Step 1

To make the cookies: Put the graham crackers in a food processor or blender, and blend until you have graham cracker crumbs. You should have about 2 3/4 cups of crumbs.

Step 2

In a large bowl, whisk together the graham crackers, flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3

In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.

Step 4

Add the eggs and vanilla extract and mix until combined.

Step 5

Add the dry ingredients and mix on low until just combined. Don’t over mix.

Step 6

Cover the dough and chill for at least one hour. Can chill for up to 48 hours.

Step 7

When ready to bake, take the dough out of the fridge and let sit on the counter for about 30 minutes while you preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.

Step 8

Roll the dough into balls, about 2 tablespoons per cookie. Place on baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until set around the edges but still soft in the center. Don't over bake! Remove from the oven and let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Step 9

To make the frosting: With a mixer, beat the butter over medium speed until creamy. Gradually add the confectioner’s sugar while you continue beating. Stop the mixer and scrape down the sides of the bowl with a spatula as needed, until the sugar is fully incorporated.

Step 10

Add the vanilla and beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.

Step 11

Frost the cooled cookies with the vanilla buttercream. Garnish with chopped graham crackers.