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Graham Cracker and Frosting Sandwiches

Servings: 18 sandwich cookies
Prep Time: 30 mins
Cook Time: 12 mins
Chill Time: 2 hrs
Total Time: 2 hrs 42 mins
Homemade graham crackers and vanilla buttercream frosting sandwiched together. One of  my childhood favorites!
Graham Crackers and Frosting |
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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

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