Graham Crackers are not only for kids, but I will have to say I kind of forgot about them until I had my girls. This is a cracker that never goes out of style and I know why! This is one of my favorite recipes that can be used for so many different occasions. Right now, with Valentine’s on my mind, I love these graham crackers for school parties or to make gourmet s’mores with your love!
This dough is a little bit dryer than other cookie doughs, so you have to have patience when you are rolling it out…it will crack. After the dough is rolled out and you have cut your perfect shape, take a skewer and put a pattern of holes in each cookie…this will keep the cookies from puffing up. If you like the idea of cinnamon sugar, sprinkle each cookie and then bake.
Cinnamon Sugar Graham Crackers
- Yield: 20 1x
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, unsalted (2 sticks)
- 2/3 cup light brown sugar
- 4 tbsp honey
Instructions
- combine both flours, baking soda and salt; set aside
- in a large mixing bowl combine butter, brown sugar and honey
- beat at medium speed until light and fluffy
- add flour mixture slowly, scraping down the sides of the bowl
- transfer dough onto a piece of plastic wrap and refrigerate for 1-2 hours
- once dough is chilled, preheat oven to 350 degrees F and line baking sheets with parchment paper
- roll out dough to approx 1/8 inch on slightly floured surface and cut with desired shape
- sprinkle each cookie with cinnamon sugar
- bake cookies for 12 minutes, rotating in between
- let cookies cool on baking sheet before removing them
- store in airtight container or use for s’mores
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