Graham Cracker Cookies

These graham cracker cookies have all the qualities of any cookie: soft on the inside and crunchy on the outside. They are best filled with ice cream or served with buttercream frosting or fluffy sponge with marshmallows and chocolate, which is even more fun. But you can eat them alone.

For those who prefer homemade to store-bought graham crackers, the recipe below will come in handy as it teaches how to make homemade. If you love eating graham crackers, you’ll love these cookies. The preparation is very simple and quick, and anyone, including children, will enjoy this dish. It really is the most wonderful food.

Ingredients

• 14 sheets of graham crackers or 2 cups of graham cracker crumbs
• 1/2 cup granulated sugar
• 1 1/2 cup light brown sugar packed
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup unsalted butter
• 2 large egg whisked gently

Equipment:

• Mixing bowl
• Baking sheet
• Parchment paper
• Oven

Making Process

Step 1: Place a rack in the center of the oven and preheat the oven to 350°C. Line a baking sheet with parchment paper.

Step 2: Put the graham crackers into a food processor with the blade and blend until you are left with fine, sand-like crumbs. Transfer to a bowl.

Step 3: Add the sugar, brown sugar, baking soda, and salt, then mix together. Now you need to stir in the butter, egg, and vanilla with the rubber spatula until barely mixed into a soft dough.

Step 4: Using a spoon or cookie scoop, scoop about 2 tablespoons of dough into balls from the bowl. As you make the rest of the dough balls, place the dough balls evenly on baking sheets lined with parchment paper, about 2 inches apart.

Step 5: Bake for 8 to 10 minutes until the cookies are crisp and the bottoms are lightly golden brown. After baking, leave the cookies on the baking sheet for 5 minutes and gently transfer them with a spatula to a wire rack to cool completely.

Storage Tips

Room Temperature: Store graham cracker cookies in an airtight container at room temperature for 3-4 days.

Freezing: For freezer storage, place baked graham crackers in a freezer ziplock bag and store for up to 3 months. They can be served frozen or after being refrigerated and thawed for a few hours before serving.

Nutrition

• Calories: 285 kcal
• Cholesterol: 28mg
• Calcium: 20mg
• Carbohydrates: 36g
• Fat: 10g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Sodium: 150mg
• Protein: 1g
• Sugar: 15g
• Potassium: 45mg
• Iron: 1mg
• Fiver: 1g

FAQs

What is the best process to make graham cracker cookies crispy?

A: Bake the crackers until they are golden brown and removing them from the oven and cooling them on the tray helps to set.

Why must the dough be put in the refrigerator?

A: Cooling also facilitates handling of the dough and also enables the crackers to hold their proper shape when being baked.

Conclusion

This recipe for graham cookies cannot be missed. It is easy to use, fast, and produces great outcomes. Have fun baking and pass around these tasty cookies!