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Homemade Graham Crackers

Scott Phillips

Yield: Yields forty-five 2x2-inch crackers.

These homemade graham crackers are the base of Yasmin Lozada-Hissom’s Frozen Lemon Cream Cakes, but they’re also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality dark chocolate for the ultimate s’mores.


  • 5 oz. (1 cup) whole-wheat graham flour
  • 5 oz. (1 cup 2 Tbs.) all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cinnamon
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
  • 3 Tbs. buttermilk
  • 3 Tbs. honey
  • 1-1/2 Tbs. unsulfured molasses
  • 1/2 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size per cracker
  • Calories (kcal) : 50
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 8
  • Fiber (g): 0
  • Protein (g): 1


  • Position a rack in the center of the oven and heat the oven to 350°F.

    Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.

    Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16×13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

    With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

    Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.


Rate or Review

Reviews (2 reviews)

  • nayloves2cook | 10/19/2012

    I made these crackers to go with a white chocolate cheese ball, a combination of white chocolate & cream cheese rolled in toasted hazelnuts. A great pairing, especially with a glass of wine. Will make again.

  • User avater
    Chefsallycam | 07/13/2010

    Made these as part of a S'Mores dessert with brownies and homemade marshmallow cream I'm putting together. They tasted great. I love even store bought basic grahams. These were buttery with wonderful texture. Big difference! What isn't better homemade? I did not get the yield stated. When I rolled out the dough to the size of a half sheet pan (standard rimmed baking sheet) and baked I got about 20 full crackers. Maybe could have been a little thinner, but slightly thicker were good. There were some edges and incomplete crackers. I will crush those for topping. Rolling out the dough into a clean rectangle wasn't easy. The double parchment worked well. Need to try it again tomorrow and pre-shape the dough a bit from a ball into a rectangle. These are really good and its an easy recipe. A little more practice will make perfect. No comparison to store bought!

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