Make Ahead

Homemade Teddy Grahams

February 21, 2016
2 Ratings
Photo by Kelsey Tenney
Author Notes

Feeling nostalgic for some Teddy Grahams? No need to make a trip to the store. These are a bit more adult-appropriate, with less sugar and more graham flavor, but making them is almost as simple as opening that box. —Kelsey Tenney

  • Makes 96 small men
  • 2 cups graham flour
  • 1/2 cup all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup molasses
  • 1/4 cup whole milk
  • 1 1/2 teaspoons vanilla
In This Recipe
  1. Add the flours, sugar, baking powder, baking soda, cinnamon, and salt to a food processor. Pulse to combine.
  2. Add the butter and blend until you have coarse crumbs. Add the molasses, milk, and vanilla to the mixture and pulse until the dough comes together as a ball. Wrap in plastic wrap and chill for at least an hour or overnight.
  3. Preheat the oven to 350° F. Roll the chilled dough out on a lightly floured surface until it's about 1/4-inch thick. If your dough is a bit crumbly and not sticking together well, add a few drops of water, 1/4 teaspoon at a time, until it just comes together.
  4. Cut out your shapes and poke with a few holes to keep from bubbling. Place on a parchment-covered baking sheet at least 1/2 inch apart. Bake in the oven at 350° F for about 8 to 10 minutes depending on the size of your cutout. If you’re making larger grahams, adjust the time accordingly. The dark-colored dough makes it difficult to tell when the cookies are beginning to change to golden brown, so I think it’s easier to tell by carefully picking a cookie up from the sheet. If it doesn’t stick or bend, the cookies are done!
  5. Let cool. These will keep in a tightly-sealed container for a few days.

See what other Food52ers are saying.

  • DB
  • Kelsey Tenney
    Kelsey Tenney
  • Msqueenb
  • Sheri