If using a roll of refrigerated cookie dough, slice it into 12 even slices and cut each slice in half to create 24 pieces. If using the 24 refrigerated sugar cookie ball package, no dividing is needed. Roll each piece into a ball.
The cookies should have naturally formed an indentation in the center of each cookie. You can use the back of a spoon to press down the center if it has risen too much. Transfer the cookies to a wire rack to cool completely.