Making eggless snickerdoodles cookies:

• Mix all purpose flour, sugar, baking soda, baking powder and salt in a bowl.
• In another bowl, milk melted butter, milk and vanilla.
• Add flour mixture to wet ingredients. Fold them in till you get smooth dough.
• Chill the dough in the fridge for 30 minutes or 15 minutes in the freezer.
• Before remove the dough from the fridge, preheat the oven to 330 degrees F or 165 degrees C for at least 10 minutes.
• Line a baking sheet with parchment paper.
• Mix white sugar and cinnamon powder and keep it aside for coating the cookies.
• Now dough is chilled. Make smooth balls of 1 ½ tablespoons of size, roll into prepared cinnamon-sugar mixture and coat well.
• Arrange the cookies on the baking sheet few inches apart, flatten it slightly.
• Bake in preheated oven for 10-12 minutes or till the edges are light brown and looks set.
• Remove it from the oven, let it cook for 5 minutes in the sheet.
• then remove it to cooling rack to cool completely.