In the bowl of a stand mixer (or mixing bowl with hand mixer) cream the sugar and butter until fluffy, on medium-high about 2-3 minutes.
Add egg, egg white and vanilla, and beat additional 2 minutes on medium-high.
In medium bowl, add whole wheat flour, regular flour, baking soda and salt, whisk to combine. Slowly add dry mixture to creamed mixture with mixer on low, scraping sides of bowl until just combined. Don't overmix.
Combine Cinnamon and Sugar in small bowl for topping.
Using a medium cookie scoop or spoon, shape dough into walnut sized balls and roll in cinnamon sugar mixture. Place 2 inches apart on a parchment lined cookie sheet. Refrigerate 10 minutes prior to baking.
Bake at 375° for 8-9 minutes, cookies will puff and flatten as they bake. Bake a little less for chewier cookies and longer for crisp cookies.
Store in airtight container on counter for 3-5 days, may be frozen up to 3 months. Thaw on counter or place on cookie sheet in 350 oven for 2-3 minutes until warm.
Classic Snickerdoodles Instructions
Use alternate ingredients listed above omitting cookie butter and increasing sugar slightly, follow steps 1-7 for a delicious cookie!
Notes
Oven temperatures vary, I recommend getting an oven thermometer. Sometimes you need to bake 25° warmer or cooler. Plus this recipe was created and baked at high altitude. Start with the lower time, checking a minute or so beforehand to get the perfect cookie.