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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/homemade-graham-crackers-recipe/