Homemade Teddy Grahams
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!
Servings: 10 servings
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.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 141IU | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 1mg
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