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Palmiers are a beloved French pastry made with puff pastry, cinnamon, and sugar, baked until golden and caramelized. They may be the easiest cookie you’ll ever make, and they’re even better dipped in chocolate!
The Easiest Fancy Cookies You’ll Ever Make
I fell in love with Palmiers when we lived in Europe and learned they are just about the easiest cookie you can make. They’re called Palmiers, or elephant ear cookies, and all you need is puff pastry dough (store-bought is fine!) and some cinnamon and sugar. I also like to dip the bottoms or side in melted chocolate, for a special touch. They bake into this beautiful heart shaped cookie that’s buttery and flaky with caramelized sugar in every bite. They’re the perfect little treat to serve at a party or give as a gift (and we also love them with a cup of hot cocoa!).
Try more of my cookie recipes, like Oatmeal Cream Pies, Lace Cookies, Pistachio Chocolate Chip Cookies, and Turtle Cookies.
How to make Palmiers:
Prep and Shape Dough: Mix the cinnamon and sugar together. Sprinkle half onto a clean counter and unfold the puff pastry on top. Roll one side so the sides are even, forming a square. Spread the remaining cinnamon sugar over the top and gently press it into the dough with a rolling pin. Draw a line down the center, then roll one side in to the center and roll the opposite side in to meet it. Fold one side over the other, like closing a book, to form a long, narrow log.
Chill and Slice: Transfer the log to a lined baking sheet and chill for 10-15 minutes. Preheat the oven to 400°F. Cut the log into 1/2-inch slices and place them cut-side-up on a parchment-lined baking sheet, a few inches apart.
Bake: Bake for 10 minutes, flip each palmier, and bake for another 4-5 minutes, until golden and caramelized. Cool on a wire rack.
Dip in Chocolate (Optional!): Melt the chocolate and dip the bottoms or one side of each palmier. Place chocolate-side-up on parchment and refrigerate palmiers until the chocolate has set.
Puff Pastry Palmiers
Equipment
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 oz high quality dark chocolate, for dipping, optional
Instructions
- Prep Dough: Mix the cinnamon and sugar together. Sprinkle half of the mixture onto a clean counter and unfold the puff pastry on top.½ cup granulated sugar, 2 teaspoons ground cinnamon, 1 sheet puff pastry
- Shape Dough: Roll one side of the puff pastry so the sides are even, forming a square. Spread the remaining sugar mixture over the top and gently press it into the dough with a rolling pin.
- Draw a line down the center of the pastry, then roll one side in until it reaches the center, and roll the opposite side in to meet it. Fold one side over the other, like closing a book, to form a long, narrow log.
- Chill: Transfer the log to a lined baking sheet and chill for 10-15 minutes. Preheat the oven to 400°F.
- Slice the log into 1/2-inch slices and place cut-side-up on a parchment-lined baking sheet, a few inches apart.
- Bake for 10 minutes, flip each palmier, and bake an additional 4-5 minutes, until golden and caramelized. Cool on a wire rack.
- Optional Chocolate Dip: Melt the chocolate and dip one side of each palmier, placing chocolate-side up on parchment. Refrigerate until the chocolate has set.4 oz high quality dark chocolate
- Store cooled cookies in an airtight container at room temperature for up to 3–4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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