This recipe comes from my mother and takes me straight back to childhood and those teenage years—either way, it’s a family favorite. These “hamburger” cookies are simple, charming, and perfect for cookouts, school parties, or any gathering that could use a playful dessert. Kids sometimes call them “Krabby Patties”—and they’re always a hit.
Don’t worry, vegetarians: there’s no meat here. These are sweet treats made to look like tiny burgers.
“HAMBURGER” COOKIES
Aren’t they adorable? They taste even better than they look. Expect concentrated sweetness—these are lovingly called “little sugar bombs.”
For the buns you’ll use vanilla wafers (off-brand works well) and for the “patty” use Keebler Grasshopper cookies. The lettuce and ketchup are colored icing made from shortening, powdered sugar, vanilla, milk and food coloring. You can choose any colors—yellow works for cheese or mustard—but the classic red and green is my favorite.
Begin by creaming 2/3 cup shortening in a medium bowl. Add 1 pound powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk. Using a hand mixer, beat until smooth and well blended. If the icing is too thick, add an extra tablespoon of milk to reach a spreadable but still-stiff decorating consistency.
Divide the icing into two bowls and stir food coloring into each until you reach the colors you want. I used a few drops of green for the lettuce and more drops of red for the ketchup.
Pour one box of vanilla wafers into a large bowl or pan to make assembly easier, and pour one box of Keebler Grasshoppers into another container. Spread red icing onto half of the vanilla wafers and press a Grasshopper cookie into each one. Spread green icing on the remaining wafers and place them on top of the Grasshoppers to form the “bun.” Press gently so the cookies stick together and resemble a miniature hamburger.
If you end up with extra wafers and icing, assemble a few plain “vegetarian” cookies to snack on while you work.
Store the finished cookies in a sealed container for at least 24 hours before serving. This resting time allows the vanilla wafers to soften slightly so the cookies hold together and are easier to bite into without the filling popping out.
Enjoy! These cookies mellow and taste even better after they sit for a day, so leftovers are welcome.
“Hamburger” Cookies
- Author: Cuts and Crumbles
- Prep Time: 15 mins
- Total Time: 15 mins
- Category: Dessert
Ingredients
- 1 box off-brand vanilla wafers
- 1 box Keebler Grasshopper cookies
- 2/3 cup shortening
- 1 teaspoon vanilla
- 1 lb powdered sugar
- 2–3 tablespoons milk
- Food coloring (red for ketchup, green for lettuce, optional yellow for cheese)
Instructions
- Cream 2/3 cup shortening in a medium bowl.
- Add 1 lb powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk. Beat with a hand mixer until smooth. If too thick, add up to 1 more tablespoon milk to reach a spreadable but firm consistency.
- Divide the icing between two bowls and tint each to your desired color.
- Pour the vanilla wafers into a large bowl or pan and the Grasshoppers into another container for easy assembly.
- Spread red icing onto half of the wafers and press a Grasshopper cookie into each one.
- Spread green icing on the remaining wafers and place them on top of the Grasshoppers to form the “tops” of your cookies.
- Press each cookie gently so the layers adhere and the treats resemble mini hamburgers.
- Store the cookies in a sealed container for at least 24 hours to allow the wafers to soften slightly and the cookies to set.
**Recipe from my mom! 🙂
What do you think? Did this recipe make the cut or would you change something? I’d love to read your thoughts! 