Ingredients:

  • 115 g unsalted vegan butter, softened
  • 150 g granulated white sugar
  • 1 large egg, room temperature
  • 280 g all-purpose flour
  • 8 g cream of tartar
  • 5 g baking soda
  • 1.5 g salt
  • 50 g granulated white sugar
  • 8 g ground cinnamon

Instructions:

  1. Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
  2. In a small bowl, whisk together 50 g granulated white sugar and 8 g ground cinnamon for the coating; set aside.
  3. Using a mixer, beat 115 g softened vegan butter and 150 g white sugar on medium-high speed for 3–5 minutes until the mixture is pale and fluffy.
  4. Add 1 large egg to the butter mixture and beat until fully combined.
  5. In a separate bowl, whisk together 280 g all-purpose flour, 8 g cream of tartar, 5 g baking soda, and 1.5 g salt.
  6. Slowly add the flour mixture to the wet ingredients on low speed, mixing just until no white streaks remain; do not overmix.
  7. Scoop approximately 1½ tablespoons of dough and roll into a 1-inch ball.
  8. Roll the dough ball generously in the cinnamon-sugar mixture until fully coated.
  9. Place cookies on the baking sheet 2 inches apart.
  10. Bake for 9–11 minutes until the edges are set and the internal temperature reaches 71°C (160°F), though centers should still look slightly soft.
  11. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.