Preheat oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, fitted with paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla, and continue mixing until smooth, scraping down the sides of the bowl as necessary. Add the flour, graham cracker crumbs, baking powder, salt, and cinnamon, and mix on medium-low speed until just combined. If dough still looks crumbly, use your hands to squish the dough together.

Roll dough into balls that are a little larger than golf balls. Repeat process with more dough until you have 6 balls spaced at least 2 inches apart on the baking sheet. Using the bottom of a glass (or palm of your hand), flatten each dough ball to about 1/2″ thickness. It’s okay if the cookies form a rim on the edges.

Bake cookies for 8-10 minutes. Try not to overbake or you’ll end up with hard, crispy cookies. Remove from the oven and allow to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, cream cheese, yogurt, vanilla, and salt together until creamy. Gradually add powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Transfer frosting to a piping bag fitted with a round tip.

Put raspberry preserves into a small ziplock bag. Cut the tip off of one corner.

Pipe frosting onto cooled cookies by using a spiraling motion, starting from the center and working your way out. Using a zigzag motion, drizzle the raspberry jam on top of the frosting.*

Store cookies in an airtight container in the refrigerator for up to 5 days.