Preheat your oven to 190°C (374°F) and line the base of 2 baking trays with a sheet of parchment paper.
Make the sugar coating: In a medium bowl, mix together the granulated sugar and ground cinnamon. Set aside.
Make the cookie dough: Add the vegan butter, brown sugar, and granulated sugar to a large mixing bowl and whisk with an electric whisk or stand mixer for 3-4 minutes, until light and fluffy.Add the silken tofu and vanilla extract and whisk again to combine.
Sift the flour, cream of tartar, baking soda, baking powder, salt, and cinnamon into the bowl with the butter and sugar mixture. Mix using a spatula until the ingredients stick together to form a dough.
Shape the cookies: Use a cookie scoop or melon baller to measure out the cookies into approximately 30g portions and roll them into balls using your hands. Roll each ball in the cinnamon-sugar mixture until coated evenly.Place the cookie dough balls on the lined baking trays, leaving at least 2 inches between each cookie.
Bake: Bake the cookies for 10 minutes, then remove them from the oven and allow them to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
Storage: Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.
Some sugar in the US is not vegan, if in doubt use organic sugar.
Vegan butter: Take this out of the fridge to sit at room temperature for 30 minutes to an hour. Make sure you use vegan block butter NOT spreadable butter from a tub.
Measure the recipe in grams, a kitchen scale will always give you the most accurate results.
Weigh the cookie dough balls. Each cookie should be around 30g to give you nice even results.