Turndown Treat: Graham Cracker Cookie Recipe
This recipe is for the popular turndown treat created by Pastry Chef Nicholas Clark at WaterColor Inn in Santa Rosa Beach.
- 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
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