February 8, 2022

Homemade Graham Crackers

Homemade Graham Crackers

These homemade graham crackers are so good and don't compare to the store-bought kind at all! They're buttery and crisp, with hints of cinnamon and brown sugar.

We love making homemade graham crackers to use as cake crusts, s'mores or just as a snack to have around the house.

Trust us, once you make these homemade you won't be going back to store-bought!

What are Graham Crackers?

Graham crackers were said to have been created by Sylvester Graham in 1829. Graham was a bit of a health freak and consistently preached about the effects the diet had on one's mental state. Graham was an advocate of using whole grain wheat and was a strict vegetarian.

Although it's a bit hard to believe that Graham would approve of the state of his current “Graham Crackers”, it’s hard to deny how great they taste.

Ingredients for graham crackers

These homemade graham crackers are actually made similar to how you would make a cookie dough and require ingredients you probably already have on-hand. Here's your grocery list:

  • Whole wheat flour: The whole wheat flour gives the graham cracker its distinctive color and flavor.
  • Sweeteners (brown sugar/granulated sugar/honey): The use of three different sweeteners give the grahams a depth of flavor.
  • Butter: The butter gives the graham its classic richness and promotes its crisp texture.
  • Flavorings (Vanilla extract/ground cinnamon): The vanilla and cinnamon add to the depth of flavor and gives the grahams their vintage taste.

Tips on making the best homemade graham crackers

Toasty, cinnamon-y, golden brown crunchy graham crackers? Yes, please! We make no promises that these will last in your home.

  1. Use the creaming method: By whipping butter in low speed and adding the sugar slowly and then adding the dry ingredients is important so that you can incorporate air into the dough.
  2. Don't overwork the dough: Only mix the dough as much as you need to in order to incorporate all the dry ingredients. Overworking will result in thick and dense crackers.
  3. Give the graham crackers plenty of room: Lay the crackers about 1/8th inch apart on the baking sheet to allow for them to expand lightly in the oven.
  4. Storing the dough: Once made, the dough can be stored well wrapped in the freezer pretty much indefinitely or in the fridge for 2-3 weeks, prior to baking.
  5. Poking holes: Poke holes in the graham cracker prior to baking to prevent over-expansion during baking.

We hope you enjoy these incredibly buttery, crunchy, cinnamon-y Graham Crackers.

Cheers and eat well!

Homemade Graham Crackers

A homemade version of one of everyone's favorite childhood treats. These graham crackers, featuring whole wheat flour, cinnamon, brown sugar, and vanilla, will have you snacking daily and adjusting all your favorite baked goods.















  • 680 grams unsalted butter (softened)
  • 280 grams brown sugar
  • 230 grams granulated sugar
  • 4 tablespoons honey
  • 700 grams all purpose flour
  • 300 grams whole wheat flour
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon vanilla extract


  1. Once the butter has become room temperature and is soft, add the butter, along with the vanilla extract and honey to your stand mixer with the paddle attachment and begin mixing on a low speed.
  2. Slowly stream in the sugars and continue mixing until the mixture becomes light and airy, about 2 minutes.
  3. In the meantime, measure and sift the flours, salt, baking soda and cinnamon into a bowl.
  4. After the butter/sugar mixture is light and airy, turn the mixer off and add about ⅓ of the flour mixture. Turn the mixer back on, on to the lowest setting. Mix slowly to combine.
  5. Once combined, turn the mixer off, scrape the sides and bottom of the bowl to ensure it’s all mixed and add the second third of the flour mixture.
  6. Repeat once more until all the flour is incorporated. Do not overmix.
  7. Once everything is incorporated and you are left with a solid mass of dough in the mixer, Remove the dough from the mixing bowl and tightly wrap with plastic wrap. Refrigerate for at least 30 minutes and up to an hour.
  8. After the dough has rested for at least 30 minutes, Remove the dough from the plastic wrap and place on a lightly floured counter to roll into crackers.
  9. Preheat your oven to 350 F and spray a baking sheet with pan spray.
  10. Using a rolling pin, roll the dough out to about ⅛ inch thickness.
  11. Using a square/rectangle cookie cutter, or a pizza cutter to shape by hand, cut the graham crackers into shapes that are about 3 inches x 3 inches.
  12. Using a pastry docker or fork, poke holes into each cracker and place onto the baking sheet.
  13. Bake at 350 F for about 12-15 minutes or until the crackers are crisp and golden brown.
  14. Once finished baking, cool on cooling racks to prevent over-baking.
  15. Enjoy!


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