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

In a large bowl, cream together the softened vegan butter and 1/2 cup of sugar until light and fluffy.

Stir in the maple syrup and vanilla extract until well combined.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

In a small bowl, combine the 2 tablespoons of sugar and ground cinnamon for the coating.

Scoop tablespoons of dough and roll into 1-inch balls.

Roll each ball in the cinnamon-sugar mixture until evenly coated.

Place balls on the prepared baking sheet, spaced 2 inches apart.

Bake for 10 to 12 minutes until the edges are set but the centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.