Your #1 Online Baking Destination!


Homemade Graham Crackers

Save Recipe

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!


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!

4.42 from 31 votes
Homemade Graham Crackers Recipe
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!

Course: Dessert
Cuisine: American
Servings: 22 Graham Crackers
Author: Gemma Stafford
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
  1. Line 2 large cookie sheets with parchment paper, set aside.

  2. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

  3. 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.

  4. In a separate jug, whisk together the milk, honey, and vanilla.

  5. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft. 

  6. 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. 

  7. 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. 

  8. 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.

  9. 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. 

  10. 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. 

Watch the Recipe Video!

 

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
Rachana Baditha
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

50 Comments

Write a Comment and Review

  1. Lana Schreider on March 5, 2019 at 5:59 am

    Hi !I made this recipe and it was delicious!! Actually I made it twice because they were ao good.But just one question, can I use only half the sugar and half the honey? Cause I find it a little bit too sweet for me.If I do,what other meausurements should i change? Thank you Jemma !!

    • Gemma Stafford on March 7, 2019 at 1:38 am

      Hi Lana,
      Thank you for your kind words.
      Remember that the sugars are what hold this cookie together. You will need enough to do that. Generally if id hangs together well before it is baked, it will also hold in the bake. Try it! Perhaps make 1/2 a batch, see how it works. You can then adjust the next one and get it exactly right for you. Thank you for this input, do let us know how you get on with this,
      Gemma 🙂

  2. Lana on March 3, 2019 at 9:26 am

    Hi Gemma!I made these crackers and it was perfect! But I wanted to reduce the sugar.Can I do that? If i reduce it say by half will the other measurements change?Thank you !

    • Gemma Stafford on March 5, 2019 at 12:51 pm

      Hi, yes you can use a sub like Swerve or Lakanto in place of sugar.

      • Lana on March 5, 2019 at 1:24 pm

        Thank you! That’s great ! But I meant the sweetness I guess I put it wrongly.Can I reduce the sweetness like using only half of the sugar and honey?I guess I meant the sweetness thank you Gemma!

        • Gemma Stafford on March 5, 2019 at 4:26 pm

          Hi, i would not suggest that as they might not hold together as well.

  3. Stephanie on March 2, 2019 at 3:34 pm

    Love this recipe! So much better than store bought.. Can this recipe be doubled?

    • Gemma Stafford on March 2, 2019 at 9:28 pm

      I’m delighted to hear that! Yes it can!

  4. Khuraim on March 2, 2019 at 1:52 am

    Hi Gemma. I don’t have whole wheat flour, can I just use regular All purpose?

    • Gemma Stafford on March 2, 2019 at 9:35 pm

      Hi, yes you can.

  5. Gaby on February 27, 2019 at 6:17 pm

    Will almond flour work?

    • Gemma Stafford on February 28, 2019 at 3:56 am

      Hi Gaby,
      NO! Graham flour is a whole wheat flour, you will need to use a good all purpose GF flour, and perhaps add a little gf oat bran. This will not give the same result though. Olivia will see what she can come up with, I wil ladd it to the list, thank you,
      Gemma 🙂

  6. Marion on February 25, 2019 at 11:21 am

    Can you substitute wheat for a gluten free something?

    • Gemma Stafford on February 25, 2019 at 4:02 pm

      Yes, you can if you like. Enjoy!

  7. Ester on February 24, 2019 at 9:59 pm

    Hi Gemma,
    I need to prepare a large amount of cookies and desserts for an event. What kind of those can I freeze? Are there any rules about freezing?
    And can I use coconut oil instead of butter in the graham crakers?
    Thank you so much

    • Gemma Stafford on February 25, 2019 at 9:31 am

      Hi, yes you can use coconut oil. Are wanting to freeze the dough or the finished cookies? You can do both!

  8. Angela on February 20, 2019 at 7:27 pm

    I never keep whole wheat flour. How will all purpose white flour change the end product?

    • Gemma Stafford on February 21, 2019 at 10:22 am

      Hi, the whole wheat flour is what give them density and flavor i really suggest you give it a try!

  9. Loretta on February 20, 2019 at 4:23 pm

    Hi Gemma,

    If honey or maple sugar is used instead of brown sugar, will the measurement change?

    Also, will molasses be a substitute at all?

    Thanks so much! Also, so happy that you will have a cook book coming out soon!!! Congratulations!!!! 🙂 : )

    • Gemma Stafford on February 20, 2019 at 4:31 pm

      Thank you so much! The measurement would stay the same, no need to use molasses, as it might change the texture.

  10. Kiya H on February 20, 2019 at 5:22 am

    Does the butter need to be soft or can you melt it?

    • Gemma Stafford on February 20, 2019 at 4:11 pm

      I suggest room temperature for this recipe. Enjoy!

  11. precious ordu on February 20, 2019 at 5:07 am

    Hello Gemma great recipes but am allergic to honey can I use sugar instead

    • Gemma Stafford on February 20, 2019 at 4:22 pm

      Hi, you can use maple syrup instead.

  12. Dianna Lynn Stafford on February 20, 2019 at 12:28 am

    I love your style of cooking. It is so natural and basic. I have learned so much from you and I have been cooking all my life and I am far from being a spring chicken. Can you use regular sugar? I cannot find brown sugar or molasses in the country where I just moved to. Thank you and please keep the bold baking coming.

    • Gemma Stafford on February 20, 2019 at 4:12 pm

      Thank you so much for the lovely message 😀 i am delighted to hear that, yes white sugar or even coconut sugar will do!

  13. icanbake on February 19, 2019 at 3:04 pm

    Can I use stone ground white whole wheat flour in this recipe?

    • Gemma Stafford on February 19, 2019 at 3:19 pm

      Hi, you can yes.

  14. Lisa on February 19, 2019 at 12:42 pm

    Can I use coconut sugar instead of brown sugar?

    • Gemma Stafford on February 19, 2019 at 2:36 pm

      Hi, yes you can! Great idea.

  15. Katherine Clark on February 19, 2019 at 8:30 am

    Do you have a recipe book I would love to buy one.

  16. VanessaM on February 18, 2019 at 7:28 pm

    Can I substitute brown sugar with more honey or something a bit on healthy side??
    I want to make these crackers for my mum and dad and they are restricted from any kind of sugars for a while…(I think honey can be an exception…)
    Please help me out on this….

    • Gemma Stafford on February 19, 2019 at 3:25 pm

      Hi there, you can use coconut or date sugar here instead. Enjoy!

  17. Mariya on February 18, 2019 at 1:57 pm

    Gemma, I’m so excited to see this recipe! Do you think the butter could be substituted with cold coconut oil?
    Thank you 🙂

    • Gemma Stafford on February 18, 2019 at 4:56 pm

      Hi, yes that will work here. Enjoy!

  18. Nikita on February 18, 2019 at 8:26 am

    Can leave the cinnamon out if you don’t like

    • Gemma Stafford on February 18, 2019 at 4:56 pm

      Yes, you can leave it out.

  19. Cece osborn on February 18, 2019 at 5:46 am

    Hello, i love your recipies. I am allergic to honey, both cooked and raw. Is there any way to make graham crackers without honey?

    • Gemma Stafford on February 18, 2019 at 4:54 pm

      Hi, you can use maple syrup.

  20. G on February 17, 2019 at 7:08 pm

    Is there anyway to convert this to gluten free?
    I know gf graham crackers are available but they are expensive and not tasty

  21. KHAMARUZAMAN BIN HAMID on February 17, 2019 at 4:03 pm

    i like all resepi

    • Gemma Stafford on February 18, 2019 at 2:20 am

      Hi there,
      thank you, I am really happy to hear that. Thank you for your kind words,
      Gemma 🙂

  22. Javeria on February 17, 2019 at 2:42 pm

    Thank you so much for this recipe! I’ve always wanted to make graham crackers to use for smores. Now that I have a recipe from the blog I trust the most, I will be making them very soon! Do you think it will be fine to use flour which is 3 parts whole wheat and 1 part refined wheat flour? because that’s what we have always in our home

    I wonder if these cookies will be good for making ice cream sandwiches, I’d like to make a butter pecan ice cream sandwich with them <3

    • Gemma Stafford on February 18, 2019 at 2:07 am

      Hi Javieria,
      Yes, this recipe will work really well with your flour blend. You may need a touch more liquid as flours take up liquids in different ways. These cookies will also work really well for your ice cream sandwiches, which sound divine! A favorite flavor combination here too.
      I hope you like this recipe, let us see your ice cream sandwiches too,
      Gemma 🙂

  23. Elaine on February 17, 2019 at 9:49 am

    that looks great in fact I was going to do a receipe but did not have enough of graham crackers now I will when i do the receipe.

    • Gemma Stafford on February 18, 2019 at 1:26 am

      Hi Elaine,
      this is really a lovely biscuit/cracker, very delicious, even on its’ own, with cheese and as a base for other desserts. We love it here at BBB.
      Thank you for being here with us,
      Gemma 🙂

  24. charu gohel on February 17, 2019 at 9:40 am

    I am not 100% vegan but I am 100% vegetarian. I don’t eat eggs and honey. I do use dairy. I will try this without honey.

    • Gemma Stafford on February 18, 2019 at 1:19 am

      Hi Charu,
      Yes, and you can do this too. If you can get agave nectar that will give you the liquid sugar you want for this. Maple syrup too, though that will also give a little extra flavor.
      Thank you for being in touch,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This