Homemade Crackers Recipe – Yummy Toddler Food

Transform pantry staples into the yummiest Homemade Crackers recipe with this easy method. These crackers make a perfect snack with cheese, hummus, or fruit. Plus, they are easy to make and stay crispy for weeks!

We’ve long been making my easy Cheese Crackers recipe as an occasional kitchen activity to do together, but it’s taken me longer to figure out how to make homemade plain crackers. Making crackers that are crisp, but still easy for kids to bite and chew, that hold their crispiness at room temperature in storage for weeks, and that taste as good as store-bought is no easy feat, but this recipe has done it!

It’s essentially a savory version of my Graham Crackers recipe and is so much easier to make than you might think.

With basic pantry staples, seasoning and herbs of your choosing, and a really simple method, you can make these homemade crackers recipe to share with the kids as an easy toddler snack, as part of a Snack Dinner, or for easy kids lunches. They really are SO good…they taste a little like Wheat Thins!

(You may also like Animal Crackers, Mini Chocolate Chip Muffins, and Protein Snacks for Kids.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this Homemade Crackers recipe so you know what to pick up from the store or have ready.

• Whole wheat flour: I use a base of whole wheat flour in this recipe for fiber and whole grains. It also adds a nice mellow nutty flavor.
• Sugar: A smidge of sugar helps create a crisp texture in the homemade crackers.
• Baking powder: A little baking powder ensures that the crackers bake through with the right texture.
• Salt: We add a little salt to the batter, and there is the option to add coarse salt on top of the crackers for extra flavor.
• Butter: I bake with unsalted butter so that’s what I use here. This way, I can control the salt in the recipe.
• Milk: You can use whole milk, low-fat milk, or a plain unsweetened nondairy milk in this recipe.
• Honey: A little honey helps the texture of the crackers be most similar to store bought. (For kids under age 1, omit the honey.)

Optional Flavor Additions

You can add cinnamon, rosemary, or garlic powder as optional flavor enhancements. This allows you to customize the crackers for how your family enjoys them.

You also have the option to top with coarse salt or sesame seeds.

Step-by-Step Instructions

Here’s a preview of how to make this homemade crackers recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Place all ingredients into a bowl and use your hand to mix together to form a dough.

Step 2. Flatten the dough into a disk.

Step 4. Cut out with a cookie cutter or sharp knife. Transfer to a prepared baking sheet and bake.

Serving Suggestions

You can serve these crackers on their own or pair with Yogurt Dip, Cottage Cheese Dip, diced fruit and vegetables, or a toddler smoothie. (Or really anything that sounds good to you!)

How to Store

Let crackers cool completely on the baking sheet, then store in an airtight container at room temperature for up to 3 weeks.

Best Tips for Success

• 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 so of the flour to make sure the dough isn’t too sticky.
• You can brush the crackers with melted butter before baking if you like.
• Try to get the crackers uniform in thickness so they bake evenly. It’s okay if they’re not perfect—I usually have a few corners that are a little darker than others but they are still yummy!
• Use maple syrup in place of honey for kids under age 1 or omit sweetener.
• Use dairy-free milk if desired.
• Cut into any other shapes you prefer. I used square and round cookie cutters.
• Pack as a lunchbox idea for kids with cheese, fruit, and veggies.

I’d love to hear your feedback on this post, so please rate and comment below!

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

• Place all ingredients into a bowl and use your hands 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.)

• Flatten the dough into a disk.

• Roll the dough ¼-inch thick between two pieces of parchment paper. Try to get the crackers uniform in thickness so they bake in the same amount of time.
• Cut out with a 2-inch square or round cookie cutter. Transfer to the prepared baking sheet. Use a fork to poke holes in each cracker.

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

• Let crackers 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 so of the flour to make sure the dough isn’t too sticky.
• You can brush the crackers with melted butter before baking if you like.
• 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.

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