Sift 1¼ cup unbleached all-purpose flour, 1 cup whole wheat flour, and ½ teaspoon ground cinnamon, if using, ½ teaspoon baking soda and ½ teaspoon salt together.
Mix ¾ cup unsalted butter, chilled, ⅓ cup lightly packed light brown sugarand 3 tablespoons granulated sugar together. Add 2 tablespoons honey, 1 large egg and 1 teaspoon vanilla extract and continue to mix.
Add dry ingredients in three batches, mixing just until ingredients are combined and come together in a ball.
Divide dough into 3 equal portions. Place each dough ball inside of lightly floured gallon-sized zippered plastic bag. If dough is very soft, refrigerate for 15-30 minutes.
Remove from refrigerator and use a rolling pin to roll dough out inside plastic bag until evenly distributed and the same thickness everywhere. If wrinkles develop, use your hand to smooth out bag.
Place plastic bag in the freezer and leave until hard. Dough will keep in the freezer for several weeks.
When ready to bake, use scissors to barely trim edges from 3 sides of the bag. Carefully pull plastic from one side (the ugliest side). Place ugly side down on parchment paper or a silicone mat. Peel other side of plastic from dough.
Use large knife or pizza cutter to make 16 equally sized squares. Make 4 holes in each wafer with a wooden k-bob skewer. Sprinkle with sparkling or sanding sugar. If making cinnamon grahams, add a bit of cinnamon to granulated sugar and sprinkle crackers.
Bake at 350˚F (170˚C) for 13 minutes.
Remove from the oven and re-cut the squares in the same place as previously cut.
Notes
To make chocolate grahams, substitute 1/2 cup of Dutch-processed cocoa for 1/2 cup of flour.