Pillowy Vegan Snickerdoodles

In the large bowl of a stand mixer, mix the coconut oil and sugar on medium-high until fluffy and incorporated, about 1 minute. Add the dry ingredients and mix to combine. On low, add the milk and vanilla and mix for another 20 seconds until incorporated. Refrigerate the dough in the mixer for 30 minutes to firm up. As it’s chilling, mix the sugar and cinnamon in a small, shallow bowl and set aside. Preheat the oven to 375°. Line two rimmed sheet pans with parchment paper. Remove the dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 12-14 cookies. Roll quickly into balls with the palms of your hands, then roll in the cinnamon and sugar. Bake for 12-14 minutes, rotating the pans halfway through or until the edges are just golden. Do not overbake. Let cool on the sheet pans before serving, or store in a zip loc bag at room temperature for up to 3 days. These freeze well too.