The Best Snickerdoodles

Note: If you don’t have or can’t find cream of tartar, substitute 1 tablespoon baking powder for the baking soda plus cream of tartar in the above list.

1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter, sugar and salt until well-incorporated but not super fluffy and aerated. Add the eggs and vanilla and beat just until blended.

2. Meanwhile, whisk together the flours, baking soda and cream of tartar in a medium bowl. Into the creamed mixture, add the flour mixture, and beat just until the flour is incorporated. Cover the dough tightly with plastic wrap and refrigerate for at least 12 hours.

3. When you’re ready to bake the cookies, heat your oven to 350 degrees F. In a small bowl, combine 1/4 cup sugar with 2 tablespoons cinnamon and set aside. Remove dough from the refrigerator, shape into 1 1/2 tablespoon balls, and roll in the cinnamon sugar. Place on baking sheets, spacing 1 1/2 inches apart, and bake for about 25 minutes (rotating baking sheets top to bottom and front to back halfway through baking) or until cookies are crackled and barely soft in the center. Remove baking sheets to cooling racks to cool for 3-5 minutes, then transfer cookies to racks to cool completely. Cookies will keep in an airtight container for 2 days.