There are few things more delicious in life than simple buttery homemade graham crackers. I’ve been making homemade graham crackers for my kids for years and years, and they ask for them often. Homemade graham crackers are essentially a buttery crisp cookie that you can cut into just about any shape you like. I taught my daughter how to spell her name when she was tiny by making homemade graham crackers with her and cutting out the letters in her name from the dough. She still remembers this fun kitchen lesson all these years later.
Today I’m working with Bob’s Red Mill and I couldn’t be more excited about it. This company is my go-to when it comes to specialty flours (I have their buckwheat flour in my freezer right now!), but the fun thing about today’s post is you don’t need specialty flour! This graham cracker recipe uses whole wheat flour which is really easy to find. You can use graham flour but I’m here to tell you it isn’t necessary. I’ve made graham crackers with whole wheat flour and with graham flour and there just isn’t that much of a difference if you ask me. I love this recipe though because it’s so fun to cut the shapes out. Plus, by using whole wheat flour, you can feel good about eating them all day long. Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein. Practically healthy food right?! These homemade graham crackers are the fun of sugar cookies without the hassle of icing and decorating.
I made this recipe 3 times this week to test it, get the measurement down pat, and to take pictures (because we were eating them as fast as I was getting them out of the oven), and my kids were still upset last night when the last of the crackers had disappeared. Henry has made me promise we’d make another batch together today and I’m not one bit sad about that.
You are going to love these! And because they are such great little cookies I have included some really delicious variations for you to personalize these to your taste.
First up is the original recipe. It’s rich and buttery, has a nice depth of flavor thanks to honey and whole wheat flour, and it’s easy. This is my go-to recipe for graham crackers. Just a side note, they make the most fabulous homemade graham cracker crust. If I’m planning on a pie in my near future, I’ll make two batches with the intention of turning one batch into an unforgettable crust.
Second is my oh-so-famous Pumpkin Spice Graham Crackers. These are so very good. They taste like a perfect sweet little spice cookie with a nice crunch. These are everyone’s favorite, and I think I’ll be adding the pumpkin pie spice to my homemade graham crackers regularly from now on. They were so warm and homey and the house smelled so good while they were baking. These are made by simply adding pumpkin pie spice to the original dough. Don’t feel like you need to make traditional square graham crackers either! We made all kinds of shapes. I’m planning on adding these simple yet memorable little gems to my goodie plates this year (along with the cranberry orange bread I posted this week!). Again, they have the fun of the sugar cookie with half the work! These are perfect for the holiday season. My youngest is planning on taking them for his preschool treat in December and we’ll cut them into fun Christmas shapes.
Third is a decadent graham cracker with a fun twist: Dark Chocolate Orange Graham Crackers. These are a little unexpected and really really pretty. Just make the original graham cracker recipe, bake as directed, and then dip them in some melted dark chocolate. By adding a few drop of orange oil to the chocolate after you melt it, you really make these special. Orange chocolate is just a winter treat in my mind. If dark chocolate isn’t your thing, a nice milk chocolate would work just as well. And really, if you don’t love the orange flavor, you don’t have to add that either. This is a very versatile recipe. I’m thinking I’ll dip at least half of mine in chocolate for my Christmas plates because they look as great as they taste.
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Homemade Graham Crackers 3 Ways: Original, Orange Dark Chocolate, and Pumpkin Spice
- Yield: Makes 3 dozen 3-inch crackers
Original Graham Cracker Dough
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar (light or dark)
- 1/4 cup honey
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 2 cups Bob’s Red Mill Whole Wheat Flour (I used organic)
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- In a large bowl beat the butter and brown sugar together until light and fluffy, about 3 minutes (use a stand mixer or electric hand mixer for best results). Add the honey, milk, and vanilla extract and beat to combine well.
- Add the flours, baking soda, and salt to the butter mixture and stir well to combine and to form a thick dough.
- Remove the dough from the bowl and press it into 2 disks. Wrap the disks in plastic wrap and refrigerate for 30 minutes.
- While the dough is chilling preheat the oven to 350 degrees.
- After the 30 minutes remove one disk and roll the dough out on a lightly floured work surface until it is 1/4 inch thick. Use cookie cutters to cut out shapes (you can also use a pizza cutter or sharp knife to cut the dough into squares if you aren’t worried about cute little shapes). Transfer the cute pieces to a baking sheet lined with parchment or a baking mat (a thin little spatula will help you move the cut crackers to the baking sheet). Use a fork poke the cut crackers a few times.
- Bake the crackers for 10-12 minutes until they are lightly browned. The longer cooking time will lend to a crunchier cracker. Remove from the oven and let cook on the pan for 5 minutes. Place the crackers on a wire rack to finish cooling. Repeat with remaining dough. Enjoy right away or store in an air-tight container for up to 3 days.
- Orange Dark Chocolate Graham Crackers: Make the crackers according to the directions for the original graham cracker recipe. Once the crackers are cool enough to handle melt 1 cup of dark chocolate chips in the microwave. Microwave them in a small bowl for 20 to 30 second intervals, stirring after each time. When the chips are melted add 2-3 drops of orange oil and stir to combine. Dip half of the cooked and cooled original graham crackers in the melted chocolate and lay them on parchment or waxed paper until the chocolate sets.
- Pumpkin Spice Graham Crackers: Add 1 tablespoon of pumpkin pie spice to the original graham crackers recipe when you add the flour and make as directed.
For this recipe, I recommend:
Here are some of my homemade graham cracker tips and tricks to set you up for success:
- Don’t skip the chilling process. This firms up the butter, which in turns helps the crackers to keep their shape during baking. Warm dough kind of melts into a blob when baked.
- If the dough cracks a little while you are rolling it out, that’s ok, it’s just cold. Use your fingers to smoosh the cracks back together. The heat from your hands will bring the dough back together just fine.
- If you like a crunchy cracker, roll the dough a little thinner and bake it until it looks a little brown. If you like a tender cracker (more like a cookie), keep the dough a bit thicker.
- Store in an airtight container to keep the crackers crispy. They’ll start to soften and draw in the humidity if left out on the counter.
I can’t wait for you to make these and report back to me! This is going to be a recipe that you make again and again. Enjoy!
Thank you so much for supporting the brands that I choose to work with. You can snag a coupon for Bob’s Red Mill flours here. Just in time for baking season! And do tell, what’s going on your goodie plates this year?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.