Homemade Graham Crackers
These homemade graham crackers are crisp, lightly sweetened, and packed with warm, nostalgic flavors. Made with simple, wholesome ingredients like whole wheat flour, honey, and molasses, they’re a delicious and healthier alternative to store-bought versions. Perfect for snacking, s’mores, or using as a pie crust, this easy recipe will have you making graham crackers from scratch again and again!
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup chilled, salted butter, cubed
- 1/4 cup molasses
- 1/4 cup honey
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Using a standard mixer with the whisk attachment, combine flours, salt, and baking powder.
- Add in cubed butter and whisk (or use a pastry cutter) until the dough is the consistency of coarse crumbs.
- Switch to your dough hook or paddle attachment and add the molasses, honey, sugar, and combine.
- Add the milk and vanilla. Work to bring it to a stiff dough. It may be slightly crumbly but should hold its form.
- Split the dough in half, and place on a flour piece of parchment paper. You can start rolling out from here, or place another piece of parchment paper on top and roll. Roll into a rectangle about 1/8-1/4-inch thick.
- With the dough still rolled onto the parchment, transfer it to a cookie sheet and trim any excess that doesn't fit. If there are open spots around the corners, you can fill them in and smooth out with your hand.
- Cut the dough into the sizes/shapes you want. Lightly prick all over with a fork.
- Repeat with remaining dough. If so desired, sprinkle with cinnamon and sugar.
- If time allows, place in fridge for 15 minutes. Bake for 18-22 minutes, or until the edges are lightly browned. The crackers will harden as they cool.
- Crackers can be stored in airtight container up to 2 weeks, or in the freezer for 2 months.