Graham Crackers

It's not that I make everything our family eats from scratch, but I do try to make as many of the sweet treats my kids eat as possible. I recently realized that Kenya had never eaten a graham cracker before. How is that possible?! Graham crackers are like a total cookie rite of passage for kids! When I was Kenya's age, I think I ate them every day of my life. So, my next recipe challenge was born.

It's not that I'm against pre-packaged cookies or crackers (I've definitely bought a few boxes in the past two years), but it's so much more fun to make them with your kids. I have to say this is one of my favorite new sweet treat recipes, especially when it comes to school lunch. Not only does the recipe make a TON of cookies, but you can cut them out and freeze them to bake as you need them. It takes no time for me to make the dough, roll it out and then let Kenya take over, using mini cookie cutters to pop out the sweetest, crispiest graham crackers I've ever tasted. They reminded me of the ones I used to eat as a kid, but even better!

[amd-recipeseo-recipe:191]

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Graham Crackers (Makes A LOT, depending on the shape you cut them in)

Prep Time: 10 mins Cook Time: 15 mins

nut free

Ingredients

  • 1 Cup Whole Wheat Flour
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup dark brown sugar, packed
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Baking Soda
  • 1/2 Cup butter, chilled & cubed
  • 1/4 Cup honey
  • 1/4 Cup water

Preparation

1. Preheat oven to 350 degrees.

2. In a food processor or mixer combine the first 6 ingredients.

3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

4. Add honey and water and continue to mix until it all combines.

5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.

6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.

7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.

8. Cool and serve.

To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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116 comments

  • Jennifer

    Just made these. They taste great but I could not cut them with a cookie cutter. The dough was like peanut butter. Maybe I overprocessed the butter in the kitchen aid. In any case, I rolled them into balls then flattened them with a floured cup.

    leave a comment

    • Stacey

      Jennifer, I am having the same trouble as we speak...with a kitchen aide mixer. I was afraid to leave chunks of butter, I thought they may get too greasy. I think next time I will mix it half the time.

      leave a comment

  • Jen

    I just made these for my daughter to take to preschool for her fall party. I used 2 1/2 cups of whole wheat flour and added about 1/2 cup of pumpkin. They taste amazing! They are not crunchy like box crackers but I don't know if that's from the pumpkin or from not rolling them out thin enough. Either way, they will surely be made again! YUM!

    leave a comment

  • Made crackers!! WeUseCoupons.Com

    [...] Thanks for the recipe idea! I love trying new things. We made Graham Crackers not too long ago and they were yummy as well. Here's the recipe we used: Weelicious ? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler F... [...]

    leave a comment

  • Teice

    Love this recipe!! I made it for my play group and we ran out because they were such a hit. This is the second recipe from here I tried out on this group of kids and they are loving it (so are their parents).

    leave a comment

  • Jana

    Thanks for the recipe! I've been wanting to make this for my 18 month old son. We moved to the Middle East about a month ago and can't find all purpose flour. They have all purpose wheat flour. Is this the same? If not, what can I use as a substitute? Happy Holidays!

    leave a comment

    • Catherine

      Is there any other flour there?

      leave a comment

  • Jessica

    Yum! I just made these to bring to a moms' group cookie exchange with lots of kids. They turned out really well! They don't taste super sweet like store-bought, but they are sweet from the honey and brown sugar. When I took them out after 15 min, they were still a little soft, but appeared done. Within a few minutes on the cooling rack, they became more hard--still not crunchy (yet!) I used mini cookie cutters and like this method the best, especially if these are meant for children. The bears and giraffes turned out best. I found a set of Noah's ark cookie cutters at a craft store. This made 2 large cookie sheets of cookies, plus some leftover dough that I cut and froze as Catherine suggested. When they were in the oven, they do puff up a bit, so be sure to leave some room for that. Next time I will try with Earth Balance! Thanks, Catherine!

    leave a comment

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  • Katie

    Can I use light brown sugar... that's what I have on hand and don't want to make a special trip to the store. thanks!
    Katie

    leave a comment

  • Sara

    These are pretty good, I think next time I will top them with a little bit of honey and hopefully I will have an actual food processor next time, because I tried to do it in a blender and it did not work at all. I did everything by hand but they still turned out great.

    leave a comment

  • PattiR

    AWESOME-AWESOME-AWESOME! When these were baking in the oven, my husband and both kids were glued to the oven waiting for them to be done. This will definitely be in my regular routine.

    leave a comment

  • Morahblumie

    anything i can use in place of butter (or margarine) that will give the same result? im not a big fan of butter.

    leave a comment

    • Catherine

      You really need the butter or margerine because they allow the crackers to be flaky and crisp. You can try to use crisco shortening. Let me know how they turn out!

      leave a comment

  • Rhonda

    I have been waiting awhile to try these out. I was waiting for my youngest son to turn one. But I could just not wait any longer! So instead of Honey I used Brown Rice Syrup. I also do not own a food processor, so I used my Magic Bullet and divided the dry mixture into 3 batches. Then again with the butter in 3 batches. A little time consuming that way but they turned out so wonderful!!! It was really worth the extra effort.

    leave a comment

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  • Anah

    yummmmmmm...just made these! i halved the recipe (almost out of flour) and used light brown sugar. i have huge cookie cutters and was able to get 16 cookies out of the batch! thanks for the recipe Catherine :)

    leave a comment

  • Katie Trumbauer

    Have you ever used this recipe to make a pie crust. I was thinking it might be neat to fill with pumpkin pie filling, etc... I don't know too much about cooking so I don't know if that would work...

    leave a comment

    • Catherine

      no, but sounds like a great idea!

      leave a comment

  • Erika

    Delicious taste but mine were way too sticky too! I refridgerated the dough in hopes that it would help but it was still too sticky for cookie cutters. In the end I rolled them by hand into little \"sausages\" then patted them down to rectangles. The puffed so much while backing that I may as well had made them as drop cookies. They taste great - I followed the recipe to a T - but my result was very different than the cracker I was hoping for. Graham Cookies would be a better description.

    leave a comment

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  • Susie

    I just made them and I don't know what I did wrong but they were an epic fail! LOL :( they were so dry and hard.. i have no idea because I can make cookies normally :(

    leave a comment

    • Catherine

      hmm, well they are supposed to be like crackers and crispy. Did you follow the recipe to a t?

      leave a comment

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  • Stephanie

    Is there any alternative to brown sugar and butter? We don't eat sugar or dairy.

    leave a comment

    • AA

      You dont eat sugar? Why are you baking cookies???!! Do you avoid gluten, and corn, and white potatoes, and soy and everything else normal too?

      leave a comment

  • Brit Chambers

    Do you think you could use a Gluten Free flour mix with these? I might just try it!

    leave a comment

  • Jennifer

    Made today. Catherine - when you say whole wheat flour in your recipes, are you purchasing it from the store?
    We grind our own. There are different kinds of wheat. Soft white wheat can pretty much replace all purpose flour in any recipe. I have tried it on several of yours, including this one and they turn out great. Grinding your own flour is supposed to maintain the vitamins, protein and fiber naturally in the wheat.
    I think the problem some had with not being able to roll it out may be b/c they didn't roll it between parchment like you said to. I tried with and without the parchment and w/o it was too sticky. They turned out great. The only thing I did different was to halve the recipe b/c my food processor is too small and replaced all the flour with soft white whole wheat flour. They were crunchy and we added some cinnamon sugar to the tops of some. Thank you!!!

    leave a comment

  • Erica

    Can I substitue Whole Wheat Graham Flour for Whole Wheat Flour?

    leave a comment

    • Catherine

      Sure :) let me know how they are!

      leave a comment

  • Ekang

    Hi! I've tried these crackers and everyone loves them!
    I was wondering if there was any way to cut the refined sugar (brown sugar) and use a substitute?

    leave a comment

  • Nadine

    Will this recipe work with Spelt flour? Just wondering...

    leave a comment

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  • Sarah R

    Just found your site and our very first recipe we tried was the graham crackers! They are so tasty and my two year old loves them and had so much fun helping my hubby and I bake these. We made these during family time and had a blast! Look forward to making more of your recipes! Have a great day,
    Sarah

    leave a comment

  • Jessica

    How do you store these?

    leave a comment

  • Kate

    Thanks for the recipe! Id like to try these, but all I have is AP flour on hand. What happens if I use just that? Do I need to add more or less when substituting for the whole wheat?

    Thanks!

    leave a comment

  • Pam

    Thanks for this recipe! My 2 1/2 year old helped me make them and she loved cutting out the shapes. She also loved eating the dough :-)

    leave a comment

  • Avigayil

    can I use oil instead of butter?

    leave a comment

  • Stephanie

    My family love love loves these, but I just realised that under 12 months aren't apparently supposed to have honey even in baked goods. I've given these to my daughter (9months) and she adores them, but realising the honey thing now I want to minimize the exposure. What can be used in place of honey? Maple Syrup? Agave? Any suggestions?

    Thank you so much. We try to keep these in the freezer at all times for a nice family snack - my 4 year old loves them too.

    leave a comment

    • Jessica

      Try maple syrup! I've realized I was out of honey before and used syrup instead- still SO delicious! :)

      leave a comment

  • Jodi

    Salted or unsalted butter?

    leave a comment

  • Felicia

    Is there any nutritional information on this recipe? I.e. sugar, fat content etc. would love to make these at my son's school but they must comply to certain nutritional standards and I must prove they do.

    thanks!

    leave a comment

  • April

    I discovered this amazing recipe over a year ago. My son and the twins I was watching at the time all absolutely LOVED them! I made a few right after mixing the batch together and then cut out and froze the rest. I think the secret is the chilled butter because the ones I made right away turned out more cookie like but when I made some of the ones I froze, they came out perfect! Thanks for such a great recipe! I'm making them for my son to take to school for their christmas party. I'm sure they'll be a hit. Oh and his room has an egg allergy so it's perfect that these don't need eggs.

    leave a comment

  • Jessica

    I made these last night and my daughter LOVES them...so much so that we took some for a play date today and after eating 3 she was attempting to take her friends graham cracker (14 months...still working on sharing!). I used light brown sugar and used small cookie cutters (pampered chef has a great set for cheap) and the recipe made 60....so plenty in freezer. Hooray!

    Thank you so much for this site. I have increased my cooking and confidence so much since having a child and finding this site!!

    leave a comment

  • Tamara

    I have made these several times in the past year, every time with metal cookie cutters. I just bought a cheapie set of plastic hearts for Valentine's Day and they were a MILLION times easier! The metal ones I had to punch out each individual cookie. With the plastic one I was able to press down and not have the cookie get stuck in the cutter. I just cut a ton of them and then pulled away the extra dough around the cookie. I can't believe how much time I've wasted in the past.

    leave a comment

  • Michal W

    Hm... I just made these but the ingredients didn't form into a dough. It was much too crumbly. I ended up pressing it into a 9 x 13 pan. What did i do wrong?

    leave a comment

    • Catherine

      Without being there I can't be certain. Make sure the butter mixture becomes a coarse meal. Like pea-sized or smaller pieces. You may need to also pulse the honey and water into the dough for a longer time. I hope this helps!

      leave a comment

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  • Alisa Donner

    These were super easy! I used Easter cookie cut outs. And we r taking them on our kindergarten camping trip to use in s'mores. So excited. The only hard thing for me was how to roll the dough in btw the parchment paper. Catherine u should do a how to on that!!! Xx Alisa. (co-founder of PAM).

    leave a comment

  • Amy

    Thanks for this recipe! My son goes to a Montessori school and cannot have processed sugar in his lunch. It is a healthy habit but makes me struggle to find sweet treats for my buddy. I used his dinosaur sandwich cutter to make Graham dinosaurs. He is 4 and loves this recipe!

    leave a comment

  • Jade C.

    Hi There! Found your website and recipe through a Pinterest search...I gathered all my ingredients this afternoon for a cheesecake and realized I was completely out of graham crackers! Ugh! So, I used your recipe to make one fabulous crust! I just prepared it as directed in your post and pressed the dough in my 9 inch pan. After a little baking (about 15 minutes), I simply poured the cheesecake batter over it...and viola! It turned out great! Thank you!

    leave a comment

  • Catherine

    That is so awesome! :)

    leave a comment

  • Ruth

    these were amazing! I used graham flour instead of wheat, but no other changes. I was surprised how fast and easy they were to make, and how nicely the dough rolled out! We made train shapes, and the 5-yr old ate 8-9 crackers over the first day. Based on just how quick and easy (and fun) these were to make, I doubt I will ever buy boxed graham crackers again.

    leave a comment

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  • 1gbmommy

    LOVE THESE! Our 2 yr old helped cut these out. All the kids loved them even my hubby & I. Next time I'm going to roll out a little bit thinner to get a more cracker like crunch. Ours turned out a little cakey like but I think it's because I rolled out too thick....however still delicious! :)

    leave a comment

  • Trish

    Can I use all wheat flour? I rarely ever buy AP flour anymore. I would LOVE to try this recipe if I can make it without :)

    leave a comment

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  • Kristin

    We are a gluten free family. I made these using 2 1/2 cups of Bob;s All purpose gf baking flour. I couldn't roll them out because the dough was too sticky, but I spooned teaspoon fulls onto the baking mat. Then I used the back of the spoon to make sure that the dough was 1/4\" thick. They were amazing! We used them for s'mores and even our non GF friends told me that they were the best graham crackers they had ever had. Thanks so much for this recipe!

    leave a comment

  • Annie

    found you on pinterest. So glad i did!!

    have my little man now eating quite a bit and want to start eating less processed foods. thanks so much for your amazing recipes. these graham crackers look great!

    leave a comment

  • Annie

    found you on pinterest. so glad i did!!

    my little man is eating quite a bit and we want to cut back on eating processed foods. these graham crackers look delicious! thanks so much!

    leave a comment

  • Elly

    My 2 1/2 year old son and I made these amazing cooking today. Not only was it fun and easy to make with him, but they are absolutely addicting!!! We both couldn't stop eating them. I had to hide it in the pantry to try to forget about them!!!! :) thanks again for your amazing work. Loving the book too.

    leave a comment

  • Annie

    They are delicious! However i found the dough to be really sticky and tacky....i needed an extra cup of flour just for rolling..is that normal? Love your blog thanks!!!

    leave a comment

    • Catherine

      Strange. My dough never comes out like that. Although, if you live in a more humid or moist climate that will have an effect on your doughs and baking!

      leave a comment

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  • Kate

    We LOVE both these and the chocolate grahams. Thanks for the fun and delicious recipes!!! Have you tried the dough in a cookie press? I'm thinking to do sticks like cheese straws rather than the spritzer cookie look. Trying to take a more nutritious snack for preschool ; )

    leave a comment

    • Catherine

      I haven't tried this dough in a cookie press. Hmmm good idea! I wonder if it's too thick, though. This dough is so easy to work with I would say just cut it into sticks by hand! Maybe roll it a tiny bit thicker.

      leave a comment

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  • Chris B

    I was wondering if it work to make this graham cracker dough in a standing mixer instead of a food processor? I've made your shortcake recipe in my food processor, but I cannot get this one to combine well in my food processor. I have a Kitchen Aid Little Classic....maybe it is too small for this recipe? If a standing mixer would not work, what else could I use to mix up the dough for this recipe?
    Thanks!

    leave a comment

    • Catherine

      You could probably do this with just your fingertips. Like when making scones or pie crust. It probably doesn't work well in the stand mixer because the intent is not to cream the butter. You need to get the butter incorporated into the flour before you add everything else to hold it together!

      leave a comment

  • Chrisaxthelm

    These are amazing! My little guy loves graham crackers, they are his \"cookies.\" I pinned this recipe and made these when we ran out of the boxed kind. I didn't have any honey, but they turned out perfect. They were so good in fact, that my husband and I had trouble not eating a ton too. What I really like about making these is that I can cut these to a size I don't mind giving more that one to my son, and then he thinks he's getting more. :)

    leave a comment

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  • Court845

    Do you think this dough could be frozen before and/or after baking?

    leave a comment

    • Catherine

      I freeze the cookies after baking! They will keep for about 4 months in the freezer!

      leave a comment

    • Stephanie S

      I cut the shapes and freeze before baking, then just pull straight out and bake. The kids love having a yummy healthy snack that is ready in minutes! This is one of our favourite go-to recipes. Thank you Catherine!!!

      leave a comment

  • JaniesMommy

    I made these tonight and they are wonderful! I don't have a food processor yet (trying to find a good, yet affordable one) and used a hand mixer and bowl instead, it worked really well, just took more time and made a bigger mess! Thank you!

    leave a comment

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  • Nicole

    Do you think this would work with dates instead of brown sugar? We don't use it so I never have any at home. Thanks

    leave a comment

    • Catherine

      Hmmm I think ground up dried dates might work great!

      leave a comment

  • Robin

    My four kids (and my husband and I!) love these! My five year old rolled out the dough and went to town making different shapes out of cookie cutters. They were a hit, thank you for the recipe!

    leave a comment

  • Leyla

    Just made these for the firs time - came out perfect! I left out the brown sugar and added a bit more honey for sweetness.

    leave a comment

  • Kate

    I forgot the sugar and my 2 yo still loved them. Made 2 shapes for her birthday. Great recipe! And very helpful comments. Will try a food processor next time

    leave a comment

  • Darcie

    Best Day EVER!! I'm a huge fan of providing healthy meals and snacks for my home daycare kids. I especially LOVE getting them involved in preparing their own healthy foods.
    Thank you THANK YOU for your efforts and support here. We are SO making these graham crackers today after quiet time!!
    Added bonus that I just got a new food processor to add to my Bosch.

    leave a comment

  • Nikki Jenkins

    I got this recipe out of your book (which I love) the other day. My sweet little man is only 10 mths so I replaced the honey with maple syrup and they turned out amazing. He loves chewing on them so they work great for teething cookies!

    leave a comment

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    Hi. How long do these last? Do you recommend just storing in an air-tight container?

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  • Cknoflach

    I made these today and used mini animal cookie cutters....my 2 yr old loves them, as do I ! thank you Catherine, I have made several of your recipes and they are all bang on and taste very good.

    leave a comment

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  • Lkomp

    Super easy and delicious! Can't wait for my 16 month old to try them :)

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  • Kate

    These were okay coming right out of the oven, but after letting them cool completely, they were perfectly crunchy and sweet!

    leave a comment

  • Sarah

    These turned out so great! Thanks for the great recipe.

    leave a comment

  • Andrew

    My 4 year old and I like the recipe. But it would have been fantastic if you had added the metric amounts for the ingredients,. Outside of the US there are very view people that still use the imperial measurements.
    It would have saved me the time of looking up a conversion table.

    leave a comment

  • Sharon

    Could youbuse oatmeal baby cerealninstead of the oatbran?? I have a TON I want to use up!

    leave a comment

  • Melinda Fish

    How about using 2 1/2 cups white whole wheat flour?

    Thanks!

    leave a comment

    • Megan

      Melinda, I made these this week and did just that. They turned out great!

      leave a comment

  • Jessica R

    I have made these 3 times, very simple and love anything I can freeze. I like them to send to daycare for snack and the girls at daycare say he always picks it as a snack if it's available. I do add extra spices (nutmeg, ginger and sprinkle the top with extra cinnamon). Thanks for all your ideas!

    leave a comment

  • Christina Aleman

    A recipe that kids will surely love. You can even make this ahead of time, keep it on the fridge and have a healthy snack with kids, and families.

    leave a comment

  • Katie

    I just wanted to let you know I just finished making these for the first time! They were absolutely delicious!! I used 2 1/2 cups white whole wheat flour and substituted the brown sugar for 1/2 cup of maple syrup and 2 tablespoons of molasses... I used my cookie press also! I can't stop eating them! Thank you for the recipe!

    leave a comment

  • Nicole

    I tried this with my 3 yr old. The dough tasted great the dough was crumbly and we couldn't roll out. I don't have a food processor so I mixed with a hand mixer. Horrible idea! How can these be a success without a food processor?

    In Japan

    Nicole

    leave a comment

    • McCord

      You really need a tool to help mix these. I think doing it by hand you would have to mix for quite a while. The food processor is your best bet, although I bet a blender would work if you scrape it down often. A hand electric mixer could work as well.

      leave a comment

    • Rita

      I mix my dough with a fork and my hands every time. Just takes a lot of time to get to the right texture of dough. It seems to get better as I go. I roll out a small portion, cut, and then add a little new dough to the previously rolled dough. That really helps it get to the right texture.

      leave a comment

  • Jen

    I love these and make them all the time! My 2 yr old just got diagnosed with a wheat sensitivity - any ideas for changing the flours? He'll throw a fit if I give it to his brother and not him....

    leave a comment

  • Kara O'Neil

    These look wonderful! I only keep white whole wheat flour on hand, can I use that in place of the regular whole wheat? I normally use them interchangeably, but I was wondering if you need the texture that comes from regular whole wheat flour in this cookie recipe. Thanks!

    leave a comment