Add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until the mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.

Dump the dough out onto a lightly floured board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour.

Take the pie dough out of the refrigerator and roll out to between ⅛” to ¼” thick on a lightly floured surface. Use a pie crust stamp to cut out seasonal shapes or simply use a cookie cutter. Reroll scraps and cut out more cookies.

Place cookies on a lined baking sheet about 1” apart and refrigerate or freeze while the oven preheats.

Preheat the oven to 400°F.

Beat 1 egg with 1 tablespoon of water or milk to make egg wash.

Mix 2 tablespoons of sugar with ½ teaspoon of cinnamon to make cinnamon sugar topping.

When the oven is ready, remove the baking sheet with cookies from the freezer or refrigerator, brush the top of the cookies with egg wash and sprinkle generously with cinnamon sugar.

Bake for 10 – 14 minutes until golden brown.

Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.