There’s something undeniably comforting about the crisp, buttery snap of a homemade graham cracker. This recipe delivers a perfect balance of sweetness and warmth, with a hint of honey and cinnamon that lingers on your palate. In just 40 minutes, you can create these golden, flaky treats that are far superior to store-bought versions.
The dough comes together quickly, and after a brief rest, it bakes into crackers with a satisfying crunch and a tender crumb. Whether you’re pairing them with milk, s’mores, or enjoying them on their own, these graham crackers are a nostalgic delight.
What makes these crackers truly special is their homemade texture—lightly crisp yet sturdy enough for dipping or layering. The aroma of toasted flour and spices fills your kitchen as they bake, promising a treat that’s both wholesome and indulgent.
With just 30 minutes of prep and a short bake time, this recipe is surprisingly simple yet yields impressive results. Perfect for baking with kids or gifting to friends, these graham crackers are a versatile staple you’ll want to make again and again. Their rich, earthy flavor and delicate crunch will have everyone reaching for seconds.
Ingredients for Homemade Graham Crackers
- 2 cups (10 oz/284 g) whole wheat flour
- 1 cup (6 oz/170 g) light brown sugar (packed)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 7 tablespoons (3 ½ oz/100 g) cold butter, cubed (use unsalted for better control of flavor)
- 3 tablespoons whole milk (can substitute with almond milk for a dairy-free option)
- ⅓ cup (3 oz/85 g) honey (use maple syrup as a vegan alternative)
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Prepare the baking sheets: Line 2 large cookie sheets with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, combine the whole wheat flour, light brown sugar, cinnamon, baking soda, and salt.
- Incorporate butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs. Alternatively, use a food processor for this step.
- Combine wet ingredients: In a separate jug, whisk together the milk, honey, and vanilla extract until the honey is fully dissolved.
- Form the dough: Pour the wet mixture into the dry ingredients and mix until a soft, sticky dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (longer is better for easier rolling).
- Roll out the dough: On a well-floured surface, roll the dough to a little more than ¼ inch thick. Keep the surface and rolling pin floured to prevent sticking.
- Cut and score: Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Score each rectangle down the center lengthwise, then in half across. Use a fork to prick both sides of the scored lines to create the classic graham cracker pattern.
- Bake: Gently transfer the cookies to the prepared baking sheets. Bake in a fan-assisted oven at 325°F (165°C) for 10-12 minutes. For softer crackers, bake for 10 minutes.
- Cool and store: Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to 5 days. Enjoy as is or use them for s’mores!
Creative Serving Suggestions
These homemade graham crackers are perfect on their own, but they also shine in other ways! Use them to make classic S’mores by layering with marshmallows and chocolate. For a fun twist, crumble them over yogurt or ice cream for added crunch. They also pair beautifully with a cup of tea or coffee for a cozy snack.
Storage and Reheating Tips
Store your graham crackers in an airtight container at room temperature for up to 5 days. If you prefer them warm and slightly soft, pop them in the microwave for 5-10 seconds before serving. For longer storage, freeze them in a sealed bag for up to 2 months—just thaw at room temperature when ready to enjoy.
Recipe Variations to Try
Experiment with different flavors to make these graham crackers your own! Add a pinch of nutmeg or ginger for a spiced twist. For a chocolate version, replace ¼ cup of flour with cocoa powder. You can also sprinkle the dough with cinnamon sugar before baking for an extra sweet touch.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step by rolling the dough directly between two sheets of parchment paper. This prevents sticking without the need for extra flour. Alternatively, use a food processor to quickly combine the butter and dry ingredients for a faster prep process.
Equipment Guidance for Perfect Results
A pizza cutter is ideal for cutting the dough into clean rectangles, but a sharp knife works too. Keep your rolling pin and surface well-floured to avoid sticking. If you don’t have parchment paper, lightly grease your baking sheets to ensure easy removal of the crackers.
Homemade Graham Crackers Recipe
Ingredients
- 2 cups whole wheat flour (10 oz/284 g)
- 1 cup light brown sugar (6 oz/170 g)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 7 tablespoons cubed butter, cold (3 ½ oz/100 g)
- 3 tablespoons whole milk
- ⅓ cup honey (3 oz/85 g)
- 2 teaspoons vanilla extract
Instructions
- Line 2 large cookie sheets with parchment paper and set aside.
- In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.
- Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs (You can also do this in a food processor).
- In a separate jug, whisk together the milk, honey, and vanilla until the honey has dissolved. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.
- Wrap in plastic and chill for at least 1 hour so it’s easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.
- On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.
- Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on both sides of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
- Bake the cookies Fan assist at 325°F (165°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not too crunchy.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S’mores.
