Preheat oven to convection 350 degrees fahrenheit.

Get 2 sticks of butter and put in a saucepan over medium-low heat. Do not mix, instead swirl the butter around every 30 seconds. After about 3-4 minutes, the butter should turn a golden color. At this point, take it off heat and pour into a glass bowl. (If it smells burnt, it probably is and you don’t want that! Make sure to take it off heat as soon as you see the golden brown color).

Let the brown butter cool.

Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your large egg and stir into mixture.

Mix in vanilla and molasses.

Add flour, baking soda, baking powder, crushed graham crackers, and cinnamon to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

FLATTEN YOUR DOUGH A LITTLE! (if you don’t flatten it, the cookie will be undercooked in the center because these are thick cookie)

After baking test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit. (I was able to fit 6 because they didn’t spread much)

Bake cookies for 11-12 minutes (for 1/3 cup scoop).

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Cool your cookies in the fridge before icing.

Use our bakery style frosting to frost the cookies.

Frosting can go in piping bag with circular piping tip or in ziploc bag!

Put in fridge to store up to 10 days or at room temperature for up to 8 days!