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Dinosaur Graham Crackers
5 from 1 vote

Homemade Graham Crackers

This simple Homemade Graham Cracker recipe is great for s'mores or enjoy solo! Using dinosaur cookie cutters take it to a whole new level. This recipe is SO fun and is guaranteed to bring a bit of joy to your home or next camping trip!

Course Baking, Snack
Keyword Crackers, Graham, S'more
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 crackers
Author Fraîche Nutrition


  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup cold butter, cut into 1/2" chunks (or stick dairy free butter)
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 1/3 cup milk (plus more if needed)


  1. In a food processor combine the flours, brown sugar, cinnamon, salt, baking soda and baking powder. Pulse to combine. Add the butter, vanilla, honey and milk and pulse until the dough sticks together and is completely combined. Add a tablespoon or two of additional milk if it is too crumbly. Use a hand or stand mixer if you don't have a food processor.

  2. Divide the dough into two pieces, pat together, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.

  3. Remove the dough from the fridge and pre-heat the oven to 350F. On a well-floured surface roll out the dough to ¼” thickness and cut into your dinosaur shapes (or any shape) with your cookie cutter, cutting the cookies as close together as possible (you will want to press the cookie stamp into the under side of half of the cookies by flipping them over on the parchment then stamping the other side if you want that effect so that the sandwich has the stamp on both sides). Place on a baking sheet lined with parchment paper and bake for approximately 10 minutes, until the cookies are golden brown on the edges.

  4. Remove the cookies from the oven, allow to cool, and place on a cooling rack using a metal spatula. Repeat with the remaining dough. (note, don’t re-roll the scraps more than once as you will be left with a tough crumbly cookie).