Kat Can Cook

0 In the large bowl of a stand mixer, mix the coconut oil and sugar on medium-high until fluffy and incorporated, about 1 minute. 
7 Add the dry ingredients and mix to combine. 
8 On low, add the milk and vanilla and mix for another 20 seconds until incorporated.
1 Refrigerate the dough in the bowl for 30 minutes to firm up.
2 As it’s chilling, mix the sugar and cinnamon in a small, shallow bowl and set aside.
3 Preheat the oven to 375°. Line two rimmed sheet pans with parchment paper.
4 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.
5 Bake for 12-14 minutes, rotating the pans halfway through or until the edges are just golden. Do not overbake.
6 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!