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Graham Crackers

Yield: About 3 dozen graham crackers


1 ½ cups (335 g) unsalted butter, at room temperature
1 cup (140 g) packed brown sugar
½ cup (100g) granulated sugar
2 tablespoons (42 g) honey
½ teaspoon (2.5 g) vanilla extract
2 1/3 cup + 1 tablespoon (335 g) Cup4Cup Multipurpose Flour
1 cup (140 g) Cup4Cup Wholesome Flour
½ teaspoon (2 g) kosher salt
1 teaspoon (4 g) baking soda
1 ½ teaspoons (3 g) ground cinnamon


  1. In a medium bowl, whisk together both flours, salt, baking soda, and cinnamon.
  2. Cream together the butter, both sugars, honey and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream until homogenous, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
  3. Add the dry ingredients to the butter and sugar mixture. Mix on low until just combined.
  4. Roll the dough out in between sheets of parchment paper to about 1/8th inch thick. Refrigerate sheets for about 1 hour and until firm. Cut out shapes of desired size and shape. Place onto parchment lined sheet trays with 1 inch of space in between.
  5. Refrigerate sheets for 10 minutes. Bake in a preheated 325°F oven for about 11-15 minutes, rotating pans half way through baking.