Homemade Cinnamon Sugar Graham Crackers and Smores – They’re crispy, crunchy, buttery, richer and so much more flavorful than storebought, for a fraction of the cost. They’re wonderful eating as-is but even better when made into smores, which only take about 15 seconds to complete in the microwave.
Sometimes I like to reinvent the wheel. Why buy it when I can make it.
From homemade Peanut Butter to homemade Baileys Irish Cream, enter homemade graham crackers.
I grew up eating so many graham crackers and loved them. In today’s world, full of spiced Biscoff cookies and Double Stuffed Oreos, it seems the humble graham cracker may have a hard time competing. Well, game on because these crispy, crunchy, cinnamon-infused crackers hold their own.
This is a bucket list recipe I’ve been wanting to make for a couple years and finally did it. Making the dough is fast, easy, and starts like making cookie dough.
Combine butter, dark brown sugar, honey, molasses, and vanilla. Cream until it’s light and fluffy, and add in the two flours, cinnamon, baking soda, and mix until the dough comes together. Chill it, roll it out, and bake crackers.
The only item that may throw you for a loop is whole wheat pastry flour, otherwise known as graham flour. Yes, they’re the same thing, much to the surprise of many, including me until I started doing research for this recipe.
Whole wheat pastry flour, or graham flour, is what we associate the taste of graham crackers to be. It’ is milled from low-protein soft wheat, producing a flour with a mellow 9% protein compared to all-purpose, which is around 10-11% or bread flour that’s around 11-12%. It has the softness and fineness of cake flour, with the health benefits of wheat flour, and has a telltale graham flavor.
King Arthur makes one but I used Bob’s Red Mill because I found it locally. iHerb sells the flour for $5 bucks, and if you have other shopping to do, I highly recommend iHerb for everything from vanilla stevia drops to probiotics to nutritional yeast. Coupon code AVE630 will save you $5 bucks on your order, so the flour is basically free.
If you absolutely don’t want to pick up whole wheat pastry flour, I’m sure you can use regular whole wheat flour, although I haven’t tried the recipe that way.
After mixing the dough, wrap it and chill for at least 2 hours, or up until 5 days. I love make-ahead doughs because I can roll out and bake at my leisure.
This dough is scrumptiously good and aside from the butter, it’s vegan (no eggs or dairy). I bet you could use vegan butter or vegetable shortening with success.
On a floured surface or Silpats pushed together, roll out the dough to one-eighth of an inch thick. The thinner you roll the dough, the crunchier, crisper and lighter your crackers will be. Rolling it as thin as I could before it ripped yielded my best, crispiest crackers.
I placed two large pieces of plasticwrap over the dough before rolling so it didn’t stick to the rolling pin and so I didn’t have to use additional flour, which dries it out.
Cut it out with biscuit or cookie cutters, or slice it with slice with a pizza wheel or fancy pastry cutter that makes ruffled edges. I prefer the pizza wheel method so I didn’t have to re-roll dough as many scraps that come from using cookie cutters. I made my crackers about 3×3 inches each, but getting creative with the shapes and sizes is up to you. It’s almost like making gingerbread cookies.
Transfer the dough to baking sheets and pierce the crackers several times each with a fork to prevent them from puffing up like hot air balloons while baking.
I fit 15 crackers per tray, spaced about 3/4-inch apart. The crackers don’t spread as much as cookies, but they spread a bit more than I anticipated. Some baked into each other and I had to separate them with a spatula edge so the spacing in the photo below is as tight as I’d recommend.
I baked one tray at a time because my oven has one perfect rack and if I try to bake using both racks, neither turn out well, as I’ve learned from cookie-making. While the first tray bakes, keeping the second tray in the fridge so the dough stays cool will prevent spreading.
Before putting the trays in the oven, sprinkle the tops with a cinnamon-sugar mixture. I used turbinado sugar. After baking, I hit them with a pinch more sugar. You can never have too much sugar.
I like the visual appeal of the big sugar crystals and because the sugar has hints of molasses, it complements the molasses used in the dough. Plus biting down into all those crunchies is the best.
Bake the crackers for about 15 minutes, rotating the trays halfway through. The crackers firm and crisp up as they cool, so don’t overbake. They’re dark and it’s hard to see how dark they’re getting, but nothing says disgusting quite like burnt sugar or burnt whole wheat flour so watch them
If you thought all graham crackers were created equal, or that graham crackers are just something you crush up to use as the crust in a recipe, these will change your mind.
They’re crispy, crunchy, more buttery, and richer tasting than storebought. Between the graham flour, dark brown sugar, honey, and molasses, they have a flavor depth unlike any graham crackers I’ve ever tried.
The sweetness from the dark brown sugar and honey gives them just enough sweetness to make them very satisfying and they’re almost graham-cookies rather than graham-crackers. Fine by me.
Since there’s cinnamon in both the dough and sprinkled on top, the flavor is noticeable without being overdone. If you prefer plain graham crackers, omit the cinnamon in one or both places. If you really love cinnamon, doubling the amount added to the dough would be fine and it still wouldn’t be over-powering. All that flour can handle a heavy hand with the cinnamon.
There’s likely a way to turn them into chocolate graham crackers by replacing some of the all-purpose flour with cocoa powder, but for now, I’ll happily spread Nutella or Homemade Chocolate Peanut Butter on them when I want to get my chocolate fix on.
They’re good enough to stand on their own and I’ve been happily making crumbs all over my house as I nibble on them. They are addictive and I keep reaching for one more, one more.
If you like to dunk cookies in your coffee, these are made for dunking.
The crackers are even better when made into smores. I used 3 big homemade marshmallows with 3 small chunks of dark chocolate laid on top of the marshmallows. Ten seconds later in the microwave, and ooey, gooey smores are ready.
My six year old told me this was the best thing I’ve ever made. I tend to not entirely discount her statement because she did recipe test my cookbook with me. She can give you a dissertation on dark vs. bittersweet vs. milk chocolate or how the sugar crystals would reflect light “and be all sparkly and pretty in the pics, Mommy.”
You’ll never look at graham crackers as ‘just’ a graham cracker after trying homemade. Or homemade smores.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Homemade Cinnamon Sugar Graham Crackers Smores
Ingredients
Graham Cracker Dough
- 1 cup unsalted butter, softened*
- ⅔ cup dark brown sugar, packed
- 3 tablespoons honey
- 1 tablespoon light or medium molasses not dark or blackstrap, it's too bitter
- 1 tablespoon vanilla extract
- 1 ½ cups 7 ounces all-purpose flour
- 1 ⅓ cups 6 ounces graham flour - also known as whole wheat pastry flour (I use Bob's Red Mill Whole Wheat Pastry Flour
- 1 tablespoon cinnamon, use 2 tablespoons if you love cinnamon
- 1 teaspoon baking soda
- pinch salt, optional and to taste
Cinnamon-Sugar Topping
- ⅓ cup turbinado sugar plus more for sprinkling after baking, turbinado or 'chunky' sugar preferred; granulated sugar may be substituted
- 1 tablespoon cinnamon
Smores
- To Make 1 Smores/Sandwich use
- 2 graham crackers
- 3 large marshmallows, or about 1 dozen mini marshmallows
- 1 ounce chocolate, chopped into 3 or 4 smaller chunks (I prefer dark chocolate)
Instructions
- For the Graham Cracker Dough - To the bowl of a stand mixer fitted with the paddle attachment, combine the butter*, dark brown sugar honey, molasses, vanilla and beat on medium-high speed until very light and fluffy, 4 to 5 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the flours, cinnamon, baking soda, optional salt, and beat just until dough comes together, about 1 minute.Turn the dough out onto a piece of plasticwrap and shape into a 7-inch square. Wrap and refrigerate the dough to chill for at least 2 hours, up to 5 days.
- Preheat oven to 350F. Line two baking sheets with Silpats or parchment. Remove dough from the refrigerator and let it come to room temperature for about 15 minutes before rolling it out. On a lightly floured surface (I push two Silpats together) roll out dough into a large rectangle, about 1/8-inch thick. I put two large pieces of plasticwrap over my dough before I roll it so it doesn't stick to the rolling pin.
- Using a cookie cutter, biscuit cutter, pizza wheel, or fancier pastry wheel, cut the dough into desired shapes and sizes. I made 3-inch squares using a pizza wheel. Re-roll the scraps and cut out more crackers until all the dough is gone.
- Use a spatula to transfer dough to prepared baking sheets, leaving about 3/4-inch space between them. They don't spread as much as cookies but they spread some. Keeping trays in the fridge and the dough chilled prevents spreading. My oven is temperamental and I get better results baking 1 tray at a time; and keep the remaining trays in the fridge. With a fork, dock (pierce) each cracker a few times to prevent them from puffing and inflating while baking.
- *Although I have not tried it, I have a feeling you could keep these crackers vegan by replacing the butter with vegetable shortening or use a vegan butter substitute.
- For the Cinnamon-Sugar Topping - Combine 1/3 cup sugar and cinnamon in a small bowl, stir, and generously sprinkle the tops of dough before baking.
- Bake for about 15 minutes, or until golden brown and firm to the touch. Rotate trays midway through baking. Baking time may need to be adjusted by a couple minutes depending on size of crackers made. Don't over bake; crackers will firm up as they cool. If desired, sprinkle crackers with generous pinches of sugar as they cool. Allow crackers to cool for a couple minutes on baking sheets before transferring to wire racks to cool completely. Store in an airtight container for up to 1 week.
- For the Smores - To make 1 Smores/Sandwich, place one graham cracker on a microwave-safe plate, top with 3 large marshmallows or about 1 dozen mini marshmallows, top with 3 small chunks of dark chocolate, and microwave for 10 to 15 seconds. If making more than 1 Smores/Sandwich at a time, I microwave them one at a time rather than as a batch because the melting is smoother. Serve immediately.
- Crackers very loosely adapted from Sweet Cream and Sugar Cones
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
I’d love to try homemade graham crackers in place of the graham crackers in any of these bars:
Peanut Butter Cocoa Krispies Smores Bars (almost no-bake)
Chocolate Banana and Biscoff Graham Bars
Nutella and Peanut Butter Graham Bars with Chocolate Frosting (No-Bake)
Deep Dish Double Chocolate Golden Grahams Smores Bars (with vegan & GF options)
Vegan Gluten-Free Seeds-Only Crackers (Homemade Mary’s Crackers)
Do you like graham crackers? Have you made any copycat, homemade or DIY versions of a fave storebought treat?
Some of my faves are Butterfinger Bars (No-Bake, with Vegan & GF options), Baileys Irish Cream, Thin Mints (No-Bake, Vegan), and Auntie Anne’s-style pretzels ready in 1 hour.
If you have favorite recipes using graham crackers or a fave DIY or copycat recipes, please share the links.
Thanks for the Deluxe Bulk Foods Sampler Pack Giveaway entries
You always impress me! Cinnamon graham crackers are my preferred flavor over plain. I can’t wait to make these!
Who would choose plain over cinnamon and big chunky sugar anyway? :)
Love that you made homemade graham crackers! I’ve always wanted to try them at home…
And I love that soda bread you made! I have a soda-ish bread recipe later this week. You’d love these crackers, Ashley!
Wow Averie these look amazing. I have never made graham crackers. You make it seem so easy and with such a fab endorsement from your daughter I might have to give them a try. My 3 year old helps me in the kitchen, I can’t wait until she is able to give those opinions too! But, 3 is such a fun age.
Oh mine gives me her opinions. She has tested a cookbook with me and thousands of blog posts later…she’s quite the little foodie. On everything from kale smoothies to turbinado sugar to good old fashioned smores she has something to say. I don’t think there’s a kid alive who would say no to the smores though!
I trust your daughter! All that’s missing is a camp fire!
Ahh, but see I don’t have to get stinky campfire hair smell this way. LOL But gosh, I’d love a fireplace or a fire..seriously sounds so cozy!
I knew you will make homemade graham crackers eventually! Woohoo! They look amazing! So much better then the store bought kind! Pinning!
How did you know? From that post about my graham flour/ ww pastry flour being the same thing? Wait did you make graham crackers too? I know some bloggers have but didnt see them on your site or can’t recall. But totally worth it, Anna!
Yep. I saw your post about graham flour being the same thing as whole wheat pastry flour (total surprise to me too! ) and thought I bet you made crackers! :) Still on my to-make list! :)
You can reinvent the wheel any time you want when it turns out so fabulously!!! I mean seriously…these look better than any smores I’ve ever had!
Blushing, thanks Joanne!
I haven’t made grahams from scratch.
What a great way to make your own with your own flavor!
Excellent recipe girl!
Dawn you will love these! And so many ways to go with the dough from citrus zest to ginger to an ‘everything bagel’ salty/sweet type thing – knowing you I can see that actually!
I thought this was what you might be working on! I have some yucky graham crackers that are from the grocery store that really only taste good soaked in almond milk. I can’t wait to make some of my own.
Katy you’ll love these – I don’t think storebought graham crackers will ever be the same for me. Seriously…I’ve been spoiled now!
Hey girl! Happy Monday! Your graham crackers look perfect, they’re all browned along the edges which is just the way I like them. I love homemade graham crackers as well. They’re super easy to make and I love that they’re a cookie that I don’t have to feel too guilty snacking on in the afternoon. I also love using them to make s’mores. One winter I made up some graham crackers, paired them with some marshmallows and Ghirardelli dark chocolate carmel squares and packaged them all cute and gave them to friends as a treat. I packaged them in little boxes like the resorts do, and they were a hit. I also put instructions on the boxes with how to assemble them in cook them off in the broiler.
I love that these were Skylar’s favorite dessert. I mean who doesn’t like a s’more, right? They to me are the perfect dessert because you have your chocolate, gooey marshmallow and crunchy graham cracker. Try a s’more sometime with a Ghirardelli’s dark chocolate caramel. It’s too good! xoxo, Jackie
dark choc caramels with anything! are going to be amazing – and can imagine totally heavenly here!
I am impressed that you’ve made your own graham crackers, too! Jackie if you can do all this, you need to get over your yeast-bread thing. Seriously, this is more in-depth than that!
I must say that I am highly impressed that you made your own graham crackers. I always just buy them because of how easy it is to do so (and a bit lazy) but I see how easy it is to make them from scratch! I love how they almost look like unfrosted pop tarts when finished.
Btw, I am making your soft buttery pretzels tonight to go with my creamy potato soup. YUM! :-D
LMK how the pretzels go – super easy and you’ll love them (or okay, your kids will REALLY love them I bet!)
And you with the corn allergy and storeboughts having so many fillers, additives and sneaky ingredients, these are perfect for you Michele! And yes some of the thicker ones – they do kind of look like unfrosted poptarts! They’re about half the size though. The camera is tricky with size/scale sometimes.
Wow – great job! They look so crisp and flaky on the inside and I adore the crunchy turbinado sugar topping, which make them look special and adds a nice complementary flavor. I tried making cheese crackers at home once…and once in a while, I get the hankering to make “homemade” versions of these box snacks. I’ll have to keep this in mind. : )
In my cookbook I included a recipe for cheese crackers! It’s a teaser pic I shared in this post https://www.loveveggiesandyoga.com/2013/02/my-cookbook-peanut-butter-comfort.html
I loved making those crackers and these. So rewarding when you can DIY!
These are a must try! When I was a child and we were out of cereal for breakfast my mother used to smash cinnamon grahams and pour milk over them for our cereal. Needless to say we were always happy when the real cereal was gone. Just maybe these would be a better substitute!
I love the way your mother thought! That’s a resourceful mama :)
These look so good! I love graham crackers, and can only imagine how great homemade ones would taste! I’m gonna have to try these.
please LMK if you do!
I have only made savory crackers, so this would be fun. I love the color and the coarse sugar on top! These would be so versatile…with a sweet, cookie dough dip, crumbled in pudding or yogurt, or definitely in any of your bar recipes. I’d also like to make ice cream sandwiches with these! I am anxious for your upcoming bread recipe. I tried a mini loaf of the Irish soda bread and it was really good..and it’ gone so I’ll be ready to bake this weekend!
Bread is coming on Wed. and glad you’re excited about it! And these crackers…they would be SO versatile. I imagine that you could really go nuts with cinnamon and ginger and almost turn them into gingerbread cookies or add citrus zest for something lighter and more delicately flavored; or not go as crazy with the sugar and even keep the dough base but use a savory AND a sweet blend of spices; like an ‘everything bagel’ mentality!
I love homemade graham crackers. These look amazing, Averie!
Thanks my friend! Didnt know you made them too, but not surprised :)
I love love graham crackers. And cinnamon graham crackers? Those were one of my favorite treats/snacks as a kid. I never cared for s’mores (I know, not the normal kid) but could eat a package of the graham crackers instead.
And as graham crackers go, these are the best stand-alone graham crackers Ive ever had and I’m pretty picky b/c normally I don’t like dry ‘bland’ carbs like that (ooey and gooey and moist and squishy please) but as crackers go, these are the best!