No Spread and No Chill Honey Graham Roll Out Sugar Cookie Recipe

A soft and chewy no-chill and no-spread honey graham roll out sugar cookie recipe that is perfect for decorated cookies.


The favorite soft honey graham cracker recipe for making and baking decorated sugar cookies

I don't think it's a secret that I'm obsessed with my own chocolate sugar cookie recipe. I think I could make it blindfolded, using only chopsticks and a broken Lego. Except for the oven part. That would just be dangerous. And I may be a risk taker...but not with ovens. Or alligators.

But you guys. These cookies rival even The End All Chocolate Cookies.
Because I love you... I'm going to INSIST that you only try these when you are surrounded by all your loved ones. Every last one of them. (Or your enemies, honestly. It depends on how you feel about expanding THEIR waistlines.)

The best honey graham cracker roll out sugar cookie recipe

Unlike traditional graham crackers, this is a soft and chewy roll out cookie. Put some icing on these and they taste like those old fashioned graham cracker cookies. You know...where you cram two pieces of graham cracker full of buttercream and then let it sit in an airtight container overnight so the cracker softens into the most amazing goodness that ever existed.



Easiest graham cracker sugar cookie recipe that doesn't need to be chilled

Honey Graham Roll Out Sugar Cookies

This lightly sweetened, soft and chewy honey graham roll out sugar cookies won't spread and doesn't need to be chilled!

ingredients:

  • 1 cup slightly softened unsalted butter (227 grams)
  • 1 cup firmly packed dark brown sugar (240 grams)
  • 1/4 cup honey (76 grams)
  • 2 large eggs (100 grams)
  • 2 teaspoons vanilla (10 grams)
  • 1 teaspoon cinnamon (2 grams)
  • 3/4 teaspoon salt (4 grams)
  • 1/2 teaspoon baking powder (2 grams)
  • 1 1/2 cups graham flour (or whole wheat flour) (240 grams)
  • 3 - 3 1/2 cups all-purpose flour (420 - 490 grams)

instructions:

  1. Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper.
  2. Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out. If your brown sugar is especially lumpy or hard, you can microwave it in 10 second bursts until it softens.
  3. Add the honey and mix until blended.
  4. Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly.
  5. Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the dough chill in the refrigerator  or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.)
  6. Bake at 375°F.  If you roll your dough to 1/4" - Bake for 7-8 minutes.  If you roll your dough to 3/8"  - Bake for 10-12 minutes.
Created using The Recipes Generator

Honey Graham Sugar Cookie FAQs:


I CAN'T FIND GRAHAM FLOUR? IS THERE SOMETHING ELSE I CAN USE?

I usually find graham flour in the "alternative flour" section of the baking aisle. It's actually just a really coarse ground wheat flour, so you can substitute whole wheat flour straight across for a very similar flavor.

CAN I USE LIGHT BROWN SUGAR OR GOLDEN BROWN SUGAR INSTEAD?

Yes. It will give the cookies a lighter color and flavor, but you can use either of those sugars in place of the dark brown sugar.

WHAT FLAVOR OF ICING SHOULD I USE WITH THESE COOKIES?

This cookie flavor pairs well with vanilla, cinnamon, marshmallow, and butter flavored icing.

Graham Cracker Roll Out Cookie Recipe

MY DOUGH IS TOO SOFT! WHAT SHOULD I DO? 

If your dough is too soft, try adding a little more flour 1/2 cup at a time until the dough pulls away from the sides of the mixing bowl. ALSO... If it's very hot where you live and your butter was room temperature instead of just slightly softened - you might actually need to cool everything down in the fridge for 10-20 minutes before rolling out the dough.

MY DOUGH IS TOO DRY! WHAT SHOULD I DO?

The two most common reasons for this dough turning out dry is:

1) Not using large eggs. It's SURPRISING what a difference that makes.

2) Using too much flour. I'm not saying you used more than the recipe calls for - but since this recipe is written by volume and not weight, you might be adding more flour depending on elevation and humidity. Next time you make this recipe, try starting with 1 cup less flour and adding flour until it's just right. But you can still save this batch too!

Luckily, the solution to both of them is the same -- Crack an egg into a bowl and whisk together. Mix a little at a time into the dry dough until the dough comes together again.

SHOULD I USE SALTED OR UNSALTED BUTTER? 

If we're talking purely about science - it doesn't matter in this recipe. It's purely a personal preference.  Use the butter you normally reach for. If you know you love things with just a little more salt - use salted butter. If you are someone who generally reduces salt in recipes - use unsalted butter.

Easy graham cracker recipe that doesn't spread and stays soft

HOW MANY COOKIES WILL THIS RECIPE MAKE?

The yield for this recipe varies. It depends on how thick you roll your cookies. I can get about 3 dozen cookies when I roll them at 1/4 inch thick and use a 3 inch wide cookie cutter.

HOW DO I KNOW WHEN THEY ARE DONE?

Watch the surface of the cookie. As the dough begins to bake, the butter starts melting - creating a shiny or "wet" look on the surface of the cookie. As it continues to bake, the outside edge of the cookie will look dry and the wet spot in the middle shrinks. When that shiny "wet" spot in the middle disappears and the entire surface of the cookie is dry -- your cookies are done!

MY COOKIES TASTE DRY AFTER THEY ARE BAKED - WHAT'S WRONG WITH THEM? 

It could be a couple of things.

1) You might be slightly over baking them.  I watch the surface of the cookie and when the shiny spot in the center looks dry instead of shiny... I know they are done.

2)  You might be using a little too much flour. If your butter was too warm to begin with, the dough will seem soft, and if you add more flour to make it not sticky...it will turn out dry. OR you might be adding too much flour for the amount of time that the dough sits. - This is why the recipe has two different amounts of flour. As the dough sits, the flour continues to absorb more moisture...making the dough more dry.

HOW LONG ARE THESE COOKIES GOOD FOR?

It depends on how they are stored, but generally you can expect these cookies to taste fresh for about 7-10 days at room temperature.



NEED MORE??

Ready to start making and baking ALL THE DECORATED SUGAR COOKIES?! Check out my Beginner's Guide to Making and Baking Sugar Cookies for Decorating!!

Make sure all your cookies are the same thickness with the Joseph Joseph Adjustable Rolling Pin. (Or any other rolling pin with rings.)

These are my favorite Baking Sheets of all time. (They are also my son's favorite "Lego Sheets" of all time. 😂😂😂)

Use a High Heat Thermometer to make sure your oven is the right temperature.

Georganne
Georganne

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