CRACKD SNICKERDOODLES

TOPPING:

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or baking mat.
Make the topping. In a small bowl, combine the sugar and cinnamon and stir. Set aside.
In a large bowl, cream together the vegan butter and sugar for about 2 minutes using a stand or handheld mixer. Blend in the Crackd® The No-Egg-Egg® and vanilla, scraping the sides as needed.
Add the flour, cream of tartar, baking soda and salt. Mix until just combined, avoid over mixing.
The dough will be thick and neither too wet or dry. You should be able to roll the dough in balls. If you added too much flour and the dough is crumbly, add a tablespoon or two of plant-based milk (oat milk is our favorite). If too wet for some reason, add a tablespoon of flour.
Take about 2 tablespoons of dough and roll into a ball. Repeat, and roll the balls in the cinnamon-sugar topping. Place on baking sheets and bake for 10-12 minutes depending on how soft or slightly crunch you prefer them. Let them cool for about 10 minutes, then transfer on to a cooling rack. Sprinkle additional cinnamon and sugar mixture on top while still warm.

Cookies will keep for up to 1 week in an airtight container at room temperature.