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Palmiers, elephant ears, or angel wings, it doesn’t matter what you call these sweet, flaky cookies, you’ll be smitten after just one bite! They are super easy to make with just four ingredients and are baked to golden perfection in about 10 minutes.
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I’m not sure if it was the flaky, buttery puff pastry or the warm, sweet cinnamon sugar that got me when I first tried a Palmier. Not that it matters. Because at the end of the day, I fell hard in love with these pretty treats, and thanks to a little research and The Barefoot Contessa, I learned how to make them on my own.
What Is A Palmier
Classic Palmier cookies originated in France and are made by rolling puff pastry dough in cinnamon and sugar, then baking until golden brown. They are light, flaky, and crispy on the outside, with a soft, buttery interior and surprisingly easy to make. If that was not enough, they are as beautiful as they are delicious!
Cinnamon Sugar Palmiers Recipe Ingredients
- Puff Pastry Dough – I recommend Pepperidge Farms brand that you can easily find in the frozen section of the grocery store.
- Granulated White Sugar
- Ground Cinnamon
- Salt – optional, but the salt really enhances the flavor of the cinnamon.
Scroll down for measurements and instructions
Tips For Making The Best Palmiers
- Make sure to let the puff pastry thaw in the fridge before making the cookies.
- Don’t hold back on the cinnamon sugar! That’s what gives the palmiers their signature flavor.
- Use a sharp knife to cut the pastry so that it does not tear.
- Do not overcrowd the baking sheet. The cookies need space as they will spread and puff up as they bake.
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How To Make These Classic French Cookies
- Combine ½ cup of the sugar and the kosher salt and sprinkle it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine ½ cup of the sugar and the cinnamon and spread it evenly on the puff pastry, making sure you have an even coating.
- With a rolling pin, lightly roll pastry until it’s a 13-inch square, and the cinnamon sugar mixture is pressed into the puff pastry on top and bottom.
- Fold the sides of the square toward the center so they go halfway to the middle. Fold them again, so the two folds meet exactly in the middle of the dough. Then fold one half over the other half as though closing a book. You will have six layers.
- Slice the dough into ⅜-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Remove the cookies to a wire rack to cool.
Frequently Asked Question And Answers
Store leftover palmiers in an airtight container at room temperature.
Yes! Store in a freezer-safe container, then freeze for up to three months. Let cookies thaw, then warm in the oven and serve.
Oh, yes, and they are delicious. You can use herb cheese, chopped garlic, and Parmesan cheese or pesto.
Cinnamon Sugar Palmiers are perfect for serving as dessert after dinner, but they are great for brunch and as an afternoon treat with coffee.
Perfect Pairing With Palmiers
These sweet treats are delicious on their own, but I like to get creative and fancy things up from time to time. Here are a few ways to do that:
- Serve with fresh raspberries, blueberries, or strawberries and whipped cream.
- With your favorite ice cream flavor.
- Dipped in warm chocolate sauce or Nutella.
- Serve with Creme Brulee Coffee Creamer and hot coffee.
More Delicious Desserts
- Million Dollar Pound Cake
- Southern Sweet Potato Pie
- Chocolate Chess Pie
- Peanut Butter Balls
- Best Snickerdoodle Cookies
Ingredients
- 1 cup sugar , divided
- pinch kosher salt
- ¼ teaspoon cinnamon
- 1 sheet puff pastry , defrosted
Instructions
- Heat the oven to 450 degrees.
- Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine ½ cup of the sugar and the cinnamon and spread it evenly on the puff pastry, making sure you have an even coating.
- With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.
- Fold 2 of the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers.
- Slice the dough into ⅜-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side.
- Transfer to a baking rack to cool.
Notes
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- Make sure to let the puff pastry thaw in the fridge before making the cookies.
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- Don’t hold back on the cinnamon sugar! That’s what their extra-special flavor.
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- Use a sharp knife to cut the pastry so that it does not tear.
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- Do not overcrowd the baking sheet. The cookies will spread and puff up as they bake.
Nutrition
This post was originally published in September 2013, and updated in April, 2023.
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My go-to air fryer recipes....you have to try these!
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