Cream the butter and sugars: In a large mixing bowl or using a stand mixer, combine brown sugar, granulated sugar, and softened unsalted butter. Beat on medium speed until the mixture is creamy and light, about 2 minutes.

Blend in eggs and vanilla: Add the eggs and vanilla extract to the creamed mixture. Mix on low speed until fully combined.

Incorporate the dry ingredients: In a separate bowl, whisk together baking soda, baking powder, sea salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients.

Add graham cracker crumbs and flour: Gently stir in graham cracker crumbs, then gradually incorporate all-purpose flour until just combined.

Chill the dough: Cover the dough with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 1 hour.

Prepare to bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Portion out about 2 tablespoons of dough for each cookie.

Bake the cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes until the edges are golden but the centers are still soft.

Cool the cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.