• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Cookies

    Published on: May 27, 2011 by Janice Lawandi; Updated on: July 18, 2023 10 Comments

    Homemade Graham Crackers

    50 shares
    • Facebook10
    • Reddit
    • Flipboard
    Jump to Recipe
    Homemade graham crackers stacked high

    Did you know you can make homemade graham crackers? That's right! You can make graham crackers from scratch at home! Find out what's in a graham cracker and how they are made, then scroll down to the recipe to make your own graham crackers at home!

    A stack of homemade graham crackers made from scratch
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    I've always been interested in making graham crackers at home and they are actually quite easy to make. You can whip them together just like any other cut-out cookie recipe (like gingerbread and sugar cookies).

    A scattered pile of homemade graham crackers

    What is in graham crackers?

    Graham crackers are made with whole wheat flour and wheat germ that many recipes called for. Apparently, graham crackers got their name, not from some dude named Graham who created them, but from the "graham flour" that is used to make them. Graham flour was actually named after a dude named Graham (it figures at some point, there was a Graham involved, somehow!).

    What is graham flour?

    Graham flour can be replicated with a mix of white flour, whole wheat, and wheat germ. The whole wheat and wheat germ, besides being extra healthy, give the crackers a more granular texture, and definitely add to the "chew" of the cookies. That's a win–win, if you ask me. I'm definitely going to keep a batch on hand at all times, just so that I am ready to make last-minute graham cracker crusts and microwave s'mores whenever I want to. I can't wait to play with them in the kitchen.

    How to Make Them

    Graham crackers are made like any cookie cut-out recipe because that's what they are. All you have to do is make a sweet, but not too sweet cookie dough, roll it out, cut out the cookies, chill, and bake!

    How to Use Them

    Once you've mastered making graham crackers, you can use them as a building block for so many great recipes!

    Use them in a graham cracker crust

    Graham crackers can be ground into crumbs, then mixed with a little melted butter and sugar to make a very easy graham cracker crust for desserts like:

    • tarts, like in this Earl Grey chocolate tart
    • bars, like these s'more bars

    Use them as a garnish or topping

    Crumbled or ground graham crackers make a great garnish for desserts:

    • Serve them on top of milk chocolate pots de crème with toasted vanilla marshmallows
    • Garnish a lemon mousse with graham cracker crumbs
    • Make a crumb topping out of them and then top a cinnamon apple crumb cake with them before baking

    Incorporate them into doughs and batters

    • Christina Tosi's compost pound cake
    • Milk Bar's compost cookies
    • These Canadian Nanaimo bars and white chocolate Nanaimo bars are made with lots of graham cracker crumbs and coconut incorporated in the crust mixture

    📖 Recipe

    Homemade graham crackers stacked high

    Homemade Graham Crackers

    AuthorAuthor : Janice Lawandi
    Learn how to make homemade graham crackers from scratch with this easy recipe. This baking staple is made with all-purpose and whole wheat flour and wheat germ, giving them a delightfully nutty flavour. Perfect for s'mores and ice cream sandwiches!
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories 124 kcal
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 205 grams bleached all-purpose flour
    • 125 grams whole wheat all-purpose flour
    • 43 grams wheat germ
    • 2.5 mL Diamond Crystal fine kosher salt
    • 5 mL baking soda
    • 5 mL ground cinnamon
    • 234 grams unsalted butter room temperature
    • 144 grams light brown sugar
    • 30 mL honey

    Instructions
     

    • Preheat the oven to 350 °F (175 °C).
    • In a medium bowl, whisk together the flours, wheat germ, salt, baking soda, and cinnamon. Set aside.
    • In the bowl of an electric mixture fitted with the paddle attachment, cream the butter, brown sugar, and honey until it is smooth.
    • With the mixer on low, slowly add the dry ingredients, and continue mixing until the dough comes together. The dough will squeeze together nicely between your fingers when it is ready, though it may still appear slightly crumbly.
    • Take half the dough and form it into a rectangle. Roll it on a generously floured surface until it is about ⅛-inch thick. Cut into squares with cookie cutters and place on a parchment- (or Silpat-) lined baking sheet. The cookies do not expand much in the oven, so you can pack them pretty close on each cookie sheet. Continue to roll and cut out cookies with the other half of the dough and the scraps.
    • Freeze the cookies for 20 minutes until they are frozen solid, then prick decorative holes through each (I used my metal cake tester for this) and bake for about 10–12 minutes until the edges just begin to turn golden.
    • Remove them from the oven and let them cool completely on a cooling rack.

    Notes

    The original recipe is from Martha Stewart. I didn’t make too many changes, though I worked in grams and baked them for longer. The amounts listed are from my weighing and measuring. Check-out the original recipe for the amounts in cups.
    For the honey, I used my lavender infused honey

    Nutrition

    Calories: 124kcal
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Cookie Recipes

    • A plate of amaretti cookies.
      Orange Almond Amaretti Cookies
    • A plate of lemon poppy seed sugar cookies.
      Lemon Poppy Seed Cookies
    • Transferring baked banana oatmeal cookies to a plate to serve them.
      Banana Oatmeal Cookies
    • White chocolate macadamia cookies on a cooling rack.
      White Chocolate Macadamia Cookies

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Joy says

      July 01, 2011 at 2:56 am

      The graham crackers look great.

      Reply
    2. Lindsey @ Gingerbread Bagels says

      May 31, 2011 at 11:26 am

      Your graham crackers look so good. I've always wanted to make my own graham crackers. I'll have to give your recipe a try! 🙂

      Reply
    3. Spice Sherpa says

      May 30, 2011 at 5:50 pm

      I've always wondered how to make graham crackers. I even enjoy the boxed ones but always felt they must be easy! Your post is perfect. And YES on the rain. It's just been raining and raining and raining and raining...But we have our first forecast of several consecutive days of sunshine. Inspired me to write a BBQ/grilling post. Followed up by what else? S'mores with homemade graham crackers. 🙂

      Reply
    4. Megan says

      May 30, 2011 at 1:48 am

      i definitely need to try these!

      Reply
    5. The Mom Chef says

      May 29, 2011 at 1:48 am

      I will eat graham crackers by the dozen so I'm sure these will be devoured when I make them. I love the look and know they taste oodles better than anything the stores manufacture.

      Reply
    6. Jan says

      May 28, 2011 at 1:28 pm

      By the time I got done making the graham crackers, I realized I had no marshmallows....I would totally roast them over a stove burner if I had a gas stove, but over the ceramic cook-top, it might get messy...

      Reply
    7. Erin says

      May 28, 2011 at 12:48 am

      People are making crackers all over the place. Before I started this blog (only 6 weeks ago), I had no idea you could make crackers at home! They look wonderful, and are something I am going to have to try soon!

      Reply
    8. All That's Left Are The Crumbs says

      May 28, 2011 at 12:33 am

      I bet the homemade ones taste much better than those boxed ones. I am going to try these soon.

      Reply
    9. Torviewtoronto says

      May 27, 2011 at 11:58 pm

      deliciously done looks wonderful

      Reply
    10. Lynn @ I'll Have What She's Having says

      May 28, 2011 at 2:08 am

      Did you actually make s'mores? You should do a microwave s'more post if you did! I've also stuck marshmallows on sticks and "roasted" them over a stove burner.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Homemade graham crackers stacked high
    This is a picture of Janice Lawandi
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Citrus Baking

    • A pot of homemade marmalade ready to be canned in jars.
      Orange Marmalade Recipe
    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon Shortbread Cookies
    • Three fruit marmalade
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • gluten-free-lemon-cake-with-lemon-curd-and-berries
      Gluten-free lemon cake with raspberries
    • Slicing and serving a glazed orange cake
      Orange Almond Cake (Gluten-Free + Grain-Free)

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    Homemade graham crackers stacked high

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required