Soft and Chewy Graham Cracker Cookies
These Graham Cracker Cookies are soft and chewy and made with graham cracker crumbs giving it an amazing flavor!
Ingredients
- 1 1/4 cups brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 cups + 2 tablespoons graham cracker crumbs (about 14 full cracker sheets)
- 2 1/4 cups all-purpose flour
Instructions
- Using a stand mixer or electric beaters, cream together brown sugar, granulated sugar, and butter on medium speed, and beat until creamy, about 2 minutes. Add in the eggs and vanilla extract. Mx until combined.
- Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, salt, and cinnamon. Mix for about 30 seconds.
- Add in the graham cracker crumbs, briefly stir in, then gradually add in the flour just until combined, don’t overmix.
- Cover and chill the dough for about an hour in the fridge. (Or up to 48 hours)
- When ready to bake, pull out the dough from the fridge, and once it’s soft enough to scoop, make dough balls by scooping about 2 tablespoons of the dough and placing them evenly spaced on baking sheets lined with parchment paper.
- Bake at 350 degrees for 8-10 minutes, until edges are just golden but still soft in the center. Make sure not to overbake; the cookies will set up as they cool.
- Let cool on a baking sheet for about 5 minutes, and then transfer to a wire rack to finish cooling. (Store in an airtight container for up to 5 days.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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