An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and brown sugar, these are so much better than store-bought crackers!
Homemade Graham Crackers are truly something special.
Yes, they are made with ingredients you know and recognize and are not “processed.” However, the flavor of homemade graham crackers is far superior to store-bought and totally worth the effort.
How do you make Graham Crackers?
Graham crackers, like many cookies, are made with the creaming method. This means you cream softened fat (butter or shortening) in a mixer with sugar until it is pale in color and fluffy.
Then, add your remaining wet ingredients (in this case, milk, honey and vanilla) and your dry ingredients.
Scrape your dough and knead by hand before forming into two large rectangles. Score the dough before baking, but otherwise leave it uncut.
Bake the crackers until darkened, then break along the score lines.
Or, you can use a pizza wheel to cut out any shapes you want.
Store the baked graham crackers in an airtight container for up to 3 weeks. Or, freeze the crackers for up to 3 months.
Homemade Graham Crackers
Ingredients
- 2 cups whole wheat flour plus more for dusting (not stone-ground or white whole white flour)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 7 tablespoons butter softened
- 1 cup light brown sugar packed
- 3 tablespoons whole milk
- 1/3 cup honey
- 2 teaspoons vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a standing mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.
- Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.
- Add the milk, honey and vanilla extract. The dough should be sticky and soft.
- Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
To roll and bake the dough:
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
- Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again, Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto am aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise leave the dough uncut.
- Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
- The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
Recipe Video
Notes
Nutrition
Used scale and metric measurement and after 15 minutes of baking the crackers are still not baked through and wet. Add another 5 and still the same. It’s gooey and chewy :( I bake cakes and bread every week and I can’t believe this simple crackers didn’t work out for me. What a waste of ingredients *sob*
Hi Sadday, so sorry for the late response! They may have needed some more time in the oven. Do you have an oven thermometer inside the oven? Also, the graham crackers will dry out some more as they cool. How did they turn out once cooled? I’m so sorry again they didn’t work out for you! – Meggan
To make these as Cinnamon Graham Crackers, do I just add sugar and cinnamon on top before baking and/or add more cinnamon in the dough? Thank you for this recipe! Can not wait to try these!!!
Hi Mitzi, what a great idea! I would sprinkle cinnamon sugar topping on the dough after rolling it out and docking it, before baking. I hope you enjoy! – Meggan
I made the recipe 😁. However I wasn’t too successful with the rolling out. It didn’t want to lift off the kitchen bench. So, I used a two inch biscuit cutter and just cut them out and popped the circles on the cookie sheet. Half of the dough made 30 cookies. So I’ve popped the remaining dough in the freezer for later on. They look amazing and will be perfect for S’Mores, which is the reason I made them.
How creative Robyn! Hope you enjoy those S’Mores! – Meggan
7 tbsp of butter is 100 grams
please include metric measurements with your receipts, i.e. Grams, ml,
Hi Terrie, thanks for the comment and sorry that not everything converts easily into metric. It’s a burden we cooks sometimes have to bear converting recipes between the two systems. Take care – Meggan
Hi!
I will try to make them….the recipe is very easy….I hope they will come out good…I will let you know soon..
I live in Greece and we do not have Graham cookies here at all…the stores don’t sell.