Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This will help prevent the crackers from sticking and make cleanup easy.
Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder. Set aside.
Cream the butter and sugar: Beat the butter and dark brown sugar with an electric or stand mixer until light and fluffy, about 2 minutes.
Add the wet ingredients: To the butter and sugar mixture, add the honey (or maple syrup), milk, and egg. Beat until thoroughly combined.
Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients until a dough forms. It should be slightly sticky but firm enough to roll out.
Roll out the dough: Place the dough on parchment paper or a floured surface. Roll it out to about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into squares (about 2-inch by 2-inch pieces). If you want to get fancy, you can use a cookie cutter for fun shapes.
Bake the crackers: Place the cut-out dough pieces onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden brown and the crackers are crisp.
Cool and enjoy: Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as a snack or use them to make a gluten-free graham cracker crust!
