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a close up of a stack of graham crackers
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5 from 1 vote

Homemade Graham Crackers

Homemade Graham Crackers are easier to make at home than you'd think.
Course Snack
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Author Tracy

Ingredients

  • 1 1/2 cups graham flour or 8.6 oz
  • 1/3 cup + 1 tablespoon all-purpose flour or 1.7 oz
  • 1/3 cup packed brown sugar or 2.7 - 3.0 oz
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter cut into 1/4-inch cubes and chilled
  • 3-4 tablespoons molasses
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Add flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the cubed butter and pulse until the mixture has a cornmeal like texture.
  • Add the molasses, milk and vanilla extract to the food processor and pulse until the dough forms a ball, approximately 1 minute.
  • On plastic wrap, press the ball into a 1/2-inch thick disk, wrap in the plastic wrap, and chill in refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees.
  • Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second piece of parchment paper. With a rolling pin, roll the dough out until it is 1/8-inch thick. Try your best to roll it into a rectangular shape.
  • Transfer the parchment paper with the rolled dough onto a large baking sheet. Gently peel away the top sheet of parchment paper and with a pasty cutter or pizza cutter, cut the dough, cut vertical cuts all the way across the dough every 2 inches and then again horizontal cuts all of the way across the dough every 2 inches, making 2-inch square pieces.
  • Using a fork, poke 3 rows of holes in each cracker. Leave the crackers on the parchment paper on the pan and bake on the middle rack of the oven for 20 - 25 minutes or until the edges just start to darken.
  • Remove pan from the oven, transfer set the parchment paper with the crackers on a cooling rack and allow them to cool completely. Once completely cool, you can break them into individual crackers. Store in an airtight container for up to 2 weeks.