Ingredients
Scale
For the cookies:
- 1 cup salted butter, room temperature 226 g
- 1½ cups brown sugar 290 g
- 1 large egg
- 1 teaspoon vanilla extract
- 12 graham crackers (2 cups of crumbs) 192 g
- 2 cups all purpose flour 275 g
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
For the frosting:
- 4 oz cream cheese, room temperature
- ½ cup salted butter 113 g
- 2½ cups powdered sugar 225 g
- 2 Tablespoons cornstarch 17 g
- 1½ teaspoons vanilla extract
- ½ can Strawberry pie filling
Instructions
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In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to “cream” them together and begin dissolving the sugar.
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Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the batter is fluffy.
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In a blender, pulse the graham crackers until they become a fine powder.
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Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
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Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
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Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.
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In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
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Add in the powdered sugar, cornstarch, and vanilla and mix well, until there are no sugar pockets left and frosting is smooth.
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Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie starting on the outside, frosting in a spiral to the center.
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Place strawberry pie filling on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!