These homemade graham crackers are just like the store-bought graham crackers you grew up with—made more exciting with the addition of nutmeg, cloves, and cardamom.–Ivy Manning
LC What Folks Are Saying About This Recipe Note
“So easy.” “Blew the store-bought version right out of the water.” “You get a nice snap when you bite into one and a wonderful whiff of spices.” “Tastes exactly like graham crackers.” “I wouldn’t change a thing.” That’s what folks are saying about this homemade graham crackers recipe. Sorta makes you want to try it, huh?
Homemade Graham Crackers
- Quick Glance
- Quick Glance
- 45 M
- 55 M
- Makes about 40
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Recipe Testers Reviews
I have been meaning to try making graham crackers from scratch for several years now, so when I saw this recipe come up in testing, I couldn't resist. Why did it take me so long to do this? They were so easy and blew the store-bought version right out of the water. This particular recipe has a number of spices mixed in, which I loved. The spices added another dimension to the overall flavor of the cracker, but didn't overwhelm the taste buds at all. We ate these all by themselves, but they would also be fabulous with chocolate and homemade toasted marshmallows as s'mores. I will definitely be making them again. I got 46 crackers, but I think I might not have rolled the dough quite thin enough the first couple of passes. I let my dough chill for about 24 hours. For the first batches that I didn't roll thin enough, it took 20 minutes to bake and they were still a little on the soft side. As I learned to roll the dough thinner, 16 minutes in the oven made for a nicely crisp cracker. I prefer to roll out sticky dough such as this one between 2 pieces of parchment paper. This way I can roll as much as needed without adding too much flour and adversely affecting the taste and texture of the finished product.
Making homemade graham crackers is not something I would have thought of on my own. Well, I’m so glad I tried this recipe! These crackers taste great, have good texture, and are easy to make—a winner. You get a nice snap when you bite into one and a wonderful whiff of spices. They’re delicious by themselves, but their subtle sweetness allows room for other flavorful embellishments such as fruit preserves, nut butters, and, of course, chocolate and marshmallows. The dough was a bit sticky, but not terribly difficult to handle. Don’t be too obsessive about rolling out the dough to 1/16-inch thick—that’s VERY thin. Mine was thicker, not quite 1/8 inch, and the crackers baked just fine. Each portion of dough was rolled to 10 inches by 15 inches, yielding 25 crackers or 50 total. No need to worry about leaving a lot of space between the crackers either; they didn’t spread during baking, and kept their neat crisp shape (don’t you love it when the dough behaves well?). I baked mine on 2 baking sheets placed on the lower and upper racks for 17 minutes (rotating the sheets after 10 minutes from lower to upper and front to back). I wouldn’t change a thing next time I make them, but if you don’t want your graham crackers so spiced, it certainly wouldn’t be a crime to stick with just cinnamon. I chilled the dough for 6 hours. Because of the sticky dough, the work surface needed to be floured liberally. I recommend brushing the flour off the dough after rolling it out, just for “cosmetic” purposes. The finished crackers froze well. They didn’t get soggy during thawing and maintained the good snappy texture.
Having just tried making homemade marshmallows with great success, how could I not want to try making homemade graham crackers? Naturally, s’mores came to mind. S'mores from scratch. The bar has just been raised! You definitely want to roll out the dough as thinly as possible. I sometimes lack patience, and my first roll-out was a little less than 1/8 inch. My second roll-out was better. The dough is quite tender, so you'll need to be gentle and take your time easing it down to as close to 1/16 as you can. Doing so will reward you with a thinner, crisper cracker much closer to its packaged cousin, but so much tastier! I like having the flexibility to custom-shape the cracker any way I choose. I made the 2-by-4-inch size using a fluted pastry wheel. I think small squares would be pretty, especially if you're making your own "gourmet" s’mores. I found 19 to 20 minutes gave me a drier, crisper cracker, though a slightly softer cracker at the 15-minute mark was also good.
This graham cracker recipe tastes exactly like graham crackers. I was dubious before I made it, but it really does! I chilled the dough for 1 hour in the fridge. It’s important to get the thickness of the dough right as the thicker crackers were a little less crisp.