Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cinnamon and Sugar Graham Crackers 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 30 mins Yield: Makes 18; enough for 9 cookie sandwiches Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches. Ingredients ¾ cup all-purpose flour, plus more for surface ¾ cup graham or whole-wheat flour ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon ground cinnamon Coarse salt 6 tablespoons unsalted butter, softened ½ cup packed dark-brown sugar 1 large egg Directions Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine. Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes. Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart. Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool. Rate it Print