Remove the pie crust from the fridge and place on a cooling rack. Let it sit at room temperature for about 10-15 minutes so it comes to a cool room temperature. The dough should still be slightly cool and firm, but not so cold and firm that it cracks significantly when rolled. (Note: If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-refrigerated to chill the fat in the dough before it can be rolled out.) Complete steps 2 and 3 while the dough sits.

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.

In a small bowl, combine the sugar and spices. Set aside.

Generously sprinkle flour onto a clean counter/surface or a pastry cloth and onto your rolling pin so that the dough won’t stick when rolled. Place the pie crust onto the floured surface and roll the dough into a rectangle until it’s ¼ inch thick. Using a pizza cutter, trim off  the edges to create a rectangle that's 8 inches long.

Sprinkle the sugar mixture over the rectangle of dough. Again using a pizza cutter, slice the rectangle into ½ inch wide strips (so each strip should be 8 inches long and ½ inch wide). Roll up each strip of dough and gently press the end to seal the spiral.

Repeat steps 4 and 5 with the remaining scraps of dough to create additional cookies.

Place the cookies at least 1 inch apart on the prepared baking sheets. Bake the cookies, one tray at a time, until the crust turns golden brown, about 15 minutes. Let the cookies cool for 10 minutes on the tray before transferring to a wire rack to cool completely.