Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda and cinnamon. Set aside.

In a stand mixer, cream butter and sugars together until combined. Add vanilla bean paste, molasses and milk and mix until smooth. Gradually add the flour mixture and beat until well combined.

Place the dough on a well floured counter and divide the dough into two balls.

Place each ball onto prepared baking sheets. Using a rolling pin dusted with flour, roll out the dough to 1/8 to a ¼ inch thickness. 

Bake until crackers are firm and lightly golden, about 10-13 minutes. Remove from oven and immediately cut out twelve 2 1/4 – by – 4 3/4 inch rectangles. Cool to room temperature.

Store in an air tight container for up to 3 weeks.