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Author Notes: Graham flour is often available in the health food aisle or at health food stores. You can also order it online.
These cookies are loosely based off of Jessica Merchant's graham crackers: http://www.howsweeteats.com/2014/09/homemade-graham-crackers-totally-trashed-up/ —molly yeh
Serves 4 to 6
For the cookies:
- 2 cups graham flour
- 1/2 cup all-purpose flour, plus more for dusting
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold, unsalted butter, cubed
- 1/4 cup molasses
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- In a food processor, pulse together all dry ingredients to combine. Add the butter cubes and pulse until you have a coarse mealy mixture. In a large bowl, mix together molasses, whole milk, and vanilla. Stir in the dry ingredients until just combined. Divide into two parts, wrap in plastic wrap, and then refrigerate for an hour or overnight.
- Preheat oven to 350° F. Roll out half of the dough on a floured surface until it's 1/4-inch thick. Cut out small shapes with a cookie cutter and place them 1 inch apart on a cookie sheet lined with parchment. Bake for 15 to 20 minutes, until crispy, and then repeat with the remaining half of the dough. (If you have the oven space, you can bake both halves at once.) It's important to make sure that the cookies are fully baked. If they're anything less than crispy, they have a weird texture that almost makes them taste like they are stale.
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 teaspoons clear imitation vanilla
- 1 pinch salt
- 1 1/4 cups powdered sugar, or to taste
- 1/4 cup rainbow sprinkles
- Cream together butter and cream cheese. Add vanilla and salt. Gradually add the 1 1/4 cups of powdered sugar. Taste and add more sugar, if desired. Fold in sprinkles.
- This recipe is a Community Pick!