These graham cracker cookies with frosting are such a nostalgic treat!
They’re soft and chewy and have the most amazing graham cracker flavor baked right into the dough.
As if that’s not enough, I’ve topped them with fluffy marshmallow frosting. So, every bite is like a campfire dream.
I might have eaten three while standing at my kitchen counter…no regrets here! Luckily, my family helped with the rest.
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Why You’ll Love These Graham Cracker Cookies with Frosting
Soft & Chewy Texture : Each bite has a perfect balance of softness and slight crunch from the graham cracker crumbs. Warm, Lightly Spiced Flavor : A hint of cinnamon adds cozy warmth to these buttery, graham-filled cookies. Kid-Approved & Crowd-Pleasing : Loved by all ages, these cookies are ideal for parties, lunchboxes, or a fun baking day with kids! Simple Ingredients, Big Flavor : The dough is made with everyday pantry staples, so you don’t need to run to the store.
Ingredients
All-Purpose Flour : The foundation that holds these cookies together, creating a soft and chewy base.
Graham Cracker Crumbs : The key to that classic graham cracker flavor and a perfect touch of crunch. They’re in the dough and on the outside.
Cornstarch : Helps keep the cookies tender and soft with a light, airy bite.
Ground Cinnamon (optional) : Adds a hint of warm spice to enhance the graham cracker taste.
Baking Soda & Baking Powder : The dynamic duo that gives these cookies a light rise and a chewy texture.
Salt : Balances the sweetness and brings out the graham cracker flavor.
Unsalted Butter : Melted and cooled, this gives the cookies richness and a tender crumb.
Granulated Sugar & Light Brown Sugar : For sweetness and a hint of molasses, adding moisture and depth.
Egg Yolk : Brings richness and a touch of chewiness, keeping the cookies soft.
Vanilla Extract : Brings out all the warm, sweet flavors in each bite.
Marshmallow Frosting : A quick blend of butter, powdered sugar, vanilla, salt, and marshmallow fluff. It gives the cookies a signature s’mores taste.
How to Make Frosted Graham Cracker Cookies
These graham cracker cookies with frosting bring back childhood memories in the most sophisticated way.
Between the soft, buttery cookie and perfectly sweet topping, they’re where simple comfort meets an elegant bakery-style treat.
Here’s how to make them:
- WHISK the flour, 1 cup of graham cracker crumbs, cornstarch, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside. 2. BEAT the butter, granulated sugar, and brown sugar until well combined. Add the egg yolk and vanilla until smooth. 3. MIX the dry ingredients in by hand until just combined. Cover and chill for 1 hour. 4. PREHEAT the oven to 325°F and line 2 baking sheets with parchment paper. 5. ROLL the chilled dough into 2-tablespoon balls. Coat them in the remaining graham cracker crumbs, then place them on the baking sheets. 6. BAKE for 10-12 minutes until the edges are golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack. 7. BEAT softened butter for frosting until smooth. Gradually add the powdered sugar, then vanilla and salt. Mix in the marshmallow fluff by hand until smooth. 8. SPREAD or pipe the frosting over the cooled cookies and garnish with extra graham cracker crumbs if desired. Enjoy!
Tips For the Best Graham Cracker Cookies with Frosting
These treats are perfect for pretty much any occasion – holiday cookie exchanges, afternoon coffee dates, or just because it’s Tuesday and you deserve something special.
Fair warning, though: once you share these, everyone will be begging for the recipe.
Here are some tips and tricks I’ve learned along the way:
Try dark sugar. To make these even deeper in flavor, use dark brown sugar instead of light.
Add chocolate. Amp up that s’mores taste by adding mini chocolate chips!
Crush evenly. Use a food processor to create fine, even graham cracker crumbs for consistent texture throughout the cookies.
Don’t overmix the dough. Stir the dry ingredients in by hand or with a paddle on low.
Perfect scoop. Use a mini cookie scoop for the perfect uniform cookies that will bake evenly.
Skip the coating. You’ll get plenty of taste from the crackers in the dough.
Fun mix-ins. Add toffee bits, or use white chocolate chips for a creamy sweetness.
Topping options. Feel free to use standard frosting, canned frosting, whipped ganache, or no frosting at all.
How to Store
No matter the time of year, these cookies are great treats to keep on hand.
To Store: Place the frosted cookies in an airtight container, using parchment paper between layers to prevent sticking. Store in the refrigerator for up to 1 week. To Freeze: Flash freeze unfrosted cookies until solid, then move them to a freezer-safe container or bag for up to 3 months. Thaw and frost before serving.
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Graham Cracker Cookies with Frosting
16
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Soft, chewy graham cracker cookies with frosting are sweet, nostalgic, and irresistible. Plus, the marshmallow topping makes them taste just like s’mores!
Ingredients
- For the Cookies
- 1 3/4 cups all-purpose flour
- 2 cups graham cracker crumbs, divided (about 18 full sheets)
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon, optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 2 teaspoons vanilla extract
- For the Frosting
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 7 ounces marshmallow fluff
- optional: crushed graham crackers, for garnish
Instructions
- Make the cookies: In a medium bowl, whisk the flour, 1 cup of crushed graham crackers, cornstarch, cinnamon (if using), baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until well blended. Reduce the speed to low and beat in the egg yolk and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing gently by hand until just combined. Cover and chill the dough for an hour.
- Preheat the oven to 325°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Portion the chilled dough into 2-tablespoon balls. Roll them in the remaining cracker crumbs and arrange them on prepared baking sheets, spacing each about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and salt. Add the marshmallow fluff and fold it in by hand.
- Spread the frosting over the cooled cookies and top with crushed graham crackers as a garnish, if desired. Enjoy!
Notes
Don’t overmix the dough. Stir the dry ingredients in by hand or with a paddle attachment on low.
Add chocolate. Amp up that s’mores taste by adding mini chocolate chips!
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I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
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Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
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Raspberry Thumbprint Cookies
25-30
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These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
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