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If you have the time and the energy, Homemade Graham Crackers are truly something special. As a classically-trained chef with lots of experience in baking and pastries, I tested and perfected this recipe so it’s ready for your next weekend baking project.
Soul Warming Graham Crackers At Home
If you are trying to minimize processed ingredients or avoid things like palm oil and high fructose corn syrup, these are an easy yes. But even that’s not on your radar, you can make graham crackers at home because they are simply delicious and smell wonderful.
Be sure to consider the measurements in the recipe and to roll out your dough to the correct thickness. Otherwise, your crackers might end up too thin or too thick. I love graham crackers for quick snacks (especially spread with cream cheese frosting, just like mom used to do), s’mores, and dessert crusts.
Table of Contents
Graham Cracker Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Whole wheat flour: Do not substitute stone ground or white whole wheat flour.
Step-by-step instructions
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside. In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.
- Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
- Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
- Divide the dough into two discs, wrap both in plastic, and chill for at least one hour.
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
- Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again.
- Working from the center out and adding more flour as needed, roll the dough with a rolling pin until roughly 15-by-11 inches and very thin, about 1/8-inch thick.
- Slide the parchment paper on to a baking sheet and brush away excess flour. Repeat with the remaining dough. For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer, fork, or the narrow end of a chopstick (feel free to use a ruler). Otherwise, leave the dough uncut.
- Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza cutter. Cool to room temperature directly on the baking sheets.
Where to buy a rolling pin
I got the J.K. Adams French Rolling Pin at Amazon for $18. It’s my favorite rolling pin because features tapered edges instead of handles, so you can change the position of your hands right on the dowel instead of using specific handles. I use it for all my parties and baked goods!
Recipe tips and variations
- Yield: This recipe makes 24 graham crackers.
- Storage: The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
- Make ahead: The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before using.
- Pie Crust: Use leftover graham cracker crumbs in a delicious Graham Cracker Crust made with crackers, melted butter, and sugar. It’s the base of many desserts including Vanilla Cheesecake, Pumpkin Cheesecake, Cheesecake Bars, and Key Lime Pie.
Frequently Asked Questions
The closest cracker to a graham cracker in the UK and Australia is called a digestive biscuit.
Graham crackers are never healthy in that they are mostly empty carbohydrates. But, not all food needs to be consumed for health purposes. By making homemade graham crackers which contain whole wheat flour and honey instead of refined sugar, you can close the gap between “snack” and “health food.”
These crackers are named after Sylvester Graham, a Presbyterian minister who lived in the 19th century. Graham believed that in order to live in the way God wanted, people should resist all pleasures. This included eating a vegetarian diet. He created graham crackers, then an unsweetened biscuit, as an example of the pleasureless food he wanted his congregation to eat.
We don’t think so. Graham flour is extremely hard to track down even with the resources we have here. So, we developed a graham cracker recipe without it, and we think it tastes great. Your kids will love them!
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Graham Cracker
Equipment
- Stand mixer (I LOVE my KitchenAid Professional mixer!)
- Pizza Wheel (This makes it easier to cut the crackers)
- Bamboo skewers (For scoring the crackers!)
Ingredients
- 2 cups whole wheat flour plus more for dusting (see note 1)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 7 tablespoons butter softened
- 1 cup light brown sugar packed
- 3 tablespoons whole milk
- 1/3 cup honey
- 2 teaspoons vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.
- Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
- Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
- Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
To roll and bake the dough:
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
- Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin, about 1/8-inch thick. Slide the parchment paper onto a baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise, leave the dough uncut.
- Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
- The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
Recipe Video
Notes
- Whole wheat flour: Do not substitute stone ground or white whole-wheat flour.
- Yield: This recipe makes 24 graham crackers.
- Storage: The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
I commented on the wrong recipe! These are PERFECT!
No worries! Thanks so much, Olivia! I’m so happy you loved them! – Meggan
The instructions for this recipe are all wrong. The recipe says to beat butter and sugar until light and fluffy, but the video shows it just being barely mixed. The dough was insanely soft and sticky. The video shows the dough coming together more like a pie crust dough would which is not at all what you actually get. The measurements on the flour are off. I was able to manage to get these to actually bake up as crackers, but it required me freezing the dough while handling it. They taste nothing like graham crackers though and the texture is off. I’m a seasoned baker. I make many doughs, including boules, buns, pita bread, and tortillas. So you can’t chalk it up to inexperience. This recipe is just off. I ended up making another batch using a different recipe with less sugar and more flour and it was perfect. Also very easy to handle.
Hu Jule, thank you so much for writing and I’m really sorry you had trouble with this recipe. I updated the recipe and going to reshoot the video, but I should have removed this video. Sorry for that and I am sorry for the time you spent on that batch. Thank you for taking the time to write and letting me know. – Meggan
These are so easy and AMAZING! Thanks for this recipe!
You’re welcome, Amy! – Meggan
YUM! I just made these and they turned out perfectly! I know the recipe said not to use different flour, but I used a gluten free flour blend as I bake for people with celiac disease. Taste and texture are still perfect! I also didn’t chill the dough because I was feeling impatient. 🙂 Mine came out crunchy, which is what I wanted. I just rolled the dough into a big, thin rectangle, pre-cut them with a pizza cutter, poked holes into them with a chopstick, and baked them a bit longer. Excellent results! I’m saving this recipe and will use it as a base recipe for ginger snaps this coming Winter. Thank you very much!
You’re welcome, Carla! Thanks for writing. Happy baking! – Meggan
I made this recipe. It’s awesome. As I am a French woman, I reduced the amount of sugar by 2 but not honey just sugar.. And it was enough for French people 😊.. My guests tasted for the first time roasted marshmallow with chocolate and crackers, it was a great discovering for them. Thanks Megan 👌
You’re so welcome, Christine! I’m so glad they loved it! – Meggan
Made these and were wonderful.
A friend told me they reminded her of the scooby do graham crackers from her childhood.
At first glance it seems hard to make but they are rather easy and crowd pleasing.
I did cut back on the sugar by half and the honey by 1/4 less. Still came out delicious.
Will be using for a homemade cheesecake crust too, thanks again!
You’re welcome, JC! – Meggan
Hi I’m a resident at the Derry rehab and nursing I’m here because I had stroke. Looking to due a smores night for the resident and staff. Good way to get to know each other so any help from you will be a great help and greatly appreciated.
Thank you
Gerald Rhinehart jr
Hi Gerald, thank you for writing! I think this is such a lovely idea. I would plan to have 1 1/2 to 2 s’mores per person attending your s’mores night. If you’re planning to bake the graham crackers from scratch, you may want to give them a little more baking time (without letting them burn) so they are crisper and can hold the marshmellow and chocolate well without crumbling. I hope you, the residents, and staff have an amazing time! – Meggan
So good! I used coconut sugar instead of brown sugar to make them and they still tasted almost identical to regular graham crackers! 10/10 definitely recommend
These are tasty! I rolled my dough thin and followed all directions, but they came out soft? How can I crisp them up better? Thanks!
Hi Sarah, I think making sure the dough is rolled thin and evenly, and docking the next batch might help release some of the steam that builds up in the dough and once cool, the crackers should be more firm and less chewy. I might even try baking them a little longer to see if that helps as well. (Watching to make sure it doesn’t burn them, of course.) I hope this helps! – Meggan
It looks like there’s a bit of a mix-up between the written recipe and the video. ‘To make the dough, Step 3’ says the flour mixture should turn into a soft dough in about two minutes. But in the video, it still appears crumbly at that stage. That difference could cause some confusion.
Hi Katy, thanks so much for writing! I’ll take a look at it. I appreciate you taking the time to write. I hope you loved these graham crackers! – Meggan
These don’t taste like store bought, but boy are the delicious! Very good recipe.
Thank you, LK! Take care! – Meggan
I’m excited to try this recipe!
Is butter salted or unsalted?
Hi Sachiko, I personally don’t worry about salted vs. unsalted unless there is some specific reason, and then we would call out unsalted butter. And we didn’t here because I don’t think it matters. Just use whatever you have on hand. I hope you love them! – Meggan
These sound awesome and I am looking forward to making them! I was wondering if they are more of a honey graham or a cinnamon graham cracker since they have both honey and cinnamon in them. Thanks for sharing your recipe!
You’re welcome, Emily! They are more similar to a honey graham cracker. For more cinnamon-sugar flavor, I would sprinkle a cinnamon sugar topping on the dough after rolling it out and docking it, before baking. (Here’s my recipe for cinnamon sugar topping – https://cash-surge.live/cinnamon-sugar-topping/%3C/a%3E%29 I hope you love them! – Meggan
I mill my own wheat, and the only wheat berries I have are white wheat berries. Does your recipe say to NOT use white wheat flour because of the color or due to the protein content? Thanks!
Hi Sarah! That’s so wonderful! Using white whole wheat flour will result in crackers with a lighter color, different texture, and a sweeter flavor. I hope you love them! – Meggan
Came out SUPER hard. Couldn’t eat them. Any thoughts?
Hi Cyrena, I’m so sorry! The graham crackers may have been over baked, or your dough could have been over mixed. I’m sorry again! – Meggan
Put a slice of bread with your hard crackers in a covered dish or ziplock bag. It will soften the crackers.
My graham crackers came out delicious, but are quite chewy. Is there a way to make them more crunchy? Could I have made them too thick?
Hi Sydney, I’m glad you enjoyed the flavor, I’m sorry they came out chewy. It’s likely your dough needed to be rolled out thinner. I aim for about 1/8-inch. I hope they became less chewy as they cooled. Sorry again! – Meggan
My family loves when I use this recipe 😋
Thank you for taking the time to write, Joseph! I’m glad they love them! – Meggan
Can I use this for a cheesecake crust? Or do I have to do the recipe to make the crackers and then follow a separate recipe?
Hi Roxy, these graham crackers tend to be a little more chewy and soft than the brittle, dry store-bought ones. A reader shared that they were good for a crust, but soft. I haven’t tried it myself, so I don’t know for sure and don’t want to steer you incorrectly. If you do happen to try it, I have a recipe for how to make a graham cracker crust you can follow, if you like: https://cash-surge.live/how-to-make-a-graham-cracker-crust/%3C/a%3E Thank you and sorry! – Meggan
I’ve made these 3x now. My son refuses to eat store bought now. I was wondering, I doubled the recipe, so that I have some to just roll out and bake (my son is very impatient, so waiting for them to be mixed up, refrigerated, rolled out, baked, then cooled is too long lol) how long will the extra dough last in the fridge?
Hi Sally! I’m so glad he loves them! The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before rolling it out. Happy baking! – Meggan
I am professional pastry chef , working in Europe. Was looking for the graham crakers recipe, since they are unavailable in Europe. So, I Made these crackers today. Followed the recipe to the letter. Unfortunately they are very very sweet. Candy sweet. Not exactly the graham crackers I remember while living in Canada.
Hi Lilua, thanks for taking the time to write and try this recipe. I’m sorry you found it too sweet. Some readers perfer to adjust/reduce the sugar in this recipe. Thank you again and take care. – Meggan
What happens if you reduce the sugar in the recipe?
Hi Kiki, other readers have shared they reduced the sugar and enjoyed the results. I hope this helps! – Meggan
These are absolutely delicious. Mine weren’t crisp and dry like the store bought, but chewy and slightly crisp and had fantastic flavor. Thank you for this recipe I will make them often!
You’re so welcome, mim! Take care! – Meggan
I made these for the first time today. Everyone loved them. There are 6 of us so they were gone pretty quickly. I definitely will make again. I had to let them bake for 13 minutes and I made them the correct thickness. I measured to be sure. They were more chewy so next time I’ll bake a little longer for a more crispy cracker, but we loved them chewy. Thanks for the recipe!
You’re welcome, Brooke! Thank you, too, and take care! – Meggan
I am 60 years old and have eaten grahammies my entire life. I raised my children on them. I have tried many recipes, but usually purchased them. This is the absolute best recipe I have ever used. Thank you. No more store bought graham crackers.
Wow! Thank you so much for the wonderful words! You made my day! -Meggan
Can you use cookie cutters to shape these? Or do they work best at rectangles?
Hi Tory, other readers have used cookie cutters to make round crackers and transferred them to the baking sheet. The dough is thin, so it may be challenging to work with and transfer intricate cutter designs. Please write again and let me know how they turned out! – Meggan
I made these with half the brown sugar and they turned out great! It’s the perfect amount of sweetness for us. Just thought I’d share! Thank you for the recipe. It’s my favorite evening snack!
You’re welcome, Holly! Thanks for taking the time to write! – Meggan
I followed the recipe exactly, and these were delicious. They are so much better than store bought; we used them to make s’mores in the oven. They need a little cool off period when using them for that purpose so they don’t fall apart.
So glad you loved them, Gina! I bet the s’mores were amazing! – Meggan
Can I substitute honey for sugar?
Hi Vickie, I haven’t tried using honey instead of the light brown sugar. Other readers have substituted out the honey and used molasses or maple syrup instead, but I didn’t see anyone that shared they used more honey instead of sugar. I don’t think it would work well without adjusting the recipe, since it would be adding in more liquid to the dough. Sorry about that! – Meggan
Would these work with whole wheat pastry flour? So excited to try!
Hi Allison, thanks for writing! Because there is less protein in whole wheat pastry flour, the crackers may come out softer and more tender than if you used whole wheat flour. – Meggan
Fantastic! So much better than store bought!
So glad you enjoyed them, Christina! – Meggan
First time making homemade graham crackers and they were a hit- even my pickiest of eaters (who tells me all my homemade treats are nothing like the “real” store bought kind) LOVED them! Thanks for a fun recipe.
Wow! So glad they were a hit! – Meggan
Amazing recipe! I never thought that I would be making homemade graham crackers, but I ended up with too much whole wheat flour and needed to find a recipe to use some of the flour. Since I make all my own bread products, I did not need any bread. I am so happy that I found your recipe. The crackers came out great and I like that they are made with all whole wheat flour. Thank you!
You’re so welcome, Paula! I’m glad you enjoyed them! – Meggan
Hi, can I use almond milk?
Thanks!
Hi Rae, I haven’t tried this with almond milk. I don’t see why it wouldn’t work, but I can’t say for sure. Sorry about that! – Meggan
Why is the video different from the recipe? Hands vs stand mixer, one dough ball vs 2 discs in the recipe….
Hi Shelley, thanks for your comment and sorry about that. The recipe was updated. I’ll work on getting the video updated to match. Sorry again and I hope you try this recipe. – Meggan
Should the butter be salted or unsalted?
Hi Alison, for this recipe you can use whatever you have on hand. I don’t think it matters for this specific recipe. Hope this helps! Enjoy! – Meggan
Hi, I wanted to ask if I can cut out the cookies and freeze the dough and bake it when I am ready to bake them
Hi Sana, I’m not sure the dough will hold up to cutting the shapes out first, transferring, then freezing before baking. It might if you were to freeze it flat first on the tray then transfer it frozen. I haven’t tried, so I can’t say for sure. Sorry about that. They do freeze well after baking, up to 3 months. Sorry about that! Hope this was helpful. – Meggan
These are SO SO good! My kids and I absolutely love them! I made them into animal crackers and the kids love them even more.
Such a great idea! Thanks Britt! – Meggan
I used white whole wheat flour for these and they turned out wonderful! I read comments saying they were soft and chewy, so I left them in the oven for 15ish minutes to let them get darker. They ended up being crunchy on the edges and soft chewy in the center. Best of both worlds! My husband said they remind him of a stroop waffle cookie. We really enjoyed them! Will make again. I’m looking forward to trying them with fresh milled flour.
I made a 1.5 recipe so I could break down for cheesecake crust! They started nice and crispy from the oven and slowly got a bit more soft, I’m going to reheat them so I can hopefully crumble them for my crust! I added some ground cloves and nutmeg into the recipe, it’s like a fall cookie, a bit too sweet for our taste so we will add a bit less sugar! Next time I’ll be doing ginger and see if I can make some delicious ginger cookies too! Fingers crossed it works! Thank you for the delicious recipe! I’ll hopefully be using it for ginger bread houses this year!
You’re so welcome, Sarah! Take care! – Meggan
It’s absolutely delicious, let alone nutritional. I recommend as regular food for tea times and snacks. I am also making a cheese cake with homemade Graham crackers as base.
I’m so happy you love them, Lili! 😊 – Meggan
My little guy is dairy-intolerant so I subbed shortening and ice water for the butter and milk, respectively. Baked for 14m and they came out great! The texture is lovely and crisp and the taste is a cross between a graham cracker and a ginger snap or molasses cookie. Super yum!
Thanks for sharing, Elaina! – Meggan
Cookies are delicious but the taste and texture are NOT graham crackers. More like thin and chewy caramel tasting cookies.
Hi Amanda, I’m sorry they didn’t come out to your liking. While they are a little more chewy than store-bought cookies, they should still resemble them in taste and be closer than what you described. I’m not sure what went wrong with your batch. I hope the next one is better. Thank you for taking the time to write and I’m sorry again. – Meggan
Would this work as a Graham cracker crust for a cheesecake? If u rolled it out and put in pan and put my cheesecake in it?
Hey there, these graham crackers tend to be a little more chewy and soft than the brittle, dry store-bought ones. I don’t know that it would make a good crust for a cheesecake. I really don’t know for sure and don’t want to steer you incorrectly. Thank you and sorry! – Meggan
Hello! I know you say not to substitute stone ground but it’s all I have and I really want to make these right now😅 will they not turn out?
Hi Sara, You are welcome to try! I didn’t have luck with the stone-ground flour but there’s always a chance you are a better baker than I am! I’d just hate for you to have a disaster. Good luck! – Meggan
Great for pie crust. Even though they were a little soft
The recipe looks very good. Would it work to roll the dough into a log and cut individual crackers?
Hi Mary! I have no idea, I haven’t tried that. I’ve only ever rolled it out flat. I imagine it would work fine, although the crackers might end up being a lot thicker. But that’s not necessarily bad? More like a cookie? Not sure. Good luck! Thanks – Meggan
I rolled it out a bit too thick so they were soft and still good but not Graham crackers. Couple hours later, I threw them back in the oven to try and get more moisture out and they tasted so much better and are the right texture now! If you roll them out too thick, put them back in the oven, it’s worth it to get this recipe right. Thank you author for sharing!
Thank you so much, Jessica. You never know who this comment / tip will help in the future!!! 🙂 – Meggan
I’m wanting to try this recipe but I’m curious to know why I can’t use regular all-purpose flour. Is it a texture or flavor thing or does it just not work at all?
Hey there! I think you could probably use all-purpose flour. I was looking at other recipes, and a lot of them use AP flour. I haven’t tested my recipe with it. I developed it in response to people wanting more “nutritious” options than store-bought graham crackers, so I went with whole-wheat flour. That is what the readers wanted at the time. It might change the flavor and texture, but it might not be a negative change. You could try it out and see. I definitely see a lot of popular recipes on the internet using AP flour. Good luck! Thank you! – Meggan
Very easy directions to follow. The flavor is wonderful. My first attempt is a little chewy rather than crisp. Hopefully they’ll crisp as they cool completely. I will definitely make them again.
Practice makes perfect, Myra! Thanks for trying my recipe 🙂 – Meggan
Very good and easy to do. It did need a little more milk than what recipe calls for to come together, but that could be the dry winter air coming to play. I like that you can use them for pie crusts also and we can get away from the preservatives and Bioengineered Ingredients that are found in the grocery stores. Thank You.
Happy you found these so easy to make, Doris! – Meggan
I absolutely love these graham crackers!!! I have one suggestion for anyone who is having trouble rolling out the dough. Using my Nutibullet I ground up my whole wheat flour only for the roll out and the dough was so much more cooperative.
Hi Debra! Great tip! Thanks for the idea! -Meggan
Could you use this dough as a graham crust for pies? or would you make the crackers and then grind them and create a crust?
Thanks!
Hi TB! Great question, one I’m not prepared to answer fully. But seriously that’s a great idea. Without trying it, I would feel uncomfortable saying it would work as a crust as-is. So, in this moment I’d say you should grind them. When you make the graham cracker crust from the ground crackers, you also add butter (and sometimes sugar although it’s not required). I’m just wondering if the crackers alone, without that added butter, would be too dry as a crust. It might be fine, but it might be super brittle. So that’s my main concern. I will try it when I have a chance so I can add this to the knowledge base for all of us. I’m really curious now, I never thought of that, but what a great idea. Thank you! -Meggan
No ingredient list with measurements???
Hi Pattie, if you go to the bottom of the post, you will find the recipe card. That contains all the measurements for you. Sorry for the confusion! -Meggan
These are delicious! They remind me of a combo between a graham cracker and biscoff cookies. Also, they are very easy to make!
I’m so glad you like them, thanks Lyn! -Meggan
Absolutely perfect.
I’m glad you enjoyed them! Thanks for your comment Mary! -Meggan
I made these yesterday to whir up for a graham cracker crust. I use heritage wheat flour due to gluten sensitivity, so I wanted to make my own. I found the recipe went about as described, except that with just the flour and butter I didn’t really get a dough to form (perhaps my butter wasn’t softened enough), but after I added the liquids it was fine. I thought the dough was more cinnamon-y than a normal graham cracker, but after baking them up, they don’t taste overly cinnamon-y. Mine would not be confused with boxed graham crackers, but they are quite tasty and I think they will be great for the cheesecake crust! Thanks for this recipe! Next time I think I would score them into smaller cookie-like sizes to be eaten as cookies. My dad loved crisp cookies, so these make me think of him.
You’re so welcome, Susan! I’m so happy that they reminded you of your dad. I hope they come out perfectly next time. Take care! – Meggan
The taste of these are great but the dough was extremely dry and difficult to roll out because it cracked a lot. I weighed everything to the gram so not sure what I did wrong?
Thank you for trying my recipe, Brittany and I sorry for the dry and difficult dough. The dryness may stem from the brand of flour used or overmixing during step 2, where the dough should be soft and sticky. Another thing to consider is the room’s humidity level, which could impact the dough’s moisture. For your next batch, you may add more liquid or start with a little less flour, especially during the roll out step. I hope this helps and so sorry again, please write if you have any more questions! – Meggan
I wonder what would be the result if I left the honey out.
Hi Nancy, readers have shared that they’ve substituted equal amounts of maple syrup or molasses in their crackers for the honey. I hope you love them! – Meggan
Hi Meggan,
Great recipe! I am having one issue though – the edge of my dough is baking to a nice crisp, but the inner part of the dough remains chewy (even after it cools). I have not poked any docking holes in my prior attempts. Could this be the issue, or is there something else that might be going on? Love the flavor but still trying to get a good even crisp.
Thanks.
Hi Daniel! Thank you so much, I’m sorry the graham crackers are giving you some trouble. I’ve found that when I don’t roll the dough out evenly, I get the same result, crispy edges and soft middle. Besides this, I think docking the next batch might help release some of the steam that builds up in the dough and once cool, the crackers should be more firm and less chewy. I might even try baking them a little longer to see if that helps as well. (Watching to make sure it doesn’t burn them, of course.) I hope this helps! Sorry again! – Meggan
Can these be cut and put into a mold and then baked?
Hi Nancy, yes. Readers have shared they have made cutouts with the graham crackers and baked them, so I don’t see why a mold wouldn’t work as well! – Meggan
Love this recipe, on repeat this year for various christmas dinners in kids school and for neighbour gifting.
I changed the sugar for coconut and only used 3/4 and came out perfectly.
Thank you and happy holidyas
You’re so welcome, Monica! I’m so happy they were a hit. Happy Holidays, too! – Meggan
Hi, mine ended up very chewy instead of hard Graham crackers. Any suggestions on what I did incorrectly? Seasoned baker here. Thank you.
Hi Melsisa, thanks for your question! I’ve found they turn out more chewy if they are on the thicker side. They may need to rolled out thinner for your next batch or a little more time in the oven. (Keeping a close eye on them so the edges don’t burn.) Take care! – Meggan
Hi Melissa, thanks for this great recipe! Graham Crackers all have at least one bioenginered ingredient in it (the popular store bought brands) and also expensive nowadays I was shocked to see that 1 box is over $5!
Anyways my question is what happens if someone only had white whole wheat the Arthur’s brand at home and wanted to try this recipe out? Will it work? What are your thoughts?
Hi GenH, using white whole wheat flour will result in crackers with a lighter color, different texture, and a sweeter flavor, which is why I do not recommend using it. If you do, please write back and let us know how it turns out! – Meggan
Why not stone ground? What’s the difference if it’s whole wheat?
Hi Sven, stone ground flour typically has a coarser texture, different flavor profile, and different liquid absorption rate than whole-wheat flour. If you have it on hand and would like to experiment, it can be used instead of whole-wheat flour in this recipe, but may likely need some adjustments. Thanks for the question! Take care! – Meggan
Made these today. With the exception of replacing half of the honey with molasses, the remaining ingredients were the same. I did have graham flour that I stumbled across last week while shopping. This caused the search for a recipe and this one is a winner! Although I had some difficulty with rolling, the finished product…even though it isn’t the most attractive, was unbelievably crunchy and delicious. This will be my go to recipe whenever I need crumbs to make a graham cracker pie crust. I also think that crushed, they would make an excellent substitution for a streusel-type topping on some desserts.
Thank you so much for the recipe and all your helpful directions!
You’re so welcome, Karen! I’m glad you loved them! – Meggan
Love this recipe!
First all I had was trader joes organic unbleached all purpose wheat flour so that’s what I used.
Cut down the cinnamon to about 1/4 tsp , used full amount 1/3 cup manuka honey. I always cut sugar at least in half in
any recipe so I cut it back to a little less then half cup.
My purpose was to make a graham cracker crust for a pie. Having read reviews that suggested making this dough right into a pie crust eliminating the steps of having to grind up crackers , I thought why not try it.
First -dough worked up beautiful. refrigerated it over night. Rolled out perfect and into pie dish no trouble.
Had a little left over, so i rolled that real thin and made 4 crackers, gently pressed holes with floured meat tenderizing mallet, that also worked perfect. The aroma and color of the dough baking was so authentic of traditional graham crackers. The crackers came out nice and crispy and very tasty though still too sweet for my taste! next time I’m counting the honey as my sweetener and adding no additional sugar. As far as the pie crust, the flavor is wonderful same as crackers but also too sweet.
However to me, a traditional baker, I will go through the usual steps next time of making the crackers, then grinding them up to make them into a pie crust.
the texture using the shortcut method this time just didn’t make what my family likes a graham cracker pie crust to have.
I will update this review after making these graham crackers again.
And thank you Meggan! for this wonderful recipe, I’ve been looking for a perfect traditional graham cracker recipe
and am so excited to have found this one,
Hi Lisa, you’re so welcome! Thank you as well for such a thorough and detailed comment. I look forward to your update! – Meggan
As other commenters have noted these taste much like gingerbread due to the cinnamon. I figured I’d follow the recipe the first time at least. If I make these again I will omit or at least greatly reduce the cinnamon. I wasn’t super impressed but maybe I need to keep letting them cool, and I’ll like them more?
Made a batch today. They are the best ever!😇 bought grahams a few weeks ago and they are not very good, not the ones from my youth. I’m sure the bakers have had to change the recipe do to pricing and availability of ingredients. Homemade is always better.
I’m so happy you loved them, Dale! I agree, homemade is the best. Take care and please write if you have any questions! – Meggan
When you’re working with the dough, do you use whole wheat flour or all purpose flour to prevent the dough from sticking?
Hi KPV, thanks for your question! You’ll want to use more of the whole wheat flour to dust the counter and roll out the dough. I hope you love these graham crackers! – Meggan
Delicious and easy to make. My 6yo can make it herself, and I put it in the oven. BUT I must say the addition of cinnamon makes it taste more like gingerbread or pain d’epice. So I omit now and it’s amazing! Honey Graham Crackers
These graham crackers are amazingly delicious and so easy!! So much better than store bought and great for s’mores!
Hi Linda, thank you so much! I appreciate the comment and I’m so happy that you loved them. – Meggan
If you omit the cinnamon will it take like a regular graham cracker?
Hi Valeen, thank you so much for your question! This recipe is for regular graham crackers. I don’t recommend omitting the cinnamon as it’s needed for flavor. I hope you love them! – Meggan
Hi, I don’t have butter at home for the moment, is it alright if I use olive oil (or other oil such as canola oil) plus some milk as a substitute for butter? Thanks!
Hi Nova, thank you so much for your question! I haven’t tried substituting the butter with olive oil in this recipe. Since butter is solid at room temperature, typically it could be substituted with another type of fat that also is solid at room temperature, such as shortening. I recommend you use a recipe that has been developed using olive oil rather than this one, so your graham crackers come out right. Sorry about that! – Meggan
Thanks for a great recipe. You can use it to make a ‘graham cracker’ crust by just rolling it out and lining a pan. Much easier than making the crackers, crumbling them & making a crust. Might want to increase the sugar a bit, since most of the graham cracker crust recipes add sugar.
To the ones asking about white flour – ‘graham’ means whole wheat – if you use white flower, they will not be graham crackers LOL … good, but not graham crackers.
Thanks for a great site.
You’re so welcome, Liz! Thank you for the great tip! – Meggan
Are the nutrition facts for one cracker? I made these for my son’s lunch and they are DELICIOUS, but trying to be cautious with how much sugar he gets 😊
Hi Payton, thank you so much for your question, I love that you made them for your son! Yes, the nutrition facts are estimating for one cracker, or 1/24th of the recipe. It may vary some based on the exact brands you use. Take care! – Meggan
Is there a reason it has to be whole wheat flour and not the white whole wheat? I realized when I got home I had white whole wheat and want to avoid going back to the store in the morning.
Hi Michelle! Thank you so much for your comment. The white whole wheat flour will result in crackers with a lighter color, different texture, and a sweeter flavor. – Meggan
Making a giant s’more cake so I made these into 7×7 squares and they came out perfect!! I had some extra dough and made some regular graham crackers and I love snacking on them!!
Hi Kat, thank you so much for your comment! I love that you used these for s’mores cake, what a fantastic idea! Take care! – Meggan
Hello love the recipe but what if I want to do chocolate or the cinnamon coated ones how could I adabt the recipe to be able to do that
Hi Jessica, thank you so much for your question! To make these chocolate, reduce the whole-wheat flour to 2 1/4 cups (10 ounces), and sift it with 1/3 cup (1 ounce) of cocoa powder (natural or Dutch processed are both fine). Instead of rolling out the dough with flour, roll it out with extra cocoa powder to keep the dark brown color. Otherwise everything else is the same! For cinnamon sugar, I would sprinkle cinnamon sugar topping on the dough after rolling it out and docking it, before baking. (Here’s my recipe for cinnamon sugar topping – https://cash-surge.live/cinnamon-sugar-topping/%3C/a%3E%29 I hope you love them! – Meggan
I struggle when people want to make changes to recipes but I would like to make these for my grandson who is still too young for honey, is there another option?
Thanks so much,
Tracy
Hi Tracy, thank you so much for your question! It’s sweet you would love to make then for your grandson! Readers have substituted equal amounts of maple syrup or molasses in their crackers. I hope he loves them! – Meggan
I would like a recipe for chocolate graham crackers. Please and thank
Hi Gloria, thank you for your comment! This recipe can be modified for chocolate graham crackers! Reduce the whole-wheat flour to 2 1/4 cups (10 ounces), and sift it with 1/3 cup (1 ounce) of cocoa powder (natural or Dutch processed are both fine). Instead of rolling out the dough with flour, roll it out with extra cocoa powder to keep the dark brown color. Otherwise everything else is the same! Happy baking! – Meggan
The recipe was absolutely spot-on with measurements, time of prep., and even how many crackers it yielded. And yes, they are SO much better than store bought.
Thank You, Meggan 😃🌟!
You’re so welcome, Connie! I’m glad you loved them! – Meggan
I am trying to make graham crackers from scratch for a cheesecake crust because all the store bought ones are filled with garbage. This is the third graham cracker recipe I’ve tried. I rolled on a piece of parchment paper, super easy and baked for about 12 minutes at 350. (I tested my oven with a thermometer and at 350 it mid actually 350). Texture and flavor are amazing. They are a bit too sweet for my liking for a cheeecake crust so I will be making them again with Andy’s suggestion. Thank you for an awesome recipe!
You’re so welcome, Teresa! Thank you for your comment! Take care! – Meggan
You can skip a lot of the steps by rolling the dough out and lining a pie pan – it’s wonderful and much easier than a traditional graham cracker crust.
The flavor is fabulous!! My family loves it! I almost posted that I couldn’t quite get graham cracker consistency, but I baked for a little longer. I don’t think I rolled it thin enough. Using with my cookie press in the future! Thanks so much for sharing!
You’re welcome, Anna! Thank you so much for your comment! I’m glad the extra bake time helped. – Meggan
Hi Meggan!
I was wondering if you could substitute maple sugar or coconut sugar for the brown sugar in this recipe?
Thanks!
Hi Michelle, thank you so much for your question! I haven’t tried this substitute but I don’t see why you couldn’t. The graham crackers may come out a little more dense, though. I’m sorry I can’t be of more help. If you do try this substitute, would you please write back and let me know how it turns out? Take care! – Meggan
Could these be cut out type cookies? Minding bake time of course.
Hi Amanda! I haven’t tried it myself, but I don’t see why not. Besides cook time, I would be mindful of how much flour is used while rolling out the dough, especially if you roll it out a second time after cutting the first set of cookies. If you do try it, please write back and let me know how it turns out! Take care! – Meggan
Super yummy! With the unreasonable price of graham crackers, along with other things, I’m making them at home. I’ve struggled to judge the right time and worry about burning them, but they’re good a little soft anyhow. I’ve also made them with maple syrup instead of honey, which is really good.
Based on other reviewers comments that these cookies were potentially too soft/chewy, and also too sweet, I made the following recipe modifications, with very good results:
Reduced the light brown sugar to 3/4 of a cup.
Reduce the honey to 1/4 cup.
Add an extra pinch of salt (I was using unsalted butter).
Baked them at 330° for about 16 minutes.
They came out quite crispy and delicious— sweet enough but not cookie-sweet. I plan to use most of them for s’mores at a party, but they would be equally good with coffee or as a snack. Somewhere in between a commercial
gram cracker (but much better) and a crisp Christmas sugar cookie.
A good cookie but a little too too sweet for a graham cracker.
I tried this recipe today but my crackers are chewy, not like a graham cracker should me. Taste great, but what am I doing wrong?
Hi Allison, I’m so sorry about that. They may have needed some more time in the oven. Do you have an oven thermometer inside the oven? Also, the graham crackers will dry out some more as they cool. How did they turn out once cooled? Sorry again! – Meggan
Which brand whole wheat flour you.recommend?
I have tried and compared a few different Graham Cracker Recipes and this one is by far the most amazing and delicious! I planned to just make them for my toddler and they have now become mine and my husbands favorite thing to partner with our coffee.
Thank you, Hanna! So glad you and your husband love it! – Meggan
Super easy and yummy
Happy you loved it, Stephanie! Take care!
I haven’t tried the recipe yet, but have a question. Does it matter if the butter is salted or unsalted? I know that sometimes it does so want to make sure before hand. Thank you!
Hi Amanda! I personally don’t worry about salted vs. unsalted unless there is some specific reason, and then we would call out unsalted butter. And we didn’t here because I don’t think it matters. Hope this helps! Enjoy! – Meggan
The recipe states a 40 minute bake time, but the instructions state 10 – 12 minutes. Maybe that’s why so many people have soft crackers?
Hi Robert, thank you for pointing that out. I’ve updated the recipe card. Thank you again and have a nice day! – Meggan
Baking them rite now, is super easy to make i made them and im only 10 they smell amizing😌 Thank you !!!
You’re welcome, Lilly! I hope they were amazing! – Meggan
This recipe was amazing! And so easy! We wanted to make smores last night and did not have the graham crackers. On a whim, I looked online to see if there were any recipes. I had all the ingredients (including the whole wheat flour)! I would definitely suggest to roll out the thin cracker dough directly on the parchment paper you will be using to bake on. I can’t imagine trying to pry that thin of a layer of dough off a board. These were so tasty, we ate a couple before actually making the smores. Will never buy boxed graham crackers again!❤
Hi Jill, I’m so happy you love these! Great suggestion with the parchment paper! Take care! – Meggan
Holy Cracker Complainers! The sheer volume of grown adults whining about a recipe not working for them is mind boggling to me. The convenience of being able to easily access FREE recipes via the internet instead of purchasing cookbooks or asking multiple friends the way we used to has seemingly spoiled a lot of people. How about trying gratitude instead of grumbling and complaining about flat, chewy or whatever first world issues your graham crackers are ailing from?? So what if a recipe doesn’t work, quit blaming the recipe and the author and either find a new recipe or bake something else. Jeepers!
Rant over and I have a question 😊
Has anyone tried this with gf flour? I’m hoping to be able to create a gf cheesecake base and this recipe looks forgiving enough to try it with gf flour.
Call me crazy, but if it doesn’t work – who cares lol
I followed the recipe but my dough was much darker than yours and it spread significantly, making the score lines and dock marks disappear. I chilled it for several hours but noticed it was still quite soft when I rolled it out. The first batch never got crisp and although I baked the second batch for way longer, it was chewy as well. The texture is almost like a florentine and they seem super buttery, what am I doing wrong? They are so tasty, I want to get them right they’re my husband’s favorite!
I like the chewy texture.
Thanks Allan! – Meggan
Mine turned out soft. Not what I wanted, need that cracker affect. Not sure what went wrong followed everything to a T.
Hi Kryslal, I’m sorry the crackers didn’t come out how you would have liked. They may have needed some more time in the oven. Do you have an oven thermometer inside the oven? Also, the graham crackers will dry out some more as they cool. How did they turn out once cooled? I’m so sorry again. – Meggan
love the taste of this cookies, and made as a pie crust too thanks for sharing this recipe it’s a keeper.
These cookies are delicious and super simple to make. Way better than boxed cookies!
What a beautiful dough to work with…wish I had thought about making graham crackers before now. After rolling the dough out I cut 21/2 inch rounds with a scalloped edge cutter. Sending them to my out-of-state grandchildren with a bag of marshmallows and chocolate bars for some springtime s’mores.
THANK YOU… recipe I’ll will use again and again.
Shirley Harris
Thanks Shirley, I’m so glad you liked them! – Meggan
I had lots of whole wheat and butter so this recipe would be perfect. I substituted molasses for the honey and hazelnut coffee creamer for the milk. I baked them at 350 fan for 15 minutes. They turned out perfect and had a deep rice flavor. This is a great recipe and I will try again with a sprinkle of cinnamon sugar just before baking.
Used scale and metric measurement and after 15 minutes of baking the crackers are still not baked through and wet. Add another 5 and still the same. It’s gooey and chewy 🙁 I bake cakes and bread every week and I can’t believe this simple crackers didn’t work out for me. What a waste of ingredients *sob*
Hi Sadday, so sorry for the late response! They may have needed some more time in the oven. Do you have an oven thermometer inside the oven? Also, the graham crackers will dry out some more as they cool. How did they turn out once cooled? I’m so sorry again they didn’t work out for you! – Meggan
To make these as Cinnamon Graham Crackers, do I just add sugar and cinnamon on top before baking and/or add more cinnamon in the dough? Thank you for this recipe! Can not wait to try these!!!
Hi Mitzi, what a great idea! I would sprinkle cinnamon sugar topping on the dough after rolling it out and docking it, before baking. I hope you enjoy! – Meggan
I made the recipe 😁. However I wasn’t too successful with the rolling out. It didn’t want to lift off the kitchen bench. So, I used a two inch biscuit cutter and just cut them out and popped the circles on the cookie sheet. Half of the dough made 30 cookies. So I’ve popped the remaining dough in the freezer for later on. They look amazing and will be perfect for S’Mores, which is the reason I made them.
How creative Robyn! Hope you enjoy those S’Mores! – Meggan
7 tbsp of butter is 100 grams
please include metric measurements with your receipts, i.e. Grams, ml,
Hi Terrie, thanks for the comment and sorry that not everything converts easily into metric. It’s a burden we cooks sometimes have to bear converting recipes between the two systems. Take care – Meggan
Hi!
I will try to make them….the recipe is very easy….I hope they will come out good…I will let you know soon..
I live in Greece and we do not have Graham cookies here at all…the stores don’t sell.
I’m allergic to honey. Is there a substitution I can use?
Wow, these crackers are so delicious and easy to make. I actually made these because I needed a graham cracker crust for a cheesecake and I’m trying very hard to stay away from processed foods. Thank you for sharing this with us.
is it possible to use molasses instead of honey? i want to veganize this recipe : )
Hi Vanessa, it may be possible to use molasses instead of honey, but it may not work as well. – Meggan
Had to add a splash of milk to get it to come together at the end , but looks like it will be great recipe !
Can i shape it to make gingerbread house instead?
Hi Milly, I haven’t tried it myself so I’m not sure if they could support the weight of icing and decorations, but another reader did, though, and they said it worked! – Meggan
Greetings ~
I am making a pie that calls for a graham cracker crust but the person I am making it for is on a low sodium diet. I cannot find a low sodium crust or crackers anywhere so I thought I would make crackers from scratch and go from there. Can I use this recipe with unsalted butter and then remove the salt? Would that effect the results at all? I know flavor wise it won’t be the same (ahh, the magic of salt) but I would rather sacrifice the flavor a bit if it means she can have her favorite pie.
Hi Lesley, that’s so thoughtful of you! If you leave out the salt, the crackers will not rise. The salt is needed to interact with the baking soda. I haven’t tried this recipe without salt, so I can’t say it won’t work out for sure. I’m sorry about that! – Meggan
This dough had too much liquid for the amount of flour used.
Hi. I’m going camping with friends in a few days, so hoping you see this question sooner than that. Must I absolutely use whole milk? This recipe only calls for three tablespoons of it, but I can’t find any container smaller than a quart around here, and for some reason I can’t find whole powdered milk, unless I want a giant vat of it, which I will never use. I don’t drink milk. I really don’t want to end up with a lot of it leftover when I dislike the taste of it so much. Are there any other suggestions? Maybe a lower-fat milk? I have nonfat milk power which I use to bake bread. Will that do? Or can I substitute a rich almond milk, which I’ve noticed behaves exactly the same as regular milk when used in cooking? Then I can share it with my dairy-free friends. Is the fat content ultra-important, or is it just for flavor?
Hi Jennifer, I unfortunately haven’t tried this with any other milks. I have tried several graham cracker recipes, though, and they tend to be super finicky and touchy and prone to disasters. You are welcome to test the recipe with other milks, but I cannot promise what will happen. I’m so sorry about that! I completely understand the dilemma, I can only say that I learned during quarantine that milk can be frozen. Which is not really super helpful since you don’t like it. Sorry about that! -Meggan
Could I roll this dough out into a pie crust shell for a graham cracker pie crust?
Hi Amy, I’m not really sure. Graham cracker crusts usually have extra butter and sugar added. I’m not sure how just plain graham crackers would taste or if it would perform the way you want to. You could definitely try it, but only if you feel adventurous and won’t have your day ruined if it fails! Ha ha! I’d hate for your day to be worse because of one of my recipes. Thanks. -Meggan
I made this exact recipe a few weeks ago and it turned out perfect. Tried again today and it’s a sticky mess!
I must have more than doubled the flour by this point trying to make it come together, adding a bit at a time and getting nowhere. I eventually gave up, made little balls and flattened them onto parchment paper. Let’s see what comes out of the oven!
very delicious cookies ,my children savored them.
make the dough thing not super thin but thin to have them come out crispy if that’s the way you want them. Instead of butter I used avocado oil and they taste very delicious I believe some recipes that include butter you really don’t need to use it you can use oil instead because you will not savor the taste of butter, like in this recipe. Instead shortbread cookies the butter is a must.
I figured it out. Thank you for posting up the recipe!
Made these, they are delicious! thanks for the recipe@
Mangos are raining from the trees this time of year. Needing a taste of home, naturally I thought of Graham crackers. I was happy to find a simple recipe given how few fancy I gredients are available here on the coast of Oaxaca. I forgot to fork them, so they puffed a little. They tasted delicious, especially when we made mango cream pie.
For those playing along in Australia- do we have whole wheat flour? I used whole meal flour, which I think is whole-wheat white flour, so the dough didn’t come together at all. I added the other ingredients (used golden syrup instead of honey), and added more milk, 1 tablespoon at a time until it became the sticky dough described. Dough currently resting in the fridge. I’m making NY cheesecake for my birthday and I’m so excited to see how these turn out!
Whole meal and whole wheat flour are the same. I realized this when I first made my Irish boyfriend soda bread
Why does your measurement for cinnamon and baking soda change when you switch between US and Metric?
Hi Ross, I fixed it. I’m so sorry about that. With my original recipe, some readers had issues so we worked on it a lot and tested it and what not. Ultimately we updated it, but we never recalculated the metric conversions. So the amounts you saw for Metric were from the old version of the recipe. So now I’ve recalculated everything and it should work fine. I’m really sorry about that! Thanks for letting me know. -Meggan
My Graham Crackers turned out very chewy and spread out a lot? Any advice
Hi, the narrative discusses molasses, but it’s not listed in the ingredient list or recipe. Am I missing something? Thanks, Jane
Hi Jane, I’m sorry for the change. Readers were having the original recipe fail on them repeatedly, not being able to get the dough to come together. I changed it to a recipe in September, but forgot to change the write up. I’ll do that right away so it is no longer confusing!
What happened to the molasses in the actual recipe???? This is my favorite graham cracker recipe, but it’s changed. I don’t see the molasses anymore. Did you replace it with the honey? There used to not be honey.
Hi Cherri, I’m sorry for the change. Readers were having the original recipe fail on them repeatedly, not being able to get the dough to come together. I changed it to a recipe that I thought had a similar taste but had dough that worked better. I will send you the original recipe via email. Again, I’m very sorry about that. -Meggan
I love graham crackers for a snack. I’m excited to try this because I prefer real food ingredients. Just curious though – why not maple syrup?
Hi Trudy, it’s because of the unique water content and pH of maple syrup. It just doesn’t work in graham crackers. Thanks for your question! -Meggan
Brigettes birthday
Why whole wheat flour and not graham flour?
Hi Jocelyn, graham flour is really hard to find so I started with a recipe that used whole wheat flour. I plan to try to a version with graham flour though, to see if it’s any better. It might make all the difference and be worth hunting down to the people who really want to make these crackers from scratch! Thanks – Meggan
I tried desperately to get this dough to come together and I couldn’t. I’m a novice Baker and this was something new but with 2 toddlers running around and being pregnant I couldn’t give it more time and had to chuck it with tears from everyone. Any tips would be greatly appreciated
Hi Toni, I feel terrible. You are living my life – 2 small children and pregnant (congratulations on that!). The last thing you need is a graham cracker recipe to fail for you! I have made it before without issue, so I’m really sorry the dough didn’t come together for you. With baking, the most important thing is to measure the ingredients correctly, but I’m fairly confident you did that. I should add more notes in the recipe about the ingredients. For example, blackstrap molasses does not work as well but I don’t think i wrote that anywhere. Did you use that, by any chance? I hope not. Also, the flour should be whole wheat but not stone-ground or white whole wheat. Is there any chance you used one of those (I hope not since I didn’t explain this clearly). Other than that, everything should be fine. I’m going to make these crackers again next week and see what I can figure out. In the meantime, I am so sorry for ruining the day. I feel terrible. Take care. -Meggan
Can this be modified to make chocolate graham crackers?
Hi Erin, yes! Reduce the whole-wheat flour to 2 1/4 cups (10 ounces), and sift it with 1/3 cup (1 ounce) of cocoa powder (natural or Dutch processed are both fine). Instead of rolling out the dough with flour, roll it out with extra cocoa powder to keep the dark brown color. Otherwise everything else is the same! Thank you and good luck! 😀 -Meggan
Using baking soda as a leavening agent what does it react with, is it the molasses?
Yes, exactly. Baking soda will react with the molasses. -Meggan
Great recipe!! I only need graham crackers for making crusts (cheesecake) and prefer to make my own. This is the best recipe I’ve found.
Is there a big difference if I use honey instead of the molasses?
Can’t wait to add them with homemade marshmallows And dark chocolate truffle sauce, oh yum!
Yes!!! What time should I be there? LOL!!
Graham crackers are my absolute favorite but I’ve never tried making them at home. Definitely making this!
Calm down, Karen. They’re just graham crackers.
Other than that, so thankful for this recipe as I am living in India and cannot find graham crackers anywhere. Thank you Meggan!
Thanks abbk, so glad you enjoyed them! – Meggan
Hi Mary, sorry you didn’t enjoy the recipe. – Meggan
Hi Tasha, I’m sorry you didn’t care for these graham crackers. I hope you are able to adjust the amount of sweetness next time by reducing the amount of honey or brown sugar. Step 1 suggests using parchment paper, but it is not necessary for this recipe. I included it because I agree it is easier to handle on parchment paper. I hope you are able to adjust my recipe to your liking. Take care! – Meggan
Hi Amanda, thank you for taking the time to write. I’m sorry they didn’t come out to your liking. Thank you again and take care! – Meggan