• Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

Prepare the snickerdoodle cookie dough:

• Add the butter, sugar, dairy-free milk and vanilla to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy and there are no more chunks of butter.
• Add the flour, cinnamon, cream of tartar, baking soda and salt. Mix until well combined. The dough should be slightly tacky (this will allow the cinnamon sugar to stick to the cookie dough balls). If your dough is a bit dry, add a dash of dairy-free milk and mix again.

Shaping the snickerdoodles:

• Mix the granulated sugar and cinnamon in a small bowl.
• Using a small cookie scoop, divide the dough into 18 balls (each should be about 2 tablespoons or 38g). Roll each ball of cookie dough in the cinnamon sugar. If desired, roll each ball in the sugar twice.
• Arrange the cookie dough balls on your lined baking sheets, with about 2 inches (5cm) between each. They will spread in the oven.

Baking and storing the snickerdoodles:

• Bake the cookies for 11-14 minutes or until the edges appear cooked and the cookies have puffed up. Bake for less time for softer cookies or longer for firmer cookies. The cookies will deflate when you remove them from the oven. Allow the cookies to cool on the baking sheets for about 15 minutes then transfer them to a cooling rack to cool completely. If desired, sprinkle more cinnamon sugar on the vegan snickerdoodles.
• Enjoy the snickerdoodles warm or at room temperature. Store them in an airtight container at room temperature for up to 5 days. Alternatively, you can keep them in the fridge for up to 2 weeks or freezer for up to 2 months. For extra soft cookies, place a slice of bread in the cookie container.