Homemade Graham Crackers Recipe

When I was a kid, one of my favorite snacks was cinnamon graham crackers and peanut butter. sandwiches. They were quick, cheap and easy so my Mom liked them and I loved how the flavors meshed together. These days, I still turn to that old favorite when I need a quick and easy snack. The difference between my Mom and I though is that growing up they always came in a blue box. At my house though, we make this simple graham crackers recipe instead!

In our home, it doesn’t get much better than something we’ve made right in our own kitchen. Actually, we consider it a game at this point to see how many things we can stop buying and make instead.

The amount of money we have saved by making things at home is ridiculous.

and this recipe for graham crackers is one of our all-time favorite foods to make from scratch.

Homemade Graham Crackers Recipe

Not only are they cheaper than store bought graham crackers though, they’re also far healthier. Our recipe for graham crackers does not use any sugar and isntead, uses honey to sweeten them.

You may think you’ll miss the sugar. You won’t. Trust me.

If you’re a bit unsure about learning how to cook from scratch, don’t be. You can learn how to make homemade (Six Dollar Family) graham crackers quite easily.

Actually, they’re pretty foolproof if you ask me.

What Can I Use Homemade Graham Crackers for?

That is the beauty of this graham cracker recipe. They can be used in every way that store bought graham crackers can be.

They’re great for snacking; like with my peanut butter/graham sandwiches. They make amazing smores for summer camping (Six Dollar Family) and for holiday baking, they really can’t be beat in flavor.

You can use them in graham cracker pie crusts too! Simply make the graham cracker recipe as directed below and run them through a food processor once they’re fully cooled.

How to Keep Graham Crackers from Getting Stale

Once you make a batch of these homemade graham crackers, you’ll see that they won’t hang around your kitchen long enough to get stale, however, if you’re like me and like to do really big batches at once, it might be a concern.

You can keep them from going stale one of two ways.

The first method is to follow the graham cracker recipe below until you get to the step where you roll the dough out. Instead of rolling and scoring the crackers, roll the dough into a ball, cover twice with plastic wrap then freeze the dough ball in a freezer bag.

When you need or want them, thaw the dough a bit and continue with the recipe.

The other method is to follow the recipe completely and freeze the final product. This method works best if you are not worried about them getting crushed such as when you’re using them in a graham cracker crust.

How to Make Homemade Graham Crackers

Supplies Needed:

• Large Mixing Spoon
• Large Mixing Bowl
• Wax Paper
• Fork
• Baking Sheet
• Parchment Paper
• Pastry Brush, optional
• Quality Bakeware Set

To begin, preheat your oven to 350°F and set the butter out to soften. Line the baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the softened butter, brown sugar, salt, cinnamon and honey.

Don’t use a mixer for this. Use a large mixing spoon. This dough is rather fragile and a mixer may do it enough damage that your homemade graham crackers do not turn out correctly.

Gradually add in the all purpose flour and the wheat flour alternating between them until both are fully combined.

If you are freezing the dough, stop here. Wrap the dough twice in plastic wrap then seal in a freezer bag.

Roll out graham cracker dough between sheets of wax paper to about 1/8″ thickness. 

Cut or score into individual cracker sizes and use a toothpick or fork to make holes in the crackers to help air circulate.

Once you’ve got each cracker scored, freeze for 30 minutes to harden the dough.

Remove the dough from the freezer and separate each cracker using the scores you cut earlier.

Line them up on the baking sheet. You do not want the edges to be touching. This will result in softer edges so make sure there is a tiny bit of space between each cracker.

Bake for 10 minutes or just until your homemade graham crackers start to brown.

How to Make Cinnamon Sugar Graham Crackers at Home

This particular graham cracker recipe does not have a cinnamon sugar topping, however, it is not hard to add one if you desire.

To do so, melt 1-2 tablespoons butter.

Then, using a pastry brush, brush the tops of the hot crackers with the melted butter

While the melted butter is still wet, sprinkle a cinnamon/sugar mix on top.

Allow to cool completely before using.

Looking for more recipes to make from scratch? You might enjoy these:

Skip paying high prices for butter and learn how to make homemade butter instead. This homemade butter recipe is so simple even a child could do it!

Learning how to make homemade buttermilk might seem complicated, but it really isn’t! This homemade buttermilk recipe is super simple and comes together in about 10 minutes!

Need a bit of heavy cream for a recipe but don’t have any? Use this easy 2 ingredients heavy cream substitute recipe instead! It only takes a few minutes to make and works like a charm when you need a whipping cream substitute!

Learning how to make homemade cheese is not as difficult as you might think! This homemade mozzarella cheese recipe is super simple and tastes amazing!

Give your sandwich an upgrade with this amazingly easy (and delicious!) homemade mayonnaise recipe! This homemade mayo recipe is just 3 steps to perfection!

Print Recipe

5 from 1 vote

Homemade Graham Crackers Recipe

Graham crackers make a great snack and this homemade graham cracker recipe is the best! Learn how to make homemade graham crackers in just minutes!

Prep Time45mins

Cook Time10mins

Cooling Time15mins

Total Time1hr10mins

Course: Snack

Cuisine: American

Keyword: Brown Sugar, Cinnamon, Graham Crackers, Honey

Servings: 12Crackers

Author: Stacy

Cost: $2.00

Equipment

• Large Mixing Spoon
• Large Mixing Bowl
• Baking Sheet
• Wax Paper
• Parchment Paper
• Fork or Straw

Ingredients

• 1 c. butter softened
• 3/4 c. Brown Sugar packed
• 1/2 tsp. Salt
• 3 tbsp. Honey
• 1 1/2 c. All Purpose Flour
• 1 1/2 c. Wheat Flour
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon

Instructions

• Preheat your oven to 350°F. In a large mixing bowl, combine the softened butter, brown sugar, salt, cinnamon and honey.
• Gradually add in the all purpose flour and the wheat flour alternating between them until both are fully combined.
• Roll out graham cracker dough between sheets of wax paper to about 1/8″ thickness.

  Cut or score into individual cracker sizes and use a toothpick or fork to make holes in the crackers to help air circulate.

  Once you’ve got each cracker scored, freeze for 30 minutes to harden the dough.
• Remove the dough from the freezer and separate each cracker using the scores you cut earlier.

  Line them up on the baking sheet. You do not want the edges to be touching. This will result in softer edges so make sure there is a tiny bit of space between each cracker.

  Bake for 10 minutes or just until your homemade graham crackers start to brown.
  

Video

Notes

How to Make Cinnamon Sugar Graham Crackers at Home

This particular graham cracker recipe does not have a cinnamon sugar topping, however, it is not hard to add one if you desire.

To do so, melt 1-2 tablespoons butter. Then, using a pastry brush, brush the tops of the hot crackers with the melted butter. While the melted butter is still wet, sprinkle a cinnamon/sugar mix on top.

Allow to cool completely before using.

How to Keep Homemade Graham Crackers from Going Stale

You can keep them from going stale one of two ways.

The first method is to follow the graham cracker recipe below until you get to the step where you roll the dough out. Instead of rolling and scoring the crackers, roll the dough into a ball, cover twice with plastic wrap then freeze the dough ball in a freezer bag.

When you need or want them, thaw the dough a bit and continue with the recipe.

The other method is to follow the recipe completely and freeze the final product. This method works best if you are not worried about them getting crushed such as when you’re using them in a graham cracker crust.