Palmier Cinnamon Sugar Cookies Recipe
This Palmier Cookie recipe features crisp, flaky puff pastry cookies coated in a cinnamon-sugar mixture, perfectly caramelized for a sweet, crunchy treat. Easy to prepare with store-bought puff pastry, these palmier cookies are ideal for an elegant dessert or a delightful snack.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Approximately 48 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Cinnamon Sugar Coating
- 1 ½ cups granulated sugar
- 2 ½ teaspoons cinnamon
For the Cookies
- 1 package puff pastry sheets (17.3 ounces, 2 sheets, preferably Pepperidge Farm®)
Instructions
- Defrost the Puff Pastry: Defrost the puff pastry overnight in the refrigerator or leave it in its package on the counter for about 40 minutes. Alternatively, thaw in the microwave by removing one pastry sheet from the package, wrapping it in a paper towel, and microwaving on high for 15 seconds per side.
- Mix the Sugar and Cinnamon: In a medium bowl, thoroughly combine the granulated sugar and cinnamon until evenly mixed.
- Roll Out the Puff Pastry: Unfold one defrosted pastry sheet onto a piece of parchment paper. The pastry should be cold but fully defrosted. Using a rolling pin, gently roll the dough in both directions to create a slightly flattened, even 13” by 13” square.
- Add the Cinnamon Sugar Mixture: Evenly sprinkle a quarter cup of the cinnamon-sugar mixture over the surface of the puff pastry. Roll over the sugar lightly with the rolling pin to help the mixture stick. Carefully flip the pastry over so the excess sugar falls off, then repeat the sprinkling and rolling process on the other side. Roll the dough again to maintain an even 13” square.
- Fold the Pastry: Fold the dough inward from opposite edges toward the center twice, then fold one half over the other to form a closed book shape with six layers. Repeat this folding process with the second pastry sheet.
- Refrigerate: Chill the folded dough in the refrigerator for 15 minutes to let the fat harden slightly, which helps in cutting and baking.
- Preheat the Oven: Set the oven rack to the center position and preheat the oven to 400°F (204ºC).
- Slice the Dough: Remove the chilled dough and slice into ⅜-inch thick slices. Each pastry sheet should yield about 24 slices.
- Coat and Arrange on Baking Sheets: Dip both sides of each sliced piece into the cinnamon sugar mixture. Place the coated cookies cut-side up on parchment-lined baking sheets, spacing them about 2 inches apart. For a traditional heart shape, gently separate the tops of each slice like bunny ears.
- Bake: Bake one tray at a time on the center oven rack. Bake for 12 minutes, then carefully flip each cookie with a spatula and bake an additional 3 to 7 minutes, checking every minute after 4 minutes until both sides are lightly caramelized and firm to the touch.
- Cool: Transfer cookies immediately to a wire rack. They will continue to harden as they cool, resulting in a crunchy, crispy texture perfect for serving.
Notes
- Make sure the puff pastry is fully defrosted before rolling to avoid cracking.
- Use parchment paper on baking sheets to prevent sticking and facilitate easy cleanup.
- Flipping the cookies halfway through baking ensures even caramelization on both sides.
- To maintain the shape of the palmiers, handle the dough gently and keep it cold before baking.
- Store cooled cookies in an airtight container to keep them crisp.
Keywords: Palmier cookies, cinnamon sugar cookies, puff pastry desserts, crisp cookies, French pastry, easy cookie recipe, caramelized cookies
