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Graham Cracker Cookies by


1 (1 pound 1.5 oz.) pouch Betty Cocker sugar cookie mix
Butter, egg, and flour called for on the cookie mix for cutout cookies
1/4 cup flour
2 Tablespoons honey
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
Topping: optional
2 Tablespoons sugar
1 teaspoon cinnamon


In a medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap and refrigerate at least 1 hour but no longer than 8 hours. In a small bowl, mix topping ingredients, set aside. Heat oven to 350*F. On a floured surface, roll out half of the dough at a time to 12x9 inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers. Bake 8-12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Re-poke holes as necessary while warm. Cool on pan 2 minutes before removing to cooling rack to completely cool.

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