How To Make The Best Snickerdoodle Cookies

• Begin by preheating the oven to 375. Line a baking sheet with parchment paper.
• Prepare the flax eggs by mixing the flax seed meal and hot water together. Let this combination sit for 2 minutes until a gel forms.
• In a large mixing bowl, mix the melted vegan butter, 1 cup of cane sugar, baking powder, vanilla, salt, cream of tartar, and flax eggs together. Add the flour and mix until a thick sticky cookie dough forms.
• Create the cinnamon sugar toping by adding the remaining ¼ cup of cane sugar into the medium sized mixing bowl and mixing in the cinnamon.
• Use your hands to form about 2 tablespoon of the cookie dough into a ball, toss it in the cinnamon sugar mixture, and set it onto the lined baking sheet. Repeat until you've used all of the cookie dough (you may need more than one baking sheet or to bake in two separate batches). Leave about an inch and a half of space between each cookie as they will spread.
• Bake the cookies for 8-9 minutes and then remove from the oven. They will look slightly underdone but once they sit and cool, they will be perfectly soft in the center and golden around the edges.
• These are seriously delicious without any frosting but the frosting makes them look more festive and taste more indulgent! To add frosting to your snickerdoodle cookies, add the softened vegan butter, cream cheese, and powdered sugar to a mixing bowl and mix until cream.
• Frost your cookies and enjoy! I love these with or without frosting - served warm with a glass of oat or almond milk!