One of our kiddo’s favorite treats are graham crackers. They’re easy to make and they don’t contain anything we don’t want them to.

I went through a couple of recipes before landing on this one. These crackers are crispier and firmer than the boxed variety. And they have a much more pronounced honey flavor. They were my favorite. And definitely hers.

They also make a more wholesome S’mores. Because when you’re toasting marshmallows and chopping a chocolate bar, “wholesome” is the first thing on your mind, right

The batches are pretty generous for a toddler snack so I only have to make the dough once a month. After the dough chills, I divide it into fourths. I bake one batch of crackers and freeze the other 3 portions of dough. I get ~8 crackers per batch and the crackers last about a week in a zipper bag after baking.

Shawnda is a former bakery brat and a retired large account Project Manager from the “exciting” field of technical communication. Her emergency kit includes a boxed cake mix and a box of shells & cheese. By day she manages investment properties, gets her butt kicked by a toddler, wears a light dusting of flour, and is constantly searching for AA batteries that don’t need to be recharged. By (ridiculously late) night, she publishes Confections of a Foodie Bride, wields a mean plasma grenade, and speed-watches DVRed General Hospital.

Recipe: Homemade Graham Crackers

  • Servings: 32
  • These crunchy homemade graham crackers are sure to be a hit with kids of all ages.


    • 1 1/2 cups + 2 Tbsp whole wheat flour
    • 3/4 cup + 1 Tbsp all-purpose flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 4 Tbsp butter, room temp
    • 1/2 cup sugar
    • 1/4 cup + 2 Tbsp honey
    • 2 Tbsp molasses
    • 1 egg


    1. Whisk the dry ingredients together and set aside.
    2. In a mixer cream together the butter and sugar. Add the honey and molasses and mix until incorporated.
    3. Add the egg and mix for another minute.
    4. Turn the mixer to low and add half the dry ingredients and mix. Add the remaining dry ingredients and mix until the flour is just combined.
    5. Wrap the dough in plastic wrap and refrigerate at least 4 hours or overnight.
    6. Preheat the oven to 325.
    7. Divide the dough into 4 equal portions. Wrap up three of them and store in the freezer.
    8. Roll out the dough on a floured surface to desired thickness (I roll them pretty thin, they'll puff just a little in the oven.
    9. Cut into squares or rectangles and transfer them to a parchment-lined baking sheet. (Use a knife to create break-apart indentions and a fork to create the holes seen on graham crackers.)
    10. Bake 10-12 minutes, until just beginning to brown.
    11. Let cool completely on the baking sheet and then transfer to airtight storage.

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    4 Responses to “Homemade Graham Crackers”

      • Krystal Haxton

        i made them today & theyre delicious! must be the molasses