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1
Sift the dry ingredients into a large bowl, pouring back any bits of flour or other ingredients that may remain in the sifter.
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2
In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
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3
Pour the wet ingredients over the dry ingredients.
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4
Stir the ingredients into a moist cookie dough, press the dough into a disk, wrap in plastic and chill for a minimum of 1 hour or up to 3 days.
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5
Preheat the oven to 350F.
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6
Rub two baking sheets lightly with butter.
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7
Dust a work surface with flour.
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8
Remove the dough from the refrigerator and divide it in half, working with one half while keeping the other half chilled.
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9
Use your hands to flatten the first half until it is 1/2 inch thick.
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10
Dust the counter and both sides of the dough with flour.
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11
With a rolling pin, roll out the dough until it's 1/8-inch thick.
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12
Move the dough around frequently to make sure it isn't sticking.
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13
If it is, slide a pastry scraper under the dough and dust the counter or the dough with flour.
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14
Use a sharp floured knife to cut the dough into 5-by-2 1/2-inch rectangles and transfer the shapes onto the baking sheets.
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15
Cut these rectangles into the traditional quarters, without seperating them--this keeps the lines showing even after baking.
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16
Using a fork or a skewer, press holes into the surface of the cookies.
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17
Stir the sugar and cinnamon together and sprinkle each cookie with a few pinches of the mixture.
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18
Bake for 15 to 17 minutes, rotating the pans halfway through, The grahams are ready when the edge is a darker shade of brown than the rest of the cookie, Remove from the oven and allow to cool on a rack so the grahams become crisp.
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19
If the cookies are not quite crisp enough, next time they either need to bake longer or be rolled out thinner.
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20
Repeat with the remaining half of the dough.
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21
These cookies are best eaten once cooled.
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22
They'll keep in an airtight container for up to 3 days.
