These are yummy cinnamon cookies made with graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch chips. My kids love them plain. I find it easiest to freeze the dough in logs, then slice and cook them as I want them. Enjoy!

Connie
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.

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  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.

  • Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

184.2 calories; 1.9 g protein; 24.8 g carbohydrates; 35.8 mg cholesterol; 255.4 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2009
These cookies were super easy to make with a short list of ingredients. A couple of things: made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60) I baked them for the full 11 minutes and they were perfectly light and just a little chewy Used parchment paper instead of ungreased sheet Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps I think they taste like cinnamon cake. Great recipe and a definate keeper!! Read More
(43)

Most helpful critical review

Rating: 3 stars
06/16/2011
It's just me to change a recipe using my experience & other's reviews soooo here's what I did differently: More cinnamon - half teaspoon more; subbed half cup whole wheat flour for white; 3/4c white sugar & 1/2c brown. With the sugar in the crumbs nearly 1/4c in 2c crumbs I couldn't add all the sugar. They were plenty sweet. 'Could probably reduce it even more. I chilled the dough then shaped it into a log on wax paper rolled it froze & sliced. Mine took longer to bake as expected with refrigeration & they were still chewy even with browned edges. 'Not the prettiest cookies & they do spread (less with wheat flour) but they did the trick for using up graham cracker crumbs. Read More
(3)
29 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/26/2009
These cookies were super easy to make with a short list of ingredients. A couple of things: made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60) I baked them for the full 11 minutes and they were perfectly light and just a little chewy Used parchment paper instead of ungreased sheet Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps I think they taste like cinnamon cake. Great recipe and a definate keeper!! Read More
(43)
Rating: 5 stars
03/26/2009
These cookies were super easy to make with a short list of ingredients. A couple of things: made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60) I baked them for the full 11 minutes and they were perfectly light and just a little chewy Used parchment paper instead of ungreased sheet Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps I think they taste like cinnamon cake. Great recipe and a definate keeper!! Read More
(43)
Rating: 4 stars
04/13/2009
As an inexperienced cook I found this recipe pretty easy to make. Two things though and I'm not sure if this is common knowledge or not but I made half the cookies on flat 'air flow' baking sheets with no sides/edges and half of the batch with a regular baking sheet. The cookies seemed to really flatten out like pancakes on the air flow sheet but on the other baking sheet they were fine. As well I added a bit more cinnamon because I love the stuff but it really ended up being overpowering once they were done. Hope that helps any baking newbies out there! Read More
(38)
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Rating: 4 stars
08/26/2009
These flatten out A LOT so spread them far apart on the cookie sheet and 350 is a littlee to hot because the middle doesn't cook as fast as the outside. On the otherhand they taste VERY good!! Read More
(16)
Rating: 5 stars
10/13/2009
These were great warm right out of the oven and still great the next day crumbled over vanilla ice cream. All 5 of us loved them and we will be making this a regular addition to our dessert favorites. Can't wait to try it again with butterscotch chips. Thanks! Read More
(12)
Rating: 5 stars
09/17/2009
These are some of the best cookies I've made. Few ingredients and an easy recipe. They are right up there with oatmeal and toll house cookies! Read More
(7)
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Rating: 4 stars
09/01/2013
This is a soft cookie which I knew it would be because of the higher ratio of brown sugar (which lends softness) to white sugar (which lends crispiness). While I knew this would not appeal to me as I like my cookies crunchy I knew Hubs would like them - and he did. Neither of us could taste graham cracker flavor I of course knew it was in there but Hubs did not. In addition I found them a tad on the greasy side. A bag of cinnamon chips (roughly 2 cups) boosted the cinnamon flavor. As I do with all my cookie dough that begins with butter I gave it a stint in the fridge for an hour or so until it was semi-firm. So between the softness the somewhat greasiness and the fact the graham cracker flavor was barely apparent these were not my favorite cookie. Hubs on the other hand loved them so I ll use his rating of four stars. Read More
(7)
Rating: 4 stars
03/30/2009
Easy to make. Very subtle cookie... not rich or overly sweet. I think I was hoping for gooey cookies with a very "cinnamony" taste. I agree they taste like a cinnamon cake. Read More
(6)
Rating: 5 stars
12/17/2009
Very easy recipe. I used a cookie scoop and got almost 4 dozen. They do spread so be careful how many you bake at a time. But they were delicious and the house smells great when you're baking them. Added them to my Christmas cookie collection. Read More
(5)
Rating: 5 stars
04/06/2009
These cookies seem more of a cake texture than a cookie texture but nontheless they were really delicious and easy to make. Read More
(4)
Rating: 3 stars
06/16/2011
It's just me to change a recipe using my experience & other's reviews soooo here's what I did differently: More cinnamon - half teaspoon more; subbed half cup whole wheat flour for white; 3/4c white sugar & 1/2c brown. With the sugar in the crumbs nearly 1/4c in 2c crumbs I couldn't add all the sugar. They were plenty sweet. 'Could probably reduce it even more. I chilled the dough then shaped it into a log on wax paper rolled it froze & sliced. Mine took longer to bake as expected with refrigeration & they were still chewy even with browned edges. 'Not the prettiest cookies & they do spread (less with wheat flour) but they did the trick for using up graham cracker crumbs. Read More
(3)