Introduction

Homemade graham crackers offer a deliciously wholesome alternative to store-bought versions, with a perfect balance of cinnamon and honey flavor. This recipe creates crisp, golden crackers that are perfect for snacking or using in desserts.

A dark blue oval plate holds a pile of light brown rectangular crackers stacked unevenly, each cracker featuring small holes on its surface and a slightly rough texture. In the background, a smaller white scalloped plate rests on a matching dark blue plate with two more crackers on it near a clear glass of white milk. To the right side, there is a stack of four white scalloped plates, and a folded beige patterned cloth is partially visible near the plates. The whole setup is placed on a white marbled surface with a woven mat beneath the back plates, giving the scene a cozy and simple feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1⅓ cups whole-wheat flour (165g)
⅔ cup all-purpose flour (80g)
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup unsalted butter, softened (113g)
¼ cup light brown sugar (55g)
2 tablespoons granulated sugar
2 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons whole milk (divided)

Instructions

Step 1: In a medium mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and baking powder until well combined.
Step 2: In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, honey, and vanilla extract with a hand mixer or stand mixer on medium-high speed for 2 to 3 minutes until creamy and lightened in color, scraping down the sides as needed.
Step 3: Gradually add the flour mixture in two batches into the wet ingredients, mixing on medium-low speed after each addition. The dough may be crumbly at this stage.
Step 4: Knead the dough together in the bowl by hand 5 to 6 times until it forms a cohesive ball. If the dough is too dry, drizzle in 1 to 3 teaspoons of milk, kneading or mixing until it comes together.
Step 5: Transfer the dough onto a large piece of plastic wrap and press it into a smooth, ½-inch thick square. Wrap tightly and refrigerate for at least 1 hour or up to overnight.
Step 6: Preheat your oven to 300°F (150°C). Remove the dough from the fridge and let it rest at room temperature for about 30 minutes if refrigerated overnight, until slightly softened but still cool to the touch.
Step 7: Lightly flour a large sheet of parchment paper and place the dough in the center. Sprinkle flour on top, then cover with another parchment sheet. Roll the dough between the parchment sheets until it is ⅛ to 1/16-inch thick. If cracking occurs, let the dough warm up a few minutes before continuing.
Step 8: Remove the top parchment sheet. Using a pizza cutter or sharp knife with a ruler, trim the edges to create flat borders, then cut the dough into approximately 2×3-inch rectangles, leaving them touching on the parchment.
Step 9: Transfer the parchment with dough onto a baking sheet. Brush the tops lightly with milk, avoiding the cuts, then dock each cracker with a fork 3 to 4 times to prevent puffing.
Step 10: Bake for 25 to 30 minutes, rotating the pan halfway through, until the crackers are medium-dark brown and crisp. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before breaking apart.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or ginger to the dry ingredients.
Use a sharp knife or pizza cutter with a ruler for straight, clean edges.
If your dough cracks too much while rolling, let it warm slightly rather than adding more milk to keep the crackers crisp.
Swap whole milk for almond or oat milk for a dairy-free variation.

Storage

Store graham crackers in an airtight container at room temperature for up to one week. To keep them crisp longer, place a slice of bread in the container to absorb moisture and replace as needed. Reheating is not necessary; just serve at room temperature for the best texture.

How to Serve

A close-up of several square graham crackers on a white marbled surface, with one stack of three crackers in the center layered neatly, showing their light brown color and slightly rough texture with small holes on the surface. Around the main stack, there are scattered single crackers and cracker pieces, all having the same golden brown shade and crisp appearance, with some edges broken and crumbly. The light highlights the slight graininess and baked finish of each cracker. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough wrapped in plastic for up to 24 hours. Let it soften slightly at room temperature before rolling out.

What can I use graham crackers for besides snacking?

They are great crushed into crumbs for pie crusts, cheesecake bases, or as a crunchy topping for desserts like ice cream and parfaits.