Grant’s Graham Cracker Cookies
This recipe is a throwback to Michelle’s maternal grandfather (Makenna’s great grandfather!), Grant. He was a child in the 1920s, and ingredients back then were often simple and could be hard to find. We make these cookies with our Honey Graham Crackers and just a few other ingredients. The tasty chocolate frosting nestled between two graham crackers is simple and yet so special. Need an afternoon activity for the little ones? This recipe can be that activity. Need a sweet little something after lunch? Yep, you guessed it, here it is. These cookies are actually best the next day, as the frosting softens the graham crackers just enough that you can take a bite without the frosting squeezing out. Our family has been making these for several generations, and we’re guessing that they will quickly become a favorite in your home too
Ingredients
yield: 9 to 10 cookies
- Honey Graham Crackers
- 2½ cups 330 g organic powdered sugar, plus additional if needed
- 1 tbsp 5 g unsweetened cocoa powder
- 2 tbsp 30 ml plain unsweetened almond milk, plus additional if needed
- 1 oz 28 g dairy-free cream cheese (optional)
Instructions
- Bake the Honey Graham Crackers as directed, and let them cool completely before continuing with this recipe.
- In a small bowl, combine the powdered sugar, cocoa powder, almond milk and cream cheese (if using).
- Use a hand mixer to beat the ingredients together until they’re smooth.
- Add more milk or powdered sugar to reach your desired consistency.
- The frosting should be soft enough to spread but firm enough that it won’t drip out from between the graham crackers.
- Spread about 1 tablespoon (8 g) of the frosting on one Honey Graham Cracker, then place another cracker on top and press down to create a sandwich cookie.
- Repeat this process with the remaining frosting and Honey Graham Crackers.
- For best results, let these cookies sit for at least 2 hours before serving.
- The frosting in the middle will soften up the cookies, so that they are easier to eat.
- They’re even better after being left out overnight, and they can be stored at room temperature for up to 5 days.