Preheat the oven to 375ºF or 190ºC. Line 2 large cookie sheets with parchment paper. Set aside.

Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, or even a spoon.  

Incorporate all the remaining ingredients and mix until well combined.

Mix the topping ingredients in a small bowl and set aside.

Now it’s time to make vegan snickerdoodles! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough, roll it into balls and then roll the balls in the cinnamon-sugar topping. Sprinkle with extra cinnamon sugar on top if desired. 

Place them evenly onto the baking sheets, about 2 inches apart from each other (about 5 cm). 

Bake for about 10 minutes or until the snickerdoodles are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.

Remove from the oven and allow the snickerdoodles to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Serve immediately with your favorite vegan drink, or store leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.