Honey Graham Crackers

in Baby & Toddler Friendly, Cookies and Bars, DIY

Honey Graham Crackers

One of our kiddo’s favorite treats are graham crackers. They’re easy to make and they don’t contain anything we don’t want them to.

I went through a couple of recipes before landing on this one. These crackers are crispier and firmer than the boxed variety. And they have a much more pronounced honey flavor. They were my favorite. And definitely hers.

They also make a more wholesome S’mores. Because when you’re toasting marshmallows and chopping a chocolate bar, “wholesome” is the first thing on your mind, right 🙂

The batches are pretty generous for a toddler snack so I only have to make the dough once a month. After the dough chills, I divide it into fourths. I bake one batch of crackers and freeze the other 3 portions of dough. I get ~8 crackers per batch and the crackers last about a week in a zipper bag after baking.

Honey Graham Crackers

Crispy homemade honey graham crackers, a perfect snack for adults and kids alike.


  • 1 1/2 cups + 2 Tbsp whole wheat flour
  • 3/4 cup + 1 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 Tbsp butter, room temp
  • 1/2 cup sugar
  • 1/4 cup + 2 Tbsp honey
  • 2 Tbsp molasses
  • 1 egg


  1. Whisk the dry ingredients together and set aside.
  2. In a mixer cream together the butter and sugar. Add the honey and molasses and mix until incorporated.
  3. Add the egg and mix for another minute.
  4. Turn the mixer to low and add half the dry ingredients and mix. Add the remaining dry ingredients and mix until the flour is just combined.
  5. Wrap the dough in plastic wrap and refrigerate at least 4 hours or overnight.
  6. Preheat the oven to 325.
  7. Divide the dough into 4 equal portions. Wrap up three of them and store in the freezer.
  8. Roll out the dough on a floured surface to desired thickness (I roll them pretty thin, they'll puff just a little in the oven.
  9. Cut into squares or rectangles and transfer them to a parchment-lined baking sheet. (Use a knife to create break-apart indentions and a fork to create the holes seen on graham crackers.)
  10. Bake 10-12 minutes, until just beginning to brown.
  11. Let cool completely on the baking sheet and then transfer to airtight storage.


Yields: 32 crackers

Adapted from: Demolition Desserts

Estimated time: 5 hours

29 comments… add one
  • Graham crackers with milk used to be one of my favorite snacks! I’d love to try a homemade version!

  • Ooh we love graham crackers…they’re the best snack! And a crispier, honey-er homemade version?! Sounds delicious!

  • I just learned that graham flour = whole grain flour…I thought there was more to it. I’m not complaining. Can’t wait to try this out.

  • homemade graham crackers sound so cool! 🙂 I’ve been wanting to make these for awhile. Yours look so good!

  • Graham crackers are usually s’more only fare. Might have to change that now.

    Thanks for the recipe.

  • I’ve made Graham Crackers too (see <a href="http://www.erinsfoodfiles.com/2010/04/homemade-graham-crackers.html"here), and I think they are just phenomenal! They were a totally different recipe though, and I’d love to try this version next time as I am a huge fan of honey flavored anything. One thing I found is, depending on how thick/thin I rolled them, and how long I baked them, I could end up with a crisp version, or I could end up with a softer one. I didn’t really have a huge preference over crisp versus soft. They do make for a a pretty spectacular s’more, and an awesome vehicle for an ice cream sandwich (like I did in my post). The cool thing about the ice cream sandwich is, it softened up as I ate it. YUM!

  • I need to have a kid snack baking day soon and try these and the homemade Goldfish. They look great!

    • panda

      what goldfish? Can you provide a link please? I’d love to try that as well.

  • Emilie

    Thanks for posting this — I love homemade graham crackers so will definitely try this version soon. And actually I have some graham flour in the freezer, so am wondering if I would just sub the graham flour for the whole wheat, or for both the whole wheat and all purpose?


    • Emilie – I would sub it for the whole wheat since it’s a whole grain flour.

  • We never need to buy boxed graham crackers again with this recipe – yum indeed! xo

  • I maintain that when I have kids, I’m going to make all of their baby food and as many of their snacks as possible, so I LOVE this! Definitely worth it not to have them ingest unknown ingredients, and i’m positive they taste better as well!

  • Ohh can’t wait to try these!! After falling in love with homemade marshmallows this year, I knew I needed to make homemade graham crackers so I can make almost all homemade Smores this summer! Can’t wait to try them. 🙂

  • This. Is. Amazing.

    Thanks for sharing 🙂

  • can’t wait to try these 🙂 thanks

  • I love this! My 13 month old daughter loves snacking on graham crackers and I hadn’t even thought of making my own. Thanks!

  • I’ve been wanting to make graham crackers. And hearing that you tested out a bunch of recipes before settling on this one makes me want to try these in particular. They look delicious!

  • I always ate these with milk as a kid and it was my favorite snack. Now it is my son’s favorite snack:-) Can’t wait to try this recipe!

  • I just bookmarked these and can’t wait to try them for Z (and for myself, of course).

  • I’ve been thinking about making graham crackers for a while now! I will definitely try this recipe. Thanks for sharing!

  • Graham crackers have been on my list of things to make for SO long. So glad to have another recipe to possibly try! They look awesome!

  • How clever! I must try making homemade graham crackers sometime…these look so flipping good!

  • These look great! Such a healthy alternative to buying store-bought ones. Thanks for sharing!

  • I can not wait to try these. They look amazing.

  • Mary

    We love homemade graham crackers! Thanks for the great recipe. I throw a few dollops of peanut butter in when we’re creaming the butter. Then we use cookie cutters to make our crackers.

  • Katie

    Mine seem to be sticking as I roll them out. I dusted the counter, but they are sticking…any ideas? I added a little more flour to them, which seemed to help…hoping that’s not going to ruin them!

  • By far this is the healthiest cookies I’ve ever made!:). It’s good, I love the deep molasses flavor and the fact that it uses honey instead of sugar. So whenever I eat it, less the guilt!:). Thank you for sharing this recipe

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