Homemade Cinnamon Sugar Graham Crackers Smores

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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.

Homemade Cinnamon Sugar Graham Crackers Smores averiecooks.com

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Homemade Cinnamon Sugar Graham Crackers Smores

Making graham crackers at home is easier than you think and is like making cut-out cookies. The dough comes together easily and can be rolled out and cut into whatever shapes and sizes you like. The crackers are perfumed with cinnamon and lightly sweetened with honey, molasses, and turbinado sugar. 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.

Yield: About 32 3x3-inch crackers (16 Smores/Sandwiches)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

Graham Cracker Dough

  • 1 cup (2 sticks) unsalted butter, softened*
  • 2/3 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 1/2 cups (7 ounces) all-purpose flour
  • 1 1/3 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

  • about 1/3 cup turbinado sugar plus more for sprinkling after baking (turbinado or 'chunky' sugar preferred; granulated sugar may be substituted)
  • About 1 tablespoon cinnamon

Smores

To Make 1 Smores/Sandwich use:

  • 2 graham crackers
  • 3 or 4 large marshmallows (or about 1 dozen mini marshmallows)
  • about 1 ounce chocolate, chopped into 3 or 4 smaller chunks (I prefer dark chocolate)

Directions:

For the Graham Cracker Dough

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. *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

  1. Combine 1/3 cup sugar and cinnamon in a small bowl, stir, and generously sprinkle the tops of dough before baking.
  2. 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

  1. 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

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)

Magic Eight Bars

Deep Dish Double Chocolate Golden Grahams Smores Bars (with vegan & GF options)

Vegan Gluten-Free Seeds-Only Crackers (Homemade Mary’s Crackers)

Fruit, Seed and Nut 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

   

124 Responses to “Homemade Cinnamon Sugar Graham Crackers Smores”

  1. #
    51
    Kelly Senyei | Just a Taste — March 19, 2013 at 6:37 am

    I could just get lost in your blog for hours :) Everything looks so delicious, and these graham crackers will be at the top of my list for summertime s’mores!

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 12:48 pm

      Kelly that is the nicest compliment you could ever pay me – that you could get lost here for hours. Thank you! I feel the same way about your blog and last week, I did. I must have spent a couple hours on it re-reading your old posts and pinning things and savoring all your photography! I wish you still lived in San Diego!

      Reply

  2. #
    52
    Nutmeg Nanny — March 19, 2013 at 8:48 am

    These sound heavenly and I’d say a hundred times better than store bought for sure! You have to love the opinion of children ;)

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 12:39 pm

      They are just so blunt and honest as you know from all your nannying!

      Reply

  3. #
    53
    Alyssa — March 19, 2013 at 10:05 am

    Awesome recipe! Now to create it gluten free ;-)

    Reply

  4. #
    54
    Lori @ A Bright and Beautiful Life — March 19, 2013 at 10:26 am

    Cool. I’ve always wanted to learn how to make homemade graham crackers. I’m sure they are so much better than store-bought ~ like everything else!

    Reply

  5. #
    55
    Brandon @ Kitchen Konfidence — March 19, 2013 at 11:06 am

    Those graham crackers look so good Averie! Especially that crunchy sugar :)

    Reply

  6. #
    56
    Kiersten @ Oh My Veggies — March 19, 2013 at 2:49 pm

    Oh! I have whole wheat pastry flour! I’ve seen graham cracker recipes before and I never saved them because I thought, “Graham flour?! I am not buying that for one recipe.” And here all this time, I could have been making delicious graham crackers. Well, I am going to save your recipe now! :)

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 7:41 pm

      I was thinking the same thing -I am not buying that for one recipe – and then figured out it’s WWPFlour by another name! I had no idea either!

      Reply

  7. #
    57
    Gloria @ Simply Gloria — March 19, 2013 at 3:14 pm

    I’ve made red velvet graham crackers before… and now I can make these! It is such a treat with homemade graham crackers! Nothing is like it. Thank you for sharing! I’m pinning! (=

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 7:40 pm

      red velvet graham crackers = OMG wow! If you have a link, LMK! I would love to check those out!

      And thanks for the pin!

      Reply

      • Gloria @ Simply Gloria replied: — March 20th, 2013 at 12:10 pm

        Averie, here’s the link to the red velvet graham cracker, below. I’ve made these many time and have had great success. My hubs even thinks it’s crazy when I go all out to making them… then I demolish them in the food processor to make the crust for cheesecake… TO DIE FOR, btw! Let me know what you think when you make them! (=
        http://iambaker.net/red-velvet-graham-crackers/

        • Averie @ Averie Cooks replied: — March 20th, 2013 at 1:48 pm

          Oh wow, I didn’t know Amanda had that recipe. Thanks for the link and LMK they are so wonderful!

  8. #
    58
    Christi — March 19, 2013 at 3:35 pm

    Yum, these look so good! What a perfect snack for my kids, thanks for sharing!

    Reply

    • Averie @ Averie Cooks replied: — March 19th, 2013 at 7:39 pm

      My 6 yr old is in LOVE with them. Have fun trying them with your kiddos!

      Reply

  9. #
    59
    Amanda @ Once Upon a Recipe — March 20, 2013 at 12:02 pm

    I have been wanting to make homemade graham crackers for as long as I can remember. This recipe looks awesome!

    Reply

  10. #
    60
    Jessica @ Portuguese Girl Cooks — March 22, 2013 at 7:26 am

    Averie, these s’mores look awesome! I’ve been wanting to make graham crackers for the longest time, so I will definitely have to give these a try!

    Reply

    • Averie @ Averie Cooks replied: — March 22nd, 2013 at 8:52 am

      Well thanks for the compliments and when I was at where you’re at, I couldn’t even imagine blogging or cooking for a blog. I was not feeling so hot back in those days. Congrats again!!! :)

      Reply

  11. #
    61
    Courtenay Olivarez — May 22, 2013 at 5:48 pm

    I am in LOVE with these crackers! (For the record, I don’t even like graham crackers.) These are amazing. I was out of turbinado sugar so I topped them with coconut sugar. Thank you so much for the recipe.

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 5:55 pm

      Thanks for trying these & so glad you like them – and considering you don’t even like graham crackers, that’s awesome! And coconut sugar sounds wonderful on them!

      Reply

  12. #
    62
    Maggie @ Sunnyside Up Smile — June 21, 2013 at 3:02 pm

    Graham crackers are right up there with chocolate on the list of the things I can never stop eating! ;) So glad I found this recipe!

    Reply

  13. #
    63
    Katie — July 4, 2013 at 10:22 am

    This is a great recipe! I just made them, and they look and taste just like graham crackers ought to! You’re right about the cooking time, too – depending on how your oven is calibrated, the crackers might take less time to reach golden brown. I made some marshmallow fluff to go with them, and am about to take them to an Independence Day party…I’ll proud to show them off! :) thank you, Averie!

    Reply

    • Averie Sunshine replied: — July 4th, 2013 at 2:08 pm

      Thanks for making them, Katie! I am so glad to hear you enjoyed them and thanks for coming back to LMK! And also homemade marshmallows or homemade fluff is…the best! You have a very lucky family & friends who are going to get to enjoy these. Happy 4th :)

      Reply

  14. #
    64
    Amber — February 14, 2014 at 1:13 pm

    This is my 4th time making them and I absoloutly love this recipe. But I can’t quite understand that when I make them, my dough is always dry and i am unable to form a dough bar. Its there anything that I can do or should I scrap it?

    Reply

    • Averie Sunshine replied: — February 14th, 2014 at 1:28 pm

      Just add a little less flour then next time so that it doesn’t get as dry. Thanks for making them 4 times – that’s awesome you love them so much!

      Reply

  15. #
    65
    Brenda — March 13, 2014 at 8:36 am

    I so want to make this recipe. Just wish I knew how to get graham flour converted to a gluten free equivilant. Hmmmm…

    Reply

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