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Homemade Cinnamon Graham Crackers

Buttery graham crackers spiced with cinnamon-- way better than anything you can get in a box!
Prep Time3 hrs
Cook Time15 mins
Total Time3 hrs 15 mins


  • 1 and 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter at room temperature
  • 1 cup dark brown sugar lightly packed
  • 3 Tablespoons honey
  • 1/3 cup whole milk


  • In a medium size bowl, whisk together both flours, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and honey. Beat at medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl. Add the milk and mix on medium speed until completely combined. Scrape down the sides of the bowl again.
  • Add the flour mixture and mix on low speed until dough is just combined.
  • Transfer dough onto a piece of plastic wrap, press into a square about an inch thick, and wrap tightly. Refrigerate for at least 3 hours and up to 3 days.
  • When you are ready to bake the cookies, preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
  • On a floured surface, roll out the dough to a 1/8″ thickness and cut into 2″ squares. Transfer to the baking sheet, being careful to space the crackers about a half inch apart. Gather scraps, re-roll, and cut more crackers.
  • OPTIONAL: Line the middle of each cracker with a butter knife and dot each side with a fork for an “authentic” graham cracker look.
  • Sprinkle a mixture of 3 Tablespoons granulated sugar + 1 Tablespoon cinnamon over the crackers before they go into the oven.
  • Bake crackers for 10 minutes, rotate baking sheet a quarter turn, and bake for another 2-4 minutes. Crackers are done when they are golden brown and firm to the touch. Let crackers cool on baking sheet for a minute, then transfer to a cooling rack (they will crisp up as they cool). Let cool completely before storing in an airtight container for up to 5 days.


Recipe adapted from Brown Eyed Baker