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Homemade Graham Crackers Recipe

Making homemade graham crackers is easy and fun! Skip all those weird extra ingredients and use this graham crackers recipe to make your own instead. They're sweet, crunchy, and perfectly golden - perfect for S'mores, pie crusts, and dessert sandwiches! Recipe originally from One Girl Cookies.
Prep Time20 mins
Cook Time20 mins
Chill Time30 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American
Servings: 20 cookies
Calories: 114kcal


  • cups (270 g) all-purpose flour
  • ¼ cup (27 g) whole wheat flour
  • ¼ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • ½ cup (99 g) granulated sugar
  • ¼ cup (53 g) light brown sugar packed
  • 1 tsp. vanilla extract
  • 1/4 cup water
  • ¼ cup turbinado sugar or substitute with regular brown sugar or granulated sugar


  • In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes.  Add the vanilla extract.
  • With the mixer on low speed, add a third of the flour mixture and half of the water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix until just combined. 
  • Turn the dough out onto plastic wrap and wrap up. Refrigerate for 30 minutes.
  • On a lightly floured surface, roll the dough out to about 1/8-inch thickness.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Using a sharp knife or pizza wheel cut the dough into rectangles, about 3 1/2 inches by 2 1/2 inches. Not every rectangle will be perfect it's ok! Or you can use a square cookie cutter (the yield will be different). Place rectangles onto a baking sheet, spaced about 2 inches apart. Prick the cookies with a fork.   Sprinkle each cookie with a pinch of turbinado sugar.
  • Bake for 20 minutes, rotating the sheet halfway through, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then move to a wire rack to cool completely.
  • As the first batch is baking, go ahead and re-roll the scraps and cut out more cookies. Prick the tops with a fork and sprinkle with sugar. Place the on a second baking sheet and refrigerate while the first batch bakes.


  • Refrigerate before baking. After you roll and cut them out, place the crackers on your cookie sheet and pop them back in the refrigerator. I hate when they say, work fast before your dough becomes too soft! Ugh the pressure! I just can't deal with that. So if your dough becomes soft, work at your own pace and then use the fridge as your friend. 
  • Be flexible with the shaping. If you don't have a square cookie cutter, use a ruler and a pizza cutter or knife to cut them out. You can use a fork to add the signature scoring before baking or leave them as-is. 
  • Storing: Store in an air-tight container on the counter for up to 5 days. 
  • Freezing: Freeze raw crackers in an air-tight container for up to three months. Bake from frozen as directed, adding an additional few minutes of baking time if needed. Or freeze cooked crackers for up to three months and thaw at room temperature. 


Calories: 114kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Calcium: 5mg | Iron: 1mg