Homemade Graham Crackers

I’ve been on a tear lately when it comes to recreating some of my favorite packaged foods at home. I’ve managed to cross Pop-Tarts, fudge pops, Snickers bars, peanut butter cups, Lofthouse sugar cookies, English muffins and hot fudge sauce off my list. I’ve given graham crackers some thought before, but the dawning of summer and s’mores season finally pushed me over the edge. I always have a box of graham crackers in my pantry; they can easily become the basis for breakfast or a quick snack. My favorite way to eat them is slathered with peanut butter (shocking, I know) – either regular creamy or Cinnamon Raisin Swirl from Peanut Butter & Co. My Chief Culinary Consultant says that when he was a kid he would always dunk them in milk until they got nice and soggy and then devoured them. No matter your favorite way to eat them, one thing is certain – when it comes to summer, graham crackers become the key component to s’mores. When you’re spreading them with peanut butter, dunking them, or sandwiching them with chocolate and marshmallows, this homemade version is infinitely better than anything you’ll eat from a box!

Throwing these together are really quite easy. You’ll need graham flour for these crackers, which obviously gives them their characteristic flavor. I bought a small bag of Bob’s Red Mill graham flour, which I found in the health food section of my local grocery store and which is also available on Amazon. The dough gets mixed together in about 5 minutes, chilled for a couple of hours, and then you roll it out and cut out your crackers. I chose to poke holes on top so that the crackers looked like the ones from the box (it’s a good thing I had practice when I made the ice cream sandwiches!).

These crackers have a wonderfully deep flavor, thanks to the graham flour, dark brown sugar and honey. They are slightly more buttery than the boxed version, which is a very, very good thing. You can snack on these crackers, eat them for breakfast, spread peanut butter, Nutella or Biscoff on them…

Or, you could make s’mores… because it’s summer… and during the summer nothing smells better than a burnt marshmallow. Am I right?

Grab a bag of marshmallows (or make your own), a few chocolate bars, and start a fire (or your gas stove-top if it’s raining). Smoosh it all between two of your graham crackers, and enjoy the ooey, gooey, crunchy, chocolatey heaven that comes with making a s’more. A throwback to being a kid and reveling in the simplicity that summer days and nights bring.

One year ago: Dried Apricot-Pistachio Ice Cream
Two years ago: 10 of My Favorite Recipes
Three years ago: Cookies and Cream Oreo Cake
Four years ago: Basic Pizza Dough

Homemade Graham Crackers

Yield: About 20 (3-inch) crackers

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes


1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey


1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

(Recipe adapted from Sweet Cream and Sugar Cones)


123 Responses to “Homemade Graham Crackers”

Comment Pages 1 2
  1. amanda @ fake ginger on June 26, 2012 at 12:53 am

    I totally love homemade graham crackers – they’re so buttery and delicious! Yours look perfect!


  2. Averie @ Averie Cooks on June 26, 2012 at 2:18 am

    Awesome looking graham crackers. I recently made cheese crackers but have never tried graham crackers. Need to get some graham flour I guess! I almost want to use graham cracker crumbs, but I know they’re not the same…darn!


  3. nasheta on June 26, 2012 at 3:07 am

    Hi – what is Graham flour? I’m from South Africa and I have never heard of it? Do you know what can be used as a substitute?


    • Jessica on June 26th, 2012 at 4:24 am



      I’m not sure what can be used as an exact substitute. The article lists a few possibilities, but they won’t taste the same.


      • nasheta on June 26th, 2012 at 4:42 am



        • Leah Witte on November 16th, 2012 at 11:15 pm

          Actually graham flour is made from hard red wheat. Look for a whole wheat made from “hard wheat” it’s the same and will taste great. I made this recipe from the Bob’s Red Mill brand graham flour and from a local hard red wheat whole wheat flour and the crackers were the same – and great!


          • jose on September 23rd, 2013 at 12:45 pm

            you can use potato flour for a great substituent it makes them sooo delicious


          • Bonnie on January 12th, 2016 at 2:10 pm

            Is Bob’s Red Mill Flour graham cracker gluten free?


            • Becky K on January 22nd, 2016 at 11:01 am

              No, it’s not. It is made from hard red wheat, and wheat has gluten.

  4. Kathryn on June 26, 2012 at 4:42 am

    Love the idea of making these at home!


  5. Donna on June 26, 2012 at 4:45 am

    THANK YOU SO MUCH!!!…These are the perfect replica…bettered by butter..definitely…No time wasted making these babies..as graham crackers are virtually impossible to find here in this part of France…but I WAS able to find graham flour at our local health store….Plus…my husband is thrilled that I can finally make my Graham Cracker Torte (with ground walnuts/graham cracker crumbs)…he had always loved state-side…

    I just need to work on the perfect hole technique you seem to master! Any tips for this?….Love your blog as always…Thanks for sharing!


    • Michelle on June 26th, 2012 at 1:54 pm

      Hi Donna, I actually used the tip of my instant-read thermometer – perfectly sized holes! I just took a graham cracker from the box and tried to replicate the pattern :)


  6. Blog is the New Black on June 26, 2012 at 5:29 am

    I love making homemade graham crackers!


  7. Food Home Delivery on June 26, 2012 at 6:12 am

    Yes, It seems like 100% pure & natural cookies :)


  8. Jennifer @ Peanut Butter and Peppers on June 26, 2012 at 7:27 am

    The smore looks so good!!!!


  9. Deb on June 26, 2012 at 7:40 am

    Martha Stewart had a recipe in her last magazine for these. She used a small star cookie cutter on some of the crackers so when you made s’mores the top cracker had a little star on it. Very cute for July 4th cookouts!!


  10. shelly (cookies and cups) on June 26, 2012 at 7:56 am

    I have wanted to make graham crackers for so long! Yours are absolutely perfect…I bet they take S’mores to a whole new level :)


  11. Melissa @ Treats With a Twist on June 26, 2012 at 7:57 am

    I love making homemade Grahams. I’ve found it’s one of the easiest “recreation” recipes and it always tastes great! Can’t wait to look for graham flour though because I’ve always used a combo of white and wheat flours. Thanks for a new spin! Here’s the ones I made, and come Xmas they’re great dipped in chocolate and peppermint pieces 😉 http://www.treatswithatwist.com/2011/11/honey-graham-crackers.html


    • Michelle on June 26th, 2012 at 1:55 pm

      Oooh, I love chocolate-covered graham crackers. Love the festive spin you put on them!


    • Alex on June 26th, 2012 at 8:11 pm

      Brilliant idea!


  12. Sues on June 26, 2012 at 7:59 am

    What a great idea! They’re perfect-looking and I have a feeling they’re so much tastier than the packaged variety! I definitely want to try this.


  13. Annamaria @ bakewelljunction.wordpress.com on June 26, 2012 at 8:49 am

    I love the idea of making homemade versions of packaged favorites. These look wonderful.


  14. Rachel {Studio Cuisine} on June 26, 2012 at 9:14 am

    I never even knew graham flour existed until now, you really do learn something new everyday!


  15. Ali @ Gimme Some Oven on June 26, 2012 at 9:29 am

    So fun! I’m actually making homemade graham crackers this week too. :) Cheers to homemade!!


  16. Jessica@AKitchenAddiction on June 26, 2012 at 9:39 am

    I love homemade versions of packaged foods! They usually taste so much better!


  17. Laura Dembowski on June 26, 2012 at 10:02 am

    These look great! I just made homemade graham crackers on my blog last week. They were quite a bit different with AP and white whole wheat flour, and I liberally sprinkled mine with cinnamon sugar, which gave them amazing flavor. Graham crackers are such a fun summer treat :) Here’s the link to mine in case you want to take a look: http://piesandplots.net/graham-crackers/


    • Michelle on June 26th, 2012 at 1:56 pm

      So pretty! I also included an adaptation for cinnamon-sugar, but I left mine plain honey as I’m going to be doing something fun with them! 😉


  18. Catalina @ Cake with Love on June 26, 2012 at 10:05 am

    oh these look very nice, I hope you add a lot of butter to them and make a cheesecake soon! :)


  19. Erin @ Dinners, Dishes and Desserts on June 26, 2012 at 10:19 am

    These are on my list of things to make this summer! I am on a quest to prove to my 7 year old you don’t have to buy everything from the store. We done granola bars, nutella, peanut butter, goldfish and a couple others – graham crackers are next!


    • Suzanne on August 3rd, 2014 at 2:28 am

      I love that your making everything homemade. Please pass your recipes.


  20. Tracey on June 26, 2012 at 10:21 am

    I just made this same recipe a few weeks ago – it was SO good!! Yours look perfect, I love the way you made the holes. That s’more is calling my name!


  21. Colleen @ What's Baking in the Barbershop?! on June 26, 2012 at 10:51 am

    I love the idea of making your own graham crackers! I always have graham crackers in my cupboard… But these look SO much better than the store-bought variety!


  22. caralyn @ glutenfreehappytummy on June 26, 2012 at 11:55 am

    oh my gosh those look outrageous! all you need now is a campfire:)


  23. Katie @ Blonde Ambition on June 26, 2012 at 12:58 pm

    That’s funny that your CCC dunked graham crackers in milk till they were soggy when he was a kid…. Because my boyfriend is 25 (nearly 26) and STILL does that! 😛


    • Michelle on June 26th, 2012 at 1:57 pm

      Ha! I just told him your reply and he said if he had graham crackers and milk around all the time like he did when he was a kid, he’d totally do it now too 😉


  24. Riley on June 26, 2012 at 1:37 pm

    I’ve been loving these homemade concoctions (especially the peanut butter cups). And these graham crackers couldn’t have come at a better time! S’mores!!


  25. Paula @ Vintage Kitchen on June 26, 2012 at 2:05 pm

    Love the square cookie cutter. It´s perfect!


  26. Maria on June 26, 2012 at 2:13 pm

    Homemade graham crackers are the best! We make them every Christmas and give them as gifts…with a S’mores pack:) So fun!


  27. Jean on June 26, 2012 at 2:50 pm

    Twill be making these. And I loved your word: smoosh.


  28. DB-The Foodie Stuntman on June 26, 2012 at 3:31 pm

    Hmmm…My favorite way to eat graham crackers is to grind them up to use in a cheesecake crust. Looks good!


  29. Katrina on June 26, 2012 at 4:00 pm

    These look fabulous!


  30. Nikki @Pennies on a Platter on June 26, 2012 at 4:19 pm

    Girl! You made these look insanely perfect! I need to pick up a cutter like that, because when I made homemade graham crackers last year, they were not as pretty as these. Nice job! :)


  31. Mei-i @ gastronomic nomad on June 26, 2012 at 4:33 pm

    Ugh! Where were you when I needed you on Monday when I made my bourbon s’more bars?! Boo. I was looking for a good recipe and then gave up. I’ll save this for next time.


  32. Dana on June 26, 2012 at 7:15 pm

    Where did you find your square cookie cutter? I MUST have one! I need to add it to my “Kitchen Gadgets to Get” board on Pinterest… :)


  33. Michael @ BlueberryChuckle on June 26, 2012 at 7:33 pm

    Mmm! Homemade graham crackers actually don’t look that hard! I would step up my chocolate game though – get rid of that Hershey’s chocolate!


    • Michelle on June 27th, 2012 at 1:33 pm

      Haha, I know, I usually am not a fan, but I just have to have it for my s’mores!


  34. Sarah on June 26, 2012 at 8:27 pm

    Wow – this looks awesome! It’s just the excuse I need to try making your homemade marshmallows. I want to more often turn store bought into homemade. I’ve never thought of spreading graham crackers with PB (Picky Palate’s Fudgy Brownie Peanut Butter is super fun!).


  35. SueAnn on June 26, 2012 at 8:27 pm

    Yummm! I’ll be making these soon! Where did you get that great cookie cutter?


  36. Mi Vida en un Dulce on June 26, 2012 at 8:59 pm

    I’m so curious with graham cookies/crackers, I saw a lot of recipes of s’mores made with graham. I have to taste one day, but making at home is a little bit difficult here as there is no was to find graham flour…one day…


  37. Shumaila on June 26, 2012 at 9:13 pm

    These look amazing! So much better than store bought


  38. Alyssiya on June 29, 2012 at 1:04 am

    Graham crackers are my FAVORITE!!!! Would light brown sugar work instead of dark? ( I don’t have any dark right now…)


    • Michelle on June 29th, 2012 at 3:42 pm

      Hi Alyssiya, I think you can use light brown sugar if that’s all you have, it will just have a little less of a deep molasses flavor. Enjoy!


  39. Alex on July 1, 2012 at 9:35 am

    As I mentioned on FB, I made these yesterday for a birthday party. We roasted s’mores on the grill for about 20 adults. I don’t think I’ve ever made any item of food that ever received more compliments. Thank you!!


  40. Tracy on July 1, 2012 at 4:34 pm

    These look lovely! I bet they make the most perfect s’mores. :-)


  41. Tamara on July 2, 2012 at 11:44 am

    I already make homemade marshmallows so I have to try these homemade graham crackers. Thanks for sharing!


  42. Concrete Illinois on July 3, 2012 at 11:33 am

    I never thought to make my own graham crackers… maybe I’ll add this homemade step to our annual bonfire with the neighbors.


  43. Debra Kapellakis on July 5, 2012 at 10:26 am

    Yum! I can’t get graham crackers here on Santorini.


  44. Clare Bills on July 13, 2012 at 5:36 pm

    I also am addicted to graham crackers slathered in peanut butter. However I top mine with dark chocolate chips for the perfect lunch:) This is such a wonderful idea. I cannot wait to make them. Thanks so much Michelle. Nana Clare


  45. bets on July 18, 2012 at 2:02 pm

    I am dying to make these…can’t get them off my mind. They look amazing! I can’t find graham flour anywhere though. I’ve been to 4 stores already this morning. Could you tell me which health food store you found it in? Thanks!


  46. bets on July 18, 2012 at 2:33 pm

    After searching King Arthur Flours online, I noticed that they call graham flour “whole wheat pastry flour”. Is this what you used? This I can find at Whole Foods and other stores. :-)


    • Michelle on July 28th, 2012 at 3:29 pm

      Hi Bets, No I used actual graham flour, which I found at my regular grocery store in the organic/health food section. It is made by Bob’s Red Mill.


  47. Janell on August 24, 2012 at 5:55 pm

    I’ve got my dough resting in the fridge now!

    Question: it seems awful crumbly and it doesn’t seem to quite be pulling together. I’m resisting the urge to add in ~1 Tbsp milk. Will the fridge time encourage the dough to pull itself together?


    • Janell on August 25th, 2012 at 5:21 pm

      Alas, my dough became an unpliable brick in the refridgerator. A test cracker baked in the oven was not successful, so I didn’t even try to roll out the rest. Sad.


    • Casandra on October 11th, 2013 at 3:12 pm

      My dough was very crumbly and impossible to roll out after being in the fridge. I had to let it set out until it got back to a more dough-like texture to roll out. Was still very crumbly, so I pretty much “mashed” it together as I rolled it. Took forever, but they are tasty.


    • Angela on June 17th, 2015 at 11:09 pm

      Mine is crumbly beyond usability also. :( Triple checked the measurements. . . . Can’t quite figure this one out.


  48. April on August 26, 2012 at 10:16 pm

    These look positively scrumptious! I should make a list of foods to recreate too. What a fun idea! You’ve gained a new fan :) nice to meet you!
    ~ April


  49. www.lifeisaparty.ca on September 7, 2012 at 10:37 am

    I tried the recipe and I love it. So much better than store bought. I paired it with homemade marshmallows for the perfect s’mores and shared the pics with a link to your recipe on my blog today
    thanks so much for a great recipe!


  50. LJ on December 18, 2012 at 2:47 am

    Howdy. I was wondering if there is a way to convert this to use spelt flour, as I love the flavor of spelt, prefer the lower gluten, and I have lots of it around. I have heard when using spelt subbed for wheat in breads, that one should decrease the liquids in the recipe by 10% (tho I kinda cheat and just increase the spelt by 10% instead). Do you think that would apply here? Any info is appreciated. Thanks.


    • Michelle on December 18th, 2012 at 6:05 pm

      Hi LJ, I don’t have any experience using spelt flour, so I would go ahead and use the adjustments that have worked for you in the past. I’d love to hear your feedback on how they turn out with the spelt!


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