Author: This easy homemade graham cracker recipe is perfect for eating plain, making s’mores, and for graham cracker crust recipes! Make this with einkorn flour or any all-purpose wheat you have on hand!
Store-bought crackers are easy, but full of many ingredients that I didn’t want to feed to my family. While it takes a bit of time, homemade crackers are delicious, healthy, and way cheaper than store-bought! We enjoy having these homemade graham crackers, homemade goldfish, and homemade butter crackers on hand!
Homemade Graham Crackers
When I finally got around to making these easy homemade graham crackers, I was kicking myself for not making them sooner! They are perfect for homemade s’mores with homemade marshmallows, and honey sweetened chocolate, and for making graham cracker crusts for cheesecakes! So delicious!
You can make them by rolling out the dough and cutting them with a knife or a pizza roller. However, I really like having them all perfectly formed and even!
So, I use this awesome graham cracker cookie cutter! It perforates the quarters and dots the crackers so they crisp up perfectly!
Ingredients
These ingredients are all pantry staples, so you probably have everything you need right now! Here is a quick overview of the ingredients with notes on any substitutions you can make without causing issues for the recipe.
- All-Purpose Flour – We use einkorn flour, but you can use any all-purpose (white) flour you have on hand. If you want to use whole wheat or fresh milled einkorn flour, you can try my conversion app The Einkorn Kitchen for free to automatically convert it!
- Baking Soda – Do not substitute with baking powder, they are not the same!
- Cinnamon – My favorite is Saigon Cinnamon, but whatever you have will be delicious!
- Butter – Both salted and unsalted butter yield the same results, so use what you have.
- Brown Sugar – If you don’t have any on hand, you can quickly make your own brown sugar!
- Granulated Sugar – White sugar is the best for helping the recipe to crisp properly, but you can use coconut sugar or maple sugar if you are ok with a slightly softer cookie.
- Vanilla Extract – We use homemade vanilla extract, but anything you have on hand will be great!
- Honey – Creates that classic graham cracker taste. You can also use maple syrup if you prefer.
- Milk – Any type of milk will work! We use whole, raw milk typically.
How to Make Graham Cracker Crust
If you love making cheesecakes or no-bake pies, this graham cracker recipe is perfect for a delicious, tender, and healthy graham cracker crust!
- Pulse – In a food processor, pulse graham crackers into crumbs – you’ll need 3 cups of crumbs.
- Mix – Combine crumbs with 1/2 cup white sugar and 3 tablespoons melted butter. Mix until well combined.
- Shape – Press mixture into a parchment paper-lined spring form pan. Bake at 375°F (190°C) for 7 minutes. Cool.
NOTE: If a recipe calls for an unbaked pie shell, do not bake at all, but just form and chill it for about 1 hour.
How to Store Homemade Graham Crackers
You can store your homemade graham cracker goodness in an airtight container for about 3 months (longer if you use a silica pack in the container!).
You can also freeze them for use much later on. We had some in the freezer for over a year that still tasted amazing when we pulled them out!
Even More Copycat Recipes!
Homemade Graham Crackers
Ingredients
For Cracker
- 2 1/2 cups all-purpose flour (300g) we use all-purpose einkorn flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/3 cup butter at room temperature
- 1/3 cup brown sugar
- 1/8 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 1/2 cup milk
For Topping
- 1/8 cup granulated sugar
- 3/4 teaspoons cinnamon
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In the bowl of an electric mixer, combine the flour, baking soda, and cinnamon. Next, add in butter, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add the milk and process until a dough ball forms.
- Dump the dough out onto a well floured counter. Divide the dough into two balls.
- Working with one piece of dough at a time, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter).
- With a pastry cutter, pizza cutter, or very sharp knife – cut into 3×5 inch pieces and pierce each square with a fork several times. (Or make it easy and use this graham cracker cookie cutter!)
- Sprinkle cinnamon and sugar over the top of the dough. You may need to use your hands to even out the coverage.
- Use a very thin spatula and pick up the pieces and place them on the prepared baking sheets. (They can be very close, as the dough doesn't spread much while baking.)
- Repeat with the remaining dough until all the dough has been used.
- Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.
Notes
Ingredients
Here is a quick overview of the ingredients with notes on any substitutions you can make without causing issues for the recipe.- All-Purpose Flour – We use einkorn flour, but you can use any all-purpose (white) flour you have on hand. If you want to use whole wheat or fresh milled einkorn flour, you can try my conversion app The Einkorn Kitchen for free to automatically convert it!
- Baking Soda – Do not substitute with baking powder, they are not the same!
- Cinnamon – My favorite is Saigon Cinnamon, but whatever you have will be delicious!
- Butter – Both salted and unsalted butter yield the same results, so use what you have.
- Brown Sugar – If you don’t have any on hand, you can quickly make your own brown sugar!
- Granulated Sugar – White sugar is the best for helping the recipe to crisp properly, but you can use coconut sugar or maple sugar if you are ok with a slightly softer cookie.
- Vanilla Extract – We use homemade vanilla extract, but anything you have on hand will be great!
- Honey – Creates that classic graham cracker taste. You can also use maple syrup if you prefer.
- Milk – Any type of milk will work! We use whole, raw milk typically.
How to Make Graham Cracker Crust
If you love making cheesecakes or no-bake pies, this graham cracker recipe is perfect for a delicious, tender, and healthy graham cracker crust!- Pulse – In a food processor, pulse graham crackers into crumbs – you’ll need 3 cups of crumbs.
- Mix – Combine crumbs with 1/2 cup white sugar and 3 tablespoons melted butter. Mix until well combined.
- Shape – Press mixture into a parchment paper-lined spring form pan. Bake at 375°F (190°C) for 7 minutes. Cool.
Nutrition
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Can you use gluten free flour as well?
Hi Marybeth! If you have a flour that is formulated to be a 1:1 replacement for flour, then yes! :-) Otherwise, I don’t know what the replacements would be.
So you don’t use ANY graham flour in these at all? And they taste like graham cracker?
Hi Jen, great question! Since we cannot have any wheat flour besides einkorn (due to gluten sensitivities and celiacs in our family), we do not use any graham flour. However, we have found that these make a wonderful taste-alike for the traditional graham crackers we grew up with! Enjoy!
Do you know when the graham cracker cookie cutter will be back in stock? It says it’s sold out.
Hey Courtney! I just put them up about 2 weeks ago and they sold out same day! I make them by all myself, so I usually constantly make them and put them up when I have a few hundred. If you follow my Etsy page or join my newsletter you will get notified as soon as they come back into stock. I’m not sure of the exact date yet, so that’s the best way to stay up to date!
Thank you Victoria! I’ll be watching for their return! :)
Hi Victoria,
I am wondering if you’ve tried making these with maple sugar.
Thanks Beth
Yes! They may not be AS crispy as when made with white/brown sugar. But still very delicious!
Hi! My graham crackers taste great but we’re on the softer side. What did I do wrong?
Hey Kathy! You can just bake them a little longer, but probably they just needed to be thinner. I like to put a pile of crackers back in on the lowest temp and check them every 10-15 minutes until they are the crispiness that I want when this happens!