My 7 yr old is the Snickerdoodle king. He's not a big fan of chocolate, so this cookie is perfect for him. He's such a fan, that he's taken bakery snickerdoodles to school for his birthday for the last 2 years.
When I saw this recipe from Crepes of Wrath, I was intrigued. Graham Cracker? I expected a snickerdoodle with crunch. But that's not what I got!
The result was a thick, moist, flavorful cookie. The graham crackers get crushed to crumbs, so there really isn't any crunch.
So, the verdict? My son took one small bite and told me they were wonderful! He then politely asked if he could have the rest of the cookie! Well, of course, silly boy!
The only problem is that the recipe only makes 15-20 cookies. I got 19. I will have to double it next time so there is enough goodness to last.
**Edited 1/12/11: I doubled this yesterday and they did NOT turn out! Do not double! **
Since this cookie is just divine, I'm entering it for the 4th week of The Twelve Weeks of Christmas Cookies!
Graham Cracker Snickerdoodles
1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 large egg, room temperature
1 teas vanilla extract
1 1/3 cups all-purpose flour
3/4 cups graham cracker crumbs (about 9 crackers, which is one sleeve)
1 teas baking powder
1/4 teas salt
Cinnamon Sugar Coating:
1/2 cup white sugar
2 teas cinnamon
1. Preheat your oven to 350 degrees. Grease and/or line your baking sheets.
2. In a large bowl, cream the butter and both sugars together until light and fluffy. Beat in the egg and vanilla until just combined.
3. Crush your graham crackers in a blender or food processor, pulsing until they are just crumbs. (I put them in a bowl and my son pounded them!) In a small bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture and mix at a low speed until combined.
4. Combine the Cinnamon Sugar Coating ingredients in a small bowl. Roll the dough into balls, then roll the balls in the Cinnamon Sugar Coating. Place on baking sheet and flatten a bit with the palm of your hand. Bake for 10-12 minutes, until baked through but still soft, and just barely golden.
Makes 15-20 cookies.