Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

Add the butter to a saucepan over medium-low heat. Do not stir—gently swirl the pan every 30 seconds. After 3–4 minutes, the butter should turn golden and smell nutty.

Immediately remove from heat and pour into a heat-safe bowl. (If it smells burnt, discard and start over.)

Allow the browned butter to cool slightly.

Once the butter has cooled, beat in the granulated sugar and brown sugar for about 2 minutes, until the mixture is fluffy and well combined.

Mix in the egg until fully incorporated.

Add the vanilla extract and molasses and mix until smooth.

Add the flour, baking soda, baking powder, crushed graham crackers, and cinnamon.

Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.

Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.

This helps check oven temperature and dough spread before baking the full batch.

Lightly flatten each dough ball—this is important, as these cookies are thick and can underbake in the center if left rounded.

Once the test cookie looks right, place remaining dough balls on the tray, spacing evenly (about 6 cookies per tray).

Bake for 11–12 minutes, until the edges are set and lightly golden while the centers remain soft.

Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.

Let cookies cool on the baking sheet for about 10 minutes, then transfer to the refrigerator to cool completely before frosting.

Beat the butter and shortening together until light and off-white.

Gradually add the powdered sugar until fully incorporated.

Add the heavy cream and extracts, then whip until light and fluffy.

Optional: Gently fold with a spatula to remove air bubbles before piping.

Transfer frosting to a piping bag, zip-top bag, or spread with a knife.

Frost the chilled cookies and top each with a Scooby Snack, if desired.

Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.