Cinnamon-Honey Graham Crackers

Preparation info

  • Makes

    2 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

These are fun to press onto the baking pan—and taste fresher than any Graham cracker you can buy. You can also try dipping the baked, cooled Grahams in melted semisweet chocolate, coating them halfway (for instructions, see Black & White Butter Pretzels).


  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons solid vegetable shortening, softened
  • cup (packed) light brown sugar
  • 2 tablespoons honey
  • 2 teaspoons molasses
  • 1⅓ cups whole wheat flour
  • 4 teaspoons cornmeal
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon (scant) salt
  • 4 teaspoons cold water, or as needed


    1. In an electric mixer at medium-low speed, combine the butter, vegetable shortening, brown sugar, honey, molasses, whole wheat flour, cornmeal, cinnamon, baking powder, baking soda, salt, and water. Mix just until the dough begins to hold together (it will still look crumbly). Turn the machine off and press a piece of dough together between your fingers. If it crumbles apart, gradually add a little more cold water, until the dough just holds together when pressed, but isn’t too moist.
    2. With your fingers, press the dough onto a large, buttered baking sheet (without sides), patching as necessary to get an even, flat rectangle about 10 × 15 inches. (If you don’t have a baking sheet without sides, you can use the underside of a jelly roll pan.) The dough will be very thin—barely inch thick. Cover the dough with a sheet of wax paper and roll the dough smooth with a rolling pin. Chill until firm, at least 30 minutes.
    3. Preheat the oven to 350°F. Carefully peel off the wax paper. Combine the sugar and cinnamon for the topping; sprinkle an even layer of the cinnamon sugar over the surface of the dough. With a sharp knife or a dough scraper, trim off the edges of the dough. Using a ruler as a guide, cut the dough in -inch squares, pushing the squares apart slightly with the knife. (As an easy guide, cut the sheet of dough in four long strips, and then divide each into six squares.) Prick each square three times with a fork.
    4. Bake the crackers until lightly golden at the edges, about 12 minutes (watch carefully; these thin crackers can burn easily). Cool the Graham crackers on the baking sheet for about 2 minutes to firm them up, then transfer them carefully with a large spatula to a wire rack to cool completely (the crackers will become crisper as they cool). Store airtight, packing them gently to prevent breakage.