Red Velvet Graham Crackers

Making Red Velvet Graham Crackers is a fun and colorful experience! Use them in cheesecakes, smores, or just grab one as a snack! For another fun graham cracker treat, try my Chocolate Chip Graham Cracker Cookies.

Red Velvet Graham Crackers

There is something special about a red velvet cake or any red velvet recipe. It’s not just adding red food coloring to a cake that gives it the red velvet name. It’s the added buttermilk and touch of cocoa to a recipe to give it a distinct flavor and texture. Adding red food coloring just gives it more of that intense color. Did you ever think you would make your own graham crackers, let alone red velvet graham crackers?!? Well, I encourage you to make these lovely crackers, and you can then use them in my New York Cheesecake with Red Velvet Crust. Bonus, I know!

Red Velvet Graham Crackers Recipe

As I could smell the sweet aroma of fresh, homemade red velvet graham crackers in my oven, I could feel my anticipation level rise.  I just knew these were going to be good.

How to Make Red Velvet Graham Crackers

To make Red Velvet Graham Crackers, get out your mixer and the ingredients to get started.

In the bowl of the mixer, combine the brown sugar, flour, baking soda, cocoa, and salt and mix on low until all the ingredients are incorporated.Next, add the butter cubes, one at a time, increasing the speed a bit to make a coarse texture.Meanwhile, in a 1-2 cup measuring cup, pour in the honey. Add the buttermilk, food coloring, and vanilla and mix it all together.Then, add the honey mixture to the flour mixture and mix on medium speed.On a well-floured work surface, roll out the dough. Be as consistent as possible with the thickness of the dough (about 1/8-1/4-inch thick).Cut out your graham cracker rectangles with a cookie-cutter, or by hand. And really, who is to say you can’t make other shapes out of graham crackers? You can even make holes in the tops of some of the crackers to appear more graham-cracker-ish.Finally, bake them for 6-8 minutes, making sure you check them after six minutes so all your hard work doesn’t burn!

A few tips/suggestions:

I found that these cookies most tasted like a graham cracker on the second day, or after they had hardened slightly.  I also placed the cooked and cooled crackers in the oven at 170°F for 30-40 minutes to dry them out more, and this worked well.Remember to keep a close eye on them in the oven. These crackers can burn easily! (I would know…I burned my first batch.)We thought these would make amazing s’ mores.  Although I tried some funky variations (fruit and purees and different chocolates) that original recipe seemed to work best–red Velvet graham cracker, marshmallow, and chocolate. Delish.