Homemade Graham Crackers

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You won’t believe how easy it is to make crunchy Homemade Graham Crackers!

A plate with several rectangular homemade graham crackers, each with rows of small holes, on a gray surface. More homemade graham crackers are cooling on a rack in the background.

Honey-flavored and baked until golden brown, they are a delicious contender to your childhood favorites. All you need is a few simple ingredients you’re likely to already have in your kitchen.

A plate with homemade graham crackers and marshmallows, a marble dish with a graham cracker and chocolate squares, and a bowl of chocolate pieces on a gray surface.

Enjoy them as we do, dipped into cold milk, or crumble them with melted butter to make a creamy cheesecake or key lime pie. They are also perfect for snacking, lunchboxes, ice cream sandwiches, and most importantly, s’mores!

❤️ Why You’ll Love Homemade Graham Crackers

Crunchy, lightly spiced, and buttery.
Perfect treat for lunchboxes and snack platters.
Egg-free recipe.
Great excuse to make s’mores!

Homemade Graham Cracker Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Nine bowls containing graham flour, plain flour, butter cubes, sugar, milk, vanilla paste, cinnamon, baking soda, and salt.

Graham flour: Is traditionally used, but swap it for whole wheat.
Plain white flour: All-purpose flour for a lighter crumb.
Butter: Use cold, cubed butter. I prefer salted butter, but use what you have.
Cane sugar: Granulated sugar or light brown sugar.
Baking soda: Offers a light rise.
Vanilla paste: Or use a vanilla pod or extract.
Milk: You need a tablespoon milk to bring the dough together.
Cinnamon: Adds a touch of spice.
Salt: To balance all the flavors.
Honey: For a sweet and chewy texture (not pictured).

How to Make Graham Crackers

A metal mixing bowl containing graham flour, white flour, sugar, baking soda, salt, and cinnamon.

Mix the dry ingredients: Combine the flours, sugar, cinnamon, baking soda, and salt in a large bowl.

A ball of brown dough in the center of a large metal mixing bowl.

Add the wet ingredients: Crumble the butter with the flour mixture until it resembles wet sand. Add the vanilla and milk, then knead until the dough comes together. You can knead by hand or use a stand mixer.

Two hands flatten graham cracker dough between two layers of parchment paper with a rolling pin.

Roll: Roll out the dough into a large rectangle between two sheets of parchment paper. Trim the sides and transfer to the fridge for 30 minutes to firm up.

A hand uses a small lolly stick to poke holes in rectangular pieces of homemade graham cracker dough.

Trim the dough into 16 symmetrical crackers (use a ruler if you want them extra precise), but leave them connected. Dent holes with a lolly stick.

A hand uses a knife to cut rectangular Homemade Graham Crackers with small holes on top, placed on parchment paper.

Bake at 175°C (347°F) for 8-10 minutes until golden on the edges. Use a large knife to separate the crackers while they are still hot.

Homemade Graham Crackers, rectangular and brown with evenly spaced holes, are cooling on a black wire rack set atop a gray surface.

Cool: Let them cool on the baking sheet or rack.

Recipe Tip

Be sure to bake any leftover scraps you might have after trimming the dough.

Possible Variations

Graham flour: Can be hard to find, so swap for whole wheat flour.
Sugar: Light brown sugar, dark brown sugar, or granulated sugar.
Honey: Use maple syrup, agave syrup, or molasses.
Cinnamon: Try allspice, cardamom, or nutmeg.
Add-ins: Add cocoa powder for a chocolate flavor.
Toppings: Brush with milk and sprinkle with cinnamon sugar, or dip in melted chocolate.

Best served with

Marshmallows and chocolate to make delicious s’mores.
Fruit, cheese, and veggies on a snack platter.
Ice cream sandwiches.
Peanut butter, cream cheese, or Nutella.
Crush them and mix with melted butter to use as a pie crust or cheesecake crust.
Sprinkle onto smoothie, yogurt, and ice cream bowls.

A s'more made with homemade graham crackers, a toasted marshmallow, and chocolate sits on a marble surface, with extra graham crackers, marshmallows, and chocolate in the background.

How to Store Leftovers

Store in an airtight container or a Ziploc bag. Keep them cool and dry and enjoy them within 4-5 days.

FAQs

Can I freeze graham crackers?

Yes, freeze the freshly baked crackers flat after they have cooled, so they don’t stick. Freeze for up to 3 months. Leave out at room temperature to thaw.

My crackers aren’t crunchy. How do I fix that?

If the crackers aren’t crunchy after baking the first time and cooling, turn the oven back on to 160°C (320°F) and bake for a few more minutes, until the color darkens.