Start by making your flax egg. Take 2 TB golden flax meal with 4 TB water mixed in a small cup, stir with a fork until well combined, and set aside to gel.

Take your stand mixer fitted with the paddle attachment or a hand mixer and a large bowl and combine the white sugar, brown sugar, and vegan softened butter. Mix this on medium speed until creamed together, scraping down the sides of the bowl as needed. Add the cream of tartar, baking soda, salt, vanilla, and vinegar, add the flax egg, and mix until it's all combined. Last, add the flour and mix until combined.

Split the dough in half, take two large pieces of plastic wrap, place each dough ball in the middle of each plastic wrap and wrap up. Place the dough in the fridge to chill for at least one hour.

After the hour is up, preheat the oven to 400 degrees, line two baking sheets with a Silpat, parchment paper, or cooking spray, and set aside.

Take a small bowl, combine your coating 2 TB sugar with 2 teaspoon cinnamon, and stir until well combined.

Take one of your dough balls out of the fridge and use a small cookie scoop and scoop out 12 balls; roll each ball with your hands into a ball shape and then roll into your sugar/cinnamon mixture until it's fully coated. Repeat with all the balls and place 12 cookie dough balls on a cookie sheet.

Bake for 8-10 minutes; do not overbake; they will continue to bake on the hot cookie sheet. Let them sit for 5 minutes before placing them on a cooling rack with a spatula.