I'm not much of a cookie fan, but Palmier cookies are some of my personal favorites because the layers are flaky buttery light.
These are French, all-year-round, 2 ingredient cookies that you can prepare at home in ease with a store-bought puff pastry sheet. It doesn't get easier than that!
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TL;DR
To prepare the puff pastry cookies, you will need a full rectangular sheet, which is then simply rolled in on both sides towards the center where they meet.
Slices are then cut from the pastry roll, and these slices are in the shape of a palm tree top. Palmier, in French, means palm tree.
These slices are then just baked golden, and you have a set of tasty cookies!
I specifically love these cookies because you can adjust the sweetness with the sprinkled sugar.
If you are one who's avoiding too much sugar, as I do, you will love this perk in preparing this particular Palmier cookie recipe.
Ingredient Notes & Variation Ideas
You will need only two ingredients for the base recipe.
- Puff Pastry Sheet — 10.2 × 12.6 inches (26 × 32 cm) sheet. I have tried it with budget-puff pastry sheets, but the palmiers turn out better with premium puff pastry sheets. You can try both, but know that the result depends on the quality of your puff pastry sheet.
- Sugar — Just regular granulated sugar or brown sugar. It can be coarse or small fine granulated sugar, but you might prefer the finer one because it sticks better to the dough.
This is a 2 ingredient cookie recipe, but you can flavor the cookies by sprinkling or mixing any of the following ingredients to the sugar, or by using another sugar type.
- Ground Cinnamon — sprinkle a small quantity over the sugar layer. True cinnamon is my choice instead of Cassia, which is more common and cheaper because it's sweeter.
- Ground Cardamom — If you like cardamom buns, this is your flavor choice.
- Palm Sugar — I made other variations with palm sugar. You can do that too, to switch things up.
- Homemade Vanilla Sugar — Not the sachet German Vanilla Sugar because those are too intense. I mean powdered sugar that has been left to sit with a slit open vanilla bean in a jar. The sugar is infused with vanilla sugar and is perfect for these kinds of uses.
Process Overview
This is my no-fuss, no-mess approach to making palmiers. That means, you won't have to deal with a sticky kitchen afterward.
Step 1
Roll out puff pastry sheet over a parchment lined baking sheet.
Sprinkle half of the sugar on one side, flip the puff pastry and do the other side as well.
Step 2
Roll each long side inward toward the center, both sides, so that they meet at the center. It will look like a double scroll.
Roll your puff pastry “scroll” into the parchment paper and keep to cool for 1 hour in your fridge,
Step 3
Once cooled, take out the tight puff pastry roll and slice into cookies.
Step 4
Place raw cookies next to each other on a parchment lined baking pan, keeping enough distance between each to rise.
Bake cookies golden brown.
📖 Recipe
2 Ingredient Puff Pastry Palmier Cookies
Ingredients
- 1 Roll Puff Pastry Sheet 10.2 × 12.6 inches (26 × 32 cm)
- 2½ Tablespoon Sugar coarse or fine
Instructions
- Line a baking pan with parchment paper and unroll your puff pastry sheet and place over the parchment paper.1 Roll Puff Pastry Sheet
- Dust with 1 Tablespoon of sugar all over the puff pastry dough. Slightly press the sugar granules with your fingers into your dough.2½ Tablespoon Sugar
- Carefully flip the full sheet and sprinkle the remaining 1 ½ Tablespoons evenly over the puff pastry.
- Start rolling each long side inward toward the center, making tight, even spirals. Continue rolling both sides until they meet in the middle, creating a double scroll shape.
- Gently press the rolls together and roll it into your parchment paper.
- Place the roll into your refrigerator to cool for about 1 hour. This is important, so that the palmiers get their iconic shape. Cooled dough is easier to slice.
- Just before prepping your cookies, preheat your oven to
320 °F/ 160 °C. - Unroll your cooled cookie dough onto a clean surface. Using a sharp knife, slice the dough into even pieces (2-3 millimeters).
- Arrange the slices on a baking sheet, leaving space between each to allow for expansion while baking.
- Bake cookies at320 °F/ 160 °C for 18 to 22 minutes, or until they are golden brown. Keep an eye on the cookies in the oven.
- Take out the cookies to cool and store them in a cookies box.
Notes
Nutrition
Tips
The thickness of your cookie slices is important. Try to cut them all equally thick so that they all cook through to the same level.
Otherwise, you will leave with the thinner ones turning dark brown and a bunch of lighter ones.
The thinner you slice your palmiers, the faster they will bake and the crunchier they will turn out.
Decide if you want crunchier, darker and a larger quantity of cookies, or if you want thicker, softer, and probably, lighter shaded, cookies. The choice is yours.
If you sliced your cookies thinner, keep an eye on the cookies in the oven because they turn really fast dark golden brown if left unsupervised.
Serving & Storing
I just eat them as a dessert after lunch, Paul likes them for breakfast dunked in his coffee.
Store your cookies in a tin box lines with parchment paper and place some parchment paper over your cookies. In France, we keep an apple peel slice over the last layer of parchment paper so that the cookies remain moist in a dry climate.
If you are living in a humid, wet environment, avoid using tin boxes and keep your cookies in airtight containers instead so that your buttery palmiers don't turn moldy after a day.
Generally speaking, these palmier cookies are good in a tin bow for at least a week, but they hardly remain that long because they are so addictive!
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