Cinnamon Graham Crackers - Prepare from Scratch

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

      Yields approximately 13 sheets/26 squares

      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 extra 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

      In the bowl of a stand mixer equipped with the paddle attachment, cream the butter and brown sugar together at medium speed for 3 to 4 minutes, pausing to scrape down the sides of the bowl. Incorporate the molasses and vanilla. In a separate medium bowl, whisk together the flours, cinnamon, baking soda, and salt. With the mixer set to low speed, gradually mix the flour blend into the butter mixture until fully combined. Transfer the dough to a work surface and form it into a rectangle. Wrap it in plastic wrap and chill in the refrigerator for 1 hour.

      Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Generously flour the work surface; roll out the dough to a thickness of ¼ inch on the prepared surface. Use a 2¼-inch fluted square cutter, dusted with all-purpose flour, to cut the dough, placing pieces 2 inches apart on the prepared pans, with two pieces touching each other to create a sheet. Reroll the scraps and cut to ensure all the dough is utilized. Sprinkle with turbinado sugar.

      Bake until the edges are golden brown and the centers are firm, approximately 17 to 20 minutes. Allow the crackers to cool on the pans for 5 minutes before transferring them to wire racks to cool completely. Store in an airtight container for up to one week.

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