Step 1

Sprinkle ¼ cup sugar on your counter in about a 9-inch square. Lay the puff pastry sheet on top. Sprinkle pastry with remaining ¼ cup sugar.

Step 2

Roll pastry into a 12-inch square. Tightly roll up one edge to the center of the pastry. Tightly roll the opposite edge until they meet in the center.

Step 3

Freeze for 30 minutes.

Step 4

Preheat oven to 425F while dough freezes. Line a baking sheet with parchment paper or a silicone mat.

Step 5

Slice frozen log crosswise into ¼-inch thick pieces. Place on the baking sheet 2 inches apart.

Step 6

Bake for 8 to 10 minutes or until sugar starts to caramelize and bubble on the bottom. Flip cookies over and bake for another 4 to 5 minutes or until golden brown. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.