Cinnamon-Honey Graham Crackers

Steps

1. Step 1

   In a stand mixer with the paddle (or a large bowl with a pastry cutter), mix the whole wheat flour, all-purpose flour, brown sugar, baking soda, 1 tsp cinnamon and salt on low until combined. Add the cold butter cubes and mix until the mixture looks like coarse crumbs with no butter pieces bigger than a pea.

   5 min

   • 1 1/2 cups whole wheat flour
   • 1 cup all-purpose flour
   • 1/3 cup packed dark brown sugar
   • 1 tsp baking soda
   • 1 tsp ground cinnamon
   • 3/4 tsp fine salt
   • 1 stick unsalted butter (1/2 cup), cold
2. Step 2

   Stir the honey, milk and vanilla together in a small cup, then pour into the bowl. Mix on low just until the dough clumps together and pulls away from the sides. It will be soft and a little sticky; if it stays dry and crumbly, add milk 1 tsp at a time.

   2 min

   • 1/3 cup honey
   • 3 tbsp whole milk
   • 1 tsp vanilla extract
3. Step 3

   Turn the dough out, divide it in half, and pat each half into a flat rectangle. Wrap each in plastic and refrigerate until firm, at least 1 hour (or up to 2 days).

   1 hr, hands-off

4. Step 4

   Heat the oven to 350°F and line two baking sheets with parchment paper. Stir the granulated sugar and 1 1/2 tsp cinnamon together in a small bowl.

   10 min · 350°F

   • the rest of the granulated sugar
   • the rest of the ground cinnamon
5. Step 5

   Place one piece of dough between two sheets of parchment and roll it out to a rectangle about 1/8 inch thick — thin is what makes them crisp. Peel off the top parchment and slide the dough, still on the bottom sheet, onto a baking sheet.

   8 min

6. Step 6

   Trim the edges straight with a knife or pizza cutter, then score the sheet of dough into roughly 2 x 2 1/2 inch rectangles, cutting all the way through but leaving them in place. Prick each cracker a few times with a fork. Sprinkle generously with about half the cinnamon sugar. Repeat with the second piece of dough and the rest of the cinnamon sugar on the other sheet.

   10 min

   • 3 tbsp granulated sugar
   • 1 1/2 tsp ground cinnamon
7. Step 7

   Bake one sheet at a time for 15–20 minutes, until the crackers are deep golden and firm at the edges; the centers will still give slightly. Rotate the pan halfway through.

   18 min, hands-off · 350°F

8. Step 8

   Cool the crackers on the pan for 10 minutes, then snap them apart along the scored lines and move to a rack to cool completely — they crisp up as they cool. Store airtight for up to a week.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026