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Homemade Graham Crackers

4.33 from 49 votes
My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!
Homemade Graham Crackers

Hi Bold Bakers!

From pie crusts to S’mores, countless Bigger Bolder Baking recipes utilize Graham Crackers (like my new 15 Minute Coconut Cream Pie!). We all know and love them: those toasty, cinnamon-y, golden brown crunchy cookies! But, did you know you can (and should) make them at home?

I’m so excited to share my super simple recipe for this Bold Baking Basic, Homemade Graham Crackers. Just like with any other ingredient, Graham cracker cookies are way better homemade.

Why are they called ‘Graham’ crackers?

Graham crackers are a whole wheat sweet cookie used in baking and making S’mores. Did you know that Graham crackers are called that because they’re made from Graham Flour? It’s a flour similar to conventional whole wheat flour in that both are made from the whole grain, but Graham flour is ground more coarsely. Graham flour is named after preacher Sylvester Graham, and that’s why you’ll always see Graham crackers capitalized — and Graham believed that a diet anchored by homemade whole grain bread is what was intended for us.

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How do I shape Graham crackers?

Believe it or not, you do not need any special cutters or stamps to shape the Graham Cracker dough into that iconic Graham shape. All you need is a ruler, a rolling pin, a knife, and a fork.

After rolling the dough to the desired thickness (roughly 1/4 cm), I use my ruler and a knife to cut the dough into even squares. Then using my knife I draw a line down the center of the cookie and using my fork I prick  3 sets of holes on either side of the line. This helps the cookies bake evenly and makes them easy to break in half and snack on once baked. Just a note: this is a very soft cookie dough so make sure your countertop is floured along with your rolling pin. 

What desserts use Graham crackers?

These sweet and lightly spiced cookies go really well with fruity, creamy, and chocolatey desserts, which is why they appear in so many of my desserts. From my 10 Minute Key Lime Pie to my S’mores Ice Cream Sandwiches, these Homemade Graham Crackers are the building blocks of some of my personal favorite treats!

How long do Graham crackers last? How should I store them?

You should keep my Homemade Graham crackers keep in an airtight container at room temperature for up to 5 days. You can also freeze the raw dough to thaw and bake at a later date. Last but not least, the baked Graham crackers can be frozen as well. This means you can ALWAYS have Homemade Graham Crackers on hand.

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Gemma's Homemade Graham Crackers Recipe

4.33 from 49 votes
My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!
Author: Gemma Stafford
Servings: 22 Graham Crackers
Prep Time 30 mins
Cook Time 10 mins
Resting time 1 hr
Total Time 40 mins
My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!
Author: Gemma Stafford
Servings: 22 Graham Crackers

Ingredients

  • 2 cups (10oz/284g) whole wheat flour
  • 1 cup (6oz/170g) light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons (3 1/2oz/100g) butter, room temperature
  • 3 tablespoons whole milk
  • 1/3 cup (3oz/85g) honey
  • 2 teaspoons vanilla extract

Instructions

  • Line 2 large cookie sheets with parchment paper, set aside.
  • In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.
  • Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.
  • In a separate jug, whisk together the milk, honey, and vanilla.
  • Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft. 
  • Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better. 
  • On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much. 
  • Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
  • Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy. 
  • Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores. 

 

 

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Comments & Reviews

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Lisaveta
Member
Lisaveta
21 days ago

Gemma, I want you to know your recipes are full proof! Once you make them I know it will come our well.

I love cheesecake but I dislike the taste of digestive biscuits . So I made the graham crackers! They were so amazing my mother who always thinks I should ad something to my baking had no words here!!! Thank you so much

Cassandra Anderson
Guest
Cassandra Anderson
2 months ago

I love these! Made this one and then made the second batch without cinnamon to mix it up a bit. Would you be able to make a chocolate Graham cracker, maybe reduce the flour and add Cocoa powder? My oldest favorite Graham cracker is the chocolate ones ????

Brian
Guest
Brian
2 months ago

Thanks for an easy to follow recipe for such a delicious treat!

I used a combination of whole wheat flour, Graham flour and almond flour. Basically 60/30/10 to your total flour weight. (Can’t even tell the almond is there. Next time I’ll leave it out) Added molasses to the honey mixture… (Yes, these are sweet) refrigerated overnight, rolled out and baked in the morning. Oh, dusted with cinnamon/sugar mixture before the oven.

Great with coffee!

RF74
Member
RF74
2 months ago

The first time when I made these, they were over cooked. Yesterday I tried this again for tiramisu. They were soft at first and I baked them for extra 4 minutes and they taste so good! My stepdaughter made s’mores out of it and she was so happy to know so many store bought goodies can be made at home with love!

Tamanna Bhatnagar
Guest
Tamanna Bhatnagar
2 months ago

hi Gemma,
can i use powdered white sugar of same amount instead of brown sugar? Also i want to make them melt in mouth instead of crunchy in taste for my old grandfather. can you please help me in this?

Tamanna
Guest
Tamanna
2 months ago

Hi Gemma, can I use same amount of white powdered sugar instead of brown sugar in this receipe? Also, I want to make it melt in mouth instead of crunch in taste for my old grandfather. Can you guide me for this?

Poropuff
Member
Poropuff
3 months ago

Hello,Gemma!
I loved this recipe a lot,it turned out amazing and as always with your recipes everything went smooth without problems~
The only thing is they are a bit too sweet for my taste(but I’m sure their sweetness will be a great addition for cheesecakes).Could I possibly reduce the ammount of sugar adding more flour instead?

Kindra
Guest
Kindra
3 months ago

If we are going to use the cracker in another recipe where we blitz them to make crumbs, could we omit the milk and make a crumble mixture in the food processor, to bake it as a crumble topping instead of forming cookies?

What other recommendation would you have, so one doesn’t need to roll out and form the cookies?

Wendy
Guest
Wendy
3 months ago

I was wondering if you have ever baked the crumble to use for pie crusts, if so would you bake it for the same amount of time? Seems like needless work to roll and cut if you’re just going to end up throwing them in a food processor to make them crumble again. Thanks for any insight!

Mimibakes
Member
Mimibakes
5 months ago

Made these with my 3 year old daughter on a rainy day. Although uniformity isn’t my forte and my daughter’s crackers were riddled with holes, these turned out absolutely delicious! Thank you, Gemma!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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