Homemade Graham Crackers

(adapted from Smitten Kitchen)

Homemade Graham Crackers

Photo by Cindy L.

  • Prep Time


  • Total Time


  • Servings



  • Dough

  • 2

    cups + 2 tbsp of unbleached all-purpose flour

  • ½

    cup of graham (or whole wheat) flour

  • 1

    cup of dark brown sugar, lightly packed

  • 1

    tsp baking soda

  • ¾

    tsp kosher or coarse sea salt

  • 7

    tbsp unsalted butter, cut into 1-inch cubes and frozen

  • cup of honey

  • 5

    tbsp whole milk

  • 2

    tbsp vanilla extract

  • Topping

  • tbsp granulated sugar

  • ½

    tsp cinnamon


Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor or electric mixer (if using the latter, affix the paddle attachment). Pulse or mix on low to incorporate, then add the butter and pulse/mix on low, until the mixture is crumbly. Whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse/mix on low until the dough just comes together (it will be soft and sticky). Lay out two pieces of plastic wrap and lightly dust with flour. Divide dough in two and place each half in plastic wrap. Pat into a 1″-thick rectangle and refrigerate for at least 2 hours. On a well-floured surface, roll dough out into a rectangle approximately ⅛” thick. Using a pasta wheel or a sharp knife, trim the edges then cut the crackers into 2½x3-inch rectangles. Transfer to a parchment or silpat-lined baking sheet. Poke holes in the crackers using a bamboo skewer (or whatever other device you might have handy) and sprinkle with cinnamon/sugar topping. Refrigerate for another 30–40 minutes. Preheat the oven to 350°. Continue rolling and cutting with the second half of the dough. When the oven is at the right temperature, put the first batch of crackers in the oven. Bake for 12–15 minutes, rotating halfway through. Keep an eye on the crackers, as the baking time can be a bit finicky. (I burnt the first batch because I let them go for about 17 minutes.) If you see any browning around the edges, remove them from the oven.


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