Easy Homemade Graham Crackers

A stack of homemade graham crackers on a plate.

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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.

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Keyword: Graham Cracker Recipe, Homemade Graham Crackers, Homemade Graham Crackers Recipe, How To Make Homemade Graham Crackers

Servings: servings

Calories: 292kcal

Author: Melissa Norris

Cost: varies

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

Pro Tips:

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.

Nutrition