A Recipe For Homemade Graham Crack 'link'ers By Mollie Katzen Exclusive -
Before baking, brush the tops of the crackers with a little melted butter and sprinkle with a mixture of cinnamon and sugar. The result is a sweet, spicy cracker perfect for snacking on its own.
The process is a rewarding baking project that fills your home with the scent of cinnamon and caramelized honey. Mollie Katzen’s Exclusive Graham Cracker Recipe
© 2025. Recipe and text used exclusively with permission from Mollie Katzen. For more of her work, visit her Substack or pick up a copy of "The Heart of the Plate."
Homemade graham crackers are significantly crisper and hold their crunch longer than store-bought, making them perfect for s'mores. Before baking, brush the tops of the crackers
Welcome to the vision of , the legendary author of the Moosewood Cookbook and the godmother of vegetarian cooking in America. For decades, Katzen has been rewriting the rules of comfort food, proving that homemade does not mean fussy, and that wholesome can be wildly delicious.
Mollie Katzen's graham cracker recipe is a perfect example of why her cookbooks remain beloved decades after they were first published. It's straightforward, uses humble ingredients, and yields a result that feels both familiar and special.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking powder, and cinnamon. Mollie Katzen’s Exclusive Graham Cracker Recipe © 2025
Katzen believes this recipe is a "platform, not a cage." Here are her favorite ways to use them:
Mixing too much will activate the gluten, turning your light crackers into tough biscuits.
Put the spoon aside and use your hands to incorporate everything. Add the milk one tablespoon at a time, mixing until the dough holds together when squeezed. Do not overmix —the dough should be soft, not sticky, but just hold its shape. Welcome to the vision of , the legendary
In a separate small bowl (or a measuring cup), whisk together the honey, molasses, and vanilla extract.
Let them cool completely on the pans; they will crisp up significantly as they cool. Break along the score lines once cold. Interesting Piece: The "Graham" in the Cracker
The exclusive recipe yields a cracker that is nothing like its cardboard cousin. The first sensation is a buttery collapse—a shortbread tenderness that gives way to the gentle grit of oat and whole wheat. Then comes the honey, not cloying but echoing, followed by a warmth of cinnamon and nutmeg. The finish is clean, slightly salty, and hauntingly familiar yet entirely new.