Homemade Crackers Recipe

Homemade crackers on baking pan after baking.

4.58 from 7 votes

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

Prep Time10

Cook Time14

Total Time24

Course: Snack

Cuisine: American

Servings: (Makes about 32 crackers)

Calories: 142kcal

Author: Amy Palanjian

Equipment

Baking Sheet
storage container

Ingredients

1 cup whole wheat flour
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter (softened at room temperature)
2 tablespoons milk
1 tablespoon honey
½ teaspoon cinnamon, rosemary, or garlic powder (optional)

US Customary - Metric

Instructions

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.

Notes

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.
Recipe updated April 2026 with a slight increase to the butter amount to ensure the crackers are soft enough for toddlers.

Nutrition