This is a great holiday or anytime snickerdoodle. Chewy and crunchy at the same time!

Step 1: Mix Dry Ingredients

In a medium bowl, mix together 3 cups whole wheat pastry flour, 2 teaspoon baking soda, 1 teaspoon cream of tartar and 1 teaspoon saigon cinnamon. Set aside.

Step 2: Mix Wet Ingredients

In a large bowl cream together 1 cup Salted butter and 1 1/3 cup granulated sugar for 1-2 minutes. Add 1 large room temperature egg and beat for additional minute. Add 1/2 teaspoon pure vanilla extract and 1 1/2 teaspoon Bourbon mix until combined.

Step 3: Mix Wet and Dry Ingredients

Slowly combine the dry ingredients with the wet until well mixed.Knead until smooth. Place bowl of dough in fridge until needed. Preheat Oven to 375 degrees and prepare cookie sheets with aluminum foil.

Step 4: Mix Rolling Powder and Topping

In a small bowl mix 1/3 cup granulated sugar and 1 teaspoon saigon cinnamon. Set aside. In another small bowl mix 1/3 raw cane sugar. Set aside.

Step 5: Form Cookies

Remove dough from fridge. Make 1/8 cup balls of dough. Roll and cover dough in rolling powder and place on prepared cookie sheets. Press dough balls to make a disc. Sprinkle cookies with sugar topping.

Step 6: Bake and Cool

Bake the cookies at 375 degrees for 5 minutes. Rotate cookies and bake an additional 5 minutes. Let cookies rest on counter for 5 minutes and then transfer to wire rack to cool completely. Enjoy!