Homemade Graham Crackers

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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 on a cooling rack.


 

Homemade Graham Crackers are truly something special. They truly raise the bar on the crackers sold in grocery stores.

You might want to make homemade graham crackers because they are made with ingredients you know and recognize and are not “processed.” None of us having access to high fructose corn syrup or palm oil anyway, so you cannot possibly add it!

Or, you you might want to make them because of the delicious flavor. We don’t throw in artificial flavors (and we know “natural flavors” aren’t much better because they aren’t really defined).

Whatever your motivation, they are absolutely worth the effort!

Ingredient notes

  • Whole wheat flour: Do not substitute stone ground or white whole wheat flour.

Step-by-step instructions

  1. In a medium bowlwhisk 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.
  2. Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
  3. Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft. Divide the dough into two discs, wrap both in plastic, and chill for at least one hour.
  4. 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.
  5. 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 with a rolling pin until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking pan and brush away excess flour. Repeat with the remaining dough.
  6. 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, fork, or the narrow end of a chopstick (feel free to use a ruler). Otherwise, leave the dough uncut.
Graham Cracker dough on a baking sheet before baking.
  1. 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 cutter. Cool to room temperature directly on the baking sheets.
Homemade graham crackers on a cooling rack.

Recipe tips and variations

  • Yield: This recipe makes 24 graham crackers.
  • Storage: 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.
  • Make ahead: The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before using.
  • Pie Crust: Use leftover graham cracker crumbs in a delicious Graham Cracker Crust made with crackers, melted butter, and sugar. It’s the base of many desserts including Vanilla Cheesecake, Pumpkin Cheesecake, Cheesecake Bars, and Key Lime Pie.
Slices of no-bake Chocolate Eclair Cake on white plates with forks.
Chocolate Eclair Cake: This no-bake Midwestern classic has vanilla pudding with whipped topping layered between graham crackers and topped with chocolate frosting.

Frequently Asked Questions

What is the UK equivalent of graham crackers?

The closest cracker to a graham cracker in the UK and Australia is called a digestive biscuit.

Are graham crackers healthy?

Graham crackers are never healthy in that they are mostly empty carbohydrates. But, not all food needs to be consumed for health purposes. By making homemade graham crackers which contain whole wheat flour and honey instead of refined sugar, you can close the gap between “snack” and “health food.”

Why is it called a graham cracker?

These crackers are named after Sylvester Graham, a Presbyterian minister who lived in the 19th century. Graham believed that in order to live in the way God wanted, people should resist all pleasures. This included eating a vegetarian diet. He created graham crackers, then an unsweetened biscuit, as an example of the pleasureless food he wanted his congregation to eat.

Do you need graham flour to make graham crackers?

We don’t think so. Graham flour is extremely hard to track down even with the resources we have here. So, we developed a graham cracker recipe without it, and we think it tastes great. Your kids will love them!

More homemade snacks

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Homemade graham crackers 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!
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 crackers
Course Dessert, Snack
Cuisine American
Calories 115
5 from 328 votes

Equipment

Ingredients 

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 well and a soft dough forms, about 2 minutes.
  • Add the milk, honey, and vanilla extract. Mix until incorporated. 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 an 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

  1. Whole wheat flour: Do not substitute stone ground or white whole-wheat flour.
  2. Yield: This recipe makes 24 graham crackers.
  3. Storage: 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.

Nutrition

Serving: 1 crackerCalories: 115kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 124mgPotassium: 56mgFiber: 1gSugar: 13gVitamin A: 106IUVitamin C: 0.03mgCalcium: 15mgIron: 0.5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. I made these yesterday to whir up for a graham cracker crust. I use heritage wheat flour due to gluten sensitivity, so I wanted to make my own. I found the recipe went about as described, except that with just the flour and butter I didn’t really get a dough to form (perhaps my butter wasn’t softened enough), but after I added the liquids it was fine. I thought the dough was more cinnamon-y than a normal graham cracker, but after baking them up, they don’t taste overly cinnamon-y. Mine would not be confused with boxed graham crackers, but they are quite tasty and I think they will be great for the cheesecake crust! Thanks for this recipe! Next time I think I would score them into smaller cookie-like sizes to be eaten as cookies. My dad loved crisp cookies, so these make me think of him.

    1. You’re so welcome, Susan! I’m so happy that they reminded you of your dad. I hope they come out perfectly next time. Take care! – Meggan

  2. The taste of these are great but the dough was extremely dry and difficult to roll out because it cracked a lot. I weighed everything to the gram so not sure what I did wrong?4 stars

    1. Thank you for trying my recipe, Brittany and I sorry for the dry and difficult dough. The dryness may stem from the brand of flour used or overmixing during step 2, where the dough should be soft and sticky. Another thing to consider is the room’s humidity level, which could impact the dough’s moisture. For your next batch, you may add more liquid or start with a little less flour, especially during the roll out step. I hope this helps and so sorry again, please write if you have any more questions! – Meggan

    1. Hi Nancy, readers have shared that they’ve substituted equal amounts of maple syrup or molasses in their crackers for the honey. I hope you love them! – Meggan

  3. Hi Meggan,

    Great recipe! I am having one issue though – the edge of my dough is baking to a nice crisp, but the inner part of the dough remains chewy (even after it cools). I have not poked any docking holes in my prior attempts. Could this be the issue, or is there something else that might be going on? Love the flavor but still trying to get a good even crisp.

    Thanks.5 stars

    1. Hi Daniel! Thank you so much, I’m sorry the graham crackers are giving you some trouble. I’ve found that when I don’t roll the dough out evenly, I get the same result, crispy edges and soft middle. Besides this, I think docking the next batch might help release some of the steam that builds up in the dough and once cool, the crackers should be more firm and less chewy. I might even try baking them a little longer to see if that helps as well. (Watching to make sure it doesn’t burn them, of course.) I hope this helps! Sorry again! – Meggan

    1. Hi Nancy, yes. Readers have shared they have made cutouts with the graham crackers and baked them, so I don’t see why a mold wouldn’t work as well! – Meggan

  4. Love this recipe, on repeat this year for various christmas dinners in kids school and for neighbour gifting.
    I changed the sugar for coconut and only used 3/4 and came out perfectly.
    Thank you and happy holidyas5 stars

  5. Hi, mine ended up very chewy instead of hard Graham crackers. Any suggestions on what I did incorrectly? Seasoned baker here. Thank you.

    1. Hi Melsisa, thanks for your question! I’ve found they turn out more chewy if they are on the thicker side. They may need to rolled out thinner for your next batch or a little more time in the oven. (Keeping a close eye on them so the edges don’t burn.) Take care! – Meggan

    2. Hi Melissa, thanks for this great recipe! Graham Crackers all have at least one bioenginered ingredient in it (the popular store bought brands) and also expensive nowadays I was shocked to see that 1 box is over $5!
      Anyways my question is what happens if someone only had white whole wheat the Arthur’s brand at home and wanted to try this recipe out? Will it work? What are your thoughts?

    3. Hi GenH, using white whole wheat flour will result in crackers with a lighter color, different texture, and a sweeter flavor, which is why I do not recommend using it. If you do, please write back and let us know how it turns out! – Meggan

    1. Hi Sven, stone ground flour typically has a coarser texture, different flavor profile, and different liquid absorption rate than whole-wheat flour. If you have it on hand and would like to experiment, it can be used instead of whole-wheat flour in this recipe, but may likely need some adjustments. Thanks for the question! Take care! – Meggan

  6. Made these today. With the exception of replacing half of the honey with molasses, the remaining ingredients were the same. I did have graham flour that I stumbled across last week while shopping. This caused the search for a recipe and this one is a winner! Although I had some difficulty with rolling, the finished product…even though it isn’t the most attractive, was unbelievably crunchy and delicious. This will be my go to recipe whenever I need crumbs to make a graham cracker pie crust. I also think that crushed, they would make an excellent substitution for a streusel-type topping on some desserts.
    Thank you so much for the recipe and all your helpful directions!5 stars

  7. Love this recipe!
    First all I had was trader joes organic unbleached all purpose wheat flour so that’s what I used.
    Cut down the cinnamon to about 1/4 tsp , used full amount 1/3 cup manuka honey. I always cut sugar at least in half in
    any recipe so I cut it back to a little less then half cup.
    My purpose was to make a graham cracker crust for a pie. Having read reviews that suggested making this dough right into a pie crust eliminating the steps of having to grind up crackers , I thought why not try it.
    First -dough worked up beautiful. refrigerated it over night. Rolled out perfect and into pie dish no trouble.
    Had a little left over, so i rolled that real thin and made 4 crackers, gently pressed holes with floured meat tenderizing mallet, that also worked perfect. The aroma and color of the dough baking was so authentic of traditional graham crackers. The crackers came out nice and crispy and very tasty though still too sweet for my taste! next time I’m counting the honey as my sweetener and adding no additional sugar. As far as the pie crust, the flavor is wonderful same as crackers but also too sweet.
    However to me, a traditional baker, I will go through the usual steps next time of making the crackers, then grinding them up to make them into a pie crust.
    the texture using the shortcut method this time just didn’t make what my family likes a graham cracker pie crust to have.
    I will update this review after making these graham crackers again.
    And thank you Meggan! for this wonderful recipe, I’ve been looking for a perfect traditional graham cracker recipe
    and am so excited to have found this one,5 stars

    1. Hi Lisa, you’re so welcome! Thank you as well for such a thorough and detailed comment. I look forward to your update! – Meggan

  8. As other commenters have noted these taste much like gingerbread due to the cinnamon. I figured I’d follow the recipe the first time at least. If I make these again I will omit or at least greatly reduce the cinnamon. I wasn’t super impressed but maybe I need to keep letting them cool, and I’ll like them more?

  9. Made a batch today. They are the best ever!😇 bought grahams a few weeks ago and they are not very good, not the ones from my youth. I’m sure the bakers have had to change the recipe do to pricing and availability of ingredients. Homemade is always better.5 stars

    1. I’m so happy you loved them, Dale! I agree, homemade is the best. Take care and please write if you have any questions! – Meggan

  10. When you’re working with the dough, do you use whole wheat flour or all purpose flour to prevent the dough from sticking?

    1. Hi KPV, thanks for your question! You’ll want to use more of the whole wheat flour to dust the counter and roll out the dough. I hope you love these graham crackers! – Meggan

  11. Delicious and easy to make. My 6yo can make it herself, and I put it in the oven. BUT I must say the addition of cinnamon makes it taste more like gingerbread or pain d’epice. So I omit now and it’s amazing! Honey Graham Crackers

  12. These graham crackers are amazingly delicious and so easy!! So much better than store bought and great for s’mores!5 stars

    1. Hi Linda, thank you so much! I appreciate the comment and I’m so happy that you loved them. – Meggan

    1. Hi Valeen, thank you so much for your question! This recipe is for regular graham crackers. I don’t recommend omitting the cinnamon as it’s needed for flavor. I hope you love them! – Meggan

  13. Hi, I don’t have butter at home for the moment, is it alright if I use olive oil (or other oil such as canola oil) plus some milk as a substitute for butter? Thanks!

    1. Hi Nova, thank you so much for your question! I haven’t tried substituting the butter with olive oil in this recipe. Since butter is solid at room temperature, typically it could be substituted with another type of fat that also is solid at room temperature, such as shortening. I recommend you use a recipe that has been developed using olive oil rather than this one, so your graham crackers come out right. Sorry about that! – Meggan

  14. Thanks for a great recipe. You can use it to make a ‘graham cracker’ crust by just rolling it out and lining a pan. Much easier than making the crackers, crumbling them & making a crust. Might want to increase the sugar a bit, since most of the graham cracker crust recipes add sugar.

    To the ones asking about white flour – ‘graham’ means whole wheat – if you use white flower, they will not be graham crackers LOL … good, but not graham crackers.

    Thanks for a great site.

    1. Are the nutrition facts for one cracker? I made these for my son’s lunch and they are DELICIOUS, but trying to be cautious with how much sugar he gets 😊

    2. Hi Payton, thank you so much for your question, I love that you made them for your son! Yes, the nutrition facts are estimating for one cracker, or 1/24th of the recipe. It may vary some based on the exact brands you use. Take care! – Meggan

  15. Is there a reason it has to be whole wheat flour and not the white whole wheat? I realized when I got home I had white whole wheat and want to avoid going back to the store in the morning.

    1. Hi Michelle! Thank you so much for your comment. The white whole wheat flour will result in crackers with a lighter color, different texture, and a sweeter flavor. – Meggan

  16. Making a giant s’more cake so I made these into 7×7 squares and they came out perfect!! I had some extra dough and made some regular graham crackers and I love snacking on them!!

    1. Hi Kat, thank you so much for your comment! I love that you used these for s’mores cake, what a fantastic idea! Take care! – Meggan

  17. Hello love the recipe but what if I want to do chocolate or the cinnamon coated ones how could I adabt the recipe to be able to do that

    1. Hi Jessica, thank you so much for your question! To make these chocolate, 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! For cinnamon sugar, I would sprinkle cinnamon sugar topping on the dough after rolling it out and docking it, before baking. (Here’s my recipe for cinnamon sugar topping – https://www.culinaryhill.com/cinnamon-sugar-topping/) I hope you love them! – Meggan

  18. I struggle when people want to make changes to recipes but I would like to make these for my grandson who is still too young for honey, is there another option?

    Thanks so much,

    Tracy

    1. Hi Tracy, thank you so much for your question! It’s sweet you would love to make then for your grandson! Readers have substituted equal amounts of maple syrup or molasses in their crackers. I hope he loves them! – Meggan

    1. Hi Gloria, thank you for your comment! This recipe can be modified for chocolate graham crackers! 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! Happy baking! – Meggan

  19. The recipe was absolutely spot-on with measurements, time of prep., and even how many crackers it yielded. And yes, they are SO much better than store bought.
    Thank You, Meggan 😃🌟!5 stars

  20. I am trying to make graham crackers from scratch for a cheesecake crust because all the store bought ones are filled with garbage. This is the third graham cracker recipe I’ve tried. I rolled on a piece of parchment paper, super easy and baked for about 12 minutes at 350. (I tested my oven with a thermometer and at 350 it mid actually 350). Texture and flavor are amazing. They are a bit too sweet for my liking for a cheeecake crust so I will be making them again with Andy’s suggestion. Thank you for an awesome recipe!5 stars

    1. You can skip a lot of the steps by rolling the dough out and lining a pie pan – it’s wonderful and much easier than a traditional graham cracker crust.5 stars

  21. The flavor is fabulous!! My family loves it! I almost posted that I couldn’t quite get graham cracker consistency, but I baked for a little longer. I don’t think I rolled it thin enough. Using with my cookie press in the future! Thanks so much for sharing!5 stars

    1. You’re welcome, Anna! Thank you so much for your comment! I’m glad the extra bake time helped. – Meggan

  22. Hi Meggan!

    I was wondering if you could substitute maple sugar or coconut sugar for the brown sugar in this recipe?

    Thanks!

    1. Hi Michelle, thank you so much for your question! I haven’t tried this substitute but I don’t see why you couldn’t. The graham crackers may come out a little more dense, though. I’m sorry I can’t be of more help. If you do try this substitute, would you please write back and let me know how it turns out? Take care! – Meggan

    1. Hi Amanda! I haven’t tried it myself, but I don’t see why not. Besides cook time, I would be mindful of how much flour is used while rolling out the dough, especially if you roll it out a second time after cutting the first set of cookies. If you do try it, please write back and let me know how it turns out! Take care! – Meggan

  23. Super yummy! With the unreasonable price of graham crackers, along with other things, I’m making them at home. I’ve struggled to judge the right time and worry about burning them, but they’re good a little soft anyhow. I’ve also made them with maple syrup instead of honey, which is really good.5 stars

  24. Based on other reviewers comments that these cookies were potentially too soft/chewy, and also too sweet, I made the following recipe modifications, with very good results:
    Reduced the light brown sugar to 3/4 of a cup.
    Reduce the honey to 1/4 cup.
    Add an extra pinch of salt (I was using unsalted butter).
    Baked them at 330° for about 16 minutes.
    They came out quite crispy and delicious— sweet enough but not cookie-sweet. I plan to use most of them for s’mores at a party, but they would be equally good with coffee or as a snack. Somewhere in between a commercial
    gram cracker (but much better) and a crisp Christmas sugar cookie.5 stars

  25. I tried this recipe today but my crackers are chewy, not like a graham cracker should me. Taste great, but what am I doing wrong?

    1. Hi Allison, I’m so sorry about that. 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? Sorry again! – Meggan

  26. I have tried and compared a few different Graham Cracker Recipes and this one is by far the most amazing and delicious! I planned to just make them for my toddler and they have now become mine and my husbands favorite thing to partner with our coffee.

  27. I haven’t tried the recipe yet, but have a question. Does it matter if the butter is salted or unsalted? I know that sometimes it does so want to make sure before hand. Thank you!

    1. Hi Amanda! I personally don’t worry about salted vs. unsalted unless there is some specific reason, and then we would call out unsalted butter. And we didn’t here because I don’t think it matters. Hope this helps! Enjoy! – Meggan

  28. The recipe states a 40 minute bake time, but the instructions state 10 – 12 minutes. Maybe that’s why so many people have soft crackers?

    1. Hi Robert, thank you for pointing that out. I’ve updated the recipe card. Thank you again and have a nice day! – Meggan

  29. 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

  30. 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

  31. 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!

  32. 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

  33. love the taste of this cookies, and made as a pie crust too thanks for sharing this recipe it’s a keeper.5 stars

  34. What a beautiful dough to work with…wish I had thought about making graham crackers before now. After rolling the dough out I cut 21/2 inch rounds with a scalloped edge cutter. Sending them to my out-of-state grandchildren with a bag of marshmallows and chocolate bars for some springtime s’mores.
    THANK YOU… recipe I’ll will use again and again.
    Shirley Harris5 stars

  35. I had lots of whole wheat and butter so this recipe would be perfect. I substituted molasses for the honey and hazelnut coffee creamer for the milk. I baked them at 350 fan for 15 minutes. They turned out perfect and had a deep rice flavor. This is a great recipe and I will try again with a sprinkle of cinnamon sugar just before baking.5 stars

  36. 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*

    1. 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

  37. 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!!!

    1. 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

  38. 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.

    1. 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

  39. 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.

  40. Wow, these crackers are so delicious and easy to make. I actually made these because I needed a graham cracker crust for a cheesecake and I’m trying very hard to stay away from processed foods. Thank you for sharing this with us.5 stars

    1. Hi Vanessa, it may be possible to use molasses instead of honey, but it may not work as well. – Meggan

    1. Hi Milly, I haven’t tried it myself so I’m not sure if they could support the weight of icing and decorations, but another reader did, though, and they said it worked! – Meggan

  41. Greetings ~
    I am making a pie that calls for a graham cracker crust but the person I am making it for is on a low sodium diet. I cannot find a low sodium crust or crackers anywhere so I thought I would make crackers from scratch and go from there. Can I use this recipe with unsalted butter and then remove the salt? Would that effect the results at all? I know flavor wise it won’t be the same (ahh, the magic of salt) but I would rather sacrifice the flavor a bit if it means she can have her favorite pie.

    1. Hi Lesley, that’s so thoughtful of you! If you leave out the salt, the crackers will not rise. The salt is needed to interact with the baking soda. I haven’t tried this recipe without salt, so I can’t say it won’t work out for sure. I’m sorry about that! – Meggan

  42. Hi. I’m going camping with friends in a few days, so hoping you see this question sooner than that. Must I absolutely use whole milk? This recipe only calls for three tablespoons of it, but I can’t find any container smaller than a quart around here, and for some reason I can’t find whole powdered milk, unless I want a giant vat of it, which I will never use. I don’t drink milk. I really don’t want to end up with a lot of it leftover when I dislike the taste of it so much. Are there any other suggestions? Maybe a lower-fat milk? I have nonfat milk power which I use to bake bread. Will that do? Or can I substitute a rich almond milk, which I’ve noticed behaves exactly the same as regular milk when used in cooking? Then I can share it with my dairy-free friends. Is the fat content ultra-important, or is it just for flavor?

    1. Hi Jennifer, I unfortunately haven’t tried this with any other milks. I have tried several graham cracker recipes, though, and they tend to be super finicky and touchy and prone to disasters. You are welcome to test the recipe with other milks, but I cannot promise what will happen. I’m so sorry about that! I completely understand the dilemma, I can only say that I learned during quarantine that milk can be frozen. Which is not really super helpful since you don’t like it. Sorry about that! -Meggan

    1. Hi Amy, I’m not really sure. Graham cracker crusts usually have extra butter and sugar added. I’m not sure how just plain graham crackers would taste or if it would perform the way you want to. You could definitely try it, but only if you feel adventurous and won’t have your day ruined if it fails! Ha ha! I’d hate for your day to be worse because of one of my recipes. Thanks. -Meggan

  43. I made this exact recipe a few weeks ago and it turned out perfect. Tried again today and it’s a sticky mess!

    I must have more than doubled the flour by this point trying to make it come together, adding a bit at a time and getting nowhere. I eventually gave up, made little balls and flattened them onto parchment paper. Let’s see what comes out of the oven!

  44. very delicious cookies ,my children savored them.
    make the dough thing not super thin but thin to have them come out crispy if that’s the way you want them. Instead of butter I used avocado oil and they taste very delicious I believe some recipes that include butter you really don’t need to use it you can use oil instead because you will not savor the taste of butter, like in this recipe. Instead shortbread cookies the butter is a must.5 stars

  45. Mangos are raining from the trees this time of year. Needing a taste of home, naturally I thought of Graham crackers. I was happy to find a simple recipe given how few fancy I gredients are available here on the coast of Oaxaca. I forgot to fork them, so they puffed a little. They tasted delicious, especially when we made mango cream pie.5 stars

  46. For those playing along in Australia- do we have whole wheat flour? I used whole meal flour, which I think is whole-wheat white flour, so the dough didn’t come together at all. I added the other ingredients (used golden syrup instead of honey), and added more milk, 1 tablespoon at a time until it became the sticky dough described. Dough currently resting in the fridge. I’m making NY cheesecake for my birthday and I’m so excited to see how these turn out!

    1. Whole meal and whole wheat flour are the same. I realized this when I first made my Irish boyfriend soda bread5 stars

    1. Hi Ross, I fixed it. I’m so sorry about that. With my original recipe, some readers had issues so we worked on it a lot and tested it and what not. Ultimately we updated it, but we never recalculated the metric conversions. So the amounts you saw for Metric were from the old version of the recipe. So now I’ve recalculated everything and it should work fine. I’m really sorry about that! Thanks for letting me know. -Meggan

  47. Hi, the narrative discusses molasses, but it’s not listed in the ingredient list or recipe. Am I missing something? Thanks, Jane

    1. Hi Jane, I’m sorry for the change. Readers were having the original recipe fail on them repeatedly, not being able to get the dough to come together. I changed it to a recipe in September, but forgot to change the write up. I’ll do that right away so it is no longer confusing!

  48. What happened to the molasses in the actual recipe???? This is my favorite graham cracker recipe, but it’s changed. I don’t see the molasses anymore. Did you replace it with the honey? There used to not be honey.

    1. Hi Cherri, I’m sorry for the change. Readers were having the original recipe fail on them repeatedly, not being able to get the dough to come together. I changed it to a recipe that I thought had a similar taste but had dough that worked better. I will send you the original recipe via email. Again, I’m very sorry about that. -Meggan

  49. I love graham crackers for a snack. I’m excited to try this because I prefer real food ingredients. Just curious though – why not maple syrup?

    1. Hi Trudy, it’s because of the unique water content and pH of maple syrup. It just doesn’t work in graham crackers. Thanks for your question! -Meggan

    1. Hi Jocelyn, graham flour is really hard to find so I started with a recipe that used whole wheat flour. I plan to try to a version with graham flour though, to see if it’s any better. It might make all the difference and be worth hunting down to the people who really want to make these crackers from scratch! Thanks – Meggan

  50. I tried desperately to get this dough to come together and I couldn’t. I’m a novice Baker and this was something new but with 2 toddlers running around and being pregnant I couldn’t give it more time and had to chuck it with tears from everyone. Any tips would be greatly appreciated

    1. Hi Toni, I feel terrible. You are living my life – 2 small children and pregnant (congratulations on that!). The last thing you need is a graham cracker recipe to fail for you! I have made it before without issue, so I’m really sorry the dough didn’t come together for you. With baking, the most important thing is to measure the ingredients correctly, but I’m fairly confident you did that. I should add more notes in the recipe about the ingredients. For example, blackstrap molasses does not work as well but I don’t think i wrote that anywhere. Did you use that, by any chance? I hope not. Also, the flour should be whole wheat but not stone-ground or white whole wheat. Is there any chance you used one of those (I hope not since I didn’t explain this clearly). Other than that, everything should be fine. I’m going to make these crackers again next week and see what I can figure out. In the meantime, I am so sorry for ruining the day. I feel terrible. Take care. -Meggan

    1. 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

  51. 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.5 stars

  52. Graham crackers are my absolute favorite but I’ve never tried making them at home. Definitely making this!5 stars

  53. Calm down, Karen. They’re just graham crackers.
    Other than that, so thankful for this recipe as I am living in India and cannot find graham crackers anywhere. Thank you Meggan!5 stars

  54. 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