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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4.4 50
Very good. Easy and much better than store bought. Need to roll pretty thin.  item not reviewed by moderator and published
What's with the ounces?  What happened to measuring with cups like the rest of America? item not reviewed by moderator and published
I don't like how all the ingredients are in ounces instead of simply a cup of???? It would make it a lot easier for a busy Mom instead of taking the time to figure out OUNCES... I wouldn't make them for this reason alone! Get REAL Alton :(<br /> item not reviewed by moderator and published
I'm so glad there is an Alton Brown! Store bought Graham crackers just don't taste like anything anymore, and Graham cracker crust is bland. But now I can make nice rich Graham crackers. I would not have the confidence to try new things I ke this, but Alton makes me believe I can!! item not reviewed by moderator and published
Also, does anyone know if this could be used as a grahm cracker cookie recipe? I'm trying to come up with a cram recipe to make sores cookies. (Was thinking this recipe, normal cookie thickness, add in either dried mini marshmellows and chocolate chips with a dash of liquid smoke, or my other thought is make fudge with a little liquid smoke and fill molds and freeze them to be inserted/set into the top of the cookie... any bakers out there have Thoughts on the idea? item not reviewed by moderator and published
I've made these 3-4 times, and they're okay. My only problem is how soft they turn out; not like the crisp, store bought ones. Last time, I rolled them into oblivion( way less than 1/8th inch thick; that makes them bake up way too fat), and while the thickness was right they were still soft. Not sure what I'm doing wrong, as I follow the recipe poifektly, and even watched the episode to take a look how he does it. Oh well. item not reviewed by moderator and published
First time I ever made home made graham crackers. I'll never be able to eat store bought again. I followed the recipe exactly. They're perfect item not reviewed by moderator and published
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
Yum! Very easy and very good. I will make these again. I used fresh ground wheat berries for the graham flour which is easy if you have the equipment. Next time, I will make some adjustments for my personal taste. The molasses flavor was a little strong (not in a bad way!, so next time I might try using honey as someone suggested. I also sprinkled mine with a bit of sugar before cooking. I think the graham crackers would be good with a tbsp of orange zest mixed in to the dough and sugar/cinnamon sprinkle on top. item not reviewed by moderator and published
As mentioned in the show, for those who cannot obtain graham flour: : sift together: 84 g white flour (2/3 cup 15 g wheat bran (slightly less than 1/3 cup - coarsely ground 2.5 g wheat germ (1.5 teaspoons makes approx. 1 cup item not reviewed by moderator and published
These taste great! I made them with my 3 year old son--fun project! It was fun using the scale. I used mostly maple syrup in place of the molasses because I was afraid it would overpower the taste, but next time I will try using only molasses as the recipe says. Looking forward to making them again! This recipe is a keeper. item not reviewed by moderator and published
I absolutely love that these are made with graham flour (which I buy from Bob's Red Mill, but I think next time, I'll use 6 ounces of Graham flour and 4 ounces of all-purpose. They were a tad too "gritty". I also think I'll cut the amount of molasses in half because they ended up much darker in color than I would have liked and had taste more like a ginger snap cookie. item not reviewed by moderator and published
I continue to make these at least once a month. I found cutting them into pieces before baking and re-cutting once they come out of the oven to cool makes it very easy to snap them apart. Why would anyone buy graham crackers today? Delicious. item not reviewed by moderator and published
I just used a coarse wheat flour since it's impossible to find graham flour in HK. I thought to try this out for my cheesecake's crust, but I'm not sure if it'll make it that long here. My dad is eating it up! item not reviewed by moderator and published
I have made these several times now and they are a fave. I use the recipe as written with no subs and because I love the flavor of molasses. My only issue is that graham flour is becoming increasingly difficult to find here. item not reviewed by moderator and published
These are delicious. I substituted honey for the molasses right off the bat. Also, the way the recipe is written, I weighed out the ingredients unless they were given in teaspoons. The crackers came out perfectly. Next time I will roll them a little thinner just to give it a try. item not reviewed by moderator and published
Great crackers! I adore you Alton Brown; you're so funny. Loved the bit with the Graham impersonator and I learned something new; never even wondered about the origin of Graham flour! TY much!!!! item not reviewed by moderator and published
I was very excited about a graham cracker recipe I could make from my own organic ingredients that my three small children could help make and eat. These crackers were good, crispy, and sweet. I used blackstrap molasses and they were very dark. We enjoyed them, but next batch I will split the molasses to halo honey and half molasses. They also burned the edges at the full cooking time, so I will probably decreases the temperature next time. I also made my own graham flour from a recipe online with organic AP flour, wheat bran and wheat germ from our farmer's market, which was a lot cheaper than ordering it online, since I couldn't find it in the store. item not reviewed by moderator and published
Really nice and crisp - I thought I'd failed and made graham bread because I added too much milk to get it into rolling form at the end. Being a majority of whole wheat flour prevented the gluten from forming too much, I suppose. I simply left the crackers in the (turned off oven after about 25 mins to dry out and they are excellent! I'll try these again without adding the add'l milk. I also substituted 1/2 honey for the full molasses. item not reviewed by moderator and published
Tasty. Crunchy. Works. I agree with other reviewers -- MUST be rolled thin enough and baked long enough to get crunch. The only problem I had was when I rolled it out between parchment sheets, half the dough stuck to the top sheet. The dough had been in the fridge for hours. I had to scrape the dough off the top sheet and finger pat it on the bottom with wet fingers. Worked better with a wet rolling pin on just one sheet of parchment. item not reviewed by moderator and published
This is my fifth time making these and I think I've got it down. for sweetening, I use half honey and half molasses. I roll the dough out really thin (1/16" or smaller) and use a cookie cutter so the edges of each cracker get nice and brown. These grahams have great flavor and are surprisingly easy to make. item not reviewed by moderator and published
I've made these twice now. The first time I followed the recipe exactly and got something that tasted like bran muffins...soft and strong flavored. Good but not what I expected. The second time I used honey instead of molasses, rolled them about 3/16" thick and actually cut them and spaced them on the sheet pan. They took about 16 minutes to bake. They're SOOOO much better this. More like the graham crackers you'd expect. item not reviewed by moderator and published
I made these once and am on my second batch. After reading the other reviews I ended up under-baking them somewhat and they never quite got crunchy, but the flavor was still very nice. I also think I rolled them a little too thick. My family also indicated that they couldn't taste the cinnamon at all over the molasses, so I am adding more cinnamon instead of substituting the molasses as we like the flavor of the molasses, just wanted some cinnamon also. item not reviewed by moderator and published
These were super delicious but to me the molasses was really overpowering and not a flavor I associate with graham crackers. Swap out all the molasses for an equal amount of honey. They came much better! item not reviewed by moderator and published
These are delicious and sublime. The cooking time was too long (I may have rolled them a bit thinner than directed) but just use your nose to know when they're done and rotate the pans halfway through if your oven is like mine. I also tried the recipe subbing maple syrup for the molasses, heavy cream for the milk, light brown sugar, and a whole tsp of vanilla and they were over the top addictive and delicious. This is the kind of recipe that becomes the coveted family heirloom. item not reviewed by moderator and published
I've made these twice now and both times they've come out great. The first time I followed the recipe as written. A little dark for the cooking time but they tasted great. Everyone loved them. The second time I used 1/2 molasses &amp; 1/2 honey to = 1/3 cup and used 1/4 cup of milk. Those measurements came closest to the 2 1/4 ounces and 1 1/2 ounces called for in the original recipe and the substitutions listed in another review. The second time I also adjusted my cooking time to 19 minutes at 350 degrees. for my oven this worked better, These turned out better than the first time! item not reviewed by moderator and published
I love healthy food, I love home made food, I love to bake my own things. I did not like these at all. I followed the recipe exactly . I thought they did not even taste like graham crackers. Maybe honey would be better. I would not make these again. No offense-all you that loved them , just didn't suit me. item not reviewed by moderator and published
These do taste great and will make them again and again. However, I did experience burning when baking at 25 min and 15 min at 350. I adjusted the oven temp to 325 and baked for 15 min with excellent results. item not reviewed by moderator and published
To Jennifer and anyone else looking for weight to volume conversions, try these for the metric measurements: 2 cups graham flour (measured with the fluff, sprinkle/spoon and level method) 1/2 cup all purpose flour (") 1/4 cup tightly packed brown sugar 6 tablespoons (3/4 stick) butter 1/4 cup TOTAL molasses and/or honey 1/4 cup milk Also for those without a kitchen scale, here is a link to a page that contains conversions for many common baking ingredients: item not reviewed by moderator and published
Well to be honest I've never had homemade before now, but they are so good. My 19-month-old loves them! He keeps snatching them off the table! I didn't have parchment paper, so I just floured my board and rolled the dough out and cut them into squares. Worked perfectly! Next time I will try them with honey, since I'm not so fond of molasses. item not reviewed by moderator and published
Would like to try this recipe, does anyone have the conversions of ounces to cups? item not reviewed by moderator and published
When my 5 year old declared that these "taste just like the store's" I knew I had a keeper! We have been using them for our s'mores all summer. The fact that we have to search for 2 crackers that match does not lessen their appeal. We were on a camping trip recently &amp; everyone who tried them was impressed. I would guess a batch yeilds about 2 dozen crackers, depending on how you cut them - mine are far from uniform! I have a small grain mill &amp; find that using soft wheat berries w/ a few other grains mixed in (barley, oats, etc.) works perfectly &amp; I use that instead of graham flour. I would think you could substitute store bought coarsely ground whole wheat flour with success. item not reviewed by moderator and published
Normally I will not make anything that requires a rolling pin but these are well worth the effort. My 2 1/2 year old son loves them. Hard to find the graham flour where I live but managed to get some and will order on line if necessary. item not reviewed by moderator and published
I was hoping to avoid an extra shopping trip, and also I think my soft whole wheat flour is fresher than any flour I can buy at a grocery store, since I don't think graham flour is that commonly used...? Has anyone tried this recipe with (soft) whole wheat flour? item not reviewed by moderator and published
Didn't see the # of servings for the Graham crackers - the screen shows the time it takes instead??? item not reviewed by moderator and published
I took some liberties on attempting to simplify this recipes, which did not turn out well. First, my butter wasn't cold enough, eventhough it came straight from the fridge. I know this b/c once I pulsed it, the consistency was like cake batter, which led me chill the dough longer than 30 minutes, which sadly, didn't work. Then I rolled everything out &amp; baked the crackers on a Silpat. I've never had a problem working with a Silpat, but this tragically did work for this recipe &amp; I don't know why. I cut my crackers w/a pizza cutter, but once the crackers started baking, they rose up a bit, deflated as I expected, but I couldn't break them apart for the life of me. Needless to say, nothing worked the way I planned &amp; so the recipe turned out taking much longer than necessary &amp; the end result was a lot of crumbs &amp; oddly shaped crackers. Also, unless you're a pro at rolling out dough, expect the corners &amp; edges to burn a little unless you're watching it the entire baking time. I went from baking them 25 mintues to 15 minutes &amp; they still were over browned, but the correct thickness. My kid won't eat them, but honestly, despite all the issues I had, they still taste good. Go figure. I'm sure all the problems were due to my changes. I'm only responding to let others know of my pitfills &amp; where not to cut corners. Alton Brown's recipes are truely the best &amp; very skillfully tested. item not reviewed by moderator and published
I made these at my five-year-old's request after watching the show together. The dough came together quickly and easily. They smell exactly like commercial graham crackers (when making a graham cracker crust) which shouldn't be a surprise but was! I refrigerated for longer than recommended and as a result it was a little difficult to roll out. Next time I'd refrigerate for just a few minutes, roll out &amp; chill, and then cut--like I do with other rolled cookies. My daughter declared them "even better than the ones in the box!" item not reviewed by moderator and published
I made these crackers using all graham flour instead of part white, used honey instead of molasses, and they were delicious! Very crispy if rolled out as thin as the recipe requires! item not reviewed by moderator and published
These crackers are easy and delicious! Just like one of the other reviewers said make sure you roll them thin if you want them crispy. I also tried them with the honey and they are wonderful! AB all of my friends and co-workers love it when I try a new recipe and 99% of my best recipes come from you! Thanks from an admirer. item not reviewed by moderator and published
A delicious recipe, to say the least. I made mine without a food processor but both batches still came out great. Keep to the 1/8 inch thickness for crispier crackers. To cater to my own personal taste, I experimented by toning back the molasses a little by replacing half of it with honey. It was easy and fun to make with my kids. And, since I don't like ginger bead cookies, I'm using this recipe to make "Graham Man Cookies"! item not reviewed by moderator and published
I tried this recipe hoping to find a cheaper option than purchasing organic graham crackers for my 14 month old son. These are very easy to make, no harder than any cut out cookie, and they are absolutely the best tasting crackers I have ever had. They are best when still warm from the oven. My son loves them! item not reviewed by moderator and published
Ounces insure a more consistently accurate recipe.<br /> item not reviewed by moderator and published
Look, I get it. I used to feel the same. But if you do any amount of baking you soon realize that the most reliable recipes weigh the dry ingredients. <div>So either buy a cheap kitchen scale, or spend 5-10 min with a chart like this:<div> <div>Here you go: <div>8 3/8 oz Graham Flour is approx. 2 cups, or 1/3 of the bag if you buy Bob's Red Mill </div><div>1 7/8 oz APF is approx. 1/4 cup plus a tablespoon</div><div>3 oz brown sugar is approx. 1/3 cup plus a tablespoon</div><div>I won't bother with butter or liquid measurements because most sticks of butter and liquid measuring cups list the ounce measurements.</div></div></div></div> item not reviewed by moderator and published
Busy mom, buy a scale. It's faster, easier, less messy, less dishes, inexpensive and easliy accessible.<br /> 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

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