Cinnamon Graham Crackers - Bake from Scratch

      A layer of crunchy turbinado sugar on the exterior reveals the thick and slightly flaky texture of these graham crackers. Combine them with marshmallows and dark chocolate for unforgettable s’mores throughout the summer!

      Yields approximately 13 sheets or 26 squares.

      Ingredients:

      - 1 cup (227 grams) unsalted butter, softened

      - ½ cup (110 grams) firmly packed light brown sugar

      - 2 tablespoons (42 grams) molasses

      - ½ teaspoon (2 grams) vanilla extract

      - 1¾ cups (219 grams) all-purpose flour, plus additional for dusting

      - 1 cup (125 grams) whole wheat flour

      - 1½ teaspoons (3 grams) ground cinnamon

      - ¾ teaspoon (3.75 grams) baking soda

      - ½ teaspoon (1.5 grams) kosher salt

      - Turbinado sugar, for sprinkling

      Instructions:

      In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar on medium speed for 3 to 4 minutes, making sure to scrape down the sides of the bowl. Mix in the molasses and vanilla.

      In a medium bowl, combine the flours, cinnamon, baking soda, and salt by whisking. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture until fully combined. Transfer the dough to a work surface and shape it into a rectangle. Wrap the dough in plastic wrap and refrigerate for 1 hour.

      Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Generously dust your work surface with all-purpose flour, then roll out the dough to a thickness of ¼ inch. Using a 2¼-inch fluted square cutter dipped in flour, cut out the dough and place the pieces 2 inches apart on the prepared pans, allowing 2 pieces to touch to form a sheet. Reroll the scraps and cut out the remaining dough. Sprinkle with turbinado sugar.

      Bake until the edges are golden brown and the centers are set, around 17 to 20 minutes. Allow the crackers to cool on the pans for 5 minutes, then transfer them to wire racks to cool completely. Store them in an airtight container for up to 1 week.

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