Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, salt, and baking powder. Set aside.

In a separate large bowl, cream together vegan butter and sugar until light and fluffy.

Add in the vanilla extract and apple cider vinegar, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add the almond milk, a tablespoon at a time, until the dough reaches a soft and pliable consistency.

Add the cream of tartar and gently mix it in.

In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.

Roll dough balls in the cinnamon sugar mixture, making sure they are evenly coated.

Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.