Add flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the cubed butter and pulse until the mixture has a cornmeal like texture.
Add the molasses, milk and vanilla extract to the food processor and pulse until the dough forms a ball, approximately 1 minute.
On plastic wrap, press the ball into a 1/2-inch thick disk, wrap in the plastic wrap, and chill in refrigerator for 30 minutes.
Preheat the oven to 350 degrees.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second piece of parchment paper. With a rolling pin, roll the dough out until it is 1/8-inch thick. Try your best to roll it into a rectangular shape.
Transfer the parchment paper with the rolled dough onto a large baking sheet. Gently peel away the top sheet of parchment paper and with a pasty cutter or pizza cutter, cut the dough, cut vertical cuts all the way across the dough every 2 inches and then again horizontal cuts all of the way across the dough every 2 inches, making 2-inch square pieces.
Using a fork, poke 3 rows of holes in each cracker. Leave the crackers on the parchment paper on the pan and bake on the middle rack of the oven for 20 - 25 minutes or until the edges just start to darken.
Remove pan from the oven, transfer set the parchment paper with the crackers on a cooling rack and allow them to cool completely. Once completely cool, you can break them into individual crackers. Store in an airtight container for up to 2 weeks.