Homemade Graham Crackers Recipe

Did you know that you can make homemade graham crackers? And that it’s actually very easy? I discovered this after a summer’s worth of making s’mores in our backyard fire pit, where we went through A LOT of graham crackers. I’d never really thought of making them from scratch, but now I make graham crackers all the time with this super simple recipe. They’re great for snacking, of course, and the kids love them dipped in cheesecake dip. But I’ve also used these graham crackers to make the crust for my baked cheesecake and s’mores brownie pie, and they work just as well as the kind you get from a box.

Crush these graham crackers to make s’mores bars, layer them into a no-bake éclair cake, or sandwich buttercream frosting between two graham crackers for a fun dessert. And for another treat inspired by the snack aisle, try my homemade Cheez-Its!

Why Make Graham Crackers from Scratch?

It’s always easy to grab a box of grahams from the store, but here’s why I love having the option to make this classic cookie at home.

• You control the ingredients. This isn’t a top priority for everyone, but if it is for you, you’ll love this graham cracker recipe. Making them at home means no funny preservatives or ingredients you can’t pronounce.
• Better than a box. It’s easy to say that homemade tastes better, but these graham crackers really prove it. They’re sweet, crisp, and buttery in the best way possible.
• Fresh, homemade texture. These home-baked graham crackers have a slight tenderness that I love, unlike the boxed kind, which can sometimes taste a bit stale. 

Ingredients You’ll Need

The list is short for these homemade graham crackers. With maybe the exception of whole wheat flour, every ingredient is a pantry staple. Here’s what you’ll need. Scroll to the recipe card for the exact recipe measurements.

• Butter – I always bake with salted butter as a personal preference, but unsalted butter works, too.
• Brown Sugar – Gives these homemade crackers that deep, caramelized flavor of the real deal. I use light brown sugar, but regular brown sugar is also fine to use.
• Vanilla Extract – Make sure it’s pure vanilla extract or an equal amount of vanilla paste. Avoid imitation, which doesn’t have the same flavor quality.
• Baking Powder and Baking Soda – Using both creates a delicate, crispy cookie.
• Whole Wheat Flour – I use it in combination with all-purpose flour, but I highly recommend including whole wheat flour in this graham cracker recipe.
• Milk – Any kind.
• Granulated Sugar – Optional, to sprinkle on top of the graham crackers for a sparkly, crunchy finish.

Whole Wheat Flour in Graham Cracker Recipes

Traditional graham crackers are made with graham flour, a type of coarse-ground whole wheat flour invented in the 1830s. It’s what gives the crackers their signature rustic texture and slightly sweet, nutty flavor. While you can still buy graham flour, it’s harder to find. Regular whole wheat flour is readily available in most grocery stores and works well as a substitute.

How to Make Homemade Graham Crackers

I was blown away by how easy it is to make graham crackers in my own kitchen. I think you’ll be pleasantly surprised, too! Here’s what to do, step-by-step.

1. Mix the graham cracker dough. Start by creaming brown sugar and butter together for two minutes, until smooth. Then, mix in the vanilla, baking powder, baking soda, and salt. Gradually add both flours to the mix, alternating with milk, until you have a thick dough.
2. Chill the dough. Next, shape the dough into a ball and press it into a disc. Wrap it tightly in plastic wrap, and place it into the fridge to chill for at least 4 hours (I sometimes do this overnight).
3. Roll and cut the graham crackers. When it’s time to bake, roll the chilled dough out to about ⅛-inch thickness on a lightly floured surface. Using a knife or pizza cutter, cut the dough into 3 ½ x 2 ½ inch rectangles. You could also cut them into 3 ½-inch squares.
4. Dock the tops. Lastly, sprinkle the graham crackers with granulated sugar and use a fork to prick the crackers, recreating their signature perforated tops.
5. Bake. Now, arrange the dough rectangles on a lined baking sheet, about ½ inch apart. Bake at 350ºF for 9-11 minutes, until the edges are lightly golden. Afterward, transfer the graham crackers to a wire rack to cool completely before storing or serving.

What Do the Holes Do?

The “docking holes” in the tops of graham crackers do double duty: Not only do they make these homemade graham crackers look store-bought, but the holes also let the steam escape so the crackers stay flat instead of puffed up after baking.

Ways to Use Homemade Graham Crackers

Once cooled, homemade graham crackers make a perfect substitute for store-bought graham crackers in just about any setting or dessert. These are just a few ideas that come to mind:

• Serve them with dessert dips, like cannoli dip or apple pie dip.
• Make campfire s’mores with toasted marshmallows and Hershey’s chocolate.
• Use them in s’mores cookies or s’mores pie.
• Grind them into crumbs to make a graham cracker crust for baked and no-bake desserts.
• As a sweet alternative to saltine crackers in saltine toffee recipes, or as a base for praline crack.

How to Store

When I make graham crackers, here’s how I store them so they stay fresh:

• Store them in an airtight container or bag at room temperature. No need to refrigerate them, as that will actually make them go stale more quickly. They will keep their slightly tender but crisp texture for about 5 days.

More Cookie Aisle Favorites

• Homemade Oreos
• Homemade Fudge Stripe Cookies
• Linzer Cookies
• Homemade Sausalito Cookies
• Tagalong Bars
• Copycat Do-Si-Dos
• Crispy Chewy Oatmeal Cookies