Preheat oven to 400°F.
Combine the sugar and cinnamon together in a bowl.
Evenly cover your counter with 1/4 cinnamon sugar mixture in the shape of the puff pastry sheet.
Unfold your first pastry sheet on the sugar mixer.
Than cover the surface of the puff pastry with ¼ cup of the cinnamon sugar mixture.
With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface. Roll the dough out to approximately a 13” by 13” square.
Fold two sides of the puff pastry towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half to resemble a closed book. This will result in 6 layers.
Repeat the process with the second sheet of puff pastry.
Place the dough for 15 minutes to allow the butter to harden slightly before cutting.
Slice the dough into ⅜-inch slices.
Place the cookies 2 inches apart on baking sheets lined with parchment paper.
Bake the cookies for 12 minutes, then turn over with a spatula and bake another 4 minutes.
Immediately transfer the cookies to a cooling rack.
Store the cookies in an airtight container.