1 ½ Cup Honey Graham Cereal Flour (This is close to about 3 cups whole cereal.)
2 Tsp Baking Powder
½ Tsp Salt
1 Stick Salted Butter (At room temp.)
¾ Cup Granulated Sugar
2 Eggs (At room temp.)
HONEY GRAHAM FROSTING:
½ Cup Honey Graham Cereal Bits
1 Cup Heavy Whipping Cream
1 Cup Powdered Sugar
Crushed Up Honey Graham Cereal
FOR YOUR COOKIES:
Preheat your oven to 350° Fahrenheit.
Blend your honey graham cereal into a flour with a food processor on medium speed.
Sift your honey graham cereal flour that you ran through the food processor. Then set aside any leftover crumbs that don't fit through your sifter for later.
Measure out your cereal, baking powder, and salt in a medium sized bowl.
Cream your butter and sugar for 2 minutes until light and fluffy.
Beat in your eggs until combined.
Stir in your dry ingredients just until combined. You can use a hand mixer for this step, but I prefer to do this by hand with a spatula.
Line a cookie sheet with parchment paper, or a silicone baking mat. Then scoop your cookies with a 1 and 1/2 tablespoon cookie scoop. Drop each cookie on your pan, leaving about 1-2 inches of space between each cookie to account for spreading.
Bake your cookies for 10 minutes.
FOR YOUR HONEY GRAHAM FROSTING:
Beat your heavy whipping cream and powdered sugar to stiff peaks.
Measure out the golden grahams that couldn't fit through the sifter for your flour. Then fold these bits into your whipped cream.
Crush up your honey graham by hand, then top on your cookie.