In a small bowl or kitchen aid, use a spatula to cream the butter and brown sugar until creamy. Add the honey, vanilla, and sourdough discard and stir until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

Pour the wet ingredients into the dry ingredients bowl. Stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid adding additional liquid.

Cover the bowl and transfer to the fridge to chill for one hour. For a long ferment, keep the dough in the fridge for up to 12 hours.

Preheat your oven to 350°F. Divide the dough in half. Roll each half to ⅛" thickness. Cut with a pizza cutter to 3"x3" squares.

Remove the ragged edges and save them to re-roll with any other scraps.

Use a fork to poke holes in the dough.

Before baking, sprinkle the tops with coarse sugar mixed with cinnamon for an extra crunchy sweet topping. Bake for 12-15 minutes or until the crackers are golden brown. Remove the baking sheet from the oven and allow the crackers to cool on the sheet for 10 minutes. Transfer the crackers to a wire cooling rack.