Graham Crackers Recipe
I absolutely would never advise you to make a food that’s readily available at the supermarket unless the homemade version was truly delicious enough to be worth the effort. And these homemade Graham Crackers? They are insanely yummy—which I admit surprised me because my kids think the store-bought ones are sort of meh. With just enough sweetness, a pleasant crunch (that’s not too firm or crisp for younger toddlers), and a wonderful flavor, these homemade crackers are a really excellent snack to share with the kids. And they store really well for two weeks (or more) at room temperature, so you don’t have to worry about the texture changing as they sit. The method is straightforward—you don’t need a stand mixer, electric mixer, or anything other than a bowl and your hands—and they are easy to adjust for allergies. A toddler snack win if there ever was one! (You may also like my Homemade Fruit Snacks recipe, Animal Crackers, easy snacks to make at home, and Cheese Crackers.)
Ingredients You Need
Here’s a look at the ingredients you need to make this snack recipe so you know what to have on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Whole wheat flour: I use whole wheat flour here instead of graham flour simply because it’s so much easier to find. And it results in a similar flavor and texture (or better!) than crackers made with graham flour. Cinnamon: A touch of cinnamon adds pleasant flavor to the graham crackers, without overpowering them. (They don’t taste overtly cinnamon-y, just delish.) Sugar: I use a combination of sugar and honey in this dough because it’s what helps to create the crisp texture of the crackers. (If you omit the sugar, they turn out much softer in my experience.) Honey: This helps to create the classic graham cracker texture, in combination with the sugar. Both are used in modest amounts to keep the crackers lower in added sugars. Use maple syrup instead of honey for kids under age 1. Milk: I use whole milk in my baking and cooking, but any type you prefer will work here. Unsalted butter: I bake with unsalted butter so I can control the saltiness, so that’s what I use here. If you only have salted butter, simply omit the salt in the recipe. Vanilla extract: You can use pure or artificial vanilla in this recipe. I usually use pure alcohol-free vanilla.
Step-by-Step Instructions
Below is an overview of how to make the graham crackers recipe so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the amounts and timing. If the dough is sticky at any point, you can pop it into the refrigerator for 5 minutes to chill and to firm up.
How to Store
Let graham crackers cool completely on the baking sheet, then store in an airtight container at room temperature for up to three weeks.
Best Tips for Success
Brushing the dough with milk and sprinkling with cinnamon and sugar is optional but enhances the texture. Use maple syrup in place of honey for kids under age 1. Use dairy-free milk if desired. Cut into any other shapes you prefer. If the dough is sticky at any point during rolling, you can pop it into the refrigerator for 5 minutes to chill and firm up. When making my own graham crackers recipe, I roll the dough out between sheets of parchment paper, as that helps it to not stick. Slide a knife under your cutouts to make them easy to transfer to your baking sheet.
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