There are few memories I have fonder than sitting on our front porch growing up and eating these easy icebox (freezer) cookies in the heat of summer.
They are so easy to make and I remember my mom cutting the foil squares to wrap them for the freezer and my sisters and I asking repeatedly “Are they ready yet?”
You can eat them without freezing but they are so much better on a hot day when they are frozen!
You can make buttercream icing from scratch (my preference) or use canned icing and cinnamon graham crackers to make these.
Break each graham cracker into square halves. Lay them on a piece of parchment paper on a cookie sheet.
Smear Buttercream icing on each one. Go as far to each edge as you can, evenly. Then place the other half of the cracker on top.
Place in the freezer for several hours, or overnight. We often wrap them individually in foil and place back in the freezer but you don’t have to- once frozen they can be placed in a freezer bag and pulled out individually to enjoy!
- Cinnamon Graham Crackers
- Butter Cream Frosting:
- 3 cups powdered sugar
- ⅓ cup butter, softened
- 1½ tsp vanilla
- 1 tbsp milk or heavy cream
- Make Buttercream frosting by blending softened butter and sugar. Add in milk and vanilla. Blend until smooth.
- Break Graham Crackers in half and place cinnamon side down on a sheet of parchment paper.
- Smear on frosting evenly to the edges.
- Gently place a second graham cracker half, cinnamon side up, on top. Do not push down or the frosting will spill out.
- Place in freezer for several hours until frozen.
- When frozen, place in a freezer bag and return to freezer or enjoy immediently.
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