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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
Makes 96 small men
- 2 cups graham flour
- 1/2 cup all-purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup molasses
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla
- Add the flours, sugar, baking powder, baking soda, cinnamon, and salt to a food processor. Pulse to combine.
- 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.
- 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.
- 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!
- Let cool. These will keep in a tightly-sealed container for a few days.
- This recipe is a Community Pick!
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