Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, mix the cane sugar and 3 tablespoons of cinnamon until evenly mixed. Set aside.
Add all other ingredients to a large mixing bowl. Use a hand mixer to mix until creamed together and well combined.
Use a cookie scoop or a spoon to scoop out dough from the large bowl. Drop cookie dough balls into the cinnamon sugar mixture one at a time. Roll them until completely covered in cinnamon sugar. Then, transfer to the baking sheet, keeping the cookies 2-3 inches apart. These cookies spread quite a bit because unlike traditional snickerdoodles that are more tall with a fluffy texture, these are wide and chewy!
Bake for 15 minutes until the edges are just set and golden brown. The centers will still be gooey and look underbaked, but this is perfect!
Once removed from the oven, let them cool on the cookie sheet until they can be handled without breaking - about 10 minutes. The cookies will continue to cook as they rest. After that time, carefully transfer to a wire rack to cool to room temperature for best results.
Nutritional information is an estimate and for informational purposes only.