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Graham Cracker Cut-Out Cookies

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Level: Easy

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Description

The cookies can be decorated in any colors. I chose bright colors for a fun lunchbox treat. Whatever color palette you choose, be sure to look for gel/paste food colorings instead of liquid colors. The colors are vibrant, and a little food coloring goes a long way. You’ll find them in kitchen stores, craft stores, and online.

From Bridget Edwards of Bake at 350.

Ingredients

  • 2-¾ cups Unbleached All-purpose Flour
  • ⅓ cups Crushed Honey Graham Crackers
  • 2 teaspoons Baking Powder
  • 1 cup Salted Butter, Cut Into Chunks
  • ¾ cups Granulated Sugar
  • ¼ cups Honey
  • 1  Egg
  • 1 teaspoon Vanilla Extract

Preparation

In a medium bowl, whisk together flour, graham cracker crumbs, and the baking powder. Set aside.

In a large bowl of an electric mixer, beat butter, sugar, and honey together until well combined. Beat in egg and vanilla, scraping down sides and bottom of bowl as needed. In three additions, beat in flour mixture on low speed, just until combined.

Stir in any stray bits that may be at the bottom of the bowl. Turn dough out onto a piece of plastic wrap, form into a disc, and refrigerate for 20–30 minutes. (The honey makes this dough a little sticky, so chilling it helps make for easier rolling.)

Preheat oven to 350ºF. Line cookie sheets with parchment paper.

Use a floured rolling pin to roll the dough on a floured surface to ¼-inch thickness. I used a ruler and a plaque cookie cutters. The cookies that say “you rule” could go on any shape: circles, hearts, squares, etc. If you have a crayon cookie cutter, lop off the end, and voila! A ruler!

Place cut-outs in the freezer for 5–10 minutes to help them keep their shape. Bake for 10–12 minutes, or until done. Leave cookies on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.

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