Start with rice flour, cornstarch, brown sugar, baking powder, xanthan gum, cinnamon, and a pinch of salt into the bowl of your food processor, armed with its sharp steel blade. Give them a quick whirl for 5 seconds, just enough to get acquainted. Introduce butter to this gathering, until the mixture takes on the appearance of a coarse meal, setting the stage for our dough.

In a cup, whisk together the milk, honey, and vanilla, creating a sweet elixir. Softly drizzle this mixture into our floury assembly while pulsing, about 10 times, until a stiff dough bravely forms. Should our dough play hard to get, coax it with additional milk, teaspoon by teaspoon, until it forms a willing ball.

Divide this dough, our soon-to-be cookies, into halves, wrapping each delicately in plastic wrap. Flatten each half lovingly into a pancake shape. Keep them in refrigerator for 1 hour until firm, or up to 2 days.

Preheat your oven to 350°F, lining two baking sheets with parchment paper or silicone mats, prepare cookies.

On a sheet of waxed paper, softly dusted with sweet rice flour, roll each half of our dough into a ¼-inch thick rectangle. With grace, transfer these slabs of potential to your prepared sheets, and with a pizza wheel, cut them into rectangles, 8 to 10 pieces each. Gently, but with purpose, prick the dough all over with a fork, preparing it for its transformation.

Bake these precursors for 15 to 17 minutes, or until they've turned a delightful brown, a testament to their readiness. Allow them to cool, resting on their sheets atop a wire rack, transitioning from warmth to perfect readiness.

Dare to replace cinnamon with ground ginger or crown these beauties with a sprinkle of granulated sugar mixed with a hint of spice, creating a landscape of flavor.