In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Add the vanilla extract.
With the mixer on low speed, add a third of the flour mixture and half of the water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix until just combined.
Turn the dough out onto plastic wrap and wrap up. Refrigerate for 30 minutes.
On a lightly floured surface, roll the dough out to about 1/8-inch thickness.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a sharp knife or pizza wheel cut the dough into rectangles, about 3 1/2 inches by 2 1/2 inches. Not every rectangle will be perfect it's ok! Or you can use a square cookie cutter (the yield will be different). Place rectangles onto a baking sheet, spaced about 2 inches apart. Prick the cookies with a fork. Sprinkle each cookie with a pinch of turbinado sugar.
Bake for 20 minutes, rotating the sheet halfway through, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then move to a wire rack to cool completely.
As the first batch is baking, go ahead and re-roll the scraps and cut out more cookies. Prick the tops with a fork and sprinkle with sugar. Place the on a second baking sheet and refrigerate while the first batch bakes.