Preheat oven to 325 degrees F (165 degrees C).
In a large bowl or food processor, mix Gluten-Free All-Purpose Flour (2 cup), Xanthan Gum (1 teaspoon), Baking Soda (1/4 teaspoon), Baking Powder (1/4 teaspoon), Salt (1/8 teaspoon), Ground Cinnamon (1 teaspoon), Granulated Sugar (1/4 cup), and Brown Sugar (1/3 cup).
Optional: Add your favorite Protein Powder (1/2 scoop) for a protein boost.
Measure Unsalted Butter (4 tablespoon), Honey (3 tablespoon), Vanilla Extract (1/2 teaspoon), Egg (1), and Whole Milk (3 tablespoon) into the dry mixture. Combine them until a dough forms.
Transfer dough to a floured surface and roll out dough with a floured rolling pin until it is a 1/4-inch thick rectangle. Using a rectangular cookie cutter or a knife cut dough into 2x4-inch pieces.
On a parchment-lined baking sheet, place the cookies 1-inch apart. Using a fork poke even holes across the cookies being careful not to pierce all the way through.
Top the cookies with sugar and bake for 15 minutes or until golden brown. Store in an airtight container for 5-7 days or in the freezer for 3 months.