Homemade graham crackers taste a bit like childhood, but better. You can cut these grahams into any size crackers. For small children, make them bite-sized.

Whisk together in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy:

Beat in:

Stir the flour mixture into the butter-sugar mixture until the dough comes together. Transfer the dough to a lightly floured surface and knead briefly just until smooth, then divide in half. Roll each piece of dough into a 7 × 10-inch rectangle between two sheets of parchment paper. Peel off the top piece of parchment paper but leave the dough on the bottom piece of parchment. Use a knife or pastry cutter to trim the edges of the dough, then cut each rectangle crosswise into five 2-inch strips, then in half lengthwise to make ten 2 × 3 ½-inch crackers. Use a fork to dock each cracker 4 times (there is no need to separate the crackers). Stack the rolled out and cut dough between layers of parchment paper on a baking sheet and freeze for 30 minutes.

Preheat the oven to 350°F.

Place the chilled dough still on the parchment paper on 2 baking sheets or cookie sheets and bake until golden brown, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Break the cooled cookies apart along the cut lines.