Cinnamon Sugar Palmiers: Crisp Puff Pastry Cookies

Why You’ll Love This Recipe

• Only four pantry ingredients, but bakery-level results.
• Shatteringly crisp layers with glossy cinnamon-sugar caramel.
• Fast and foolproof: no mixer, no fancy shaping, just fold and slice.
• Perfect for winter gatherings, coffee breaks, or edible gifts.

Grocery List

• Produce: None
• Dairy: None
• Pantry: All-butter puff pastry (frozen), granulated sugar, ground cinnamon, fine sea salt, turbinado/demerara sugar (optional)

Full Ingredients

For the Cinnamon Sugar Palmiers

• 1 sheet all-butter puff pastry, 8–9 oz (1/2 of a 17.3-oz/490 g box), thawed until pliable but still cold
• 1/2 cup (100 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon fine sea salt

Optional Finish

• 2 tablespoons turbinado or demerara sugar, for extra crunch and sparkle

Step-by-Step Instructions

Step 1: Preheat and Prep the Pans

Heat the oven to 400°F (200°C) with a rack in the middle. Line 2 large baking sheets with parchment paper or a silicone baking mat. Have a small, sharp knife ready and clear a cool work surface.

Step 2: Mix the Cinnamon Sugar

In a small bowl, combine the granulated sugar, ground cinnamon, and fine sea salt. Scatter about half of this mixture evenly over your work surface—the sugar will act as both flavor and “nonstick,” replacing flour.

Step 3: Roll the Puff Pastry in Sugar

Place the cold puff pastry sheet onto the sugared surface. Sprinkle the remaining cinnamon sugar over the top. Using a rolling pin, gently roll the pastry to a 10×12 inch (25×30 cm) rectangle, about 1/8 inch (3 mm) thick. Press lightly so the sugar adheres to both sides. Trim edges if ragged for neat swirls (optional).

Step 4: Fold into the Classic Palmier Shape

With a long side facing you, fold the left long edge in toward the center line. Repeat with the right long edge so they meet in the middle. Fold each side in again to the center (a second turn). Finally, fold one half over the other like a book to create a tight double-scroll log. Gently press to level.

Step 5: Chill to Set the Shape

Transfer the log to a parchment-lined sheet or a cutting board and chill until firm, 15–20 minutes (or freeze 10 minutes). Chilling helps the layers stay defined and prevents the sugar from melting too quickly.

Step 6: Slice and Arrange

Using a sharp knife, slice the log into 1/2 inch (1.25 cm) pieces—you should get about 24 palmiers. If you have extra cinnamon sugar, dip the cut sides of each slice into it. Arrange on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Gently press each piece to about 1/4 inch thick for even baking.

Step 7: Bake, Flip, and Finish

Bake for 10 minutes, until the bottoms are caramelized and the edges are puffed. Flip each palmier with a thin spatula. Bake 8–12 minutes more, rotating the pan if needed, until deep golden amber and crisp. If they puff unevenly, press very lightly with the spatula in the last minute to even the surface. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. For extra sparkle, sprinkle with turbinado sugar while still warm.

Pro Tips

• Use all-butter puff pastry for the best flavor and flakiest layers.
• Keep everything cold: chill the folded log and re-chill slices if the dough softens.
• Flip halfway through baking so both sides caramelize and crisp evenly.
• Color is key: bake to a deep golden amber. Too pale = soft; too dark = bitter.
• If sticking occurs, use fresh parchment and a thin metal spatula for easy release.

Variations

• Orange-Cinnamon: Add 1 teaspoon finely grated orange zest to the sugar mixture.
• Chai Spice: Replace cinnamon with 1 1/2 teaspoons chai spice blend.
• Chocolate-Dipped: Once cool, dip one side in melted dark chocolate; set until firm.

Storage & Make-Ahead

Store cooled palmiers in an airtight container at room temperature for up to 3 days. To re-crisp, warm on a parchment-lined sheet at 300°F (150°C) for 4–6 minutes. For make-ahead, refrigerate the formed log up to 24 hours, or freeze up to 2 months. Slice and bake from frozen, adding 2–3 minutes to the bake time. Baked palmiers can also be frozen up to 1 month; thaw at room temperature and re-crisp as above.

Nutrition (per serving)

Approx. per cookie (1 of 24): 70 calories; 3.5 g fat (2 g saturated); 9 g carbohydrates; 5 g sugars; 0.9 g protein; 55 mg sodium. Values are estimates and will vary by brand of puff pastry.