Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine 2 ¼ cups gluten-free 1:1 flour, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Mix with a whisk until all ingredients are blended evenly together.

Add 3 Tablespoons unsalted butter, 1 large egg, 3 Tablespoons honey, 2 Tablespoons milk, 1 Tablespoon molasses, and 1 teaspoon vanilla extract. Mix with an electric mixer (or stand mixer) until ingredients are all incorporated and a dough forms.

Divide the dough into three parts and wrap each with a layer of plastic wrap. Place in the freezer and chill for 1 hour (the colder the better!).

After the dough is well chilled, remove and work with one section of dough at a time. Lay out a piece of parchment paper and dust lightly with flour. Place the dough in the middle, lightly dust the top, and cover with another piece of parchment paper. Roll out the dough until it is roughly ¼-inch in thickness. Remove the top layer of parchment paper.

With a pizza cutter or knife, measure and cut into 2x5-inch rectangles. Gently transfer the dough cutouts to the parchment-lined baking sheet. Repeat the rolling and cutting process with the remaining two sections of chilled dough.

Lightly score criss-cross lines on top of each rectangle to divide it into quarters and prick with a fork.

Bake the crackers in a preheated oven for 13-14 minutes, or until lightly golden on the edges. Remove the crackers from the oven and let them cool for 15 minutes to harden.