Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar and cinnamon mixture. Flatten each ball of dough, imprinting the press pattern on the cookie.
Bake in preheated oven for 12 to 15 (mine took 16) minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
To Store: Layer cookies between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.