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 Kitchens® Tips
Reynolds Kitchens tip
Wrapping the dough portions in parchment paper will make for an easy transfer from refrigerator to your floured surface.
Ingredients
- 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
Directions
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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