Homemade Graham Crackers

Homemade Graham Crackers are made with whole wheat flour, honey, brown sugar, and cinnamon for that familiar graham cracker flavor. They’re buttery, lightly sweet, and perfect for snacking, making s’mores, or crushing into crumbs for your favorite desserts. Plus, you can cut them into classic rectangles or make larger squares.

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STORE-BOUGHT GRAHAM CRACKERS HAVE SOME COMPETITION.

I’ve always loved making homemade versions of things I’d normally grab at the grocery store, and these homemade graham crackers are one of my favorites. There’s just something about the combination of honey, brown sugar, and cinnamon that makes them so good. Plus, making graham crackers from scratch is a lot easier than you might think!

I like cutting mine into big 4-inch squares, and I don’t worry too much about making every single one look perfect. They have that slightly rustic look, which I actually love. They’re great for snacking straight from the container, but I also love using them for homemade s’mores or crushing them up for a graham cracker crust. And since they’re made with whole wheat flour, you probably already have most of what you need sitting in your pantry.

• Made with whole wheat flour: You don’t need to hunt down specialty graham flour.
• Classic honey and cinnamon flavor: Brown sugar, honey, and cinnamon give these crackers their familiar sweetness.
• Easy to customize: Cut them into squares, rectangles, or whatever size works for you.
• Great for desserts: Use them for s’mores, cheesecake crusts, or graham cracker crumbs.
• Make the dough ahead: The dough chills for at least three hours, so you can prepare it before you’re ready to bake.

• Whole Wheat Flour: Gives the crackers their hearty texture and slightly nutty flavor. You’ll also need extra flour for dusting when rolling.
• Baking Soda: Helps the crackers bake with a lighter texture.
• Ground Cinnamon: Adds that classic warm cinnamon flavor.
• Salt: Balances the sweetness.
• Light Brown Sugar: Adds sweetness and a subtle caramel flavor.
• Unsalted Butter: Use room-temperature butter so it creams properly with the sugar.
• Honey: Gives homemade graham crackers their familiar honey flavor.
• Vanilla Extract: Rounds out the flavor.
• Milk: Adds moisture and helps bring the dough together.

• Mix the wet ingredients. Beat the butter and brown sugar for 3–5 minutes until light and fluffy. Mix in the honey, vanilla, and milk.
• Add the dry ingredients. Combine the whole wheat flour, baking soda, cinnamon, and salt in a separate bowl. Add to the wet ingredients and mix.
• Chill the dough. Divide into two portions, wrap in plastic wrap, and refrigerate for at least 3 hours.
• Roll the dough. Place between floured sheets of parchment paper and roll into an approximately 14 × 12-inch rectangle. Repeat with the second portion.
• Cut and bake. Cut into squares or leave in a large rectangle. Bake at 350°F for 10–12 minutes.
• Finish and cool. If needed, trim and cut while still warm. Add holes with a fork for the classic graham cracker look, then cool completely.

• Don’t skip chilling the dough. The dough needs at least three hours in the refrigerator before rolling. This makes it easier to handle.
• Use plenty of flour when rolling. Whole wheat dough can be sticky, so dust the parchment and dough generously with the extra flour.
• Roll evenly. Try to keep the thickness consistent so the crackers bake at the same rate. Thicker crackers may have a softer, more cookie-like center.
• Cut while they’re warm. If you’re trimming or cutting after baking, do it immediately. Once the crackers cool, they’ll become firmer and more difficult to cut neatly.
• Make the traditional holes. A fork works well for creating that familiar graham cracker pattern.
• Let them cool completely. The crackers will continue to firm up as they cool.

• Room Temperature: Once completely cooled, store the graham crackers in an airtight container at room temperature. For best freshness, aim to enjoy them within a week.
• Refrigerator: Keep the unbaked dough tightly wrapped in the refrigerator for the required chilling period. If preparing it further ahead, check that it’s still pliable enough to roll.
• Freezer: The baked crackers can be frozen in a freezer-safe airtight container for up to 3 months. Separate layers with parchment paper and thaw at room temperature before serving.

Homemade Graham Crackers

Danielle Cochran

Homemade graham crackers made with whole wheat flour, honey, brown sugar, and cinnamon. Perfect for snacking, s'mores, and homemade dessert crusts.

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Prep Time 20 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 2 dozen

Calories 125 kcal

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• plastic wrap
• Rolling pin
• Parchment paper
• Two baking sheets
• Pizza cutter or sharp knife

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Ingredients

  

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• 2 1/4 cups whole wheat flour (+ 1/2 cup for dusting)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup light brown sugar
• 8 tbsp unsalted butter (room temperature)
• 1/3 cup honey
• 2 tsp vanilla extract
• 3 tbsp milk

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Instructions

 

• In a mixing bowl, beat the butter and brown sugar on high for 3–5 minutes until light and fluffy.
• Mix in the honey, vanilla extract, and milk.
• In a separate bowl, combine the whole wheat flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and mix until combined.
• Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 3 hours.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Place parchment paper on the counter and dust generously with whole wheat flour. Add one portion of dough, dust the top with additional flour, and cover with another sheet of parchment.
• Roll into an approximately 14 × 12-inch rectangle, keeping the dough evenly thin. Repeat with the remaining dough.
• Trim the edges. Cut into crackers before baking or leave the dough in a rectangle to cut after baking.
• Bake for 10–12 minutes.
• If cutting after baking, trim and cut immediately while warm. Use a fork to make traditional graham cracker holes if desired.
• Cool completely before serving.

Notes

• I prefer cutting the dough before baking and making approximately 4-inch squares.
• Crackers cut before baking will spread slightly.
• If cutting after baking, work quickly before they harden.
• The final texture depends on how thickly the dough is rolled.

Nutrition

Serving: 1graham crackerCalories: 125kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 2.5gCholesterol: 10mgFiber: 1.5gSugar: 13g

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