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.)
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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.
- Add the ingredients to a bowl.
- Use your hands to bring it together into a dough, making sure all of the butter is worked in.
- 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.
- 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.
Related Recipes
I’d love to hear your feedback on this recipe so please comment below to share.
Graham Crackers Recipe
Ingredients
Graham Cracker Dough
- 1 cup whole wheat flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter (softened at room temperature)
- 2 tablespoons milk
- 2 tablespoons honey
- ½ teaspoon vanilla extract
Cinnamon Topping (optional)
- ½ teaspoon cinnamon
- ½ teaspoon sugar
- 1 tablespoon milk
Instructions
- 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.
- 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.
Equipment
- storage container
Video
Notes
- 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.
These were delicious! They’ll become a regular part of our snack rotation and were so easy to make. The adults and kids all loved them.
I’m so glad!
My family really enjoys these. I have made them twice now, once with honey and once with maple syrup for my baby and didn’t notice a flavor difference. Both times I doubled the recipe. It isn’t hard, but is a bit of work to make these so I would recommend doubling especially since they last in the pantry so long! I will definitely keep this in my snack rotation!
Wow, so delicious! Adult, and child approved!!!!
These were delicious! My son enjoyed the flavor but said they were too crunchy. Anything I could do to make them a little softer?
To make them a little softer you can bake them a little less time.
my son absolutely loves these!! so easy and delicious
So easy and delicious!!! I rolled out the dough into a rough square and then just cut the cookies into squares with a big knife. I should have doubled the recipe – we all loved this!
I’m so glad!
These sounds delicious! Do you think you could you sub the sugar for maple syrup for a non-refined sugar version?
You can omit the sugar but you may lose the crisp texture, which is the reason there’s a small amount in there.
Would regular flour work?
Yes but you will need 2-4 more tbsp to ensure that the dough isn’t too sticky.
These were absolutely delicious. Super simple recipe. Kids absolutely loved these and I couldn’t stop snacking on them! Thank you!
I’m so glad!
Would this work with plant based milk and butter?
Yes, it works similarly
Anyway to make these without the butter? Or oil sub wouldn’t work?
It would work best with something that’s the same texture, such as softened coconut oil or vegan butter.
Amazed how great and easy these crackers were! Even my husband couldn’t get enough. Would definitely recommend double batching the recipe for the whole family to enjoy not just one.
So glad to hear that!
I must have done something wrong, because my dough was really sticky and there was no way I could roll it, I weighed everything and put it in the fridge in hopes it will make a difference.
It should or add a little more flour and you should be good!
I think the grams of flour is incorrect, I googled it and 1 cup of whole wheat flour is 130 grams, not 60.
It shows as 120 for me?