Lay out your sheet of puff pastry on a lightly floured surface. If it's too cold, let it sit at room temperature for about 10 minutes.
Sprinkle half of the granulated sugar and a pinch of salt evenly over the puff pastry. Press the sugar into the pastry with a rolling pin.
Fold the edges of the pastry inward toward the center, then fold the opposite edges in as well to create a long rectangle.
Roll the pastry into a tighter log. Wrap in plastic wrap and freeze for 15-20 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the chilled pastry into ½-inch thick pieces.
Sprinkle the remaining sugar on top of the cookies and bake for 12-15 minutes until golden brown.
Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
