Roll the dough into balls (3 teaspoons of dough per ball) and set them onto a large plate. It's helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar and cinnamon mixture. Otherwise, your hands will have sugar/cinnamon on them which will stick to the dough balls when rolling them. Set aside for a moment.
In a small bowl, mix together the sugar and cinnamon.
Coat each dough ball with the sugar and cinnamon mixture.Set them on an ungreased cookie sheet about 3-1/2 inches apart from one another.
Bake in a preheated oven until just after the cookie starts to flatten out and is still soft in the middle (about 11 minutes per batch).
Remove from the oven and let the cookies sit on the cookie sheet for 2 minutes. They should continue to cook and flatten out more while sitting on the hot pan.
Using a spatula, carefully transfer (they may still be soft) the cookies from the pan on to a wire rack and let cool.