Homemade Graham Crackers
An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and molasses, 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.
MY LATEST RECIPESThen, add your remaining wet ingredients (in this case, molasses 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.
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Homemade Graham Crackers
An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and molasses, these are so much better than store-bought crackers!
Ingredients
- 2 1/2 cups whole wheat flour plus more for dusting
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup butter softened (1 1/2 sticks)
- 3/4 cup sugar
- 1/4 cup molasses or honey or sorghum (not maple syrup)
- 1 tablespoon vanilla extract
Instructions
To make the dough:
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a standing mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together. Reduce speed to low and add molasses and vanilla until combined.
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.
Scrape dough onto a work surface and knead gently to form a ball. Divide in half and knead each ball on a bare work surface until pliable and smooth.
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 20 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 Notes
The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before using.
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Graham crackers are my absolute favorite but I’ve never tried making them at home. Definitely making this!
Can’t wait to add them with homemade marshmallows And dark chocolate truffle sauce, oh yum!
Yes!!! What time should I be there? LOL!!
Is there a big difference if I use honey instead of the molasses?
Great recipe!! I only need graham crackers for making crusts (cheesecake) and prefer to make my own. This is the best recipe I’ve found.
Using baking soda as a leavening agent what does it react with, is it the molasses?
Yes, exactly. Baking soda will react with the molasses. -Meggan
Can this be modified to make chocolate graham crackers?
Hi Erin, yes! Reduce the whole-wheat flour to 2 1/4 cups (10 ounces), and sift it with 1/3 cup (1 ounce) of cocoa powder (natural or Dutch processed are both fine). Instead of rolling out the dough with flour, roll it out with extra cocoa powder to keep the dark brown color. Otherwise everything else is the same! Thank you and good luck! :D -Meggan