Reminiscent of the sweet mildly-cinnamon flavor of graham crackers, these graham cookies are a great treat. Using basic ingredients that most bakers will have on hand, they’re a snap to throw together and yet bake up to something a little unusual for when you’re feeling tired of traditional chocolate chip cookies and snickerdoodles (not that both aren’t delicious!). The texture is perfectly chewy, the honey adds a pleasant background flavor, and the cookies are rolled in cinnamon-sugar for a decadent finishing touch. Next time, I’m planning on substituting some of the flour with whole wheat flour for a nuttier taste.
Chewy Graham Cookies (adapted from My Kitchen Addiction)
Yield: 3 dozen cookies
Ingredients:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup + 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 1/2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp + 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
Method:
- Preheat the oven to 375 and line cookie sheets with a silpat
or parchment paper.
- Cream 3/4 cup (1 1/2 sticks) unsalted butter, softened with 3/4 cup granulated sugar, 1/2 cup brown sugar, and 1/4 cup honey until light and fluffy (about 5 minutes)./li>
- Meanwhile, sift together 2 1/2 cups all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt, and set aside.
- Add 1 large egg and 1 tsp vanilla to the butter and sugar and mix until completely incorporated.
- Fold in flour mixture until well-combined.
- Combine 1/4 cup granulated sugar and 1/2 tsp cinnamon in a small bowl.
- Scoop out heaping tablespoons of the cookie dough, form into balls and roll each in the cinnamon-sugar mixture before transferring to the prepared cookie sheets.
- Bake for 9 – 10 minutes, until the cookies have just set and the tops start to crack.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire cooling rack.
