Graham Cracker Cookies

These cookies from Two Peas & Their Pod are fantastic. These have become my new base for s'mores cookies as well because they are so good.

Graham Cracker Cookies
18 graham cracker sheets (one box)
2 1/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1/2 tsp. cinnamon
1 cup butter, at room temperature
1 1/2 cups brown sugar
1/4 cup sugar
2 large eggs
1 Tbsp. vanilla
Buttercream frosting

Preheat oven to 350°F. 

Blend graham cracker into crumbs. Combine crumbs with flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a stand mixer, beat butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as needed. Add in eggs and vanilla, and beat until smooth. 

Add dry ingredients, and mix on low until just combined. Cover the dough, and chill for at least 1 hour up to 48 hours. 

Let dough come to room temperature for 30 minutes. Line a baking sheet with parchment paper. Roll dough into 2 Tbsp. balls. Bake 10 to 12 minutes or until set around the edges but still soft in the center. Remove from the oven, and let cookies cool on baking sheet for 5 minutes. 

Remove from baking sheet, and let cookies cool completely. Top with frosting. As an added bonus, top with graham cracker crumble. (To make crumble, combine cracker crumbs with butter, cinnamon and brown sugar.) Makes about 2 dozen cookies.