I feel like there are definitely those that fall under the LOVE graham cracker category. I’m in the other camp, the “meh” camp. I can recall old roommates getting their sugar craving quenched by putting frosting on graham crackers. If there are graham crackers in our home, Ben will spread peanut butter on them. As for me, I would rather have nothing. The boxed graham crackers tend to have that mass produced taste and lacking in the honey factor (even though the box says ‘Honey Graham’).
So if you’re in the “LOVE” category, you need to make these and your admiration will increase exponentially, making you wonder what you were doing having a love affair with such second rate calories. If you’re in the “Meh” category, then this might be the start to a “beautiful friendship.” When you bite into these gems, you taste honey, then cinnamon, then a bit of nuttiness from the whole wheat, the richness of the butter with the bit of salt tying it altogether. That’s the graham without the frosting, so by adding the frosting it sends you over the top. Wow your family or guests with these nostalgic childhood snacks and I guarantee that in this instance–simplicity wins out.
Homemade Graham Cracker Sandwich Cookies
This recipe is adapted from the cookbook, The Grand Central Baking Book, which is a bakery located in Seattle, WA & Portland, OR. The recipe calls to bake 15-20 minutes, but I found that a 15 minute baking time produces a softer graham (not as golden, but still wonderful). So start at 15 and add more time if you want them more crispy.
Graham Cracker Ingredients
- 2 cups (10 ounces) all-purpose flour, unbleached
- 1/2 cup (2.5 ounces) whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
- 1/4 cup (1.75 ounces) granulated sugar
- 1/4 cup (1.75 ounces) packed light brown sugar
- 1/4 cup (3 ounces) honey
- 1/2 cup (4 ounces or 1 stick) unsalted butter, at room temperature
- 2 cups (8 ounces) powdered sugar
- 1/2 tsp vanilla extract
- 2 Tb heavy cream, 1/2 & 1/2, or whole milk
- Combine the dry ingredients: Measure the flours, baking soda, salt & cinnamon into a bowl and whisk to combine.
- Cream the butter, sugar, and honey: Using a stand mixer with the paddle attachment, beat the butter, both sugars & honey on medium speed for 3 – 5 minutes until light in color and fluffy. Stop the mixer and scrap the sides and bottom of bowl.
- Add the dry ingredients and chill the dough: With the mixer on low speed, add the dry ingredients and mix just until combined. Wrap the dough in plastic wrap and refrigerate for one hour or up to 3 days.
- Shape the cookies: Preheat the oven to 350. Line 2 baking sheets with parchment paper. Lightly dust a work surface with flour and coat a rolling pin with additional flour. Roll out the dough to 1/8 inch thickness, then use a sharp chef’s knife to cut the dough into rectangles (however large or small you of rectangles you would like, I varied mine between 3×5 and 2×3). Prick the dough with a fork. Place the rectangles about 1 inch apart on the parchment lined baking sheet.
- Bake: Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be dry, firm to the touch, and deep golden brown. Let them cool completely on the baking sheets.
- Make the frosting: Using a stand mixer with a paddle attachment, mix the butter and powdered sugar on low speed until well blended, then increase to medium speed and beat for 3 minutes. Add the vanilla and 2 Tb cream, and continue to beat on medium speed for 1 minute.
- Fill & assemble the sandwich cookies: Find matching size graham crackers and using an offset spatula (or butter knife) to spread a layer of frosting on the inverted graham cracker. Put enough frosting to fill the middle and place the other graham cracker on top squeezing slightly until the frosting spreads to the edges.