In a mixer, cream butter, sugar and molasses, about 8 minutes. In a separate bowl whisk together flours, cinnamon, baking soda & salt. Gradually add the dry flour mixture to the butter mixture until well incorporated.
Divide the dough in half and flatten into disks. Wrap in plastic film and place in the freezer for 10 minutes to firm up. Roll out the dough in between 2 sheets of wax paper. Use a 3 1/4" square fluted cutter to form the crackers. Place the formed cookies in the freezer while you roll out your second batch.
Bake on a silicone mat for 16 minutes in a 350 degree oven, rotating halfway through. Allow the crackers to cool for 2 minutes on the baking sheet before transferring them to a wire rack.
Makes about 21 crackers.