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Homemade Animal Graham Crackers

  • Prep Time: 45 minutes; Chill: 1
  • Cook Time: 8 - 10 minutes at 350°F
  • Servings: About 120, 1½-inch cookies
  • Course: Dessert

Make this favorite childhood snack right in your own kitchen.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Wrapping the dough portions in parchment paper will make for an easy transfer from refrigerator to your floured surface.


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups whole wheat flour
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 2 teaspoons packed brown sugar
  • Reynolds® Parchment Paper


Step 1

LINE two cookie sheets with Reynolds® Parchment Paper; set aside.

Step 2

BEAT butter with an electric mixer in a large bowl on medium speed for 30 seconds. Add 3/4 cup brown sugar and honey. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in the all-purpose flour, whole wheat flour, 1 teaspoon of the cinnamon and baking soda until well combined.

Step 3

DIVIDE dough into four portions. Wrap each portion in parchment paper and chill about 1 hour or until easy to handle.

Step 4

COMBINE remaining 1 teaspoon cinnamon and 2 teaspoons brown sugar in a small bowl; set aside.

Step 5

PREHEAT oven to 350°F. Place one potion of dough on a lightly floured sheet of parchment paper; turn dough to coat both sides with flour. Place another sheet of parchment paper over dough and roll dough between the two sheets to ¼-inch thickness. Cut out shapes with 1½-inch animal cookie cutters. Place 1-inch apart on prepared cookie sheets. Sprinkle lightly with brown sugar mixture.

Step 6

BAKE 8 to 10 minutes or until edges are firm and just starting to brown. Slide parchment paper with cookies onto a wire rack; cool completely.

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