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Homemade Graham Crackers Recipe

This Homemade Graham Crackers recipe is way better than anything you’ll get from a box. Sweet, crisp, and buttery – they’ll be your family’s favorite afternoon snack!

Use these Homemade Graham Crackers and my Buttercream Recipe for the ultimate easy sweet treat: Frosting Grahams!!

Did You Know You Can Make Graham Crackers From Scratch? It’s So Easy!

Lately, we’ve been hanging in our backyard a lot. The weather is finally warming up and it’s just the perfect time to soak up some sun, listen to the birds singing and get some R&R in. Of course, hanging out in the yard usually leads to a fire in the fire pit and you know what that means. S’mores! One of the three essentials of a good s’more is a graham cracker – so we’ve been going through A LOT of graham crackers. 

I never really thought about making my own graham crackers until recently. When I sat down to think about the ingredients, I was kind of shocked I hadn’t been making my own for years. They are so EASY to make and really hard to mess up. 

I know most people think of graham crackers as kid food – but I’ve been loving my homemade graham crackers with a cup of warm tea or hot chocolate. My kids like them with some PB or nutella smeared on top. And, they are perfect for scooping up any sweet dip you’re mixing up!

Why Make Graham Crackers from Scratch?

I know, it’s so easy to just grab a box of grahams at the store. Why bother making your own at home, right? 

Well for starters, you can control the ingredients! I know this isn’t a top priority for everyone, but if it is for you, you’re going to love this graham crackers recipe. Making them at home means they won’t have any preservatives or crazy ingredients you can’t even pronounce. 

Plus, the flavor is crazy good! It’s easy to say that homemade tastes better, but these graham crackers really prove it! They are sweet, crisp, and buttery in the best way possible. They have a slight tenderness that I love, unlike the boxed kind which can sometimes feel a bit stale. 

Four Graham crackers stacked.

Recipe Ingredients

I think you’ll be surprised by how simple the ingredients are for these Graham Crackers. I know I was and now I can’t stop! With the exception of whole wheat flour, every single ingredient is a pantry staple for any baker.

Here’s what you’ll need:

  • butter
  • light brown sugar
  • vanilla extract
  • baking powder
  • baking soda
  • kosher salt
  • all purpose flour
  • whole wheat flour
  • milk
  • granulated sugar

Do You Have To Use Whole Wheat Flour?

Yep, you do…to get that nutty flavor that is standard in graham crackers, wheat flour isn’t optional. They do sell graham flour as well, but I opted to use whole wheat in my recipe, as it is much easier to find!

Graham cracker dough sprinkled with sugar and ready to bake.

How to Make Graham Crackers

This graham crackers recipe is so easy you’re going to be surprised you haven’t gone the DIY with these buttery crackers before! Here’s how you do it:

  1. Mix: In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and brown sugar together for 2 minutes, until it is completely combined. 
  2. Add: Add in the vanilla, baking powder, baking soda, and salt and mix for 30 seconds until evenly incorporated.
  3. Combine: Turn the mixer to low and add in the flours and milk in alternating portions, beginning and ending with the flour. Mix until everything is combined, the dough will be thick.
  4. Refrigerate: Form the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate it for 4 hours or overnight.
  5. Prep: When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  6. Roll: On a lightly floured surface, roll the dough out to 1/8-inch thickness. Using a knife, or pizza cutter, cut the dough into 3.5×2.5- inch rectangles.
  7. Sprinkle: Sprinkle the granulated sugar evenly onto the pieces, pressing lightly into the dough. Prick the dough with a fork to create the store-bought look.
  8. Bake: Place the dough rectangles onto the prepared baking sheet 1/2- inch apart. Bake them for 9-11 minutes until the edges are lightly golden.
  9. Cool: Transfer your graham crackers to a wire rack to cool completely.

How to Store

When I make graham crackers, one of the things I look forward to is having them around to snack on for a few days. Of course, that requires proper storage so I store them in an airtight container or bag at room temperature. No need to refrigerate them – that will actually make them go stale more quickly. They will keep their slightly tender but crisp texture for about 5 days.

A pile of homemade graham crackers.

Recipes To Use Homemade Graham Crackers:

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A pile of homemade graham crackers.

Homemade Graham Crackers Recipe

  • Author: Cookies & Cups
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 36 crackers 1x
  • Category: Snacks
  • Method: Oven
  • Cuisine: American

Description

This Homemade Graham Crackers recipe is way better than anything you’ll get from a box. Sweet, crisp and buttery – they’ll be your favorite afternoon snack!


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 2 cups whole wheat flour
  • 1/2 cup milk
  • 1/4-cup granulated sugar

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes, until combined.
  2. Add in the vanilla, baking powder, baking soda, and salt and mix for 30 seconds until evenly incorporated.
  3. Turn the mixer to low and add in the flours and milk in alternating portions, beginning and ending with the flour. Mix until combined. Dough will be thick.
  4. Form the dough into a ball and flatten into a disk.
  5. Wrap the disk in plastic wrap and refrigerate for 4 hours or overnight.
  6. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  7. On a lightly floured surface, roll the dough out to 1/8-inch thickness.
  8. Using a knife, or pizza cutter, cut into 3.5×2.5- inch rectangles.
  9. Sprinkle the granulated sugar evenly onto the pieces, pressing lightly into the dough. Prick the dough with a fork to create the store-bought look. Place onto the prepared baking sheet 1/2- inch apart.
  10. Bake for 9-11 minutes until the edges are lightly golden. Transfer to a wire rack to cool completely.

Notes

Store airtight at room temperature for up to 5 days.

Nutrition

  • Serving Size: 1 cracker
  • Calories: 88
  • Sugar: 7.5 g
  • Sodium: 38.7 mg
  • Fat: 2.8 g
  • Carbohydrates: 15.1 g
  • Protein: 1.4 g
  • Cholesterol: 6.8 mg

Keywords: graham crackers recipe, how to make graham crackers, homemade graham crackers, easy snack idea

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42 comments on “Homemade Graham Crackers Recipe”

  1. Hi Shelly – if I wanted to make Chocolate Graham crackers, how much cocoa powder would I need to add and would it change the ratio of any of the other ingredients?

  2. About to make these for the first time but wondering if anyone has used a dehydrator after baking to get that extra “crispness” in them?

  3. Dear Shelly
    It is a wonderful recipe. I do however wonder if I could possible half the sugar content without trouble? These crackers are a bit too cookie-like and although that may be what many people like, I would prefer them a little less sweet.
    Thank you for your time.

    1. You could lower the sugar a little bit without changing the cookie, but if you remove too much the texture won’t be the same!

  4. Hi Shelly, Thank you so much for this recipe. If I just need to make graham cracker crumbs and not individual cookies, can I just bake the dough as one big flat cookie? And then, I would make the crumbs with this big baked dough. Thank you for you reply!

    1. I would guess it would work as long as the dough was rolled the same thickness and I might recommend baking at a lower temperature like 325 or so to ensure that it all bakes evenly!

  5. Turned out great! Even in my air fryer 🙂 I just kept them in double the time but flipped them over half way.

    1. sorry you had this experience! If your crackers are soft a few extra minutes in the oven should fix that!

    1. I don’t think you really can, whole wheat flour is also called “graham flour” and is what gives graham crackers their taste

  6. I have it in the fridge now. Question for the cutting. Do you just freehand it? Did you roll the dough into a rectangle?

  7. I am so excited to try this recipe. It looks delicious! I do have one question though; would it work ok with margarine instead of butter? I have everything else already so maybe I can try it tomorrow. Thank you!

  8. Thanks for the WW version of this recipe. The background stories in blog posts can be interesting but I find that the remainder of the content (unless there are any major revelations) is repetitive of the recipe. Thank you for the jump to recipe link!

  9. Just dropping in to say that this recipe was a definite winner for me, compared to some of the other recipes I’ve encountered online!

    Other recipes that call for 2 cups of flour to 1 cup of brown sugar, with 7 tablespoons of butter were wayyy too wet — almost like gingerbread and not crisp like a regular graham cracker.

    This recipe was pretty much spot on, graham crackers were dry and crispy. One suggestion is to add 10g of honey to help get it closer to the graham cracker we’re used to.

    I converted to rough grams for a half recipe (whole numbers, so it’s easier to remember), since I hate having to wash so many measuring cups (teaspoons I am ok with), and will enable me to get more consistent results. Also helps to calculate macros.

    For half recipe of the above:
    50g butter
    60g brown sugar
    0.5 tsp baking powder
    0.5 tsp vanilla
    10g honey
    0.25 tsp salt
    0.25 tsp baking soda
    60g milk
    180g whole wheat flour

    Love that I can get an authentic graham cracker without the additives/preservatives in store bought!

    1. Hi Mabel, thank you for the grams quantity. I don’t see the all purpose flour in your list. Did you only use whole wheat flour? Thank you so much, I can’t wait to try it!

    2. Hi again Mabel, I was wondering if you had a chance to check your recipe to let me know if you only used whole wheat flour. Thank you so much for your help! Take care and have a great day!

  10. Hi! I’m really interested in trying this recipe – can I ask what kind of milk did you use? Have you tried almond milk?

    1. You want to make sure you bake them long enough to get that classic crisp texture, and my baking times have been tested in my oven multiple times, however, with that said I know oven vary along with other factors…like baking sheets used etc. So use my time as a guide, and check and see if you need to add a little time to make them crisp!

      1. Thank you Shelly. I did use all purpose flour and they were delicious, as is all of your recipes. Keep them coming

        1. Good to know! If you make them again or have any leftover I would love it if you uploaded a picture so others can see, since this question has come up a few times!!

  11. Shelly on you graham cookie recipe if I chose to use graham flour do I just use the same amount that you have for whole wheat flour?

  12. I am so excited to try these!! What brand of whole wheat flour do you usually use? And would white whole wheat work you think? Or standard whole wheat is best? These with homemade marshmallow fluff would be AMAZING!

    1. I love either Bob’s Red Mill or King Arthur Flour. And if you use white whole wheat your crackers will not be the pretty golden brown color 🙂

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