graham cracker soft butter cookies.

I created this recipe solely on the fact that I made way too much graham cracker crumble for my carrot cake. So, I had a lot of leftovers and thought…hmmm, this would be delicious in a soft chewy butter cookie. Here we are!

I think you could definitely make this cookie sans graham cracker if you don’t have any at home…or you could replace them and make a crumble with gingersnaps, animal crackers…waffle cones. Whatever you think would be yummy! Or you could just make them without and they’d still be delicious cookies. They are soft, chewy, buttery. I do think they are best eaten warm, as I do with most baked goods, but these ones are especially true as it softens the butter back up and makes for a chewier cookie!

Tips on Ingredients:

Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for and the others are those that I think don’t need to be the highest quality. But again, if you don’t have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.

These are the items that I have notes for, whether it’s to buy the best quality or if there are specific notes about that ingredients.

- Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold.

- Flour: this can be a little controversial for SURE, but I am always a believer in a good all-purpose flour. Some just don't hold up the same. You will notice a change in flavor if you're using a good quality...or even just one that hasn't expired/been sitting in an open bag. Always be sure that once you open a bag of flour that you seal it back up thoroughly or that you place it into sealed jars.

- Baking Powder and Soda: Always make sure you keep this sealed in your pantry. If your powder or soda has expired, it will affect your cookies drastically.

- Butter Extract: I get is McCormick’s. I get it at the grocery store, but you can also order online here. If you can’t get this, use more vanilla extract. Equal amounts.

- Graham Crackers: I just really really love Honey Maid. I’m not saying you can’t use another brand, but these are definitely superior to others!

- Grapeseed oil: I only suggest this because it’s an oil that doesn’t give a flavor. You can use another vegetable oil as well. But using something like olive oil or avocado oil will change your flavor. You also could try more butter as well!

Best Tips and Knowledge to make the perfect cookies:

These tips are helpful for when you are making the recipe. Outside of the tips for ingredients above, these are tips on how to do something or why what I’ve listed in the recipe is necessary.

- Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 3-6 minutes. It's the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter. If you are in a colder area (or super warm) this can affect baking majorly. For this recipe, if you are in a colder place, be sure to cream for like double the amount of time. And look for visual cues, instead of timing. So, like, is it all combined, is it light and fluffy, is it no longer crumbly, but all smooth and beautiful?

- Graham Cracker: Okay, while I love this addition and think it adds a special crunch to the cookie, it's okay if you don't have it/don't want to use it. So, if you would like to omit it just don’t make it! It won’t need a recipe adjustment.

- Chilling Time: Chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie.

- Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.

- Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.

- Reusing Parchment Paper: Yes! As long as it's not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.

- Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.

- Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.

- Reheating: If you are left with extra cookies after you bake, be sure to store in an air-tight container. Then when you go to eat them, be sure to heat those cookies before eating. I do about 20 seconds in the microwave before eating so they are warm and delicious!

Graham Cracker Soft Butter Cookies

Yields 30 cookies (2 Tbsp each)


Graham Cracker crumble:

3 graham crackers

½ cup brown sugar

3 Tbsp butter, melted

½ tsp butter or vanilla extract

¼ tsp salt


· ½ cup butter, room temperature

· ½ cup grape-seed (or vegetable) oil

· 1 cup granulated sugar

· 1/3 cup brown sugar

· 1 large egg, room temp

· 1 teaspoon vanilla extract

· ½ teaspoon butter extract or more vanilla extract


· 2 ½ cups all-purpose flour

· ½ tsp baking powder

· ½ teaspoon baking soda

· 1 teaspoon salt

· Graham Cracker Crumble (from above), divided

Graham Cracker Crumble:

1. Preheat oven to 350° F. Prepare a large jelly roll baking sheet (baking sheet with a lip) with parchment paper.

2. Place all ingredients into a food processor or blender. Remove and pour onto the baking sheet. It will be crumbly and maybe in big chunks or small pieces. I try to mush mine together as one big, flat thick surface.

3. Place in the oven and bake for 10. Cool and break apart. Then stick back in for 5-8 minutes again. Golden, but not burnt.

4. Remove from oven and allow to cool. It should harden.


1. With your electric stand mixer use the paddle attachment to cream the butter and sugars together on a medium-high speed, until thoroughly creamed, light and fluffy (about 3-5 minutes).

2. Add egg, mix until combined. Then add exact(s) and mix for another 2 minutes. Scrape sides of the bowl as needed to make sure all is incorporated.

3. In a separate medium/large bowl, combine together the flour, baking powder, baking soda, and salt. Whisk until thoroughly mixed.

4. Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.

5. Slowly fold in the graham cracker crumbles (I usually leave out about ¼ cup to place it on top of balls before baking). Mix thoroughly.

6. Cover and chill dough in the fridge for 1-24 hours. I recommend chilling the dough for longer for a fluffier cookie. I personally put mine in the fridge 15 minutes, balled the dough and rolled it in graham cracker crumble, placed it onto parchment, then placed it in the freezer for 2 hours, then baked. This made for a higher rise on the cookie. More tips above.

7. Preheat the oven to 350° F and prepare some baking sheets with parchment paper.

8. Place cookie dough balls onto the baking sheets a few inches apart from one another.

9. Bake cookies for 13-15 minutes. Until the edge is slightly golden brown.

10. Remove from oven and cool on the baking sheet for 3-5 minutes, then move to a cooling rack.

11. Serve and enjoy!

  • instagram[1]
  • Facebook[1]
  • Twitter
  • pinterest[1]