These easy homemade graham crackers are delicious, and a fun way to swap out the store-bought variety. They’re delicious as is, perfect for s’mores or used in the crust of your favorite cheesecake recipe!
This recipe comes from my cookbook, Zoë Bakes Cookies!
I make these homemade graham crackers on season 2, episode 12 of Zoë Bakes on Magnolia Network, but the recipe has recently been updated after testing multiple batches for my brand new cookie book, Zoë Bakes Cookies, which is available now!
Looking for recipes that use graham crackers? Try some of these:
- My pie crust guide includes graham cracker crust
- Try my homemade marshmallows for s’mores
- Crust for cheesecake
How To Make Graham Cracker Crust
This simple graham cracker crust recipe is perfect for Thanksgiving and the holiday season. It’s used in some of my favorite desserts, like cheesecake, key lime pie and lemon meringue pie. You can also find pie crust tips and more pie recipes in my pie crust guide!
Graham Crackers Crust Recipe
Graham Cracker Crust Ingredients
- 1 cup / 142g graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 2 ounces / 57g unsalted butter, melted
Graham Cracker Crust Instructions
- In a food processor, mix together the graham crackers, brown sugar, salt, and butter.
- Pour the mixture into the prepared pan and press it out in an even layer.
- Bake for about 12 minutes, until it starts to look lightly toasted.
Why Are They Called Graham Crackers?
Graham flour is a whole grain flour that’s more coarsely ground than regular whole wheat flour. It is what these childhood favorites were originally made with and gives them their classic flavor and texture. It’s no longer easy to find, but these are just as memory-provoking when made with regular whole wheat flour.
Graham Cracker Ingredients
Don’t worry about hunting down Graham flour. I used two flours to give these a wonderful texture:
- Regular whole wheat flour works just as well and is easy to find. The flour you choose will determine the color of your crackers. You can use a White Whole Wheat for a lighter color.
- I add a bit of cake flour for a more tender and cookie-like texture.
Tips for the Best Graham Crackers
- Sticky Dough: If the dough is too sticky, reduce the amount of water in the next batch. Each whole wheat flour is a little different, so they will absorb water differently. If you are using Graham flour, then eliminate the water, since it is coarsely ground and doesn’t absorb as much liquid.
- Super Crisp Crackers: Roll the dough as thin and evenly as possible. This will result in an even bake and crisp cracker. If your dough is too thick, the cookies will be soft or take too long. You want to make sure the dough is the same thickness in the middle as it is along the edges, so the crackers bake evenly.
- Rolling with Ease: Rolling out only a 1/4 of the dough at a time may make it easier to get thin and even crackers.
- Baking Surface: Baking the crackers on a silicone mat will insulate the dough as it is baking, which may take more time to bake and dry out. These reusable mats are super easy to roll on and make for a more even bake, but just be aware that the crackers won’t dry out as quickly.
- Baking Surface #2: Baking on Parchment paper will result in a faster baking time, so be sure to check the crackers for doneness a little early.
- Extra Crisp Refresh: If the Graham crackers are not as crisp as you’d like after they have cooled off, you can put them back in the oven and let them dry out. I recommend turning the oven to a low temperature 300°F so they do not get any darker. Peeling them off of the silicone mat or parchment and turning them upside down will also help. You can also do this with day old (or three day old) crackers.
S’mores Recipe: Homemade Graham Crackers with Melted Chocolate
You can certainly use store-bought crackers, but when I’m hosting I love to take the s’mores spread up a notch and make these and homemade marshmallows myself.
Tip for homemade Graham crackers you use for S’mores: roll them extra thin (about 1/16th of an inch), which will mean they will bake faster. The thin cracker will be a great match for the melty marshmallow in between. If the crackers are too thick, they will smush the filling out.
I like to paint the graham crackers with melted bittersweet chocolate so you get a bite of chocolate on both sides of your s’more and the bittersweet chocolate pairs so perfectly with the homemade marshmallows. I hope you’ll try these yourself!
If you like this recipe be sure to check out my hot chocolate kits, which are perfect paired with homemade marshmallows. My pumpkin-pear-cranberry hot dish is another great fall dessert, which I also make in this episode!
Elevate Your Flavor with Homemade Vanilla (Video Tutorial)
Want to get the most out of these homemade graham crackers? Watch my video on how to make homemade vanilla extract to give these crackers, and all your homemade treats an extra boost of flavor. It’s an easy way to elevate your home baking!
Video
Ingredients
- 1 3/4 cups / 240g whole-wheat flour
- 1/2 cup / 55g cake flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 Tbsp ground cinnamon optional
- 1/2 cup / 100g lightly packed brown sugar
- 1/2 cup / 110g unsalted butter at room temperature
- 1/2 cup / 170g honey
- 1 tsp pure vanilla extract
- 2 Tbsp water *see Baker's Notes
Instructions
- In a stand mixer fitted with the paddle attachment, mix together the whole-wheat and cake flours, baking soda, salt, and cinnamon (if using) on low speed. Add the brown sugar, butter, honey, vanilla, and water and mix on medium-low speed until just evenly combined and no flour remains.
- Divide the dough into two equal pieces. Form each into a rectangle 1/2 inch / 1.3cm thick and wrap in plastic. Refrigerate the dough for at least 1 hour or freeze for up to 1 month.
- Preheat the oven to 350°F / 175°C.
- On a lightly floured silicone mat or piece of parchment paper**, roll each piece of the chilled dough into a 10 by 13-inch / 25 by 33cm rectangle, about 1⁄8 inch / 3mm thick or thinner***. Transfer the mat or parchment paper onto a baking sheet.
- Use a pastry or pizza wheel to score the dough all the way through, cutting the crackers to whatever size you like, so that when they are baked and cooled, they easily break into neat graham crackers. Dock the dough with a fork all over to prevent it from puffing too much.****
- Transfer the parchment paper or silicone mat with the dough to a baking sheet. Bake for about 15 to 18 minutes, or until the crackers are light, caramel-brown, and dry. The baking time very much depends on how thick you roll the dough, so check them a bit early. If the dough is not entirely even, some of the thinner crackers will bake faster and will need to be removed. You can continue baking the rest until they are all evenly baked.
- Allow to cool completely on the baking sheet. Then break apart and store wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F / 175°C oven for about 5 minutes.
Hi Zoe; first time on your site and will be baking these crackers for a cheese cake; will tell u though, I watched your home made vanilla recipe & I learnt more than I thought I new; can u tell me, does the vodka dissipate?
Hi Tula, when you bake with vanilla it does dissipate!
I want to use this recipe to make ice cream sandwiches. I was thinking of baking these on two quarter pans without scoring them into squares first, then spreading soft ice cream across one rectangle of graham cracker, topping it with the other, freezing it until hard, and THEN cutting into individual sandwich squares. It seems like it might be easier to handle that way. Would the ice cream soften the crackers sufficiently so that they would cut nicely? Or should I separate the crackers first and make each sandwich individually? Thanks for your help!
Hi! This is uch a good question. The key will be to get the crackers rolled very thin so they’ll absorb the ice cream. If they’re too thick they’ll be hard when frozen. The idea of doing it in a large sheet is such a great one but be sure you give them a very long time in the freezer before trying to cut them so the cookies have time to soften and the ice cream has time to get frozen solid or it will just squish out when cutting. Please let us know how it goes!
Can you use maple syrup instead of honey?
Hi Madeline, this should work, however it may be a little stickier, so you may need to reduce the amount by a tablespoon or two. Please let us know how it goes!
These were delicious!! Excellent recipe!
These are so delicious and really so easy! My children and I loved them, and already plan to make them again. Thank you so much!
Best recipe and super easy wonderful taste and texture very very highly recommend this recipe than any other and I have tried a few!!! I wish I can upload a picture of mine
So glad you enjoyed them, Maria! Thank you for letting us know. Cheers!
Made these today using graham flour in place of whole wheat and no water. Oh, so delicious! Thanks for sharing this great recipe!
Yay, thank you, Sherrie!
I am so glad you enjoyed them.
Cheers, Zoë
Oh that’s me (Miss picky eater)
I love it they are really delicious but I had to wait 15 minutes for my oven to preheat when the dough was on the pan and it tasted a bit chalky so preheat before people!!! (it was good though!)
✨
Made recipe using gluten free flour in place of both listed. Came out great. This is a keeper. Even “Miss Picky Eater” loved them.
These are delicious! We are absolutely spoiled for store-bought graham crackers now. I used Bob’s Red Mill stone-ground whole wheat flour.
Turned out so good!! I’m using them as a base for a pecan pie brittle but I am tempted to keep eating them!!! I didn’t use any water but then after the refrigeration step I had a little cup or water to sprinkle as I was rolling the dough out. Super easy and delicious. Thank you!!
They are delicious and I reheated them two days later to process and use in a crust for pumpkin cheesecake. For the crust, you need not more than 2 T of butter (I used 3 and some leaked out). and 1T of brown sugar. It’s a soft crust and some of it caramelized and was chewy. So much better than using store bought with all those chemicals added.
Recipe turned out perfect Thankyou Zoe
If you use graham flour, do you still use the cake flour?
Yes, you’ll still want to use the cake flour to get the right texture. Graham flour is essentially whole wheat and used alone has a tougher texture.
Enjoy! Zoë
Can the graham crackers be made with a gluten free flour mix, like KA GF Cup for Cup?
Hi Wendy, Zoë thinks it should work, but hasn’t tried it herself. If you do try it, please let us know how it goes!
We used gluten free flour in place of both flours. Came out great.
I made the graham crackers yesterday and I must say something is not right with this recipe. My dough was way too soft. I’m a very experienced baker and followed the recipe to the exact measurements. I put the dough in the freezer thinking that would help but when I tried to roll the dough out it stuck to everything. I even floured the parchment paper. Needless to say I have to find another recipe
Hi Aggi,
The dough is a bit sticky and is meant to stick to the parchment paper or silicon mat, which is why I have you roll it on one of those surfaces and not the counter. With a bit of flour on top it shouldn’t stick to the rolling pin. I just made the dough again to make certain there was no mistake and I was able to roll it as described. Are you using weights or measuring cups for the ingredients?
If you are ever dealing with a dough that is super sticky, try rolling it under plastic wrap and then freezing it to stiffen before peeling away the plastic.
Thanks, Zoë
If one were to use graham flour what would the amount be?
Hi Faith! Since graham flour is essentially whole wheat, you can use the same amounts. Please let us know how it goes!
If I don’t own a standing mixer, what options do I have?
Hi Joanne, you can use a hand mixer or if the butter is soft enough, you can even do it by hand. Please let us know if you give it a try!
I’ve made the graham crackers twice now and they are delicious! They turned out a bit thick on my first try, so I rolled my second batch out a bit thinner and they were perfect. I did purchase graham flour and think it’s worth it. I brushed the Graham crackers with melted chocolate and then made the marshmallows…which are outstanding! I had some girlfriends over for a brunch, and we ended our day outside roasting our marshmallows! It was a great day!
This sounds so lovely! Thank you for letting us know how the recipe went for you. We always appreciate reviews!
Single guy here. Love to watch your show. And after each episode, I say “I can do that”. I never do, but this one?, most definetly. I love graham crackers, especially with peanut butter.
Thanks
RTD
My first time trying the recipe and it turned out great! Will sprinkle with cinnamon sugar or glaze with honey next time if eating for a snack. Using this batch for a smores parfait so it will turn into crust.
I love the show and how you bake! I find it very easy to follow you and the directions! I will now try more baking! Especially bread! Thank you!
Is there a place in Minneapolis where you can get fresh ground flour? How much of a difference would it make in baking, compared to, say, King Arthur flour?
Hi Liz, you can get freshly milled flour at Baker’s Field Flour & Bread. They also sell at some local shops. Freshly milled flour tastes incredible and is beautiful to work with, but all flour bakes differently because each different kind has a different protein content. Zoë tests all the recipes in her books with Gold Medal Flour, which has a different protein content than King Arthur. Depending on the protein content of your flour you may need to slightly adjust recipes for the best outcome. I hope this helps!
I live in Northeast rural GA. I enjoy ordering fresh stone milled flour from Carolina Ground. They mill the flour after you order and ship 2 day priority. The shipping makes it pricey but the product is very good.
I like this recipe for Grahams and personalize it with flax, Scottish oats and various. This time I tripled the recipe to take advantage my 6Qt mixer bowl and the option to freeze dough until needed.