Honey Graham Frosted Cookies
These Frosted Honey Graham Cookies are soft, chewy, and packed with graham cracker flavor. Topped with creamy frosting, crushed grahams, and a honey drizzle for the perfect sweet treat!
Servings: 16 cookies
Cost: $5.12
Equipment
- Blender or food processor
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
- Stand mixer or hand mixer
Ingredients
Cookies
- 12 tablespoons unsalted butter 3/4 cup, melted
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 1 large egg yolk discard or save the white
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1-3/4 cups all-purpose flour measured correctly, see note 1
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs lightly packed, about 9 full sheets
Cream Cheese Frosting
- 4 ounces cream cheese the block cream cheese, not spreadable; softened, not melted
- 4 tablespoons unsalted butter softened, not melted
- 2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a microwave-safe bowl in the microwave. Set aside and let cool to room temperature, about 5 minutes. (Hot butter will melt the sugars and cause greasy cookies.) Once the butter has cooled, pour it into a large bowl. Add in the brown and granulated sugar. Stir well until completely incorporated and smooth.
- Add 1 full egg and 1 egg yolk (discard the white or save for another recipe). Add in vanilla and stir until smooth.
- In another bowl, toss together the flour, baking soda, and salt. Add whole graham crackers to a blender or food processor and crush until you have 1 cup of very fine crumbs (gently packed). Add the graham cracker crumbs to the dry ingredients. Stir to combine.
- Combine the wet and dry ingredients and mix until just combined, avoiding overmixing.
- Using a tablespoon measuring spoon, get 2 tablespoons of dough per cookie (45g per cookie if you have a food scale). Roll the dough balls large and tall (rather than round). Place on a parchment-paper-lined plate, cover tightly, and chill for 1 hour and up to 4 hours.
- Preheat oven to 325°F (162°C) and line a sheet pan with parchment paper or a silicone liner. Space 6 cookies per cookie sheet (they spread a lot). Bake for 10–14 minutes or until slightly browned at the edges. Remove from oven and immediately use the back of a spoon to press the edges of each cookie into the center. (See video or photos.) Work quickly—the cookies firm up quickly. This will give each cookie a great crispy edge. Let stand on the tray 4 more minutes, then use a spatula to remove the cookies to a cooling rack. Let cool completely before frosting.
- Meanwhile, make the frosting: In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the softened (not melted) cream cheese and butter until creamy for about 2 minutes at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until the frosting is soft and creamy. Avoid overbeating the mixture or you’ll get whipped frosting. (If the frosting is too wet, add a bit more powdered sugar, and if it is too dry, add a touch of milk or cream.)
- Transfer the frosting to a plastic bag and cut off the tip of the bag. Pipe in a swirl around each completely cooled cookie. If desired, crush a bit of graham cracker on top of the cookie and garnish the center of each cookie with a piece of graham cracker. Optionally drizzle a bit of warm honey on top of each cookie; a little goes a long way. Enjoy!
Video
Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and level the top with the back of a table knife.
Storage: I recommend storing the frosting and cookies separately. Store frosting in an airtight container in the fridge and cookies at room temperature. Let the frosting soften to room temperature for about 30 minutes before frosting the cookies; it’s stiff right out of the fridge.
Nutrition
Calories: 483kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 290mg | Potassium: 85mg | Fiber: 1g | Sugar: 51g | Vitamin A: 497IU | Calcium: 38mg | Iron: 2mg