1cupgraham cracker crumbsfrom about 7-8 full size crackers
½teaspoonsalt
½teaspoonbaking soda
½cupgraham cracker crumbs (for rolling)from about 4 full size crackers
Frosting and topping:
4tablespoonsunsalted buttersoftened to cool room temperature
8ouncescream cheesesoftened to cool room temperature
½teaspoonpure vanilla extract
3cupspowdered sugarsifted if lumpy
finely grated zest of ½ small lemonoptional, see note
¾cupjam or preservessee note
Instructions
Graham cracker cookies:
Using hand mixer of stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until smooth and combined. Beat in egg and vanilla, scraping the sides/bottom of the bowl as needed.
In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Place ½ cup graham cracker crumbs in a shallow bowl. Using a 1½ tablespoon cookie scoop, scoop the cookie dough and roll in the crumbs. Place the cookie dough balls a couple inches apart on the prepared baking sheets.
Bake for 8-11 minutes, until the edges are set and the very center is still slightly underdone (do not overbake). If necessary, rotate the baking sheets from front to back and top to bottom once during bake time (if your oven bakes unevenly). Place the baking pans on wire racks to cool completely before proceeding with remaining dough. Unbaked dough can be stored in the fridge in between batches.
Frosting and assembly:
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth and combined. Beat in powdered sugar, one cup at a time, then add vanilla and lemon zest (if using).
Place the frosting in a pastry bag with desired tip (I use a closed star tip). Pipe the frosting onto the cookies in a circle (leaving an open spot in the middle for a dollop of jam).
Using two small spoons, place a dollop of jam into the center of each cookie. Store cookies in the refrigerator.
Notes
Lemon zest: I like to add a bit of lemon zest to the frosting to give it a little brightness and tang. This is optional, based on your taste preferences. Jam: Use any flavor of jam or preserves that you like. Preferably something on the thicker side (not too thin). You can also swap out the jam for lemon curd, cranberry sauce, caramel, or chocolate ganache.Serving: These cookies are best served with 1 day of being assembled. We have eaten leftovers up to 3 days after assembly. Storage: Store assembled cookies in the refrigerator for up to 3 days. Freezing: I do not recommend freezing assembled cookies. You can freeze just the graham cracker cookies (no topping) for up to 2 months. Within 1 day of serving, thaw the cookies and add the frosting and jam.