These vegan snickerdoodles are sweet, buttery, and flavored with a touch of cinnamon. Soft or crispy (depending on how long you bake them), they're easy to make and perfect for dunking!
Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
Make the coating by stirring the sugar and cinnamon together in a small bowl.
Whisk the flour, cornstarch, cream of tartar, baking soda and salt together in a large mixing bowl.
In a separate large mixing bowl, beat the butter, sugar, vanilla and almond extract together with an electric mixer at high speed for 2 minutes, until creamy.
Beat in the milk, just until fully incorporated.
Begin adding the flour mixture to the butter mixture, about 1 cup at a time, beating in each addition at low speed until fully incorporated.
Once all the flour has been added, the mixture should form a soft dough. Use a cookie scoop or measuring spoon to measure out heaping tablespoons, shaping each one into a ball and rolling it in the cinnamon sugar mixture to coat.
Arrange the dough balls on the baking sheets, with at least 2 inches of space between them.
Bake the snickerdoodles for 11 to 14 minutes*.
Transfer the baking sheets to a cooling rack and allow the cookies to cool and fully set for a few minutes before removing them from the baking sheets.
Serve immediately or let them cool completely before placing them in a sealed container.
*Baking for 11 or 12 minutes should yield softer cookies, while baking for 13 or 14 minutes should give you crispier cookies.