This simple, nostalgic treat takes me right back to childhood: graham crackers sandwiched with frosting. You can make them extra special with homemade graham crackers or keep things quick by using store‑bought crackers and your favorite frosting.
When I was a kid, my school lunch often included graham crackers spread with leftover frosting and pressed together into little sandwich cookies. That simple combination remained a favorite through high school and even now—there’s something irresistible about the contrast between crunchy graham crackers and creamy frosting.
My mom used to make them whenever she had leftover frosting from another baking project, and the habit stuck. Sometimes I purposely make extra frosting just so I can put together a few of these treats. They’re quick, comforting, and perfect for satisfying a sweet tooth without a lot of fuss.
You don’t really need a recipe
You don’t need an elaborate recipe to enjoy these—store‑bought graham crackers and any ready‑made frosting will do. If you prefer, pair homemade honey graham crackers with a whipped vanilla buttercream for a richer, more aromatic sandwich. Both options are delicious: the shortcut is fast and convenient, while the homemade route adds deeper flavor and a nicer texture.
Homemade graham crackers make it extra special
Making graham crackers from scratch is a fun and approachable baking project if you’ve never tried it. The dough benefits from a short chill, then a careful roll and cut to get even squares. The recipe typically blends all‑purpose and whole wheat flours for a subtle nuttiness and includes butter, honey and brown sugar for a warm sweetness. A touch of cinnamon and nutmeg brings depth without overwhelming the simple cookie flavor.
Homemade graham crackers are slightly less sweet and more textured than many store brands, and they have a homey, buttery aroma that pairs wonderfully with vanilla frosting. Whether you make your own crackers or use ones from the store, these sandwiches are an easy, satisfying snack that will likely become a nostalgic favorite.
Storage suggestions (if you can wait)
These graham cracker sandwiches are delicious immediately, but they often taste even better after a little resting time. The frosting softens the crackers, turning them almost cake‑like. Store the assembled sandwiches in an airtight container at room temperature or in the refrigerator. Room temperature keeps the frosting soft, while chilling firms the filling and makes the sandwiches easier to handle. Both ways are tasty—choose based on how you like the texture.
More nostalgic treats
- Oatmeal cream pie cookies
- Yellow cake with chocolate frosting
- Homemade strawberry pop tarts
- Peanut butter blossom cookies
Here’s your recipe
Graham Cracker and Frosting Sandwiches
Servings: 18 sandwich cookies
Prep: 30 mins • Cook: 12 mins • Chill: 2 hrs • Total: 2 hrs 42 mins
Homemade graham crackers paired with a fluffy vanilla buttercream make a nostalgic sandwich cookie. For a simpler approach, use store‑bought graham crackers and your favorite frosting.
Ingredients
Graham Crackers
- 1 ½ cups (170 g) whole wheat flour
- 1 ½ cups (180 g) all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup (113 g) salted butter, room temperature
- ⅓ cup (70 g) packed dark brown sugar
- ⅓ cup (112 g) honey
- 1 teaspoon vanilla extract
- ½ cup (113 g) heavy cream
Vanilla Buttercream Frosting
- 4 cups (455 g) powdered sugar
- 1 cup (226 g) salted butter, room temperature
- ⅛ teaspoon salt
- ¼ cup (56 g) heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- Food coloring and sprinkles, optional
Instructions
To make the graham crackers
- Whisk together whole wheat flour, all‑purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, brown sugar, honey and vanilla until pale and creamy, scraping the bowl as needed. Add the flour mixture in four additions, alternating with the heavy cream, scraping down the bowl between additions.
- Divide the dough into two rectangular disks, wrap in plastic and chill at least 2 hours (or refrigerate for several days before using).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll one disk at a time to about 1/8‑inch thickness. Cut into roughly 3‑inch squares with a sharp knife or pastry wheel. Arrange squares on the prepared sheet pan about ¼ inch apart. Sprinkle with coarse sugar if desired.
- Bake until edges begin to brown, about 12 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Store crackers in an airtight container at room temperature for 1–2 weeks.
To make the frosting
- In a stand mixer or with a hand mixer, combine the powdered sugar, butter, salt, heavy cream and extracts on low speed until the mixture starts to come together.
- Increase speed and beat 3–4 minutes until the frosting is light and fluffy, pausing to scrape down the bowl. If using food coloring, add it now and mix until even.
- Use the frosting to fill sandwiches, frost cakes, cupcakes or cookies. Store frosting at room temperature for 1–2 days, refrigerate up to 2 weeks, or freeze for longer storage.
To assemble cookie sandwiches
- Spread a generous layer of vanilla frosting on one graham cracker and press a second cracker on top. Add sprinkles or decorations as desired.
- Store assembled sandwiches in an airtight container for several days. Refrigerate if you prefer a firmer filling to prevent the frosting from squishing out.
Nutrition (per sandwich)
Calories: 382 kcal • Carbohydrates: 52 g • Protein: 3 g • Fat: 19 g • Saturated Fat: 12 g • Sugar: 36 g
Cuisine: American • Course: Dessert, Snack • Author: Annalise Sandberg
If you make these graham cracker sandwiches, please leave a rating or a short review describing any changes you made. Photos and notes help others decide how they’d like to prepare them.