If you love the crisp, slightly sweet crunch of graham crackers, you're going to adore this homemade version! Making graham crackers from scratch is simpler than you might think, and the taste is way better than anything you'll find in a store.
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Homemade Graham Crackers
These homemade graham crackers are made with whole wheat flour and brown sugar, making them a healthier choice while still delivering that nostalgic, perfect crunch!
This recipe comes together in under 20 minutes (plus chilling time), so you won't have to spend hours in the kitchen.
Once you try them, you'll never want to go back to store-bought!
Plus, they're a fantastic base for s'mores, cheesecakes or even just a quick snack when you need a little treat. Let me show you just how easy they are to make!
Ingredients
- Whole wheat flour - The star of the show, giving your graham crackers a rich, nutty flavor and hearty texture. I love the wholesome vibe it brings!
- Ground cinnamon - Adds warmth and spice. Sometimes, I toss in a pinch of nutmeg for extra coziness.
- Baking soda - Helps the crackers rise for that perfect crisp. Fresh baking soda makes all the difference!
- Salt - A small pinch balances the sweetness and enhances the flavors.
- Butter - Softened butter creates a smooth dough. If you forget to soften it, a quick microwave zap works.
- Light brown sugar - Packed for a perfect sweet balance with a hint of molasses.
- Whole milk - Adds moisture. Dairy-free options like almond or oat milk work well too.
- Honey - Brings that classic graham cracker sweetness.
- Vanilla extract - Enhances the flavor beautifully. A touch of vanilla bean paste can elevate it even more!
📋 You can find the full ingredient list in the Recipe Card below the article.
Don't skip the chilling. Chilling the dough helps it firm up and makes it easier to roll out, so don't skip it!
How To Make Graham Cookies at Home
- Prep the dry ingredients: In a medium bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and salt. Set aside.
- Make the dough: In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream butter and light brown sugar until light and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture, mixing until well combined and a soft dough forms.
- Add the wet ingredients: Add whole milk, honey, and vanilla extract. Mix until fully incorporated. The dough will be soft and slightly sticky.
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Roll and cut the dough: Preheat the oven to 350°F. Roll out one disc of dough on a floured surface until it's about ⅛-inch thick. Use a pizza wheel to cut it into rectangles (or any shape you prefer). You can score the dough with a bamboo skewer or chopstick to create a traditional cracker look.
- Bake: Place the dough on a baking sheet and bake for 10-12 minutes or until golden and firm. Remove from the oven and cut along the scored lines. Let the crackers cool completely on the baking sheet.
Tips
- Use parchment paper. To make cleanup easier and prevent sticking, roll out the dough on parchment paper.
- Customize the flavor. Feel free to experiment with adding a pinch of nutmeg or even a bit of ground ginger for a twist on the classic flavor.
- Check the thickness. The thinner the dough, the crispier the crackers will be. Just be careful not to roll it too thin, or they might burn!
What to Serve With Homemade Graham Crackers
Homemade graham crackers are delicious on their own, but they're also great paired with a variety of snacks and desserts.
- Crumble for pie crust: These graham crackers make an amazing base for pies like no-bake cheesecake or key lime pie.
- S'mores: Nothing beats a classic s'more with these homemade graham crackers, marshmallows, and chocolate.
- With nut butter: Spread almond butter or peanut butter on top for a healthy, protein-packed snack.
Storing Leftovers
- To Store. Keep your homemade graham crackers in an airtight container at room temperature for up to 3 weeks.
- To Freeze. You can also freeze the crackers for up to 3 months. Just make sure to place them in a freezer-safe container or bag.
- To Make Ahead. The dough can be made in advance and chilled for up to 2 days before rolling and baking.
- To Reheat. If you want to crisp them up again, simply place the crackers on a baking sheet in a 350°F oven for a few minutes.
More Cookie Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Homemade Graham Crackers
Ingredients
Method
- Prep the dry ingredients: In a medium bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and teaspoon of salt. Set aside.2 cups whole wheat flour plus more for dusting, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
- Make the dough: In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream softened butter and brown sugar until light and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture, mixing until well combined and a soft dough forms.7 tablespoons butter softened, 1 cup light brown sugar packed
- Add the wet ingredients: Add whole milk, honey, and vanilla extract. Mix until fully incorporated. The dough will be soft and slightly sticky.3 tablespoons whole milk, ⅓ cup honey, 2 teaspoons vanilla extract
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Roll and cut the dough: Preheat the oven to 350°F. Roll out one disc of dough on a floured surface until it's about ⅛-inch thick. Use a pizza wheel to cut it into rectangles (or any shape you prefer). You can score the dough with a bamboo skewer or chopstick to create a traditional cracker look.
- Bake: Place the dough on a baking sheet and bake for 10-12 minutes or until golden and firm. Remove from the oven and cut along the scored lines. Let the crackers cool completely on the baking sheet.
Nutrition
Notes
- To Store: Keep your homemade graham crackers in an airtight container at room temperature for up to 3 weeks.
- To Freeze: You can also freeze the crackers for up to 3 months. Just make sure to place them in a freezer-safe container or bag.
- To Make Ahead: The dough can be made in advance and chilled for up to 2 days before rolling and baking.
- To Reheat: If you want to crisp them up again, simply place the crackers on a baking sheet in a 350°F oven for a few minutes.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Graham Crackers: FAQs
I highly recommend sticking with whole wheat flour for the best flavor and texture, but if you need to, all-purpose flour can be substituted.
YES! You can easily make the dough with an electric hand mixer or even by hand if you don't have a stand mixer.
Absolutely! The dough can be stored in the refrigerator for up to 2 days before rolling and baking.
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