Brown Sugar Graham Crackers

By Addie

Feel free to cut the graham cracker dough into any shape you want – this would be a crazy-fun project with kids using a variety of different cookie cutters. If you want to make large rectangular, authentic graham crackers, cut the dough out in your desired size and right before baking, gently score across the center of the dough horizontally with a knife or stainless dough scraper. The graham crackers will break easily and cleanly in half at the scored mark once cooled.

Ingredients

• 7 Oz. all-purpose flour, plus extra for rolling
• 6 Oz. graham flour (whole wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 2/3 cup dark brown sugar, packed
• 3 Tablespoons honey
• 2 Tablespoons granulated sugar
• 1 1/2 teaspoon ground cinnamon

Details

Adapted from smells-like-home.com

Preparation

Step 1

1. To make the dough: In a large bowl, whisk together the flours, baking soda, and salt; set aside.


2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add in the flour mixture and mix on low speed until the dough comes together, about 30 seconds. At this point, the dough will look crumbly but when squeezed between your fingers, it will form together. Transfer the dough to a piece of plastic wrap, form it into a 7×7-inch square, wrap it tightly, and refrigerate it for at least 2 hours. This can be done up to 5 days in advance. Before proceeding, allow the dough to sit at room temperature for at least 20 minutes before attempting to roll.


3. To make the cookies: Preheat the oven to 350 degrees F and position the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon; set aside.


4. On a lightly floured surface, roll out the dough to 1/8-inch thick and using a pizza cutter or cookie cutter, cut out the dough into 3×3-inch squares (or your desired shape), re-rolling the scraps and cutting additional cookies. Transfer the cut dough to the baking sheets, spacing each about 3/4-inch apart; keep the dough chilled before baking to prevent them from spreading.


5. With a lightly floured fork, prick the tops of each piece of dough a few times to prevent them from puffing up, then sprinkle the tops with the sugar-cinnamon mixture. (Leftover mixture can be stored in an airtight container for future use.)


6. Bake for 15-18 minutes (adjusting the time by 1-2 minutes depending on the size of the cookies you choose to make), rotating the sheets after 10 minutes, until the graham crackers are dark golden brown and are just firm to the touch. Cool on the sheets on wire racks for 2 minutes then transfer them to the racks to cool completely; the graham crackers will crisp as they cool. Store in an airtight container for up to a week.