Chocolate Dipped Homemade Graham Cracker Cookies

Method

1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2. Using a hand mixer or stand mixer with the paddle attachment, cream the unsalted butter, light brown sugar, honey, molasses, and vanilla extract on medium-high speed until well blended. Scrape down the sides of the bowl as needed.
3. Lower the mixer speed and slowly add the whisked dry mixture and the milk, alternating between them, until everything is fully combined.
4. Use a bench scraper or sharp knife to divide the graham cracker dough in half. Between two lightly floured sheets of parchment paper, roll one half to 1/8 inch thick for a thinner graham cracker, or to 1/4 inch thick for a thicker one.
5. Slide the rolled dough, still sandwiched between the parchment sheets, onto a cookie sheet, then repeat with the 2nd section of dough.
6. Stack the second layer of dough on top of the first, keeping parchment between the layers. Refrigerate for at least 1 hour, or (my preference) overnight.
7. When you are ready to bake, move your oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set them aside.
8. Peel off the top sheet of parchment from the rolled out dough.
9. Dip the Christmas tree cookie cutter in a little flour, then cut out each shape. Place them carefully on the parchment-lined cookie sheet, leaving about 1 inch between them. Repeat until all the dough from that layer is used.
10. Next, use a fork to pierce 1-4 rows into the top of each cookie, depending on the shape. For the trees, I pierced 1-2 rows, and for the squares, I pierced 4.
11. Slide the cookie sheet into the oven and bake for 8-10 minutes at 350ºF, or until golden brown. If your graham crackers are thicker, you may need to bake them 1-2 minutes longer.
12. Take them out of the oven and let them cool on the cookie sheet for 5 minutes, then move them to a wire rack to cool completely. Once cool, store them in an airtight container at room temperature for 1-2 days until you are ready to dip them in the melted chocolate.
13. For a double boiler, add about 1 inch to 1.5 inches of water to the bottom pot, then melt the paraffin wax over low heat, uncovered, until it is melted.
14. Stir in the semi-sweet chocolate chips constantly until the mixture is completely smooth and melted. If you spot any small lumps, press them firmly with a spatula until they melt.
15. If you are using vegetable shortening or coconut oil instead, you can melt it with the chocolate chips at the same time, including in the microwave.
16. Line a large cookie sheet with wax paper and set it beside the spot where you will be dipping the graham cracker Christmas trees.
17. Use a fork to drop one graham cracker tree into the melted chocolate, flip it over with the fork, and lift it out. Tap the fork against the side of the double boiler to shake off any extra chocolate, then carefully set the tree on the wax paper-lined cookie sheet.
18. Right away, sprinkle each chocolate covered graham cracker tree with white (or Christmas themed) nonpareils.
19. If you are going with the square shape, you can simply dip half of each square in the melted chocolate, add sanding sugar or sprinkles on top, and place it on the wax paper.
20. Keep going until every graham cracker tree has been dipped in chocolate and sprinkled with nonpareils.
21. Let the chocolate covered graham cracker Christmas trees set before you remove any extra chocolate that has stuck to the sides of the crackers.
22. Keep the chocolate covered graham cracker trees in an airtight container at room temperature (or in the refrigerator) for up to a week. If you used vegetable shortening instead of paraffin wax, store them in the refrigerator so the chocolate does not melt.

Baker’s notes

• Make sure you have a cookie sheet that will fit in the refrigerator while the rolled out dough chills.
• Bake the graham crackers for 8-10 minutes at 350ºF. The dough needs to chill for at least 1 hour. Baking time will vary based on how thin or thick you roll the dough.
• This recipe yields about 6 dozen cookies. The yield will vary depending on which cookie cutter you use!
• The prep time listed does not include melting the chocolate or assembling the chocolate dipped graham cracker Christmas trees.
• For a thinner graham cracker, roll the dough to about ⅛-inch. For a thicker graham cracker cookie, roll it to about ¼-inch. I would not go any thicker than that. Keep in mind that thinner gives you a crispier cracker, and thicker gives you a softer one.
• If you would rather roll out smaller batches, you can divide the dough into thirds.
• If the dough starts to soften while you are cutting out shapes, return it to the refrigerator (or freezer) for a few minutes.
• Remember to poke the holes into the cut out cookies before they go in the oven!
• A double boiler is not required for these chocolate dipped graham cracker cookies, but it helps when melting the amount of chocolate needed. It is also useful when melting the chocolate with the paraffin wax.
• Paraffin wax, vegetable shortening, and coconut oil all thin the chocolate. Only the wax adds a subtle shine, though. It also keeps the chocolate from melting off the graham crackers when they sit out at room temperature.
• The Christmas tree shape comes from a 6-piece set of small holiday cookie cutters. Their smaller size made them easier to dip in the chocolate.
• The square shape comes from this 24-piece set of geometric cookie cutters. I plan to use them for more pie crust designs in 2020! Eeee! So excited!
• If a Christmas tree or square is not your thing, go ahead and use a different shape and size.
• Dipping the cookie cutters in some all-purpose flour will keep the dough from sticking to them.
• I suggest white or Christmas colored nonpareils for the trees, and red and green sprinkles for the squares. Feel free to use whatever sprinkles you like, though!