Graham Cookies with Cinnamon Glaze

A little while ago, I made chocolate chip cookies with graham cracker crumbs. That turned out to be a wonderful addition, and it made me think of what other recipes I could try with graham cracker crumbs. I typically have the crumbs in the cupboard, so I am ready to go whenever I find the right recipe. I have found a couple of recipes, some that I pinned and then disappeared, and this one, which is a lovely graham cookie.

I made these up, very simple and came out perfectly round. I did think that they looked a little plain, so I tried to figure out what I could do. In that situation, my most common response is to add a glaze. Since these cookies were already flavored with brown sugar and cinnamon, I decided to make a cinnamon glaze. That ended up being a good choice.

The glaze makes a tasty, but somewhat plain, cookie and makes it more delicious. Without the glaze, the cookies don’t have a distinct flavor- the brown sugar and cinnamon are subtle. The glaze helps bring out the cinnamon flavor, and it was simple to put together. Perhaps the glaze could have been thicker, but it worked fine just as it is. 

Graham Cookies with Cinnamon Glaze
135 grams flour
3/4 cup graham cracker crumbs
1 teaspoon cornstarch
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
113 grams butter, room temperature
150 grams brown sugar
1 egg 
1 teaspoon vanilla 

1-1/2 cups powdered sugar
2 teaspoons cinnamon
3-4 tablespoons milk

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, graham cracker crumbs, cornstarch, cinnamon, baking soda, baking powder, and salt; set aside.

In a large mixer bowl, beat the butter and brown sugar on medium until light, about 3 minutes. Add the egg and vanilla and mix again to combine. With the mixer running on low, gradually add the flour mixture. Allow the dough to rest for 10 minutes before proceeding. 

Scoop the dough into the baking sheet and roll them into 1-1/4” balls.

Bake for 8-10 minutes, until set. Allow the cookies to cool on the baking sheet for 10 minutes before removing toa wire rack to cool completely.

Once the cookies are cool, make the glaze: in a medium bowl, whisk together the powdered sugar, cinnamon, and about 2 tablespoons milk. Continue whisking, adding additional milk as needed, until the glaze is of the desired consistency. Dip the cookies halfway in the glaze and place on a wire rack to allow the glaze to set.

Recipe from Fresh April Flours