Line a baking sheet with parchment paper.
Shape dough into balls from heaping tablespoons (I use a small ice cream scoop).
Roll the top of the balls in the cinnamon sugar mixture and place them on the cookie sheet, approx. 1-2 inches apart from one another.
Bake the cookies for approx. 7-8 minutes. If you prefer them to be less chewy, 9-10 minutes.
Once ready, the tops of the Snickerdoodles will look slightly puffed; the bottoms light golden brown.
Transfer cookies to a cooling rack for approx. five minutes.