It’s been quite a trying week here in New York! We’re setting record highs for this time of the year, and it is definitely hot out there! The humidity is killer and the subways are stuffy beyond belief; it really is miserable outside. Still, though, we live in New York City, which makes it all worth it. We’re lucky enough to have an air-conditioner, thanks to my father-in-law, so our apartment is nice and comfortable. I do look forward to the fall, though! I think about it every day.
I was baking my favorite S’Mores Cookie Bars the other day, where I tripled the batch so I would have enough to bring in for everyone in the office. I ended up having some leftover dough, so I decided that instead of letting it go to waste, I would turn it into cookies! The dough itself tasted so good that I knew it would make a fantastic cookie. I’ve always been partial to graham crackers; they’re just slightly sweet and wonderfully delicate. My favorite when I was a kid were the cinnamon-sugar graham crackers, which I loved to dip in applesauce. I thought I would roll the graham cracker cookie dough in some cinnamon sugar to try to recreate that favorite treat. I think I was very successful! These cookies are really addictive. They are soft and chewy, with a bit of a crunch from the cinnamon-sugar coating. I think that next time I make these, I will definitely add some chopped or grated apple to the dough to take the place of the applesauce. On their own, though, I decided that they really tasted like graham cracker snickerdoodles, hence the name. I think these are really something different and interesting to bake for friends and family; I know that they’ll be a big hit!
Start by crushing your graham crackers in a blender or food processor, pulsing until they are crumbs.
Combine the graham cracker crumbs with the flour, baking powder, and salt.
Cream together the sugars and the butter, until light and fluffy (at least 3-5 minutes). Beat in the egg and vanilla.
Carefully beat the flour into the sugar mixture until just combined.
Combine your cinnamon and granulated sugar in a small bowl.
Roll the dough into balls and then roll those in the cinnamon-sugar. Flatten a bit with the palm of your hand onto the greased and/or lined baking sheet. Bake at 350 degrees F for 10-12 minutes, until cooked through but still slightly soft. Allow to cool completely.
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- ½ cup white granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ¾ cups graham cracker crumbs (about 9 graham crackers, which is what is in one sleeve)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup white granulated sugar
- 2 teaspoons cinnamon
- Pre-heat your oven to 350 degrees F. Grease and/or line your baking sheets.
- In a large bowl, cream together the butter and sugars until light and fluffy, at least 3-5 minutes. Beat in the egg and vanilla until just combined.
- Crush your graham crackers in a blender or a food processor, pulsing until they are just crumbs. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture and mix at a low speed until combined.
- Combine the ½ cup granulated sugar and 2 teaspoons of cinnamon in a small bowl. Roll the dough into balls, then roll the balls in the cinnamon-sugar mixture. I sprinkled mine with some extra sanding sugar, but that is completely optional. Place on the baking sheet and flatten a bit with the palm of your hand. Bake for 10-12 minutes, until baked through but still soft and just barely golden. Makes about 15-20 cookies.