Frosted Honey Graham Cookies

These cookies are the perfect combination of toasty, nutty graham cracker and sweet, smooth honey. This recipe uses fresh honey and is topped with a sprinkle of honey graham crackers. This is truly the perfect cookie for honey graham cracker lovers. I hope that you love this recipe as much as I do! I’m goign to walk you through all of the steps and all of the ingredients before diving in!

How To Make Frosted Honey Graham Cookies

• Step 1: Make the Sugar Cookie Dough
  • Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together:
    • 3 cups all-purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
  • In a large bowl, cream together 1 cup unsalted butter and 1 cup sugar using an electric mixer for about 2 minutes until light and fluffy. Make sure you’re butter is softened to room temperature! :) This will help your cookie dough come together much easier.
  • Add 2 eggs (room temperature) and 2 tsp vanilla extract, then mix to combine.
  • Gradually mix the dry ingredients into the wet ingredients until a soft, slightly sticky dough forms.

• Step 2: Shape and Bake the Cookies
  • Scoop the dough into large 4 Tbsp-sized balls and place them 2 inches apart on your prepared cookie sheets.
  • Use your palm to gently flatten each cookie slightly.
  • Bake for about 12 minutes, or until the edges are lightly golden.
  • Let cookies cool completely on a wire rack before frosting.
• Step 3: Make the Honey Buttercream
  • In a bowl, cream 1/2 cup unsalted butter until smooth.
  • Add:
    • 3 1/2 cups confectioners’ sugar
    • 2 tsp vanilla extract
    • 1/4 tsp salt
  • Gradually add 2–3 Tbsp heavy cream, one tablespoon at a time, mixing until the buttercream becomes fluffy and spreadable.
  • Drizzle in 2 Tbsp honey and stir to combine. Feel free to add more honey if you want an extra kick of sweetness! :)
• Step 4: Assemble and Decorate
  • Frost each cooled cookie with 3–4 Tbsp of honey buttercream using a spatula.
  • Top with crushed honey graham crackers and extra honey drizzle.
  • Repeat for all cookies and enjoy!

Recipe Tips

• Make sure to use room temperature butter and eggs to ensure the dough and frosting mix smoothly.
• If the dough feels too sticky, chill it in the fridge for 15–20 minutes before shaping!
• Don’t over bake—the cookies should be soft and just slightly golden on the edges.
• For the best texture and most successful decorating results, allow cookies to cool fully before decorating.
• Use local or raw honey for the most authentic flavor!

How to Store Frosted Honey Graham Cookies

• Unfrosted cookies can be stored in an airtight container at room temperature for up to 5 days.
• Frosted cookies should be stored in a single layer in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
• For longer storage, freeze unfrosted cookies for up to 2 months. Then you can thaw and decorate as needed!

Recipe Alternatives

• Add cinnamon or nutmeg to the dough for a delicious, spiced twist.
• Swap honey for maple syrup in the frosting for a different cozy flavor.
• Make them sandwich cookies by filling two cookies with buttercream and rolling the edges in crushed graham crackers.
• Top with toasted marshmallow fluff instead of frosting for a s’mores-inspired version.
• Use a cream cheese frosting if you prefer a tangy contrast to the sweet cookie.

Frosted Honey Graham Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

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Servings

12-15

servings

Prep time

10

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on.

Ingredients | Cookies

• 3 cups all-purpose flour

• 2 tsp. baking powder

• 1/4 tsp. salt

• 1 cup unsalted butter, softened

• 1 cup sugar

• 2 eggs, room temperature

• 2 tsp. vanilla extract

• Honey Buttercream

• 1/2 cup unsalted butter, room temperature

• 3 1/2 cups confectioner’s sugar

• 2 tsp. vanilla extract

• 1/4 tsp. salt

• 2 -3Tbsp. heavy whipping cream

• 2 Tbsp. Honey, plus extra for drizzling

• 3 -4 honey graham crackers, crushed

Directions

• Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
• Scrape down the sides of the bowl then add in the eggs and vanilla. Mix to combine.
• Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
• Scoop and roll the cookie dough into about 4 Tbsp. sized balls. Place them about 2″ apart on the prepared cookie sheet. Use the palm of your hand to gently flatten them each slightly.
• Bake the cookies for about 12 minutes or until lightly golden brown on the sides.
• Allow the cookies to cool completely on a wire rack before decorating.
• To make the buttercream, cream the butter together with an electric mixer or in the owl of a stand mixer fit with the paddle attachment until smooth. Add the confectioner’s sugar, vanilla and salt. Gradually add one tablespoon of heavy cream at a time until the buttercream starts to come together. Use a silicone spatula to scrape the sides and bottom of the bowl as you mix. Drizzle in the honey and stir to combine.
• Once the cookies have cooled completely, use a silicone spatula to spread about 3-4 tablespoons of buttercream on top of each cookie.
• Add crushed graham crackers and graham cracker pieces on top of the cookies then drizzle more honey on top. Repeat these steps or each cookie.
• Enjoy!

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