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Make Cinnamon Graham Crackers at home with this simple recipe. They’re even more flavorful than any store bought kind!
I love to pack these little snacks in my kid’s lunch boxes, along with some homemade fruit leather and a cute note! No matter how many batches I make, the kids devour these in no time.
better than Store-bought!
It’s Alicia from The Baker Upstairs and I’m back to share a super delicious make-it-yourself treat today!
These homemade cinnamon graham crackers are perfect for a delicious snack after school, a part of a wholesome breakfast, or really any time!
They’re really easy to make and somewhat healthy, too! I love finding ways to sneak more whole wheat into (and eliminate high fructose corn syrup from) our diet, and I have to say, my girls didn’t notice it at all in these lovely crackers.
They definitely tasted like graham crackers, but were even more flavorful than the ones we buy at the grocery store. My seven year old couldn’t wait to pull out the marshmallows and Hershey bars to make s’mores (or S’mores Brownies). 😉
The recipe made a lot (which is awesome!) but they disappeared surprisingly fast since they were loved by the whole family. I was hoping to use any leftovers to make graham cracker crumbs to make 7 Layer Bars.
Guess it’s time to make another batch of these graham cackers!
How to Make Them
DOUGH. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, honey, molasses, and vanilla. Add the all purpose flour, whole wheat pastry flour, cinnamon, baking soda, and salt, and mix to form a thick dough.
CHILL. Press the dough into a disc and wrap in plastic wrap. Chill one hour (or twenty minutes in the freezer).
PREP. Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats.
ROLL. Roll out the chilled dough very thin. (I found the easiest way to do this was to roll it out between a silicone baking mat and a sheet of plastic wrap. I’m sure it would also work to roll it between two sheets of parchment paper.)
CUT. Cut the dough into desired shapes (cookie cutters are fun!) and transfer to prepared baking sheets using a spatula or bench scraper. Poke each cracker with a fork a couple of times and sprinkle with cinnamon sugar.
BAKE. Bake 12-15 minutes or until golden brown.
Recipe Tips
Whole wheat pastry flour: Whole wheat pastry flour is nutrient dense while also being low in protein, which yields a soft and tender baked good.
If you want to make your own pastry flour, combine 3/8 cup of all-purpose whole wheat flour and 5/8 cup of cake flour.
Can you use this dough to make a graham cracker crust? I don’t know how the dough would function as a crust. Although, once you have baked the crackers you can crush them and use them as you would regular graham crackers to make a no bake cracker crust.
Storage: Once the crackers have cooled they should be stored at room temperature in an air-tight container. They should last for about 3 weeks at room temperature or 3 months in the freezer. They can get harder with time, but are still edible especially when you dunk them in milk.
Dip the Cinnamon Graham Crackers in any of these dessert dips or hot drinks:
You can also crumble these crackers over some homemade Vanilla Ice Cream!
For more kid-friendly snacks, try:
- Strawberry Fruit Leather
- Energy Bites
- Mini Cinnamon Applesauce Muffins
- Peanut Butter Snack Bites
- Homemade Pop Tarts
Cinnamon Graham Crackers Recipe
Ingredients
- 8 tbsp butter
- 1/3 cup brown sugar
- 1 1/2 tbsp honey
- 1/2 tbsp molasses
- 1/2 tbsp vanilla extract
- 3/4 cup all-purpose flour
- 2/3 cup whole wheat pastry flour (I found mine at the grocery store in the naturl foods section)
- 1/2 tbsp cinnamon
- 1/2 tsp baking soda
- pinch salt
- cinnamon sugar for topping
Instructions
- In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, honey, molasses, and vanilla.
- Add the flours, cinnamon, baking soda, and salt, and mix to form a thick dough.
- Press the dough into a disc and wrap in plastic wrap. Chill one hour (or twenty minutes in the freezer).
- Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats.
- Roll out the chilled dough very thin. (I found the easiest way to do this was to roll it out between a silicone baking mat and a sheet of plastic wrap. I'm sure it would also work to roll it between two sheets of parchment paper.)
- Cut the dough into desired shapes (cookie cutters are fun!) and transfer to prepared baking sheets using a spatula or bench scraper. Poke each cracker with a fork a couple of times and sprinkle with cinnamon sugar.
- Bake 12-15 minutes or until golden brown. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adapted from Averie Cooks
I am so glad to have this recipe, so I don’t have to buy them anymore!! It wasn’t difficult & they taste better than store bought!
My family goes through a box in one sitting, which is annoying because each box is fairly expensive for a cracker. I’m anxious to try this recipe out.
I’m wondering if anyone has modified this recipe to make it gluten free, and if so, how?
My son loves these! THnak you!
Perfect! Hope it’s a hit!
This is great because I cant seem to find any graham crackers without PALM OIL , now I can just make them, thanks for posting.
These are adorable and look delicious!
Oh my – My cinnamon obsessed son will be so happy when I make these!!
So will my kids. They eat a box of graham crackers every week!!
Are these soft or firm ? I want to make a dessert using Graham crackers with pudding between layers. Will these work?
They may work?? I don’t know how the dough would function as a crust. Although, once you have baked the crackers you can crush them and use them as you would regular graham crackers to make a no bake cracker crust. The crackers do get a bit harder with time too, so you could make them in advance and then use them as they get a little harder.
Thanks for trying my recipe and linking up! Your graham crackers look so awesome! Love the heart-shaped cutouts! Adorable 🙂 Pinned!