Graham Crackers

Total Time:
55 min
30 min
25 min

25 to 30 minutes

  • 8 3/8 ounces graham flour
  • 1 7/8 ounces all-purpose flour
  • 3 ounces dark brown sugar
  • 3/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
  • 2 1/4 ounces molasses
  • 1 1/2 ounces whole milk
  • 1/2 teaspoon vanilla extract

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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4.5 43
I'm making these for the second time today. We loved the first batch. They are perfect for my 9 month old who just got her top teeth--so cute to see her snap through them. I followed the recipe as written, except going half and half with the molasses and honey, since I'm not too big a molasses fan to begin with, and using light brown sugar because that's just what I keep in the house. I also cut them them with a 2.5 inch circle cutter to get a nice even bake. But I trust Alton, so this time I'm going to leave them in a sheet like he does to save time. I'm hoping the center is cooked before the edges start to burn. item not reviewed by moderator and published
This recipe sounds wonderful. Does anyone know how many crackers this recipe yields? We'd love to bake some tonight to give as holiday gifts. item not reviewed by moderator and published
Made with whole wheat pastry flour because I could not find graham flour. Bake for 15 minutes and then keep an eye on them to make sure they do not burn. I cut them out with heart shaped cookie cutters. Used half honey and half molasses. More molasses would probably be too much. Similar to ginger snaps without the ginger. They are good tasting made with butter, but I would like to make them with a lighter oil, but cannot think of one that would substitute that well in this recipe. item not reviewed by moderator and published
Agree with the half honey/half molasses substitution. Also rolled right onto Silpat, baked five minutes, and then cut with a pizza cutter and finished baking. Worked great! item not reviewed by moderator and published
The recipe didn't form into a ball in the food processor like stated. I made the recipe with the ingredients as they are listed here. What's going wrong? item not reviewed by moderator and published
I managed to find graham flour in the health food section of my Kroger-brand store. In the Bob's Red Mill bags. I've made it with the actual flour and whole wheat flour and there is not much difference if you don't want to track it down. I have substituted all of the honey for the molasses and it tastes similar to the normal graham crackers but much better, fresher and healthier since they start with all white flour. item not reviewed by moderator and published
You can find graham flour at Amazon made by Bobs Red Mill brand. item not reviewed by moderator and published
I've made these several times now and have it down. I couldn't find graham flour, so after some experimentation, ended up with this: 8 5/8 oz AP flour 3/4 oz wheat bran 3/4 oz wheat germ (this replaces both the graham and AP flour in the recipe I also added 1/2 tsp ground ginger, did the half-n-half ratio of molasses and honey that most reviewers do, and doubled the vanilla. I sprinkle cinnamon sugar on them just before baking. Amazing! Crispy, buttery and lightly sweet; full of flavor. I found that you can use wooden skewers as rolling guides, they are very close to 1/8". They don't take as long to cook as in the recipe. I cook at 320F (accurate oven for 21 minutes, turning them twice (opening the oven door lets moisture out. I am anxious to try them with some homemade marshmallows for what should be incredible smores... item not reviewed by moderator and published
Delicious recipe. I used sprouted wheat flour in place of graham flour. item not reviewed by moderator and published
Great recipe. Used 1/2 honey 1/2 molasses for more of a honey graham taste. For those looking for Graham flower it's now usually labeled as stone or course ground whole wheat flour. Most mills don't use the Graham name anymore. item not reviewed by moderator and published
I would suggest refined coconut oil. It's solid like butter and can make the same crumbly meal. I used coconut oil when I make tortillas and they're easy to roll out. item not reviewed by moderator and published
Make sure you're measuring by weight and not volume. item not reviewed by moderator and published
I too couldn't get it to form into a ball. Mine was very crumbly, like it was too dry--and I did all measurements by weight (including measurements for the molasses and milk). Should it just be the dry measurements by weight, and the liquid items by volume?? item not reviewed by moderator and published
thank you. I was just wondering if I had to use graham flour. Your comment answered my question. :) item not reviewed by moderator and published