Instructions

1. Arrange 2 oven racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 rimmed baking sheets with parchment paper.
2. Place 1/4 cup coarse or granulated sugar and 2 teaspoons ground cinnamon in a small bowl and whisk to combine.
3. Whisk 1 large egg and 1 tablespoon water in a second small bowl until combined.
4. Working with 1 unbaked pie crust at a time, unroll it on a lightly floured work surface. Roll out until 1/4-inch thick. Use a 2-inch round cookie cutter to make as many cut-outs as possible. Using a thin metal spatula, transfer the cookies to the baking sheets, spacing them about 1/2-inch apart, 24 cookies per baking sheet. The cookies will not spread as they bake. Repeat with the second pie crust.
5. Gather and reroll out the dough scraps and cut out more cookies. Repeat the process until you have 48 cookies. The dough is best cut when it is firm, so refrigerate as needed before cutting more rounds.
6. Brush the rounds with the egg wash and sprinkle with the cinnamon sugar (about 1/4 teaspoon per cookie).
7. Bake for 5 minutes. Rotate the baking sheets from front to back and between racks. Bake until the cookies are puffed and golden brown, 3 to 6 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.