Homemade Teddy Grahams Recipe: Crunchy Baked Bear Cookies

Teddy Grahams are a crunchy, nostalgic snack — and those tiny bear shapes make them irresistible. You can make classic cinnamon, chocolate chip, or chocolate versions in about 30 minutes. The dough is pressed into silicone mini-bear molds and bakes into crisp, sweet crackers that are perfect for lunches, snacks, or lunchbox treats.

Table of Contents

• What You’ll Need
• Recipe Substitutions & Additions
• Step By Step Instructions
• Storage Instructions
• Tips For Success
• Recipe FAQs
• Other Homemade Snacks You’ll Love
• Homemade Teddy Grahams Recipe

What You’ll Need

Ingredients for these homemade teddy grahams:

• Butter: Unsalted is used here. If using salted butter, omit the added salt. Butter should be softened to room temperature.
• Maple Syrup: The primary sweetener in this recipe.
• Flour: A mix of whole wheat and all-purpose flour yields a toasty, graham-like flavor while keeping the crackers light.
• Ground Cinnamon: Adds warm spice and classic flavor.
• Vanilla: Enhances the overall taste.
• Salt: Balances the sweetness and rounds out the flavor.

See the recipe card below for precise quantities and full details.

Recipe Substitutions & Additions

• Butter: For a dairy-free version, use a plant-based butter alternative.
• Maple Syrup: Honey can be substituted in equal amounts for older children and adults (avoid honey for babies under 12 months).
• Flour: You can use all-purpose flour if you don’t have whole wheat, though the color and texture will be lighter. For gluten-free, use an equal amount of a gluten-free flour blend.
• Add-ins: Stir in a little unsweetened cocoa powder for chocolate teddy grahams or fold in finely chopped chocolate for a chocolate-chip version.

Step By Step Instructions

STEP 1: Preheat the oven to 325°F (163°C). In a bowl, cream the softened butter, maple syrup, and vanilla with an electric mixer until light and smooth, about 1–2 minutes.

STEP 2: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, and salt until evenly combined.

STEP 3: Gradually add the dry ingredients to the butter mixture on low speed until the dough comes together. It may seem crumbly at first but will form a soft dough—scrape the bowl as needed.

STEP 4: Form the dough into a ball and divide it in half. Press each portion firmly into silicone mini-bear molds so the shapes are well filled. Remove excess dough from the surface.

STEP 5: Place the filled molds on a baking sheet and bake for 15–18 minutes, or until the tops feel dry. The crackers will be slightly soft when they come out but will crisp as they cool.

STEP 6: Allow the molds to cool completely, then invert them to release the teddy grahams. Transfer to a container and enjoy.

Tips For Success

• If the dough remains crumbly, add 1–2 tablespoons of cold water and mix until it holds together.
• Press the dough firmly into the molds so the bear details bake clearly.
• Let the crackers cool completely in the molds before removing; they firm up as they cool.
• Use room-temperature butter. Cutting it into small pieces helps it soften faster; cold butter can cause the mixture to curdle.