GRAHAM CRACKER COOKIES:
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/3 cup flour
- 1 cup graham cracker crumbs (about 7-8 full-size crackers)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup graham cracker crumbs (for rolling), about 4 full-size crackers
FROSTING AND TOPPING:
- 4 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- Zest of 1/2 of a small lemon
- 3/4 cup strawberry preserves (or another preserve of your choice)
GRAHAM CRACKER COOKIES:
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Beat butter, granulated sugar, and brown sugar in a large bowl until smooth and combined. Add in egg and vanilla, stirring to combine.
- In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
- Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
- Place 1/2 cup graham cracker crumbs in a shallow bowl. Then, using a small spoon or cookie scoop, scoop the cookie dough and roll in graham cracker crumbs.
- Place the cookie dough balls several inches apart on prepared baking sheets. Bake 8-11 minutes, rotating the pan half way through.
FROSTING AND ASSEMBLY:
- Using a hand mixer, beat butter and cream cheese until smooth and combined. Then, beat in powdered sugar, one cup at a time, then add vanilla and lemon zest.
- Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves.
- Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.
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