Mini Snickercakes

Directions

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   1. Preheat oven to 450°F. Line several large baking sheets with parchment paper.
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   2. In a bowl, mix together buttermilk and baking soda. Make sure the container has room to grow, as the mixture will likely puff up slightly. Set aside.
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   3. Whisk together flour, baking powder, and salt. Set aside.
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   4. In the bowl of an electric mixer, beat together oil and sugars. Add eggs, one at a time, and beat until mixture is smooth and thick.
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   5. Add buttermilk mixture to oil mixture and beat to combine.
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   6. With the mixer on low speed, begin to add flour mixture to oil mixture and stir until combined. Add vanilla.
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   7. Drop by heaping tablespoonfuls onto parchment paper. Sprinkle very generously with cinnamon and sugar. Bake in the preheated oven for 6-7 minutes, until cookies are fluffy and bounce back when touched. Cool on racks.
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   Baked cookies can be stored in Tupperware with wax or parchment paper between layers for several months.