Go Back
+ servings

Turndown Treat: Graham Cracker Cookie Recipe

Pastry Chef Nicholas Clark of WaterColor Inn
This recipe is for the popular turndown treat created by Pastry Chef Nicholas Clark at WaterColor Inn in Santa Rosa Beach.
3.89 from 9 votes
Course Dessert
Servings 24 cookies


  • 2 cups Butter Softened
  • 2 cups Sugar
  • 2 tsp Vanilla Extract
  • 4 Egg Yolks
  • 3 cups All-Purpose Flour
  • 3 cups Graham Cracker Crumbs
  • 1 tsp Baking Powder
  • 2 tsp Baking Soda

Cinnamon Sugar Mixture:

  • 2 cups Granulated Sugar
  • 1 tsp Ground Cinnamon


  • Cream butter & sugar together on medium speed for about 2-3 minutes.
  • Add egg yolks & extracts blend until homogenous.
  • Add already mixed dry ingredients; blend until it comes together & let chill in refrigerator for 30 minutes.
  • Preheat oven 325°F.
  • Line a sheet pan with parchment.
  • Scoop 2 oz. portions onto baking tray.
  • Lightly press down on each cookie.
  • Use cinnamon sugar mixture to toss each cookie just before baking.
  • Bake for 6-8 minutes rotating half way & bake for additional 6-8 minutes.
  • After 5 minutes of the cookies resting, place them onto wire racks to cool completely
Tried this recipe?Rate it above to let us know how it was!