original recipe found here
Graham cracker cookies
½ cup butter softened
⅓ cup granulated sugar¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cup all-purpose flour
1 cup graham crackers finely crushed
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
⅓ cup crushed graham crackers for rolling cookies in
Cream cheese frosting
4 oz cream cheese softened4 tablespoon butter softened, salted or unsalted
1 cup powdered sugar
1 teaspoon vanilla extract
raspberry jam for drizzling
--Preheat the oven to 350°F then line a baking sheet with parchment paper and set it aside.
--Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again. --Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
--Using a large cookie scoop, scoop out equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
--Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9-10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
--In a stand mixer whip the softened cream cheese and butter together until smooth.
--Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy.
--Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a drizzle of raspberry jam and enjoy!
--Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy.
--Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a drizzle of raspberry jam and enjoy!
**Alternate topping: drizzle caramel and drop a few flakes of flake salt on top
