Graham Crackers Recipe

Transform pantry staples into the yummiest Graham Crackers with this easy recipe. These make a perfect snack with a side of fruit or yogurt dip.

Graham Crackers Recipe

I absolutely would never advise you to make a food that’s readily available at the supermarket unless the homemade version was truly delicious enough to be worth the effort. And these homemade Graham Crackers? They are insanely yummy—which I admit surprised me because my kids think the store-bought ones are sort of meh.

With just enough sweetness, a pleasant crunch (that’s not too firm or crisp for younger toddlers), and a wonderful flavor, these homemade crackers are a really excellent snack to share with the kids. And they store really well for two weeks (or more) at room temperature, so you don’t have to worry about the texture changing as they sit.

The method is straightforward—you don’t need a stand mixer, electric mixer, or anything other than a bowl and your hands—and they are easy to adjust for allergies. A snack win if there ever was one!

(You may also like my Animal Crackers and Cheese Crackers.)

Ingredients You Need

Here’s a look at the ingredients you need to make this snack recipe so you know what to have on hand and ready to go.

• Whole wheat flour: I use whole wheat flour here instead of graham flour simply because it’s so much easier to find. And it results in a similar flavor and texture (or better!) than crackers made with graham flour.
• Cinnamon: A touch of cinnamon adds pleasant flavor to the graham crackers, without overpowering them. (They don’t taste overtly cinnamon-y, just delish.)
• Sugar: I use a combination of sugar and honey in this dough because it’s what helps to create the crisp texture of the crackers. (If you omit the sugar, they turn out much softer in my experience.)
• Honey: This helps to create the classic graham cracker texture, in combination with the sugar. Both are used in modest amounts to keep the crackers lower in added sugars. Use maple syrup instead of honey for kids under age 1.
• Milk: I use whole milk in my baking and cooking, but any type you prefer will work here.
• Unsalted butter: I bake with unsalted butter so I can control the saltiness, so that’s what I use here. If you only have salted butter, simply omit the salt in the recipe.
• Vanilla extract: You can use pure or artificial vanilla in this recipe. I usually use pure alcohol-free vanilla.

Step-by-Step Instructions

Below is an overview of how to make the recipe so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the amounts and timing.

1. Add the ingredients to a bowl.
2. Use your hands to bring it together into a dough, making sure all of the butter is worked in.
3. Roll out between two pieces of parchment paper. Cut with a cookie cutter. I’m using a 2-inch square here, but you can make rectangles or even cut them with a knife.
4. Poke with a fork, brush with milk, and sprinkle with cinnamon-sugar, optional. Bake until lightly golden brown. Do not underbake.

If the dough is sticky at any point, you can pop it into the refrigerator for 5 minutes to chill and to firm up.

How to Store

Let cool completely on the baking sheet, then store in an airtight container at room temperature for up to three weeks.

Best Tips for Success

• Brushing the dough with milk and sprinkling with cinnamon and sugar is optional but enhances the texture.
• Use maple syrup in place of honey for kids under age 1.
• Use dairy-free milk if desired.
• Cut into any other shapes you prefer.
• If the dough is sticky at any point during rolling, you can pop it into the refrigerator for 5 minutes to chill and firm up.
• When making my own graham crackers, I roll the dough out between sheets of parchment paper, as that helps it to not stick.
• Slide a knife under your cutouts to make them easy to transfer to your baking sheet.

I’d love to hear your feedback on this recipe so please comment below to share.

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Cinnamon Topping (optional)

• Preheat the oven to 375°F and line a baking sheet with parchment paper.

• Place all ingredients into a bowl except the topping ingredients and use your hand to mix together to form a dough.

• (If the dough is a little crumbly, be sure it’s thoroughly combined. If it’s still crumbly, add ½-1 tablespoon additional milk until it comes together. You can also form the dough by pulsing in a food processor.)

• Make a flattened disk of dough.

• Roll the dough ¼-inch thick between two pieces of parchment paper. Try to get them as even as possible so they bake in the same amount of time.
• Cut out with a 2-inch square cookie cutter. Transfer to the prepared baking sheet. Use a fork to poke holes in each square.
• Optional: Add the remaining cinnamon and sugar together in a small bowl. Brush the dough squares with milk. Sprinkle with cinnamon and sugar.

• Set the timer for 12 minutes and bake. Continue baking in 2 minute increments up to 18 minutes until the tops and edges are lightly golden brown. Expect the crackers to visually brown as they bake. (Mine usually take 16 minutes.)

• Remove from the oven, let cool completely on the baking sheet. They will firm as they cool.
• Store in an airtight container for up to 3 weeks.

• Let cool completely on the baking sheet, then store in an airtight container at room temperature for up to 3 weeks.
• Use a 1:1 style of gluten-free flour blend, if desired, to replace the whole wheat flour. You may need an extra tablespoon or two of the flour to make sure the dough isn’t too sticky.
• Brushing the dough with milk and sprinkling with cinnamon and sugar is optional, but enhances the texture.
• Use maple syrup in place of honey for kids under age 1.
• Use dairy-free milk if desired.
• Cut into any other shapes you prefer. I used a 2-inch square here.

Serving: 4crackers, Calories: 133kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 66mg, Potassium: 66mg, Fiber: 2g, Sugar: 8g, Vitamin A: 185IU, Vitamin C: 0.03mg, Calcium: 28mg, Iron: 1mg