There’s something incredibly satisfying about making your own pantry staples, and these homemade graham crackers are no exception. With just a handful of real-food ingredients, about 10 minutes of hands-on time, and a simple, foolproof method, you can have crisp, lightly sweet crackers that taste far better than anything from the store.
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Graham Crackers
- 🕒 Ready In: ~1 hour 30 minutes (includes chill time)
- 👪 Yield: About 2 full trays of crackers (20-24 crackers)
- 🍽 Calories: 292 for two crackers
- 🥄 Tools: Mixing bowl, rolling pin, parchment paper or silicone mat, baking sheet, pizza cutter or knife
- ❄️ Freezer Friendly: Yes (dough or baked crackers freeze well)
- 📖 Dietary Info: Can be made dairy-free (use coconut oil), made with whole grains
- ⭐ Why You’ll Love It: Simple pantry ingredients, better-than-store-bought flavor, no unwanted additives, perfect for snacks, s’mores or pie crust
- 👩🍳 Tip: Roll the dough to 1/8-inch thick for crisp crackers. Thicker dough will result in a softer, cookie-like texture.
Not only do these homemade graham crackers come together quickly, but you likely already have everything you need in your kitchen. If you enjoy baking from scratch, like my homemade crackers or flaky pie crust, this recipe is going to become a new favorite.
Why This Recipe Works
This recipe uses a combination of whole wheat and all-purpose flour to create that classic graham cracker texture.
The honey adds both sweetness and moisture, while brown sugar deepens the flavor.
Chilling the dough is the key step that allows you to roll it thin without sticking, giving you that perfect crisp bite once baked.
Key Ingredients:
A full ingredients list, including measurements, can be found in the recipe card below.
- Flour – I like to use a combination of whole wheat flour (for that classic graham flavor) and all-purpose flour (for structure and texture).
- Sweeteners – Using a combination of brown sugar (which adds depth and sweetness) and honey (essential for flavor and moisture) gives you the most true-to-taste graham cracker flavor and sweetness.
- Butter – I like to use salted butter when baking. If you use unsalted butter, you may want to increase the salt amount slightly (you can taste a pinch of the dough and adjust, as needed). Because we use melted butter to incorporate it into the recipe well, you need to chill the dough before rolling it out. I like to make my dough ahead of time and then roll it out when I’m ready.
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Recipe Substitutions and Variations
- Dairy-Free: Substitute melted coconut oil for butter.
- Spice Variations: Add nutmeg or cloves for a warmer flavor.
- Sugar Alternatives: Use less refined sugars or adjust sweetness to taste.
- Soft Crackers: Roll thicker and bake slightly less for a softer texture; crackers will crisp up further as they cool.
Recipe Instruction
Step 1: Mix Dry Ingredients
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt and cinnamon. Mix well.
Step 2: Add Sweeteners and Fat
Add brown sugar, honey and melted butter. Stir until combined.
Step 3: Add Water
Add water one tablespoon at a time until the dough holds together when pressed.
Step 4: Form and Chill
Divide dough into two portions, form into discs, wrap and refrigerate for at least one hour.
Step 5: Roll the Dough
Preheat oven to 350°F. Roll the dough into a rectangle about 1/8-inch thick. Trim off any excess dough to make square edges. Form the excess dough into a separate cracker.
Pro Tip: Roll the dough out between parchment paper and/or a silicone mat.
Step 6: Cut and Score
Using a knife or pizza cutter, cut dough into rectangles and prick with a fork to prevent puffing.
You can brush the tops of the crackers with milk and/or dust with sugar or spices, if you’d like.
Step 7: Bake
Place the dough onto the baking sheet. Bake for 12–15 minutes, checking early to prevent over-browning (especially for the edge pieces).
Remove any pieces that are browning to avoid burning while the remaining crackers continue to bake.
Step 8: Score and Cool
After baking, you may need to re-score the crackers as they tend to puff up slightly during baking.
Allow crackers to cool completely on the baking sheet. They will crisp as they cool.
Recipe Tips
- Chill the dough fully for the best results.
- Don’t skip pricking the dough to prevent puffing.
- Use parchment paper instead of extra flour when rolling.
- Rotate the dough as you roll for even thickness.
- Watch closely near the end of baking to avoid burning.
Storage Instructions
Store cooled graham crackers in an airtight container at room temperature for up to 2–3 weeks.
If they soften over time, simply place them in a warm oven for a few minutes to crisp them back up.
You can also freeze both the dough and baked crackers for longer storage.
FAQs
Yes, but you’ll lose some of the traditional graham flavor. A mix of flours gives the best texture and taste.
They were likely rolled too thick or need more baking time. They will also crisp as they cool.
Yes, both the dough and baked crackers freeze well.
Snacking, s’mores, pie crusts, or even crushed as a Golden Graham cereal substitute.
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Did you make these homemade graham crackers? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your sweets and tag me on social media @melissaknorris so I can see!
Easy Homemade Graham Crackers
Equipment
- Stand Mixer
- Measuring Cups and Utensils
- Rolling Pin
- Parchment Paper and/or silicone baking mat
- Pizza Cutter optional, but handy
- Cookie Tray
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon I recommend Ceylon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 7 Tablespoons butter melted
- 2/3 cup honey
- 2/3 cup light brown sugar packed
- 3-5 Tablespoons water as needed
Optional Toppings
- 2 Tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large mixing bowl whisk together the flours, cinnamon, baking soda, and salt.
- Add the butter, honey, and brown sugar until combined.
- Stir in the water 1 tablespoon at a time until the dough is soft and slightly sticky.
- Divide the dough in half, flatten into disks, wrap tightly and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Roll out each disk between two sheets of parchment paper (or on a silicone baking mat with one sheet of parchment paper on top) to 1/8-inch thickness. Trim off any excess dough to make square edges. Form the excess dough into a separate cracker. Place dough onto a baking sheet.
- Using a knife or pizza cutter, score the dough into rectangles approximately 2 1/4 x 4 3/4 inches. Poke the rectangles with a fork multiple times to keep the dough from inflating during baking.
- Sprinkle on toppings, if using. Bake for 15 minutes, until edges are set and golden brown.
- Remove from oven. Rescore, if needed and let cool completely on the baking sheet to crisp up, then break apart.
- Store in an airtight container at room temperature for 1-2 weeks or freeze for up to 3 months.
Notes
- If crackers inflate too much during baking, poke again and re-cut lines immediately upon removal from the oven, then allow to cool and break apart.
- If the crackers get soggy, crisp them back up by placing them in a 325°F (160°C) oven for about 5 minutes.
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