Even though it’s still hotter than the sun here in Alabama, I know that some of you fortunate souls are experiencing fall weather. Please, just do me a favor, and don’t take it for granted. To honor the onset of these fall(ish?) days, I have a brand new recipe for y’all today: graham cracker shortbread.
Shortbread > Graham Crackers
Spicy take: shortbread cookies are severely under-appreciated. America’s most popular cookies are undoubtedly chocolate chip cookies, but where is the spotlight for shortbread? Shortbread cookies are super-adaptable, stay fresh for days, and even freezes like a dream. Then there’s shortbread bars which make the best little buttery treats and crusts you can think of. Shortbread is the best choice for people who love easy recipes and butter… aka, me.
Equally spicy take: graham crackers are trash cookies. Yes, I said it. If you ask me, graham crackers are good for nothing unless you’re pulverizing them to make something else entirely. Graham crackers are an ingredient, not a dessert star. Aside from s’mores, I can think of no other time they should be consumed by themselves.
Graham Cracker Shortbread
A few months ago, my husband brought home this s’mores kit that had homemade graham crackers. I was delighted to find that the “crackers” were barely crackers at all- they were more loosely related to shortbread cookies. The s’mores we made from that kit were the single best s’mores I’ve ever had, and I believe that was 100% due to the absence of a traditional graham crackers. I was now on a mission to make graham cracker shortbread.
So here they are: your new favorite fall cookies. Made using my basic shortbread recipe with sleeve of ground graham cracker crumbs, these cookies have all the graham cracker flavor with none of the dry chalky mouthfeel. These are cookies you can serve on their own or with a handful of marshmallows and chocolate- they’re great either way.
To make these graham cracker shortbread, we combine butter and brown sugar. Next, we add an egg and vanilla extract, followed by flour, and cornstarch. Finally, we stir in the graham cracker crumbs and press the dough into a disk that we wrap and chill in the fridge.
To shape these cookies, you have options! You can form the dough into a log and slice off little cookies as you go; this is the easiest option. You can also roll out the dough and use a pairing knife and ruler to cut cookies to size; this is what I did! Finally, you can use a cookie cutter to trim out whatever shape you prefer. Baking time will differ depending on the size of your cookie, so adapt as needed.
Give these graham cracker shortbread a try and let me know what you think! Happy Friday and happy baking!
If you like these graham cracker shortbread, you should try:
S’mores Cookies
S’mores Hi-Hat Cupcakes
Snickerdoodle Sandwich Cookies
Brownie Shortbread Bars
S’mores Cheesecake
Graham Cracker Shortbread
These graham cracker shortbread are buttery cookies that make a great alternative for s’mores!
- Prep Time: 5
- Cook Time: 15
- Total Time: 120
- Yield: 36 Cookies
- Category: Dessert
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1–3/4 cups all-purpose flour
- ½ cup cornstarch
- 1 cup graham cracker crumbs (from about 7 whole crackers)
- Pinch of salt
Instructions
- Cream together the butter and brown sugar just until barely combined. Scrape the sides of the bowl and add egg and vanilla extract. Stir to combine. Add the flour and cornstarch, as well as the graham cracker crumbs. Mix just until barely combined. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. For trimming out cookies, you have several options. First, you can cut graham cookie rounds from a log of chilled dough. To do so, roll the dough into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
- When ready to bake preheat the oven to 350 degrees. Slice into 1/8-1/4” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 minutes or until the edges are golden brown and the centers are set. Allow to cool prior to enjoying. For cookie squares, pat the dough out into a flat slab about an inch thick. Chill in the fridge for 30 minutes to 1 hour, or until it has firmed up to a play-doh consistency. Using a floured rolling pin, roll the dough out onto a lightly floured surface until 1/8-1/4” thick. Use a 2” square cookie cutter or even a pastry cutter to trim out pieces of dough your desired size. Bake on a parchment-lined baking sheet in a 350 degree oven for 12-15 minutes or until the cookies are golden around the edges. For crispier cookies, bake until the tops are golden as well. Allow to cool prior to enjoying.
