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.
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 easy as possible, a can of vanilla frosting will work just fine.
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.
- Graham Crackers
- Break the graham crackers in half, making 2 squares. (Photo 1)
- Put your frosting into a bowl and have a knife to spoon for spreading. (Photo 2)
- Add about 2 teaspoons of frosting to one square and spread over the graham cracker half. (Photo 3)
- Top with a second square and lightly squish them together, don’t press too hard or the frosting will ooze out.
- If you want to add some decorations to your cookies, go ahead and roll the edges, will still wet, into sprinkles.
- Set the cookies onto a plate. (Photo 4)
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.
One 16-ounce can of frosting, paired with one 14.4-ounce pack of graham crackers will make 24 to 28 sandwich cookies.
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.
To serve this recipe immediately, have plenty of napkins available.
MORE RECIPES KIDS CAN HELP MAKE
- 14.4- ounce box graham crackers
- 16 ounces frosting homemade, or canned
- 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.