Cookies

Homemade Graham Crackers

4.62 from 312 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.

graham crackers, homemade graham crackers, how to make graham crackers, graham cracker recipe, make graham crackers, graham cracker crust, graham cracker crumbs, graham crackers help, baking with graham crackers, graham cracker substitutes, bigger bolder baking, gemma stafford, bold baking basics

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.

graham crackers, homemade graham crackers, how to make graham crackers, graham cracker recipe, make graham crackers, graham cracker crust, graham cracker crumbs, graham crackers help, baking with graham crackers, graham cracker substitutes, bigger bolder baking, gemma stafford, bold baking basics

Get More Basics!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Homemade Graham Crackers Recipe

4.62 from 312 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. 

Submit your own photos of this recipe

16 Images

Rachana Baditha

Mimibakes

RF74

Surana

MiraB

Sarah Lynn

guest
211 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Tamy Thayer
Tamy Thayer
11 months ago

Amazing! I made these with a few substitutes for my allergic child. I used King Arthur 1:1 GF flour, soy milk and country crock as substitutes (same measurements). And they’re amazing!!! You’d never know they’re allergen-friendly. Now my child can indulge in his first every s’mores!!

7 months ago

I used light corn syrup instead of honey since that’s all we had and they tasted great! I found the crackers that I rolled out the thinnest tasted most like the ones found in store (the texture was most similar this way/thicker ones were softer and chewier). Thanks for a great recipe that I will certainly use again!

Liz
1 year 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

Camille
Camille
6 months ago

Good recipe! I am an avid baker. This was my first time making graham crackers. The dough was super sticky to roll out and cut. I ended up using cookie cutters to make life easier. My children and husband loved them. But we too sweet for me.

Nancy Trimble
Nancy Trimble
5 months ago

Why is it so hard to find a recipe on this website? I watch YouTube videos and proportions are never stated for the recipe. I go to the website and must go through several videos and jump through hoops to get the recipe. Now I’m looking for graham cracker crust for pie. This recipe is what I get! Where is the recipe for making graham cracker crust????

Vita
Vita
7 months ago

I had to eyeball the measurements for everything cause the batteries in my scale died, and I don’t have proper measuring tools– the dough was too soft and they turned out a bit cakey as a result but were VERY delicious, so that’s a win for in my book! I made them to use in a different dessert recipe, but I almost ate all of them before having the chance to do that hahaha.

RF74
1 year 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!

R. Davis
R. Davis
2 months ago

“Graham believed that a diet anchored by homemade whole grain bread is what was intended for us.” You mentioned this in the video but you left out the best part! Graham was part of the Temperance movement and believed anything that stimulated you too much would make you sick and would destroy family values. He also said that food should be home made containing no added spices or other “stimulants” and advocated a rigorous lifestyle that included sleeping on hard beds and avoiding warm baths. He also said that all individuals even if they were married should avoid intercourse. He… Read more »

Tonya Gansz
1 year ago

Can I use 2% milk instead of the whole milk

Nicole Graham
Nicole Graham
1 month ago

I made these exactly following the recipe, and they are perfect! They taste like Graham Crackers but better.

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford