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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.

Homemade Graham Crackers - a side view photo of multiple brown crackers on a black wire rack over a red and white cloth on a wooden background - click photo for full written recipe

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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.

Homemade Graham Crackers - a photo of uncooked graham crackers on a silver cooking sheet with white wood and a white and red cloth - click photo for full written recipe

 

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 - a bird's eye view photo of multiple brown crackers on a black wire rack over a red and white cloth on a wooden background - click photo for full written recipe

 
Homemade graham crackers stacked on a cooling rack.

Homemade Graham Crackers

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!
4.96 from 116 votes
Prep Time 10 mins
Cook Time 40 mins
Chilling Time 1 hr
Total Time 1 hr 50 mins
Servings 24 crackers
Course Dessert, Snack
Cuisine American
Calories 115

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

The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before using.
Adapted from Bravetart.

Nutrition

Calories: 115kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 127mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 105IUCalcium: 15mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I followed the recipe exactly.
    1 too sweet! What I like about graham cracked us that they are not overly sweet, these are very sweet!
    2. I would bake on parchment, they tend to stick when cooked directly on the pan3 stars

    1. Hi Tasha, I’m sorry you didn’t care for these graham crackers. I hope you are able to adjust the amount of sweetness next time by reducing the amount of honey or brown sugar. Step 1 suggests using parchment paper, but it is not necessary for this recipe. I included it because I agree it is easier to handle on parchment paper. I hope you are able to adjust my recipe to your liking. Take care! – Meggan

  2. This recipe was amazing! And so easy! We wanted to make smores last night and did not have the graham crackers. On a whim, I looked online to see if there were any recipes. I had all the ingredients (including the whole wheat flour)! I would definitely suggest to roll out the thin cracker dough directly on the parchment paper you will be using to bake on. I can’t imagine trying to pry that thin of a layer of dough off a board. These were so tasty, we ate a couple before actually making the smores. Will never buy boxed graham crackers again!❤

    1. Hi Jill, I’m so happy you love these! Great suggestion with the parchment paper! Take care! – Meggan

  3. Holy Cracker Complainers! The sheer volume of grown adults whining about a recipe not working for them is mind boggling to me. The convenience of being able to easily access FREE recipes via the internet instead of purchasing cookbooks or asking multiple friends the way we used to has seemingly spoiled a lot of people. How about trying gratitude instead of grumbling and complaining about flat, chewy or whatever first world issues your graham crackers are ailing from?? So what if a recipe doesn’t work, quit blaming the recipe and the author and either find a new recipe or bake something else. Jeepers!
    Rant over and I have a question 😊
    Has anyone tried this with gf flour? I’m hoping to be able to create a gf cheesecake base and this recipe looks forgiving enough to try it with gf flour.
    Call me crazy, but if it doesn’t work – who cares lol

  4. I followed the recipe but my dough was much darker than yours and it spread significantly, making the score lines and dock marks disappear. I chilled it for several hours but noticed it was still quite soft when I rolled it out. The first batch never got crisp and although I baked the second batch for way longer, it was chewy as well. The texture is almost like a florentine and they seem super buttery, what am I doing wrong? They are so tasty, I want to get them right they’re my husband’s favorite!

  5. Mine turned out soft. Not what I wanted, need that cracker affect. Not sure what went wrong followed everything to a T.

    1. Hi Kryslal, I’m sorry the crackers didn’t come out how you would have liked. 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. – Meggan

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