In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, and the vanilla and blend again for another minute.
Add the flour mixture into the mixture mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the bowl again and mix one more time.
Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees.
Once preheated, take the dough out the fridge. Using a 1 tablespoon scoop, scoop the dough and roll into a ball. Roll each cookie dough in the sugar cinnamon mixture to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing 3 inches of space between each cookie.
Press down cookies slightly before baking. Bake for 12 minutes for slightly crisp on the outside and soft on the inside. Don’t overbake!
Remove from oven and allow to cool on the baking sheet for at least 2-5 minutes outside of the oven, then transfer to a wire rack to cool for ten more minutes. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an air tight container once cooled.
Notes*Most vegan butter is salted! If you use unsalted, compensate it with more sea salt.**Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies!
You can easily half this recipe and I did for the photos above. The cookies are small and very easy to share with family and friends.You can substitute coconut sugar for these, but I didn’t use them since I didn’t want it to overpower the cinnamon flavour.