This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
From pie crusts to S’mores, countless Bigger Bolder Baking recipes utilize Graham Crackers (like my 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 than store-bought.
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.
Why Graham Crackers Were Invented
Graham flour is named after Presbyterian minister Sylvester Graham. 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. A leader of the temperance movement, Graham also believed that using the wheat grain with the Graham diet would lower pleasure.
While Graham crackers were made to minimize stimulation using a vegetarian diet, that doesn’t mean they aren’t delicious and can’t be used in several scrumptious Graham cracker dessert recipes, whether as a graham cracker crust or with graham cracker crumbs.
Graham Cracker Ingredients
Graham crackers are not only super easy to make, but they only require a few ingredients you probably have on-hand:
- Whole wheat flour
- Light brown sugar
- Baking soda
- Butter, room temperature
- Whole milk
- Vanilla extract
How To Make Graham Crackers
Want to see how easy it is to make these sweet crackers? Check it out, and you’ll be making homemade s’mores from scratch in no time (and don’t forget to get the full printable recipe with measurements down below):
- Line 2 baking sheets with parchment paper.
- Mix flour, sugar, cinnamon, sugar, baking soda, and salt in a large bowl.
- Add butter and rub it in with fingertips. This will give you a good feel for the texture you’re looking for.
- Whisk milk, honey, and vanilla in a separate jug.
- Add milk mixture to the flour and mix until dough forms. No need to over-knead here.
- Wrap in plastic and chill for an hour.
- Roll out your dough on a well-floured surface with a rolling pin, making sure not to make the dough too thin or thick. What you’re looking for is a 1/4 inch.
- Cut the dough with a pizza cutter. Trust me, it’s easier this way!
- Score the cookies down the center length-wise. Don’t go the whole way through.
- Transfer cookies to baking sheet. Preheat oven.
- Bake for 10 to 12 minutes at 350 degrees.
Shaping 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.
Dessert Recipes Using 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.
Get More Basics!
Try These Other Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
Homemade Graham Crackers Recipe
- 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.