Preheat the oven to 375°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper–lined baking sheets and sprinkle with turbinado sugar. Bake for 12 to 14 minutes, or until golden. Let cool on the baking sheet for 10 minutes, then, using a metal spatula, transfer to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling between batches.