Homemade Graham Crackers Recipe
Introduction
Homemade graham crackers are a delightful treat that bring a perfect balance of sweetness and warmth with cinnamon and honey. Making them from scratch lets you enjoy fresh, crispy crackers ideal for snacking or s’mores.
Ingredients
- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 2/3 cup (83g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 Tablespoons (113g) unsalted butter, softened to room temperature
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (113g) honey
- 1 teaspoon (7g) molasses (optional)
- 1 teaspoon pure vanilla extract
- 1 and 1/2 Tablespoons (23g/ml) milk, at room temperature (any kind, dairy or nondairy)
Instructions
- Step 1: In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon. Set aside.
- Step 2: In a large bowl, beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the honey, molasses (if using), and vanilla extract, then beat again until combined. Scrape down the bowl as needed.
- Step 3: Add the milk and dry ingredients to the wet mixture. Mix on low speed until a soft dough forms.
- Step 4: Divide the dough in half, shape each into a flattened square, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Step 5: When ready to bake, allow dough chilled longer than 1 hour to sit at room temperature for about 20 minutes to soften slightly.
- Step 6: Working with one dough portion at a time, place a silicone baking mat on your work surface and a lightly floured sheet of parchment paper on top. Place dough on parchment, lightly flour the top, then cover with a second parchment sheet. Roll into an even 1/8-inch thick rectangle.
- Step 7: Remove the top parchment, trim edges if desired, and cut the dough into evenly sized rectangles or squares without separating them. Dock each cracker several times with a fork. Transfer parchment with dough onto a baking sheet and repeat with second dough portion.
- Step 8: Refrigerate the baking sheets with the dough slabs for 20 minutes while preheating the oven to 350°F (177°C). Chilling prevents spreading.
- Step 9: Bake for about 16 minutes, rotating the pan halfway through. Crackers should be lightly browned around edges and dry on top.
- Step 10: Let crackers cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack to cool completely. They will crisp up as they cool.
- Step 11: Once cooled, cut along the seams to separate the crackers. Store in an airtight container at room temperature for up to 1 week.
Tips & Variations
- Substitute molasses with extra honey if you prefer a milder sweetness.
- Use dairy-free butter and plant-based milk for a vegan version.
- Try adding a pinch of nutmeg or ginger to the dry ingredients for a spiced twist.
- To make smaller crackers, adjust the cut size before baking, but keep thickness consistent for even baking.
Storage
Store cooled graham crackers in an airtight container at room temperature to keep them crisp for up to one week. If they soften, re-crisp them in a 300°F (150°C) oven for 5 minutes. Avoid refrigeration, which can cause moisture and soften the crackers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the crackers will be lighter in texture and less nutty in flavor.
How do I keep the crackers from spreading while baking?
Chilling the dough slabs before baking helps prevent spreading. Rolling the dough to an even thickness also ensures consistent baking.
PrintHomemade Graham Crackers Recipe
This homemade graham crackers recipe yields delightfully crisp and flavorful crackers, made with whole wheat and all-purpose flours, infused with warm cinnamon and natural sweeteners like honey and molasses. Perfect for snacking, s’mores, or dunking into milk or tea, these crackers have a wholesome, slightly sweet taste with a satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 36 minutes (including chilling time)
- Yield: Approximately 24 graham crackers (depending on size) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 2/3 cup (83g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 8 Tablespoons (113g) unsalted butter, softened to room temperature
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (113g) honey
- 1 teaspoon (7g) molasses (optional)
- 1 teaspoon pure vanilla extract
- 1 and 1/2 Tablespoons (23g/ml) milk, at room temperature (any kind, dairy or nondairy)
Instructions
- Make the Dough: In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon until well combined. Set aside. In a large bowl, beat the softened butter and brown sugar on medium-high speed until light and creamy, approximately 3 minutes. Add honey, molasses, and vanilla extract and continue to beat until fully incorporated, scraping down the sides as needed. Add the milk and the dry ingredients, mixing on low speed until a soft dough forms.
- Chill the Dough: Divide the dough into two portions and shape each into a flattened square. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial for proper texture and ease of rolling.
- Prepare for Rolling: If chilled more than an hour, allow dough to sit at room temperature for about 20 minutes to soften slightly. Place a silicone baking mat on your work surface to prevent slipping, then lay a lightly floured sheet of parchment paper on top. Position one dough portion on the parchment, lightly flour the top, and cover with another sheet of parchment paper.
- Roll and Cut: Roll the dough into an even rectangle about 1/8-inch thick. Remove the top parchment sheet, trim edges if desired, and use a pizza cutter or sharp knife to cut the dough into evenly sized rectangles or squares. Do not separate the pieces; leave them connected as one slab. Dock each cracker several times with a fork to prevent puffing during baking. Transfer the parchment with dough onto a baking sheet. Repeat this process with the second dough portion.
- Chill Again: Refrigerate the baking sheets with the cut dough slabs for 20 minutes before baking. This additional chill step minimizes spreading and helps achieve crisp crackers.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking.
- Bake: Bake the crackers for about 16 minutes, rotating the baking sheets halfway through to ensure even browning. The crackers are done when edges are lightly golden and the tops appear dry.
- Cool: Let the crackers cool on the baking sheet for 5–10 minutes, then transfer them to a cooling rack to cool completely. They will crisp up further as they cool.
- Cut and Store: Once fully cooled, cut along the seams to separate the individual graham crackers. Store in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- For a stronger molasses flavor and darker color, use dark molasses; optional but recommended for authentic taste.
- Ensure the butter is softened to room temperature to blend easily and achieve the correct dough consistency.
- Use parchment paper and a silicone mat when rolling to prevent sticking and aid cleanup.
- Docking the crackers prevents air bubbles, resulting in flat and crisp crackers.
- Allow the dough to chill well between steps to prevent excessive spreading during baking.
- Use a sharp knife or pizza cutter for clean edges on your crackers.
- Store crackers in an airtight container to keep them crisp up to one week.
Keywords: homemade graham crackers, graham cracker recipe, cinnamon crackers, whole wheat crackers, baked snack
