Preheat the oven to 375°F/190°C. Line 2 baking sheets with parchment paper or a silicone baking mat.
Make the topping. In a small bowl, combine 2 teaspoons of cinnamon with 2 tablespoons of white sugar. Mix well and set aside.
Sift the dry ingredients. In a medium size bowl, sift together the flour, cream of tartar, baking soda, salt, and cinnamon. Set this aside.
Cream the wet ingredients. In a large bowl with a hand mixer, or in a stand mixer with a paddle attachment, cream together the vegan butter, powdered sugar, and vanilla with the applesauce for 3 minutes. Let this get light and fluffy.
Add the dry ingredients. On low speed, add the sifted dry ingredients. It should come together quickly. You may need to use a spatula to help the ingredients combine. The dough will be thick.
Shape the cookies. Using a 1.5 tablespoon cookie scoop, roll out each cookie dough ball. Gently roll them in the already prepared cinnamon sugar mixture, before placing them on a cookie sheet. Put 12 cookies per sheet.
Bake the cookies. Bake the cookies for 11 minutes or until the edges are golden brown. The cookies should be very puffy and have a good crackle of cinnamon sugar on top. Remove them from the oven and let the cookies rest on the hot tray for 10 minutes before removing to cool completely on a cookie rack. Enjoy!
