Homemade Graham Crackers
Sun’s out, snacks out—and for me, that means something nostalgic, simple, and a little bit special. These homemade graham crackers are exactly that, and honestly, I can’t believe it took me this long to try making them from scratch.
Growing up, graham crackers were always around—whether it was building s’mores by the campfire, dunking them in a glass of milk, or crumbling them into pie crusts. They were such a staple, but always the store-bought kind. I never thought twice about it until one summer afternoon when I decided to give homemade grahams a try.
I was completely surprised at how easy they were to make. Just a handful of pantry ingredients, a little chill time for the dough, and before I knew it, I had a tray of golden, toasty crackers that smelled like pure comfort. They came out lightly sweet, with that subtle hint of cinnamon, and they honestly ruined store-bought for me forever. Once you’ve had the homemade version, it’s hard to go back.
These crackers are everything I want in a summer snack. They’re sturdy enough for s’mores (of course), perfect for dipping in yogurt or nut butter, and just as good eaten straight off the tray. I also love them as a little meal-prep snack—keeping a batch in an airtight container means I’ve always got something wholesome and satisfying on hand.
If you’ve never made graham crackers before, consider this your sign. They’re simple, fun, and so worth it.
Ingredients (makes about 18 crackers)
- 1⅓ cups + 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ teaspoon cinnamon
- ⅓ cup organic brown sugar
- ⅓ cup butter
- 2 tablespoons water
- 2 tablespoons maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add the water and maple syrup, stirring until the dough comes together.
- Pat and fold the dough a few times until smooth. Wrap it in plastic wrap and chill for 1 hour.
- Preheat oven to 350°F.
- Roll the dough out on a lightly floured surface to about ¼ inch thick. Cut into squares or rectangles.
- Dock each cracker with a fork to create the classic graham look.
- Bake for 5–10 minutes, or until lightly golden.
Storage
Keep in an airtight container for up to 5 days (though in my kitchen, they never last that long).