Line 2 baking sheets with parchment and set aside.

Combine the cake mix, eggs and oil in a mixing bowl and stir together until the batter comes together. It will be thick and sticky.

Cover and chill for about 15-20 minutes to make it easier to handle.

While the mixture is chilling, preheat the oven to 375 degrees.

In a small bowl, stir together the sugar and cinnamon.

Once the dough has chilled, scoop out tablespoon-sized portions onto a spoon and then use the back of another spoon to push it off into the bowl of the cinnamon and sugar mixture. Roll it around in the mixture to coat and then place on a parchment-lined baking sheet. As you do this it will not only help to form the round shape, but the coating will make the dough easier to handle.

(*Note - you can also roll the dough between your hands to form a ball before rolling in the cinnamon/sugar mixture - but the dough will still be quite sticky - so make sure your hands are damp first)

Once the dough is on the baking sheet, press lightly on the tops of the cookies with the bottom of a glass to slightly flatten them out.

Bake for 8-10 minutes or until they are just starting to brown around the edges. Don't over-bake.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Once completely cooled, store in an airtight container for up to 4 days.