Homemade Graham Crackers Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Homemade Graham Crackers are incredibly easy to make—no special equipment needed, just simple pantry staples you probably already have! These golden, cinnamon-spiced crackers are better than anything store-bought, delivering a fresh, nutty crunch that elevates every dessert. Whether you’re crafting pie crusts, layering s’mores, or snacking straight from the jar, they’re the perfect versatile treat to keep on hand.

• Easy & Accessible: Made with everyday pantry ingredients—no stand mixer or fancy tools required.
• Better Than Store-Bought: Freshly baked with a rich flavor and satisfying crispness you just can’t find in a box.
• Versatile: Perfect for pie crusts, s’mores, dessert bases, or simply enjoying solo.
• Make-Ahead Friendly: Dough chills easily, and the crackers store well for busy days or holiday baking.
• No Fuss: Simple steps and minimal prep make this a go-to homemade staple for every baker.

If you’re a fan of making your own baking staples, especially for the busy holiday season, you’ll love exploring other homemade basics on Bigger Bolder Baking. From Marshmallows to Cream Cheese, from Mixed Spice to Mincemeat, mastering these essentials lets you elevate your desserts from the ground up. Just like with these graham crackers, you’ll find that making your own ingredients adds a unique touch to every recipe—and it’s easier than you might think!

IMPORTANT NOTE: This recipe was improved and updated on 7/20/2025, to include NEW STEP-BY-STEP photography and Pro Chef Tips. 

Table of Contents

• Origins and Unique Qualities of This Classic
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Graham Crackers
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Recipes Using Graham Crackers

Origin and Unique Qualities of This Classic

• Graham crackers are a versatile, sweet whole wheat cookie used in everything from s’mores to pie crusts.
  • Made with coarsely ground Graham flour, they have a rustic, hearty texture. It is similar to conventional whole wheat flour in that both are made from the whole grain, but ground more coarsely. It adds to the flavor and texture.
  • Flavored with honey and cinnamon for a signature taste.
  • Serve as the base for countless desserts or as a stand-alone snack.
• The name “Graham” is tied directly to the flour that gives these crackers their distinct texture and history.
  • 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.

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.

Tools You Need

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Hand whisk
• 2 baking sheets
• Parchment paper
• Silicone spatula
• Plastic wrap
• Pizza cutter
• Fork

Key Ingredients and Substitutes

• Whole Wheat Flour

  • Provides structure and the nutty, coarse texture characteristic of graham crackers.
  • Whole wheat has bran and germ intact so can add dietary fiber to kids through this snack.

• Light Brown Sugar

  • Sweetens and adds moisture, contributing to the flavor and color.
  • Substitutes: Coconut sugar will have a caramel taste. Or use molasses in our Brown Sugar Recipe to make your own.

• Cinnamon

  • Adds warm spice and depth of flavor.
  • Substitutes: Nutmeg, a pinch of allspice.

• Baking Soda

  • Leavens, helping the crackers rise slightly for a light, crisp texture.

• Salt

  • Balances sweetness and enhances the overall flavor.

• Cold Butter, Cubed

  • Provides richness, flakiness, and binds the dry ingredients. Either slated butter or unsalted butter will work.
  • Substitutes: Margarine or coconut oil (solidified) will yield a different texture.

• Whole Milk

  • Adds moisture and contributes to tenderness.
  • Substitutes: you can use full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk.

• Honey

  • Sweetens, adds moisture and contributes to chewiness and flavor.
  • Substitutes: Maple syrup or agave syrup.

• Vanilla Extract

  • Enhances flavor with sweet, aromatic notes.

How To Make Graham Crackers

Prep

1. Line 2 large cookie sheets with parchment paper and set aside.

Make the dough

2. Mix dry ingredients: In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.
3. Mix wet ingredients: In a separate jug, stir together the milk, honey, and vanilla until the honey has dissolved.

4. Add fat: Add the butter to the flour mixture and rub in with your fingertips until the mixture looks like coarse breadcrumbs (You can also do this in a food processor).

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

Chill the dough

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.

Shape Graham crackers

7. Roll: 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. Cut: 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 both sides of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the crackers

9. Bake the cookies Fan assist at 325°F (165°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not too crunchy.

9. 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.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use Cold Butter: Grating frozen butter creates pockets of air and texture, helping your crackers turn out flaky and light.
• Stick to Whole Wheat Flour: All-purpose flour won’t give you the same hearty flavor and coarse texture that make graham crackers special.
• Rotate the Baking Sheet: If your oven doesn’t have a fan, turn the tray halfway through baking to ensure even browning without burning.
• Adjust Baking Time for Texture: Bake a bit longer for crunchier crackers, but watch closely to avoid overcooking.
• Add Cinnamon Sugar Warm: Sprinkle cinnamon sugar on crackers right out of the oven for an extra burst of flavor and a little crunch.
• Don’t forget to check out ChocolateGraham Crackers if you love this one!

Graham Cracker Make Ahead and Storage Instructions

• Make Ahead:

  • Dough: Prepare the graham cracker dough up to a week in advance. After mixing, wrap it tightly in plastic wrap and store it in the refrigerator. For longer storage, you can freeze the dough for up to 3 months. Thaw it overnight in the refrigerator before rolling out and baking.
  • Baked Crackers: Once baked and cooled, graham crackers can be stored in an airtight container at room temperature for up to 5 days.

• Store:

  • Room Temperature: Keep cooled graham crackers in an airtight container to maintain their crispness. Place them in a cool, dry place away from moisture.
  • Freezing: For longer storage, freeze the baked graham crackers. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. To enjoy, thaw at room temperature for a few hours before serving. 

FAQs

How do you make graham crackers crispy?

Baking the crackers until they are just golden and letting them cool on the tray ensures they crisp up.

Can I make graham crackers gluten-free?

You can substitute a gluten-free flour blend or our Easy Almond Flour Mix for wheat flour, but the result may not have the signature texture.

Why does the dough need to be chilled?

Chilling the dough makes it easier to handle and ensures the crackers maintain their shape during baking.

Can I freeze homemade graham crackers?

Yes, both the dough and baked crackers freeze well. Thaw them at room temperature before serving or baking.

Why are holes poked in graham crackers?

The holes prevent the crackers from puffing up, ensuring an even texture.

Can I make flavored variations?

Yes, you can add cinnamon, cocoa powder, or spices to create unique flavors.

Dessert Recipes Using Graham Crackers

• Gemma’s Best-Ever New York Cheesecake
• Easy Key Lime Pie Recipe in 10 Minutes
• No-Bake Lemon Meringue Cheesecake
• 15 Minute Coconut Cream Pie
• S’mores Ice Cream Sandwich
• S’more Cheesecake (No-Bake Recipe)

IMPORTANT NOTE: This recipe was improved and updated on 7/20/2025, to include NEW STEP-BY-STEP photography and Pro Chef Tips. 

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