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Preheat oven to 350°F. Line a baking sheet with parchment paper.
Beat the softened butter, honey, and brown sugar until smooth. Mix in vanilla.
In a separate bowl, whisk together flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture.
Add milk, 1 tablespoon at a time, until a soft dough forms. Don’t overmix.
Divide dough in half. Roll each portion between two sheets of parchment paper until about ⅛ inch thick.
Remove the top parchment and cut into rectangles. Use a fork to poke small holes across each cracker.
Bake for 10–13 minutes, until the edges are golden brown.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will crisp up as they cool.
Store in an airtight container for up to 1 week.