Chewy, warmly spiced, and kissed with honey, these graham cracker cookies capture everything you love about the classic cracker in an easy drop-cookie—no chilling or rolling required.
These are honestly some of the best cookies I’ve had in a while.
Crispy edges, fudgy centers, warm cinnamon notes, crunchy pieces of graham cracker, and a subtle sweetness that leaves you wanting another — maybe five more.
If you didn’t have baking plans before, you probably do now.
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Ingredients
Below are ingredient notes and what each element contributes to the cookies. A complete list with measurements follows in the recipe card further down.
- Unsalted butter: Melted butter yields the slightly fudgy, chewy texture these cookies are known for and mixes quickly so you’re less likely to overwork the dough.
- Brown sugar: Adds moisture and chewiness.
- Honey: Together with cinnamon, honey helps reproduce the classic graham cracker flavor.
- Egg: Use a room-temperature egg to keep the batter smooth and prevent it from seizing.
- Whole wheat flour: Traditional graham crackers use whole wheat flour for a light nutty note; substituting will change the flavor and texture.
- Graham cracker pieces: Provide crunchy texture; optional if you don’t have any on hand.
Step-by-step instructions
First, make the dough.
Stir together melted butter, granulated sugar, brown sugar, and honey until the sugar dissolves.
Mix in the egg and vanilla, then add the dry ingredients—salt, baking soda, flours, and cinnamon—and fold until nearly combined.
Finally, fold in the coarsely crushed graham crackers.
Second, bake the cookies.
Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
Bake at 350°F (175°C) for 10–11 minutes, or until the tops are no longer shiny.
Allow the cookies to cool on the baking sheet so they finish setting without overbaking.
If you want to elevate them further, these cookies are excellent with a simple frosting and make a great base for flavored cookies like key lime pie cookies.
Expert tips
- Quickly bring eggs to room temperature: Submerge cold eggs in warm (not hot) tap water for about 5 minutes.
- Leave cookies on the baking sheet: Remove them from the oven when the tops are no longer shiny; they’ll finish baking on the sheet and stay moist.
- Fix cookies that have spread too much: While still hot from the oven, use a round cutter or small bowl and gently rotate it around the cookie edge to reshape.
Scaling
This recipe scales well for doubling or tripling. I don’t recommend halving it because splitting an egg can affect texture and lead to a cakier cookie.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week.
For longer storage, wrap individually and freeze for up to six months.
More graham cracker desserts
- S’more Brownies
- No Bake Banoffee Cheesecake
- Chocolate Marshmallow S’more Cookies
- S’more Tart with Toasted Marshmallow Meringue
Did you make this recipe? Please leave a star rating and share how it went in the comments — feedback helps keep the recipe up to date.
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Recipe
Graham Cracker Cookies
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5 from 1 review
Chewy, warmly spiced and with just a hint of honey, these graham cracker cookies put everything you love about the classic cracker into an easy, drop cookie format – no chilling or rolling pins necessary.
- Author: Claire Coffey
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 tablespoon (20g) honey
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ¼ cup (38g) whole wheat flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 4 sheets (61g) graham crackers, coarsely crushed
Instructions
- In a bowl, stir together the melted butter, granulated sugar, brown sugar and honey until the sugar dissolves.
- Stir in the egg and vanilla until combined.
- Add the salt, baking soda, flours and cinnamon and fold with a spatula until nearly combined.
- Stir in about ¾ of the crushed graham crackers, mixing by hand until evenly distributed.
- Use a 3-tablespoon cookie scoop to portion dough onto a parchment-lined baking sheet, leaving 2 inches between each cookie for spreading.
- Bake at 350°F for 10–11 minutes or until the tops are no longer shiny.
- Immediately sprinkle the cookies with the remaining graham cracker crumbs after they come out of the oven.
- Allow the cookies to cool on the baking sheet so they finish setting.
Notes
- Quick egg warm-up: Submerge in warm tap water for about 5 minutes to bring eggs to room temperature quickly.
- Finish on the sheet: Remove cookies from the oven when the tops are no longer shiny. They’ll be slightly underbaked and will finish as they cool on the sheet, staying tender and moist.
- Reshape spread cookies: While hot, use a round cutter or small bowl to gently rotate around the edges and restore shape.
- Storage: Store in an airtight container at room temperature up to one week, or wrap and freeze up to six months.
Nutrition
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 12.9g
- Sodium: 191mg
- Fat: 8.7g
- Saturated Fat: 5g
- Carbohydrates: 24.3g
- Fiber: 0.6g
- Protein: 2.1g
- Cholesterol: 36mg