Graham Cracker and Frosting Sandwiches
Homemade graham crackers and vanilla buttercream frosting sandwiched together. One of my childhood favorites! For a quick shortcut, use store-bought graham crackers.
Ingredients
Graham Crackers:
- 1 ½ cups (170 grams) whole wheat flour
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup (113 grams) salted butter , at room temperature
- ⅓ cup (70 grams) packed dark brown sugar
- ⅓ cup (112 grams) honey
- 1 teaspoon vanilla extract
- ½ cup (113 grams) heavy cream
Vanilla Buttercream Frosting:
- 4 cups (455 grams) powdered sugar
- 1 cup (226 grams) salted butter , at room temperature
- ⅛ teaspoon salt
- ¼ cup (56 grams) heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Food coloring , optional
- Sprinkles for decorating , optional
Instructions
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 350°F. 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 ⅛-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 ¼ 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.)
Calories: 382kcal, Carbohydrates: 52g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 270mg, Potassium: 95mg, Fiber: 1g, Sugar: 36g, Vitamin A: 620IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 1mg
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.
