graham cracker recipe

I’m obsessed with these homemade snack crackers! They’re deliciously crunchy and lightly sweetened with lots of rich, cozy spice flavor… And they can be dangerously addictive! Leftovers should keep for 1-2 weeks if stored in an airtight container at room temperature (if they last that long!).

Healthy Homemade Mini Cinnamon Graham Crackers

(120 grams) white whole wheat flour

½ tsp ground cinnamon ((see Notes!))

salt

tbsp (45 milliliters) pure maple syrup, room temperature

tsp coconut oil, melted

Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, cinnamon, and salt. Make a well in the center. Pour in the maple syrup, water, and coconut oil (in that order!). Stir until all of the ingredients are fully incorporated. (It will take some extra effort at the end!)

Transfer the dough to a silicone baking mat (see Notes!), and roll it to be 1/16” thick with a silicone rolling pin. Slice the dough into 1” squares using a pizza cutter or sharp knife. Prick the center of each square with a fork. Carefully separate the squares and arrange them so they aren’t touching each other (to ensure even baking).

Bake the crackers at 350°F for 13-15 minutes or until crunchy. Cool completely to room temperature on the baking sheet before transferring to an airtight container.

Sweet, gently spiced, and slightly nutty, these Homemade Graham Crackers are a big step up from the store-bought kind. Perfect for upgrading your s’mores, cheesecake crusts, and more!

Graham Cracker Recipe

whole-wheat flour ((165 grams))

all-purpose flour ((80 grams))

cinnamon

baking soda

baking powder

unsalted butter (softened (113 grams))

brown sugar ((55 grams))

sugar

honey

vanilla extract

milk

In a medium mixing bowl, whisk to combine the whole wheat and all-purpose flours, salt, cinnamon, baking soda, and baking powder.

In a large mixing bowl, combine the butter, brown and granulated sugars, honey, and vanilla. With a hand mixer (or in a stand mixer with the paddle attachment), beat for 2 to 3 minutes on medium-high speed until creamy and lightened in color. (Stop to scrape down the sides of the bowl as needed.)

Add the flour mixture in two batches, mixing on medium-low speed in between each addition. After the final addition, the mixture may look crumbly. Knead it together in the bowl with your hands, 5 to 6 times, until a cohesive ball forms. (If needed, drizzle in 1 to 3 teaspoons of the milk, then remix or knead the dough until it comes together.)

Turn the dough onto a large piece of plastic wrap and press it into a smooth, square shape, about ½-inch thick. Wrap it tightly with plastic wrap. Refrigerate it for 1 hour or up to overnight.

Preheat the oven to 300°F. Remove the dough from the refrigerator. (If refrigerated overnight, let the dough rest at room temperature for about 30 minutes or until softened. (It should be close to room temperature but still cool when ready to roll.)

Lightly flour a large sheet of parchment paper (12x16-inches). Place the dough in the center of the parchment paper and sprinkle flour lightly on top. Top with another sheet of parchment paper of the same size. Use a rolling pin to roll the dough between the two parchment sheets to be about ⅛ to 1/16th-inch thick. (If the dough starts to crack, it may be too cold. Let it warm up for 5 more minutes, then continue to roll.) Remove the top sheet of parchment paper.

Using a pizza cutter, or long knife alongside a ruler, trim the four borders of the dough to have flat edges. Cut the dough into about 2x3-inch rectangles (or any size you like) leaving the crackers touching, side-by-side on the parchment paper. Slide the whole sheet of parchment paper with the dough onto a half-sheet tray. Brush the crackers with a light coating of milk, being careful not to brush over the cuts. Dock (poke holes in) each cut graham cracker with the tines of a fork, 3 to 4 times, depending on how big they are cut.

Bake for 25 to 30 minutes, turning the pan 180° halfway through, until they are medium-dark brown in color and crispy. Let cool for about 5 minutes on the baking pan. At this point, they should be cool enough to handle, but warm enough to break cleanly along the pre-cut lines. Transfer to a wire rack to cool completely on a wire rack.

Homemade sourdough graham crackers are downright yummy! They strike the perfect balance between the wholesome goodness of 100% whole wheat flour and sourdough discard paired with sweet brown sugar and honey. Delicious!

Sourdough Graham Crackers

whole wheat

baking soda (about 1 teaspoon)

ground cinnamon (about 1 teaspoon)

salt (about 1/2 teaspoon)

unsalted butter, softened (8 Tablespoons)

brown sugar, packed (about 1 cup plus 2 Tablespoons)

sourdough discard (about half cup)

honey (about 1/3 cup)

vanilla extract (about 1 Tablespoon)

milk, as needed (see recipe notes)

Dry Ingredients: To a small bowl, whisk together the dry ingredients: whole wheat flour, baking soda, ground cinnamon and salt. Set aside.

Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract and mix together again.

Mix: Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit of milk until the dough comes together. It should not be sticky but will clump together to form a ball. If the dough is sticky, add a little more flour until it clumps together.

Chill Dough: Cover the dough and chill for an hour or up to 24 hours.

Roll Out: Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough. Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you&#39;ll need to separate the crackers from each other for baking.

Bake: Preheat oven to 350ºF. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!

These were so good and such a good way to use up sourdough discard.  My sourdough starter was even couple of weeks old, so I was afraid it would give it more of the "hooch" flavor, but it did not!  I sprinkled the tops with organic sugar/cinnamon before baking and then used our leftover Peeps bunnies from Easter to make s'mores and they were amazing!  :)

Really tasty! Mine felt soft when I took them out of the oven, but the edges were done. During the cooling process they hardened and were absolutely perfect.

My taste-testers were speechless after eating these cookies/crackers. I  made them in order to make Smores Cookies. I will continue to make them for a quick easy snacks as well as for any recipe that calls for grahams as I will not be buying them any more. Can't wait to try these in my family Cheesecake recipe.

By far, so much better than the processed crackers they call graham crackers! I use a bit less sugar and more honey. I have also tried adding molasses which worked too. Thanks for this one and all the recipes you share. I seriously haven't found one I don't love. When I use your recipes my neighbors, husband, friends all think I am a master baker. Ha, little do they know I have an arsenal of Amy's tried and true recipes that not only work, but are beyond good. Don't even get me started on your cinnamon rolls or pretzels...

So easy and soooo delicious!!! 

Please advise, how to you store them?
Frig?  Counter?

Thanks

I substituted the brown sugar for truvia brown sugar to cut the sugar down and they turned out perfect. So easy and super delicious.

Phenomenal! Will definitely make these again!! And as an added bonus it made my kitchen smell delightful too

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