Prep the dry ingredients: In a medium bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and teaspoon of salt. Set aside.
2 cups whole wheat flour plus more for dusting, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
Make the dough: In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream softened butter and brown sugar until light and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture, mixing until well combined and a soft dough forms.
7 tablespoons butter softened, 1 cup light brown sugar packed
Add the wet ingredients: Add whole milk, honey, and vanilla extract. Mix until fully incorporated. The dough will be soft and slightly sticky.
3 tablespoons whole milk, ⅓ cup honey, 2 teaspoons vanilla extract
Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Roll and cut the dough: Preheat the oven to 350°F. Roll out one disc of dough on a floured surface until it’s about ⅛-inch thick. Use a pizza wheel to cut it into rectangles (or any shape you prefer). You can score the dough with a bamboo skewer or chopstick to create a traditional cracker look.
Bake: Place the dough on a baking sheet and bake for 10-12 minutes or until golden and firm. Remove from the oven and cut along the scored lines. Let the crackers cool completely on the baking sheet.
