- Prep time:
- 1 hour 15 minutes
- Cook time:
- 10 minutes
- 12 cookies
2 out of 5
- Share this recipe:
The tasty tanginess of apricot jam brings out the best in these nutty and toasty graham cracker cookies.
- 15 graham crackers (or 2 cups graham cracker crumbs)
- 2 tablespoons all-purpose flour
- ¼ teaspoon sea salt
- 6 tablespoons (¾ stick) unsalted butter, room temperature
- ⅓ cup granulated sugar, divided
- 1 tablespoon packed brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup apricot jam
Pulse the graham crackers in a food processor until completely broken down with a sandy texture. Add the flour and salt, and pulse to combine.
Cream the butter, 2 tablespoons of the granulated sugar and the brown sugar in a stand mixer using the paddle attachment (or with a hand mixer), until light and fluffy. Mix in the egg and vanilla extract. Using a large spatula, fold in the graham cracker mixture until just combined. Cover and refrigerate for about 1 hour.
Position an oven rack in the center and heat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
Place the remaining granulated sugar in a bowl. Scoop 1½ tablespoons of cookie dough and roll into a ball with your hands. Roll the ball in the sugar until fully coated and place on the prepared baking sheet, leaving 2 inches around. Using your thumb, press down the center of the ball and fill with ½ teaspoon of jam. Repeat with the remaining dough.
Bake until the edges are lightly browned, 8-10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.