookies!
- Add chocolate chips
- Add 7 Layer Bars ingredients (coconut, pecans, butterscotch chips and chocolate chips)!
- Top with cream cheese frosting
- Top with caramel or Nutella drizzle
- Fill with white chocolate chips or M&Ms
- Mix in some mini marshmallows and chocolate chips for a delicious s’mores cookie!
Even if you have the cornstarch and the light corn syrup in the cookies, you can still get crunchy cookies if you aren’t baking them correctly. Be sure to remove the cookies right when the edges look set and the tops are no longer shiny (but look slightly underdone still). Don’t worry! They’ll set up on the cookie sheet as they cool.
You can buy graham cracker crumbs at the store if you want to cut out the middle man of crushing the graham cracker sheets.
Make Ahead, Storing, and Freezing
Store leftover cookies covered in an airtight container at room temperature for 4-5 days.
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies.
You could probably call them cookies! They definitely have more of a sweet flavor to me than a traditional cracker.
Tough cookies can come from over mixing the dough and from over baking the cookies. I promise I won’t steer you wrong! It’s better to pull the cookies out of the oven too soon than too late. The cookies will continue baking on the sheet as they cool for 10 minutes.
Yes you can! This is an easy cookie recipe to do variations with! See my Recipe Tips section for a list of fun possibilities!
Recipes Using Graham Crackers
Graham Cracker Cookies
- 1 cup unsalted butter - softened
- 1 1/2 cups brown sugar - packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon light corn syrup
- 2 1/2 cups all purpose flour
- 2 2/3 cups graham cracker crumbs
- 2 teaspoons cornstarch
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes.
- Add the eggs, vanilla extract, and light corn syrup and mix to combine. Use a rubber spatula and scrape down the sides of the bowl.
- Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. Scrape down the sides of the bowl as needed to ensure everything gets incorporated.
- Using a ¼ cup measuring cup, portion the dough into round balls. Place 6 balls of dough on a baking sheet.
- Bake for 10-12 minutes or until edges are and tops are just set.
- Remove from the oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely.