Honey and Cinnamon Graham Cracker Hearts
- Total Time: 32 minutes
- Yield: 42 crackers 1x
Description
These honey and cinnamon graham cracker hearts are a delightful homemade treat, perfect for satisfying a sweet tooth with a touch of warmth from cinnamon.
Ingredients
- 1 & 1/2 cups (360 ml) graham flour, plus more for rolling out the dough
- 3/4 cup (180 ml) all-purpose flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 4 tbsp (1/2 stick) unsalted butter, room temperature
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) brown sugar
- 1/4 cup (60 ml) milk
- 1 tsp vanilla extract
Instructions
- Have your butter soft at room temperature before starting this recipe.
- Sift together the flours, salt, baking soda and cinnamon, set aside.
- In the bowl of a standing mixer beat together the butter, sugar and egg on medium high speed until smooth and creamy, about 3-4 minutes.
- Add the honey and vanilla, continue beating until smooth, stop and scrape down the bowl as needed.
- With the mixer on low speed add the dry ingredients in 3 batches-beat just until flour disappears, do not over beat the dough.
- Turn the dough out onto a sheet of wax paper and press into a disk shape, wrap with the wax paper.
- Place in the fridge to chill for 30 minutes.
To make the Cinnamon-Sugar Topping:
- Mix the Demerara sugar and cinnamon together, set aside.
- Preheat the oven to 350F.
- Line 2 baking sheets with parchment paper or Silpats.
- Place the dough on a generously floured (graham flour) work surface. Dust the top of the dough with graham flour and lightly flour the rolling pin.
- Using a small heart cookie cutter cut out the hearts and place on the prepared sheets.
- Place the first pan of graham cracker hearts in the fridge while you prepare the second sheet.
- Gather up the scraps, dust with graham flour and roll out the remaining dough.
- Prick the crackers with a toothpick creating evenly spaced holes before sprinkling on the cinnamon-sugar topping.
- Bake for 10-12 minutes until firm and lightly browned on the edges.
- Remove from the oven and cool on metal racks.
Notes
- Store the crackers in an airtight container to maintain their crispness.
- You can substitute whole wheat flour if graham flour is unavailable.
- These crackers make a great base for s’mores or can be enjoyed on their own.
- Ensure the butter is at room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 70
- Sugar: 5
- Sodium: 45
- Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 5
If You Liked This Recipe, You’ll Love These
- Cinnamon and Nectarine Crumble
- Homemade Honey Buns
- Triple Layer Cinnamon Roll Cake
- Best Brioche Cinnamon Rolls
Frequently Asked Questions
Why is graham flour used for rolling out the dough instead of all-purpose flour?
The instructions specifically call for dusting the work surface and rolling pin with graham flour (not all-purpose) when rolling the chilled dough. This keeps the cracker’s whole-grain flavor consistent and avoids diluting the dough with plain white flour. The notes add that whole wheat flour can substitute for graham flour if needed.
Why does the dough need to chill before rolling?
The instructions press the dough into a disk, wrap it in wax paper, and refrigerate it for 30 minutes before rolling. Chilling firms the butter in the dough so it rolls out cleanly without sticking and holds the heart shapes clearly during baking. 
What is the purpose of pricking the crackers with a toothpick?
The instructions say to prick the crackers with a toothpick in evenly spaced holes before sprinkling on the cinnamon-sugar Demerara topping, then bake at 350°F for 10 to 12 minutes. The holes allow steam to escape so the crackers bake flat and evenly crisp rather than puffing.
