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Dairy
Easy
1 Hour
Diets 
These cookies offer a creative twist on the everyday cookie, blending the nostalgic crunch of graham crackers with a creamy, dreamy cheesecake-inspired frosting.
Yield 10 -12
All products are proudly made in the USA.
View all of Mehadrin’s beautiful Shavuot 2024 recipes here.
1 stick Mehadrin Butter, softened (for parve, use Mehadrin Margarine)
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 tablespoon light corn syrup
1 and 1/3 cups flour
1 and 1/4 cups cinnamon graham cracker crumbs (crushed crackers)
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cinnamon graham cracker crumbs (for rolling and topping)
1 and 1/2 tablespoons Mehadrin Butter, melted (for parve, use 4 ounces Mehadrin Non-Dairy Butter)
8 ounces J&J Unwhipped Cream Cheese, softened (for parve, use Mehadrin Non-Dairy Whipped Cream Cheese)
4 tablespoons Mehadrin Butter (for parve, use Mehadrin Parve Butter)
3/4 cup powdered sugar (for parve, 1 cup )
1 teaspoon vanilla extract
1/3 cup instant vanilla pudding
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Beat the butter and sugars in the bowl of an electric mixer or a hand mixer for two to three minutes.
Add the egg, vanilla extract, and light corn syrup and mix to combine.
Add the rest of the ingredients and mix until well combined.
Using a 1/4 cup, portion the dough and roll it into round balls. Roll the balls in graham cracker crumbs. Place six balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten them into thick discs.
Bake for 10-12 minutes or until edges and tops are set. (You don’t want to overbake them).
Remove from the oven and let it cool completely.
Add the melted butter to the remaining graham cracker crumbs (should have about 1/2 cup) and mix to combine.
Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and instant vanilla pudding and continue beating until smooth and thickened. Transfer to a piping bag.
Pipe a spiral frosting design on top of each cooled cookie, starting from the center and working your way outward, then sprinkle the graham crumb topping over it.
Recipe Development, Styling, & Photography by Yossi and Malky Levine
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These tasted pretty good but came out very flat. They needed more flour or something.
Also, it doesn’t mention anywhere in the description that they were gonna be jumbo size cookies. When I saw it yields 10 to 12 cookies, I doubled the recipe and then I had too much though…
At what point can this be frozen?