Prep time: 10 minutes
Baking time: 8 minutes
1. Let crusts stand at room temperature for 15 minutes. Coat 2 baking sheets with nonstick spray or line them with parchment paper.
2. Unfold 1 crust on each baking sheet. Press out fold lines with your fingers or a rolling pin. Return crusts to refrigerator until chilled and firm again, about 10 minutes.
3. Preheat oven to 400 degrees. Working with 1 sheet at a time and keeping dough on the baking sheet, cut out snowflake shapes with cookie cutters. Gently remove leftover dough and separate the cutout shapes on the sheet, leaving about a half inch between each shape. (If dough begins to soften, return it to the refrigerator for a few minutes.)
Sprinkle with cinnamon sugar. Prick each cracker a few times with a toothpick or fork.
4. Bake for 5 to 8 minutes, until lightly browned. Let cool completely on sheets before serving.
TIP: For the crispiest crackers, use small cutters (1 1/2 to 2 inches). They're also easier for kids to handle.