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.