Preheat oven to 180C/350F. Line two large cookie sheets with parchment paper and set aside.
In a large bowl, whisk together your Vegan Butter and Sugar until light and fluffy, around 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add Non-Dairy Milk and Vanilla extract to creamed mixture and mix well.
In a separate bowl, add the dry ingredients and mix until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Divide your cookie dough into 1 tablespoon portions.
In a small bowl, combine ingredients for Cinnamon Sugar Coating. Roll each cookie dough ball in the Cinnamon Sugar Coating and place each ball on your prepared baking sheet.
Bake cookies for 8-10 minutes, until just barely golden around the edges.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes.
If you don't have Cream of Tartar, replace it AND the Baking Soda with 2 teaspoons of Baking Powder.TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.