Author Notes
Feeling nostalgic for some Teddy Grahams? No need to make a trip to the store. These are a bit more adult-appropriate, with less sugar and more graham flavor, but making them is almost as simple as opening that box. —Kelsey Tenney
Ingredients
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2 cups
graham flour
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1/2 cup
all-purpose flour
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3/4 cup
packed dark brown sugar
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3/4 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/8 teaspoon
cinnamon
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1/8 teaspoon
kosher salt
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6 tablespoons
cold unsalted butter, cut into pieces
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1/4 cup
molasses
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1/4 cup
whole milk
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1 1/2 teaspoons
vanilla
Directions
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Add the flours, sugar, baking powder, baking soda, cinnamon, and salt to a food processor. Pulse to combine.
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Add the butter and blend until you have coarse crumbs. Add the molasses, milk, and vanilla to the mixture and pulse until the dough comes together as a ball. Wrap in plastic wrap and chill for at least an hour or overnight.
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Preheat the oven to 350° F. Roll the chilled dough out on a lightly floured surface until it's about 1/4-inch thick. If your dough is a bit crumbly and not sticking together well, add a few drops of water, 1/4 teaspoon at a time, until it just comes together.
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Cut out your shapes and poke with a few holes to keep from bubbling. Place on a parchment-covered baking sheet at least 1/2 inch apart. Bake in the oven at 350° F for about 8 to 10 minutes depending on the size of your cutout. If you’re making larger grahams, adjust the time accordingly. The dark-colored dough makes it difficult to tell when the cookies are beginning to change to golden brown, so I think it’s easier to tell by carefully picking a cookie up from the sheet. If it doesn’t stick or bend, the cookies are done!
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Let cool. These will keep in a tightly-sealed container for a few days.
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