Description
Homemade Cinnamon Graham Crackers are crisp, lightly sweet, and warmly spiced — a nostalgic treat perfect for snacking, dunking in milk, pairing with tea, or making s’mores. They’re simple to prepare, wonderfully aromatic, and far better than store-bought.
Ingredients
Dry Ingredients
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1 ½ cups whole wheat flour
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1 cup all-purpose flour
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½ cup brown sugar
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1 tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp salt
Wet Ingredients
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½ cup cold unsalted butter, cubed
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⅓ cup honey
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¼ cup milk
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1 tsp vanilla extract
Cinnamon Sugar Topping (Optional)
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2 tbsp sugar
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1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large bowl, whisk together whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles fine crumbs.
Stir in honey, milk, and vanilla extract until a soft dough forms.
If the dough is sticky, chill for 10 minutes.
Divide the dough into two portions.
Roll each on a lightly floured surface to about ⅛-inch thickness.
Cut into squares or rectangles.
Transfer to baking sheets.
Prick each cracker with a fork to create the classic graham cracker look.
Sprinkle lightly with cinnamon sugar.
Bake for 12–15 minutes, or until edges turn golden and crisp.
Cool completely — they get crunchier as they cool.
Notes
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Roll the dough evenly to ensure uniform crispness.
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For extra-crispy crackers, bake 2–3 minutes longer.
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Let crackers cool fully before storing so they stay crisp.
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Dough can be chilled for easier rolling.