It’s news to no one that I’ve been on the DIY bandwagon for quite some time.  Though my homemade efforts have been primarily of the culinary sort, I have been trying my hand at all sorts of other domestic pursuits as well, and thoroughly enjoying it.  However, as much as I love to make things the homemade way, graham crackers are one item I honestly never expected to make from scratch.  Since we use them primarily for crumbling up and using in various desserts, it seemed sort of pointless to go to the trouble of making them if they were going to be destroyed instantly.

Andrew’s camp out-themed birthday party finally gave me the nudge I needed.  For a truly killer s’mores bar, even the graham crackers should be fancy, right?  Now it’s time for the usual refrain: I should have done this sooner.  The dough for these babies comes together in mere minutes and they were very easy to make.  They somehow simultaneously taste exactly like the store-bought kind we all know, but, you know, way better.  I’ve made them a few times now and I’m definitely converted.  A couple quick notes – I found that weighing the ingredients for this dough made for a perfect texture versus a dough that was a bit harder to work with when I measured by volume.  If you don’t have a kitchen scale yet, I promise it’s worth the investment.  Also, the original recipe indicates using a portion of whole wheat flour as a suggestion.  I found that the whole wheat flour gave these that perfect graham cracker-y flavor, so that’s what I call for below.  The cinnamon sugar topping is, of course, optional, but who can resist a good cinnamon sugar graham cracker?  Not I, my friends.  Not I.

Stay tuned next week for a truly fab dessert that uses this recipe.  In fact, just go ahead and get the dough ready now because I know you’re going to want to try it!


  • 2 cups plus 2 tablespoons (300 grams) all-purpose flour
  • ½ cup (75 grams) whole wheat flour or whole wheat pastry flour
  • 1 cup (176 grams) brown sugar, lightly packed
  • 1 tsp. (6 grams) baking soda
  • ¾ tsp. (4 grams) kosher salt
  • 7 tbsp. (3½ oz. or 100 grams) unsalted butter, cut into cubes and frozen (at least 20-30 minutes)
  • 1/3 cup (114 grams) mild-flavored honey
  • 5 tbsp. (77 grams) milk, whole preferred
  • 2 tbsp. vanilla extract

For the cinnamon-sugar topping:

  • 3 tbsp. (43 grams) sugar
  • 1 tsp. (5 grams) ground cinnamon


  • 01

    To make the dough, combine the flours, brown sugar, baking soda and salt in the bowl of a food processor fitted with the metal blade.  Pulse to blend.  Add in the butter and pulse in short bursts until the mixture has the texture of coarse meal.  (This can also be done in a stand mixer or with a pastry cutter if you don’t have a food processor.)  In a liquid measuring cup, combine the honey, milk and vanilla.  Whisk to blend.  Add the liquid to the flour mixture and process just until a dough has come together.  The mixture will be fairly sticky.  Transfer the dough to a piece of plastic wrap, form into a dish, cover tightly and chill until firm, at least 2 hours.

  • 02

    When you are ready to bake the crackers, line baking sheets with silicone mats or parchment paper.  Generously flour a work surface.  Place the dough on the work surface, flour the dough, and roll out into an even layer about 1/8-inch thick.  Re-flour as needed since this dough is quite sticky.  Use a cookie cutter or pastry cutter to cut the dough into your desired shape.  Transfer the cut outs to the prepared baking sheets, spacing an inch or two apart.  Re-roll (and re-chill) additional dough scraps as needed.  Chill the cut-outs once more until firm, about 30-45 minutes in the fridge or 15-20 minutes in the freezer.

  • 03

    Preheat the oven to 350˚ F.  Combine the sugar and cinnamon for the topping in a small bowl and whisk to blend.  If desired, use the blunt end of a wooden skewer to poke a dotted pattern in the top of the crackers.  Bake until evenly browned and just crisp, about 15-17 minutes total.  About two minutes before the crackers are done baking, sprinkle with the cinnamon-sugar mixture, if using.  Let the crackers cool on the pans briefly before transferring to a wire rack to cool completely.  Store in an airtight container.

  • Kerri

    Thanks Annie, I can’t wait to try these. They don’t sell graham crackers here in Lithuania, and there’s been many times that I’ve missed them.

  • I NEED to try this! I love snacking on graham crackers!

  • Mia

    You just gave me the nudge. I am making these today! :)

  • Brenna J

    Thanks so much for posting these!! I absolutely LOVE graham crackers, but I always cringe at the hydrogenated oil and high fructose corn syrup in the ingredients label!! I will be making these ASAP!! :)

  • These look great and I cannot wait to try them!! On a side note, I cannot tell you how much I wish everyone would weigh ingredients for baking (or give measurements that way). I almost always have perfect results with weight instead of volume!

  • Caraaggie

    Hi Annie,

    I always enjoy your blog and love your DIY efforts. I am across this cookbook, The Homemade Pantry by Alana Chernila which I love. It instantly reminded me of you. Thanks for your wonderful blog.

  • Eeny K

    i am definitely going to make these. haven’t had graham crackers in ages as they are not available here in germany – at least i can’t find them anywhere.
    thanks for sharing the recipe.

  • Awesome- can’t get them in Uganda either! The squares are chilling in my fridge as I type!

  • amz2004

    have you ever made your own breakfast cereal that is like the store bought kind such as cinnamon toast crunch? This graham cracker recipe could be used to make golden grahams cereal! I love your blog!!! Thanks.

  • Jamie

    are they truly graham crackers without graham flour? or graham-like crackers?

    i bought a bag of graham flour but keep finding graham cracker recipes that don’t need it! Thoughts?

  • annieseats

    To me, they taste like graham crackers so I consider them graham crackers. I couldn’t find graham flour in my area so opted for a recipe without it.

  • annieseats

    No, I’m not much of a cereal person anymore so I can’t imagine it would be worth the effort to make cereal (to me).

  • Jenn

    Holy cow you read my mind! The other day I was looking up DIY graham crackers (because sometimes I eat them with peanut butter and nutella like it’s my job) and I said to myself, “I hope Annie does a post on this someday because I would definitely trust her recipe and judgement.” Thank you, thank you, thank you. Your recipes are staples in my household!

  • I have been thinking about making my own graham crackers for months now but haven’t taken the plunge. This looks super easy, I’ll give it a try soon. Thanks!

  • Jill

    I’ve made homemade graham crackers a few times, and I love them! Love it!

  • Can’t wait to try these! I have no idea where you find the time to research and test with all you do, but I’m sure glad!

  • I would love these!! S’mores are in my top 10 list of favorite foods after all! And these are super gourmet. :) You did great, Annie!

  • My son eats graham crackers everyday and I would love to make him a healthier homemade version. Do you think I could sneak in a pinch or two of ground flax, or maybe a higher ratio of whole wheat flour without compromising the final taste or texture too much?

  • Sheri Westbrook

    I’ve been wanting to try them too…I’ve already made homemade marshmallows so this would be a great addition!

  • Vicki Bensinger

    I love graham crackers but have never attempted to make my own. These should be fun. Thanks for sharing.

  • Crys

    I really like the cut of your cookies. What kind of cookie cutter did you use? Can I easily find one like it?

  • I do have the same problem, no Graham Crackers in Germany. So I ll give these a try! Thanks a lot!

  • I haven’t made my own grahams in quite a while, but know that you are right ~ they are far better than store bought. Just checked my scales, which I always use for the ounces, and I do believe they measure grams, too. Will have to try it that way as you recommended. What a great recipe!

    Keep writing…

  • Valerie Reum

    True, but have you tried the Leibniz brand “Butterkeks”? They are extremely close to graham crackers and have made excellent substitutes for everything I used to use graham crackers for (including S’mores!) I am actually starting to prefer their texture over traditional graham crackers because it’s a bit less crumbly and bit more smooth. Yet when I crumble them for recipes, they seem to actually disintegrate far easier and into smaller pieces, which I prefer as well. They are certainly worth trying, IMO!

  • Valerie Reum

    I just replied to Annika above, but you should try the Leibniz brand “Butterkeks”. They are the closest equivalent and I am really thinking they may actually be superior to graham crackers!

  • Thanks for the recipe – I made SK’s grahams around christmas (I wanted to give s’more gift baskets) but found them to be too crisp. Despite being super delicious, I knew they weren’t going to work as s’mores. Now I have a new s’more-approved recipe to try!

  • Yummy!! I can’t wait to try these

  • annieseats

    It was just a fluted square cookie cutter. I’m sure you could find one easily.

  • annieseats

    I think the flax would be fine but I wouldn’t add much more wheat flour, personally. I think if you did they would just taste more like wheat crackers.

  • Adrianne

    I love graham crackers (with milk) for snacking and was JUST thinking about what homemade ones would taste like. Thank you for this post–they look perfect! Can’t wait to try making these.

  • Leah

    totally agree with Leibniz – I just returned from a trip to Germany (where I used to live) and made sure to bring back some of my favorite crackers to share (and I kept quite a few saved back for me, too – I think they are so much yummier than graham crackers!)

  • Tara

    These look great! :-) Can’t wait to try. (by the way, what would happen if I only used all purpose flour? Thanks do much!)

  • Maryrym

    I am planning to have a s’mores bar for my daughters bday party and would like to make graham crackers and marshmallows as far in advance as possible. How long will the crackers stay fresh? What about the marshmallows? Thanks for your help!

  • annieseats

    You can make both well in advance. They keep well in an airtight container.

  • Micah

    Being a Canadian living in Australia I miss Graham Crakers so much! No one knows what a s’more even is! I can not wait to blow their minds! Thanks! DIY Who would have thought!?

  • i have just noticed your reply, Valerie. I know the Leibniz Butterkekse and i love them. i was basically raised on them *kidding* … but those where THE cookies we always had in our pantry. i use them as a substitute for graham crackers in all my recipes.
    i don’t know how to say it, the butterkeks are a usual here so the graham crackers are more special and they remind me of the time i lived in the US. do you know what i mean?

  • leah, thanks for the tip. i do know the butterkekse. i always had them when i was a kid and actually still do.
    guess they are just a usual and the graham crackers are more special and have fun memories attached from the time i lived in the US. isn’t it funny that you always crave the things more that are not available in the country you live in?

  • These look amazing! Thank you for sharing! Quick question – have you ever frozen the finished cookies to use on a later date? I’m thinking of using them for an event but would love to make them in advance to save on time. Thanks so much!

  • annieseats

    I haven’t but they should freeze just fine. Enjoy!

  • The Vanilla Bean

    Hi Annie,

    Since we only get one kind of honey here, do you think reducing the quantity would affect the overall texture?

  • annieseats

    I’m not sure I understand the question. As long as you have honey, you can use it. If you reduce the honey, the texture of the cookies will be affected.