Graham Crackers


Skip the store-bought box and make your own flat, crisp cookies for better s'mores.


Martha's graham crackers recipe is a classic—and the results are so good, you'll skip the store-bought box moving forward. The flat, square cookies are made with a combination of whole-wheat graham flour and all-purpose flour, light brown sugar, and a touch of honey and cinnamon.

The dough is simple to make, but should be chilled before it's rolled and cut into squares. Yes, squares: It's the shape of these graham crackers that sets them apart. Make the neat boxes with a straight edge, though you can use cookie cutters if you'd prefer. One step you can't miss is the docking: The characteristic holes in the cookie dough are required to stop the squares from bubbling when they bake.

Once they are baked and cooled, homemade graham crackers are perfect for snacking and pair wonderfully with a glass of milk. And of course, they're just right for a round of s'mores in the summer.

Make sure you combine these flour types. Using all graham flour, a coarsely ground whole-wheat option, would make the graham crackers too dry and heavy.


  • ¾ cup all-purpose flour, plus more for work surface

  • ¾ cup graham or whole-wheat flour

  • ½ teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon coarse salt

  • 6 tablespoons unsalted butter, softened

  • cup packed light-brown sugar

  • 1 tablespoon honey

  • 1 large egg


  1. Combine dry ingredients:

    In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt.

  2. Cream butter and sugar:

    Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl.

  3. Add egg:

    With mixer on low speed, add egg, and mix until combined,

  4. Add flour:

    Add flour mixture, and mix until combined.

  5. Roll dough and chill:

    Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.

  6. Cut dough into squares:

    Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.

  7. Bake:

    Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes.

  8. Cool:

    Transfer crackers to a wire rack to cool completely.

graham crackers and milk

Bryan Gardner


Graham crackers can be stored in an airtight container at room temperature up to one week.

Related Articles