Remove chilled dough from refrigerator and using a 1. 5 tablespoons spring-release scoop, scoop into even portions. Roll into a smooth ball between your palms. Roll in the cinnamon/sugar mixture until completely coated. Place on the room temperature (not hot) baking sheet 2-inches apart.
Bake at 350°F for 8 to 9 minutes. Do not overbake. These cookies do not get brown. They will firm up as they cool. Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely.