Vegan Snickerdoodles

Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

Make flax egg and set aside for at least 10 minutes to set.

In a small/medium bowl, mix flour, cream of tartar, baking soda, salt. Set aside.

In a larger bowl, mix together butter and sugar until creamy (use a mixer or do it by hand). Mix in almond extract and flax egg. Mix until combined and smooth.

Pour dry ingredients into the larger, wet ingredient bowl. Mix until just combined.

Chill dough in the freezer for 10-15 minutes. Use the tbsp measure to scoop dough, roll into 1 inch balls. This makes ~32 cookies.

Combine sugar and cinnamon in a bowl or a large ziploc bag. Toss all the balls in and coat evenly.

Place 12 coated balls on the lined baking sheet and bake for 8 minutes. Remove from the oven and drop sheet onto counter. Let the cookies fully cook/set.

Top with a pinch of the cinnamon sugar mixture and ENJOY!