Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.
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1 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
Combine butter, brown sugar, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.