Homemade Graham Crackers Recipe

Introduction

Homemade graham crackers are a delightful treat with a perfect balance of sweetness and spice. Crisp and flavorful, they are excellent for snacking, s’mores, or adding a crunchy element to desserts.

Ingredients

• 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
• 2/3 cup (83g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 8 Tablespoons (113g) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1/3 cup (113g) honey
• 1 teaspoon (7g) molasses (optional)
• 1 teaspoon pure vanilla extract
• 1 and 1/2 Tablespoons (23g/ml) milk, at room temperature (any kind, dairy or nondairy)

Instructions

1. Step 1: In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon. Set aside.
2. Step 2: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
3. Step 3: Add the honey, molasses (if using), and vanilla extract to the butter mixture. Beat on medium-high speed until combined, scraping down the bowl as needed.
4. Step 4: Add the milk and dry ingredients to the wet ingredients. Mix on low speed until just combined. The dough should be soft.
5. Step 5: Divide the dough in half and shape each into a flattened square. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to 2 days.
6. Step 6: When ready to bake, let chilled dough sit at room temperature for about 20 minutes if it has been refrigerated longer than an hour to soften slightly.
7. Step 7: Work with one dough portion at a time. Place a silicone baking mat on your work surface, then a lightly floured sheet of parchment paper on top. Place dough on parchment and sprinkle lightly with flour. Cover with another parchment sheet and roll into an even 1/8-inch thick rectangle.
8. Step 8: Remove the top parchment sheet. Trim edges if desired. Use a pizza cutter or sharp knife to score the dough into rectangles or squares without separating the pieces. Dock each cracker several times with a fork.
9. Step 9: Transfer the parchment with cut dough onto a baking sheet. Repeat with the second portion of dough. Refrigerate the baking sheets for 20 minutes while preheating the oven to 350°F (177°C).
10. Step 10: Bake for about 16 minutes, rotating the pan halfway through. Crackers are done when lightly browned at the edges and dry on top.
11. Step 11: Let crackers cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack to cool completely. They will crisp as they cool.
12. Step 12: Once fully cooled, cut along the scored lines to separate the crackers. Store in an airtight container at room temperature.

Tips & Variations

• Use whole wheat pastry flour for a lighter texture while keeping the nutty flavor.
• Add a pinch of nutmeg or ginger for extra warmth and spice.
• If the dough feels too sticky, chill it longer before rolling.
• For vegan crackers, substitute butter with coconut oil and use a plant-based milk.

Storage

Store cooled graham crackers in an airtight container at room temperature for up to one week. To keep crackers crisp, avoid storing them in humid environments. If they lose their crunch, reheat in a 300°F (150°C) oven for 3–5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour only?

Yes, you can use all-purpose flour only, but whole wheat flour adds flavor and a slightly denser texture that is characteristic of graham crackers.

How do I prevent the crackers from spreading too much?

Chilling the dough before baking and again after shaping helps prevent spreading. Also, avoid over-softening the butter to keep the dough firm.

Homemade Graham Crackers Recipe

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★★★★★

4.9 from 135 reviews

These homemade graham crackers are a healthier, flavorful alternative to store-bought versions, made with whole wheat flour, warm spices, and natural sweeteners like honey and molasses. Perfectly crisp and subtly sweet, they are ideal for snacking, making s’mores, or crumbling into desserts.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 36 minutes
• Yield: About 24 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
• 2/3 cup (83g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 8 Tablespoons (113g) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1/3 cup (113g) honey
• 1 teaspoon (7g) molasses (optional)
• 1 teaspoon pure vanilla extract
• 1 and 1/2 Tablespoons (23g/ml) milk, at room temperature (any kind, dairy or nondairy)

Instructions

1. Make the dough: In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon until fully combined. Set aside.
2. Cream butter and sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
3. Add wet ingredients: Mix in honey, molasses (if using), and vanilla extract on medium-high speed until well combined, scraping down the bowl as needed.
4. Combine wet and dry: Add the milk, followed by the dry ingredient mixture. Mix on low speed until the dough comes together and is soft.
5. Chill the dough: Divide the dough in half and shape each portion into a flattened square. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
6. Prepare to roll: If chilled longer than an hour, let dough sit at room temperature 20 minutes to soften. Working with one portion at a time, place a silicone baking mat on your work surface, top with floured parchment paper, then place dough on parchment. Lightly flour the dough and cover with a second parchment sheet.
7. Roll and cut: Roll dough into an even 1/8-inch thick rectangle. Remove top parchment, trim edges if desired, then cut into rectangles or squares without separating pieces. Dock each cracker several times with a fork.
8. Chill before baking: Transfer parchment with cut dough onto baking sheets. Refrigerate both sheets for 20 minutes to prevent spreading during baking.
9. Preheat oven: Heat oven to 350°F (177°C).
10. Bake: Bake crackers for about 16 minutes, rotating the pans halfway through until edges are lightly browned and tops appear dry.
11. Cool: Allow crackers to cool on baking sheets for 5–10 minutes, then transfer to wire racks to cool completely, letting them crisp up as they cool.
12. Separate and store: Once fully cooled, cut along seams to separate crackers. Store in an airtight container at room temperature for up to 1 week.

Notes

• For a deeper flavor, add the optional molasses. Omitting it will yield a milder sweetness.
• Ensure butter is softened but not melted for proper creaming texture.
• Use parchment paper and silicone mats when rolling dough to prevent sticking.
• Docking the crackers prevents bubbling during baking.
• Refrigerating dough before and after cutting helps maintain cracker shape and prevents excessive spreading.
• Store crackers in an airtight container to keep them crispy for up to a week.

Keywords: homemade graham crackers, graham crackers recipe, healthy graham crackers, whole wheat graham crackers, cinnamon crackers, baking snacks