These iced graham cracker snowflakes are so fun and wintery. They look like gingerbread cookies, but are really cut out of graham cracker dough, which is surprisingly easy to make. I love doing cut out cookies with my boys, and this dough was a cinch to work with, and I even let them sneak a little taste of the raw dough without worry because it is egg-free. I also love that they are made with whole wheat flour and honey, so they are slightly healthier than your average Christmas cookie!
I’m definitely not an expert when comes to cookie decorating (so don’t look too close), but I had so much fun with this snowflake pattern. Its easier than flooding the whole thing with icing, and the white on brown looks nice and natural.
The recipe I used is slightly adapted from Cheri’s Homemade Graham Crackers on Kitchen Simplicity. Love her recipes! She also mentions that they freeze well, which makes them perfect for getting ahead on your holiday baking. And how amazing would s’mores be on homemade graham crackers!
Iced Graham Cracker Snowflakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These snowflakes look like gingerbread cookies, but they are actually homemade graham crackers! Made with whole wheat flour and honey.
Ingredients
Graham Crackers
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup cold butter, cut into cubes
- 1/4 cup honey
- 1/4 cup water
- 1/4 teaspoon vanilla extract
Icing
- 1 1/2 cups powdered sugar
- 1–2 tablespoons water
Instructions
Graham Crackers
- In the bowl of a stand mixer, mix together flours, sugar, salt, cinnamon, and baking soda. Mix on low speed to combine.
- Add cold cubed butter and mix on medium speed until a course crumb is formed
- In a small bowl, mix together honey, water, and vanilla extract and stir to combine.
- Add the honey mixture to the flour mixture until a dough forms and pulls away from the sides of the bowl.
- Between two pieces of parchment paper, roll out dough and cut out into shapes.
- Place the shapes on a Silpat lined baking sheet, and preheat the oven to 350 degrees.
- I like to put my cut out dough into the freezer to chill while the oven is preheating because I think it helps them retain their shape when baking.
- When oven reaches 350 degrees, bake for 15 minutes. Cool on a cooling rack completely before icing.
Icing
- Measure out powdered sugar and whisk in 1 tablespoon of water. If icing is too thick add a tiny bit more water until the consistency is good for icing. It should be similar to the consistency of toothpaste.
Dina says
they are so pretty and festive!
Julie says
Thank you Dina!
Erin | The Emerging Foodie says
These look absolutely beautiful! And I love that they have whole-wheat flour. Yummmm!
Julie says
Thanks Erin!
Angie@Angie's Recipes says
Those snow flakes look so wonderful and the icing is perfect, not too much, but sweet enough. Excellent!
Julie says
Thanks Angie, you are right- just a little bit of icing detail adds the right amount of sweetness.
Joyce Brown says
Could you use vegan margarine in these? They look like the perfect Christmas gift treat.
Julie says
Hi Joyce- Sorry, I don’t have any experience baking with vegan margarine, but I don’t see why you couldn’t use it. Maybe just mix up a half batch recipe using the vegan margarine to test it out and see how it works. If you do, let me know how it goes. Merry Christmas!
Kristen says
I couldn’t get these cut out! I live in Hawaii, so maybe the heat of the oven was just too warm for my kitchen. I got 5 cut out and then the rest I had to do balls that I flattened.😭 any tips?
Julie says
Oh sorry! Maybe try rolling the dough out between two pieces of plastic wrap and pop the whole thing into the freezer as needed when the dough becomes to soft.
Denise says
I had a similar problem. I separated the dough into 6 squares and popped them in the freezer for about 3-5 minutes. After that, they rolled/cut perfectly.
Denise says
These were a hit with my friends and family. I used a dog cookie cutter for a “welcome party” for my sisters new puppy. I added a cream cheese frosting recipe with these and they were amazing. Cooking time for me was about 12 minutes, but ovens vary. Thanks for the great recipe! I’ll definitely use it again.
Jenplayswithflour says
Overall too soft for my liking.
Alex says
Needed dino shaped crackers but couldn’t find any so bought some dino cookie cutters and gave this a shot. Followed recipe exactly. Baked 13 minutes on parchment not silpat. Poked holes to make them look more like “graham crackers”. Put in freezer 5-10 min after cutting out but before baking and they held the cutout shape perfectly! They’ll be a hit tomorrow at preschool for Dino Week I’m sure! * if you update the recipe at some point, could you maybe note how to store them to keep them crispy? I’m going to leave them at room temperature overnight, not stacked, and hope for the best… but might be nice to know.