Graham Cracker Snickerdoodles + The Great Food Blogger Cookie Swap 2014!

For the last 3 years, I've seen The Great Food Blogger Cookie Swap riiiiight after the sign-up deadline. This year, I finally managed to get in on the delicious cookie action!

I tested these cookies out once before deciding that they were definitely THE cookies to send out to my swap partners. They got lots of rave reviews from my taste test professionals husband's co-workers. I absolutely adore a good snickerdoodle, and Mrs. Sigg's Snickerdoodle recipe was our favorite until I found these beauties.

Crushed graham crackers deepen the flavor of traditional snickerdoodles in this moist, chewy cookie recipe. This spin on a classic cookie was a pure genius move, thanks to Sydney over at The Crepes of Wrath. These are definitely some of our favorite homemade cookies to date!

I sent these beauties to Haley over at Cheap Recipe Blog, Lisa at Healthy Nibbles & Bits and Ayana at Savor Good Food. In return, I got delicious cookies from Ashley at Our Full Table, Kristen at Dinner for 2 and Kat at I Want Crazy. Head over to their blogs to see what they made for the swap!

This was an awesome way to make some new food blog buddies, support a good cause (Cookies for Kids' Cancer) and get delicious treats in the mail! Thanks to Lindsay at Love & Olive Oil and Julie at The Little Kitchen for hosting this rockstar group again!

Graham Cracker Snickerdoodles
The Crepes of Wrath

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 25 cookies

Crispy on the outside, chewy in the center cinnamon sugar snickerdoodles made with graham cracker dough.1. Pre-heat your oven to 350 degrees F. Grease and/or line your baking sheets. In a large bowl, cream together the butter and sugars until light and fluffy, at least 3-5 minutes. Beat in the egg and vanilla until just combined. 2. Crush your graham crackers in a blender or a food processor, pulsing until they are just crumbs. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture and mix at a low speed until combined. 3. Combine the ½ cup granulated sugar and 2 teaspoons of cinnamon in a small bowl. Roll the dough into balls, then roll the balls in the cinnamon-sugar mixture. I sprinkled mine with some extra sanding sugar, but that is completely optional. Place on the baking sheet and flatten a bit with the palm of your hand. Bake for 10-12 minutes, until baked through but still soft and just barely golden.

For the Cookies:
½ cup unsalted butter, room temperature
¼ cup brown sugar
½ cup white granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
1 cup graham cracker crumbs (about 9-10 graham crackers)
1 teaspoon baking powder
¼ teaspoon kosher salt

For the Cinnamon Sugar Coating:
1 cup white granulated sugar (or raw sugar, for extra crunch)
2-3 teaspoons cinnamon

Pre-heat your oven to 350 degrees F. Grease and/or line your baking sheets.

In a large bowl, cream together the butter and sugars until light and fluffy, at least 3-5 minutes. Beat in the egg and vanilla until just combined.

Crush your graham crackers in a blender or a food processor, pulsing until they are just crumbs. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture and mix at a low speed until combined.

Combine the ½ cup granulated sugar and 2 teaspoons of cinnamon in a small bowl. Roll the dough into balls, then roll the balls in the cinnamon-sugar mixture. I sprinkled mine with some extra sanding sugar, but that is completely optional. Place on the baking sheet and flatten a bit with the palm of your hand. Bake for 10-12 minutes, until baked through but still soft and just barely golden.

Big Flavors Rating: 5 Stars