1/4 cup flour
3 tablespoons sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)
In a bowl, crumble the sugar cookie dough. With your hands or a wooden spoon, knead or stir the flour into the dough to make it a bit stiffer so it can be rolled into balls. Shape dough into 1-inch balls by rolling them between your palms, then roll them in the sugar-cinnamon mixture to coat. Place balls 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees for 10 to 14 minutes, or until edges are just set. (Do not overbake.) Remove from oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
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