Homemade Honey Graham Crackers


  • 12 tablespoons unsalted butter softened (6 ounces)
  • 1/2 cup packed light brown sugar 4 ounces
  • 2 tablespoons honey agave nectar, corn syrup, or golden syrup (my favorite)
  • 1 1/2 cups all-purpose flour 7 1/2 ounces
  • 1/3 cup whole wheat flour 1 1/2 ounces
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon granulated sugar for sprinkling


  1. To make the dough:Sift dry ingredients together; set aside. In the bowl of a stand mixer, beat butter, brown sugar, and honey together for 5 minutes. Add dry ingredients and mix just until combined. Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.
  2. To cut cookies:Roll dough between layers of wax paper to 1/8-inch thickness. Using a 2 1/2-inch cookie cutter, cut shapes from rolled dough and chill well before transferring cut shapes to a cool cookie sheet.
  3. To bake cookies:Preheat oven to 350F. Place chilled cookie cutouts on a cool cookie sheet and sprinkle with granulated sugar. Bake in the center of a preheated oven for 10-13 minutes. Cool completely. Store in an airtight container for up to 2 weeks.