Easy Homemade Graham Crackers

Name: Easy Homemade Graham Crackers
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
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); 2 Tablespoons sugar; 1 teaspoon ground cinnamon

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.

A woman holding a stack of homemade graham crackers.

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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, sweet and salty crackers, or flaky pie crust, this recipe is going to become a new favorite.

Why This Recipe Works

A stack of homemade graham crackers on a plate.

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:

Ingredients to make homemade graham crackers.

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.

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

A woman adding ingredients to a stand mixer for homemade graham crackers.

Step 1: Mix Dry Ingredients

In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt and cinnamon. Mix well.

Wet ingredients being added to dry ingredients for homemade graham crackers.

Step 2: Add Sweeteners and Fat

Add brown sugar, honey and melted butter. Stir until combined.

Graham cracker dough in the palm of a hand.

Step 3: Add Water

Add water one tablespoon at a time until the dough holds together when pressed.

Wrapping graham cracker dough in plastic wrap.

Step 4: Form and Chill

Divide dough into two portions, form into discs, wrap and refrigerate for at least one hour.

Rolling graham cracker dough between parchment paper with a rolling pin.

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.

Pricking graham cracker dough with a fork.

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.

Removing baked graham crackers from the oven.

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.

Scoring baked graham crackers into rectangles.

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

A woman snapping a graham cracker in half in her hands.

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

Can I make graham crackers without whole wheat flour?

Yes, but you’ll lose some of the traditional graham flavor. A mix of flours gives the best texture and taste.

Why are my graham crackers soft instead of crisp?

They were likely rolled too thick or need more baking time. They will also crisp as they cool.

Can I freeze graham crackers?

Yes, both the dough and baked crackers freeze well.

What can I use homemade graham crackers for?

Snacking, s’mores, pie crusts, or even crushed as a Golden Graham cereal substitute.

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