Homemade Teddy Grahams

5 from 3 votes

These homemade teddy grahams are a simple-to-make take on the store-bought classic. They are sweetened with maple syrup, can be customized with different flavors, and are made with simple ingredients you likely have on hand!

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: American

Servings: servings

Author: Lily Payen

Ingredients

Cinnamon Teddy Grahams

4 tbsp unsalted butter softened to room temperature
3 tbsp maple syrup room temperature
½ tsp vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
½ tsp ground cinnamon
¼ tsp salt

Chocolate Chips Teddy Grahams

ADD ¼ cup finely chopped chocolate chips mix in on low speed once dough is formed

Chocolate Teddy Grahams

ADD 1 to 1½ tbsp unsweetened cocoa powder mix in on low speed once the dough is formed

US Customary - Metric

Instructions

Preheat the oven to 325 degrees F (163 degrees C).
Add the softened butter, maple syrup, and vanilla to a bowl and use an electric hand mixer or stand mixer to cream them together on high speed until fluffy and smooth, about 1 to 2 minutes
In a separate bowl, mix together the all-purpose flour, whole wheat flour, cinnamon, and salt until combined
Slowly add in the flour while mixing on low speed until it forms a dough. It may seem crumbly at first, but it will form into a soft dough. Scrape down the sides as needed.
Gather the dough and split it in half. Spread and press each half into two silicone bear molds. Scrape off any extra dough and make sure that the dough is pressed firmly into each mini mold.
Transfer the silicone molds onto a baking sheet and bake the teddy grahams for 15 to 18 minutes (or until dry to the touch). Let the crackers cool fully in the molds. They will be soft at first but will firm up and crisp as they cool.
Once fully cooled, turn over the molds and transfer them to a container (they should pop right out!) Serve and enjoy!

Notes

If the dough seems crumbly after adding in the flour and mixing on low speed, add in 1 to 2 tablespoons of cold water and continue mixing on low speed until it moistens and forms into a soft dough.

Make sure to press the dough firmly into the silicone teddy bear molds so that the shapes fully form once baked.

Let the crackers cool completely before serving. They will be soft at first right out of the oven but will firm up as they cool.

Make sure that your butter is softened to room temperature beforehand. Cutting butter up into cubes will help it come to room temperature quickly. Using cold butter may result in the mixture curdling, so make sure to let it fully soften.

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