Homemade Cinnamon Graham Crackers

5 from 2 votes

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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

Bake Time15

Total Time3 15

Recipe Author Lynn April

Servings: 12 (2") cookies

Ingredients

▢ ¾ cup (90g) all-purpose flour
▢ ½ cup + 2 Tablespoons (75g) whole wheat flour
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt
▢ ¼ teaspoon ground cinnamon
▢ ½ cup (113g) unsalted butter softened to room temperature
▢ ½ cup (100g) firmly packed light brown sugar
▢ 1 and ½ Tablespoons (31g) honey
▢ 2 and ½ Tablespoons (38mL) milk

Instructions

In a medium size bowl, whisk together both flours, baking soda, salt, and cinnamon. Set aside.
¾ cup (90g) all-purpose flour, ½ cup + 2 Tablespoons (75g) whole wheat flour, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground cinnamon
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.
½ cup (113g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 1 and ½ Tablespoons (31g) honey, 2 and ½ Tablespoons (38mL) milk
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.

Notes

Recipe adapted from Brown Eyed Baker

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.