Frosted Honey Graham Cracker Cookies

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Are graham crackers a true cracker or can we call them a cookie since they have a sweetness about this? Either way, we are turning our beloved childhood snack into a true cookie today with these Frosted Honey Graham Cracker Cookies. These graham cracker based cookies are topped with a creamy cream cheese frosting and graham cracker pieces and will soon be a new favorite cookie recipe of yours too.

While these aren’t an official Crumbl Copycat Recipe (you know we LOVE our Crumbl!), they definitely remind us of a few different graham cracker based Crumbl variations we have seen before. If you’d like to try one of our other Crumbl cookie recipes, may we suggest:  Carrot Cake Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Peanut Butter Cup Cookies, Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies. 

SERVE THEM WARM OR CHILLED?

Yes, the recipe calls for you to chill the dough, but what is the best way to eat them – warm or chilled?Let’s just get to it – these Frosted Honey Graham Cookies are best chilled.

Trust us. Plus, the super soft cookie with the chilled cream cheese frosting just works perfectly.

I have also found that frosted cookie recipes (especially with cream cheese frosting) stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

MY NEW MAGIC COOKIE SHEET

I’ve been baking with the same old pans for years. Like longer than a decade kind of years! I have a few different pans that are discolored from years of baking but I always throw a silpat on them to cover up the age and call it a day.

If a cookie recipe doesn’t turn out and the cookies don’t bake well or fall flat in some way, I have always blamed my ingredients. Maybe the butter was too melted or too cold? Maybe the eggs were not the right temperature? Maybe the baking powder is old? I always have an excuse but I never blamed my pans. WHY?!? I don’t know.

Maybe I should have been looking at my pans the entire time???

I just got a new stainless steel Cookie Sheet from 360 Cookware and I’m not being dramatic when I say that I think it has changed my baking life! This was the first recipe that I tried the new cookie sheet and was absolutely blown away at how even my cookies baked. No half burned half raw cookies on the sheet. No overdone edges but squishy center.

At first I didn’t believe it when the first tray of cookies came out perfect, so I baked the next set of dough balls on the old cookie sheet. The dough balls were all the same temperature when entering the oven. The oven temp was the same. I baked both trays of cookies for the same amount of time.

OH MY GOSH!

I couldn’t believe it. I didn’t realize how uneven my old cookie sheet baked until I put it side by side with the new 360 Cookware Cookie Sheet. Un-freaking-believable!!

NOTE: You can get 25% off 360 Cookware by using our code “BABYGIZMO25” on the

360 Cookware website.

The 360 Cookware is a stainless steel Cookie Sheet that is substantially designed with multiple layers that conduct heat evenly and efficiently. It’s made with 5-Ply construction and has a T-304 surgical stainless steel baking surface. They claim “No other bakeware cooks so evenly!” and I HAVE TO AGREE!!

My cookies on the new cookie sheet baked PERFECTLY!!! They turned out EXACTLY how they were supposed to turn out. Every cookie on the tray baked evenly and perfectly! I’m so excited to try this cookie sheet out again with SO MANY RECIPES! Warning: SO many more cookie recipes are coming your way!

FROSTED HONEY GRAHAM CRACKER COOKIE INGREDIENTS

• Butter – salted or unsalted will work.
• Granulated Sugar
• Brown Sugar – dark or light brown sugar will work
• Egg + additional egg yolk
• Vanilla Extract – use the REAL extract and not the imitation
• Flour – all-purpose works best
• Baking Soda
• Salt
• Graham Crackers (crushed)

• Cream Cheese
• Butter
• Vanilla
• Powdered Sugar

HOW TO MAKE HONEY GRAHAM CRACKER COOKIES

1. Preheat oven to 350 degrees.

2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg, egg yolk, and vanilla and beat until combined.

4. Add in flour, baking soda, and salt. Mix until all combined.

5. Add in the crushed graham crackers and stir until all ingredients are combined.

5. Scoop out a little less than 1 TBSP of dough and place dough balls on a plate lined with wax paper or parchment paper. Chill for 1 hour. If you are in a hurry, pop the dough balls in the freezer for 30 minutes.

6. When dough is properly chilled, bake at 350 degrees for 8-9 minutes. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: I used my new 360 Cookware Cookie Sheet and I was AMAZED at how evenly my cookies cooked. You HAVE to check out these cookie sheets. They are MAGIC.

7. While cookies are cooling, make the frosting.

CREAM CHEESE FROSTING DIRECTIONS

1. In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.

2. Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.

3. Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with pieces of graham crackers.