This is a favorite from my childhood— graham crackers + frosting!

Graham Crackers and Frosting |

One of my favorite treats in my school lunch bag growing up was graham crackers and frosting sandwiched together. I was just as excited to eat these sandwich cookies in high school as I was in grade school. And if I’m being completely honest, my love for them has not waned in adulthood.

My mom would make them whenever we had leftover frosting from another baking project, and the tradition lives on. Heck, sometimes I even plan to have extra frosting just so I can make a few of these. And then I hide them from the kids so I don’t have to share.

Graham Crackers and Frosting |

This recipe is almost a non-recipe, as you can use store-bought graham crackers and any frosting you like. Here I’ve just put together my homemade honey graham crackers and my favorite whipped vanilla buttercream frosting. Two winner recipes all on their own, but when you put them together— so fun and delicious!

Homemade graham crackers make this treat extra special, though I must confess that 97% of the time I just use graham crackers from the box.

Graham Crackers and Frosting |

So go ahead, embrace your inner child. You know you want to!

Graham Crackers and Frosting |

Graham Crackers and Frosting |

Graham Cracker and Frosting Sandwiches

Servings: 18 sandwich cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 42 minutes
Homemade graham crackers and vanilla buttercream frosting sandwiched together. One of  my childhood favorites!


Graham Crackers:

  • 1 ½ cups whole wheat flour (170 grams)
  • 1 ½ cups all-purpose flour (180 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup unsalted butter, at room temperature (113 grams)
  • 1/3 cup dark brown sugar (70 grams)
  • 1/3 cup honey (112 grams)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (125 ml)

Vanilla Buttercream Frosting:

  • 4 cups powdered sugar , sifted (1 lb, 455 grams)
  • 1 cup unsalted butter , at room temperature (226 grams)
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • Food coloring , optional
  • Sprinkles for decorating , optional


To make the graham crackers:

  • In a bowl combine the whole wheat flour, all-purpose flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, honey and vanilla until pale and creamy, scraping down the bowl as needed. Add the flour mixture in 4 additions, alternating with the heavy cream. Scrape down the bowl between each addition.
  • Divide the dough in two and shape into 2 rectangular disks. Cover with plastic wrap and chill for at least 2 hours and up to several days.
  • When ready to bake, preheat oven to 350F/175C. Line a sheet pan with parchment paper.
  • On a lightly floured surface, roll one disk of dough out at a time into a rectangle about 1/8-inch thick. Use a sharp knife or pastry wheel to cut the dough into roughly 3-inch squares. You may want to use a ruler (I did).
  • Place the squares onto the prepared sheet pan 1/4 inch apart. Sprinkle with coarse sugar, if using. Bake until edges just begin to turn brown, about 12 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
  • Graham crackers can be stored in an airtight container at room temperature for up to 1-2 weeks.

To make the frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
  • Increase speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down. If adding food coloring, mix in now until smooth.
  • Use frosting as desired to cover cakes, cupcakes, cookies, etc.
  • Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.

To assemble cookie sandwiches:

  • Spread vanilla frosting on a graham cracker and top with another cracker. Decorate with sprinkles as desired. Store sandwiches in an air-tight container for several days. (I like to store mine in the fridge so the frosting is somewhat solid and doesn't squish out while you eat it.)


  • For a quick shortcut, use store-bought graham crackers.
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.