- Prep time
- 1 hour 15 minutes
- Cook time
- 8–10 minutes
- About 12 cookies
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 into 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.
Preheat 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 between each cookie. Using your thumb, press down the center of the ball and fill with ½ teaspoon of jam. Repeat with the remaining dough.
Bake on the center rack of the oven until the edges of the cookies are lightly browned, 8–10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.