Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed.

Combine the granulated sugar, cinnamon, nutmeg, and cardamom. Evenly divide mixture into 2 bowls. Stir orange zest into half. The 1st half without the orange zest will be used for rolling out the dough in the next step. The 2nd half with the orange zest will be used for filling the rolled out dough in step 4.

Sprinkle a generous amount of the 1st sugar and spice mixture (the one without the orange) onto a large work surface. Coat rolling pin with mixture as best you can. Remove dough from the refrigerator and, if using homemade rough puff pastry, cut in half. If using thawed store-bought puff pastry, which is typically two 9-inch square sheets of dough, work with 1 sheet at a time and unfold the sheet you’ll work with first. Place 2nd half of dough back in the refrigerator. Always best to keep dough cold before working with it. Roll dough into a 10-inch square, sprinkling more sugar spice mixture onto the dough as much as necessary to prevent the rolling pin from sticking. Do your best to keep the edges straight and do your best to smooth out the creases if using store-bought dough. Use a bench scraper, sharp knife, or pizza cutter to cut uneven edges if necessary.

Sprinkle half of the 2nd half of sugar spice mixture (the one with the orange zest) evenly on top. Run rolling pin over the sugar spice filling to press it down into the dough as best you can. Cut a tiny slit in the very center of the bottom edge of the square. This is a visual mark for you so you know where the center is. Slowly and tightly roll the left edge into the center. Slowly and tightly roll the right edge into the center. Carefully wrap “log” tightly in plastic wrap or parchment paper.

Repeat steps 3 and 4 with 2nd half of dough. Save any excess sugar spice mixture left on your work surface to sprinkle on cookies before baking. Chill “logs” for 30 minutes or up to 2 days in the refrigerator.

Preheat oven to 400°F (204°C). Line 2-3 baking sheets with silicone baking mats or parchment paper.

Remove logs from the refrigerator and unwrap. Slice off the rounded ends so each end is straight and even. Slice each log into 3/8 inch (just under 1/2 inch) thick slices. If the logs or cookies unravel as you shape the cookies, which is bound to happen, re-roll back together. You’ll have around 36-40 evenly sliced cookies. Arrange 2 inches apart on prepared baking sheets and sprinkle any leftover excess sugar spice evenly mixture on top of each.

Bake for 8-9 minutes. Cookies will be beginning to puff up/expand in the oven. Remove from the oven and flip each over. If cookies have lost shape, use a fork or spoon to roll/tighten back together. Continue baking for 10-12 minutes or until golden brown. (Note: If using store-bought puff pastry, the time may be closer to 8 extra minutes instead of 10-12. Just bake until golden brown.)

Remove from the oven and cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Or enjoy the cookies warm.

Cover and store leftover pastry cookies for up to 1 week at room temperature.