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Graham Crackers

Graham Crackers

"A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs."
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servings 119 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 86
  1. 95 Ratings

Most helpful positive review

Great recipe! I used butter instead of shortening, 1 & 1/2 c. of wheat flour, 1 c. of wheat germ and 1/2 c. of all-purpose flour. I doubled the vanilla, added 1 tbsp. of cinnamon and like ever...

Most helpful critical review

3 because it would have not worked if I did not double the milk like others said. I should have doubled the vanilla. I used this recipe to make smore cookies (from another recipe) for the 4th of...

Most helpful
Most positive
Least positive

Great recipe! I used butter instead of shortening, 1 & 1/2 c. of wheat flour, 1 c. of wheat germ and 1/2 c. of all-purpose flour. I doubled the vanilla, added 1 tbsp. of cinnamon and like ever...

Amazing recipe! I just found it, but have made it twice already. My kids love it. I substituted one cup of whole wheat flour for 1/2 cup of wheat germ and 1/2 cup of ground flax seed. I also...

These are terrific! My toddler loves crackers and I wanted to find something that would be more healthy than whole wheat Ritz. These fit the bill - I substituted 1/2 c flax seed (next time I'l...

used butter not shortening, and 1/2 a cup of milk, sprinkled with cinnamon sugar and we love them!!!!

I gave this recipe a 5 star review because it makes an AWESOME cheesecake crust. My children like to eat them just as crackers, and everyone likes the crusts they make.

This cracker recipe is wonderful!! My kids, from my toddler to my teenager all loved them and gobbled them up! I made some plain as the recipe directs, and I also sprinkled some with a mixture...

Great cracker. I had to add more milk however, to make the dough pliable. Also, very important to roll these out very thin. If not, then it becomes a cookie with a very heavy wheat flavor.

The crackers tasted most wonderful, and it was very easy to make. I added extra milk to make it easier to mix, and the crackers came out fine. Roll out the dough as thin as you can handle - th...

this is a great recipe! my daughter and the two boys i babysit loved the crackers. i will make this one again. I did how ever had another 1/4 cup of milk to get the right texture other than tha...

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