Graham Crackers Recipe

Transform pantry staples into the yummiest Graham Crackers recipe with this easy method. These make a perfect snack with a side of fruit or yogurt dip.

Course Snack

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings (Makes about 32 crackers)

Calories 133kcal

Equipment

Baking Sheet
storage container

Ingredients

Graham Cracker Dough

1 cup whole wheat flour
2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup unsalted butter (softened at room temperature)
2 tablespoons milk
2 tablespoons honey
½ teaspoon vanilla extract

Cinnamon Topping (optional)

½ teaspoon cinnamon
½ teaspoon sugar
1 tablespoon milk

US Customary - Metric

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Place all ingredients into a bowl except the topping ingredients and use your hand to mix together to form a dough.
(If the dough is a little crumbly, be sure it’s thoroughly combined. If it’s still crumbly, add ½-1 tablespoon additional milk until it comes together. You can also form the dough by pulsing in a food processor.)
Make a flattened disk of dough.
Roll the dough ¼-inch thick between two pieces of parchment paper. Try to get them as even as possible so they bake in the same amount of time.
Cut out with a 2-inch square cookie cutter. Transfer to the prepared baking sheet. Use a fork to poke holes in each square.
Optional: Add the remaining cinnamon and sugar together in a small bowl. Brush the dough squares with milk. Sprinkle with cinnamon and sugar.
Set the timer for 12 minutes and bake. Continue baking in 2 minute increments up to 18 minutes until the tops and edges are lightly golden brown. Expect the crackers to visually brown as they bake. (Mine usually take 16 minutes.)
Remove from the oven, let cool completely on the baking sheet. They will firm as they cool.
Store in an airtight container for up to 3 weeks.

Video

Notes

Let cool completely on the baking sheet, then store in an airtight container at room temperature for up to 3 weeks.
Use a 1:1 style of gluten-free flour blend, if desired, to replace the whole wheat flour. You may need an extra tablespoon or two of the flour to make sure the dough isn't too sticky.
Brushing the dough with milk and sprinkling with cinnamon and sugar is optional, but enhances the texture.
Use maple syrup in place of honey for kids under age 1.
Use dairy-free milk if desired.
Cut into any other shapes you prefer. I used a 2-inch square here.

Nutrition