Last Updated on
Beginner Cookies are just that, a cookie for beginner cooks. Kid-friendly and something kids can “make” with little to no supervision. Perfect for an after-school snack too!
I know that this recipe is very basic. BUT – basic recipes are where every single cook or chef started.
I wanted to post it because it is a “recipe” that is near and dear to my heart and because there are many many young folks who have been intimidated right out of the kitchen.
A basic recipe might be all it takes to get someone out of the fast-food lane and back into the kitchen.
At the very least, I hope this gives at least one person inspiration to play in the kitchen.
This really isn’t a recipe per se, more of a technique. Kind of like our “recipe” for candy acorns. That one is also a kid-friendly snack that they can help make.
We believe in allowing kids into the kitchen at an early age. It builds confidence and encourages them to eat what comes out of the kitchen.
These treats have been in my family for 50 years or so. Every family has that one relative that just can’t or won’t cook.
Well, this “cookie” was what our member brought anytime she had dessert duty.
As time went on they kind of became a tradition.
As the younger generations starting growing into their own and wanted to participate in the big family meals they would offer to bring dessert.
It doesn’t hurt to let the kids know that there are more than two food groups; ketchup and chicken nuggets.
No judgment, I know the struggle is real! I have been there, once as a mother and now as a grandmother.
Now if you really want to turn it into more of a recipe, just use our buttercream icing recipe from our chocolate wedding cake recipe.
You could also use the white wedding cake icing recipe, but I find that the almond flavoring is a touch overpowering for the graham crackers.
But to make this as beginner as possible, a can of vanilla frosting will work just fine. One 16-ounce can of frosting, paired with one 14.4-ounce pack of graham crackers will make 28 to 28 sandwich cookies.
Chocolate frosting is another favorite filling at my house. Any flavor can be used though.
Chocolate graham crackers would be a fine substitute. I bet marshmallow cream, rather than frosting, would be great with chocolate graham crackers too!
Who am I kidding, marshmallow cream would be great with just about anything.
You could even get super fancy and dip on end into melted chocolate.
These cookies are best when allowed to sit overnight. They will soften as they sit. Less time is required on super humid days if they are just left on the counter.
I find it works best to allow them to sit, uncovered, at room temperature for at least 12 hours. This allows the frosting to start to firm up just a bit.
After 12 hours, the filling might still ooze out when you take a bite. It just won’t run all over the place.
Once the cookie filling has stiffened slightly, they can be placed into a cookie jar or a plastic bag.
Curious if anyone uses a cookie jar anymore. Drop me a note and let me know if you use one.
I have a cookie jar. It is pretty old, nothing fancy. I don’t use it though for fear of breaking it. It has been around for as long as I can remember.
To serve this recipe immediately, I would probably break all of the graham crackers into four pieces and serve them alongside the icing, more like a dip or a spread.
Go ahead and get creative by adding mini chocolate chips, crushed nuts, chopped candied fruit, or anything else you might like.
- 14.4- ounce box graham crackers
- 16 ounces buttercream frosting
- Break each graham cracker sheet into two squares.
- Add 2 to 3 teaspoons to half of the broken graham crackers and spread evenly.
- Top with remaining graham cracker pieces.
- Roll edges in decorative toppings, if using.
- All to sit at room temperature for at least 12 hours before serving.