Orange-Zest Palmiers with Cinnamon Sugar

Why You’ll Love This Recipe

• Blissfully simple: 6 ingredients, one bowl, and store-bought puff pastry.
• Bright citrus perfume from orange zest meets cozy cinnamon sugar.
• Shattery, caramelized edges with tender, flaky centers.
• Make-ahead friendly: freeze the sliced cookies and bake when you want them.

Grocery List

• Produce: 1 large orange (for zest)
• Dairy: None
• Pantry: Frozen puff pastry (1 sheet from a 17.3 oz/490 g box), granulated sugar, ground cinnamon, kosher salt, turbinado sugar (optional)

Full Ingredients

Orange–Cinnamon Sugar

• 1/2 cup (100 g) granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp finely grated orange zest (from 1 large orange)
• Pinch kosher salt

Palmiers

• 1 sheet (8.6 oz / 245 g) frozen puff pastry, thawed just until pliable but still cool
• 2 tbsp turbinado sugar (optional, for topping)

Step-by-Step Instructions

Step 1: Thaw, prep pans, and preheat

Thaw one sheet of frozen puff pastry at room temperature until pliable but still cool, about 35 minutes (or per package directions). Position an oven rack in the middle and heat to 400°F (200°C). Line two rimmed sheet pans with parchment paper. Have a rolling pin and a sharp knife ready.

Step 2: Make fragrant orange-cinnamon sugar

In a small bowl, combine the granulated sugar, cinnamon, orange zest, and a pinch of kosher salt. Use your fingertips to rub the zest into the sugar for 30–60 seconds until the mixture feels slightly damp and smells very aromatic. This releases the citrus oils for maximum flavor.

Step 3: Roll pastry in sugar for even caramelization

Scatter about half of the sugar mixture onto a clean work surface in an even layer slightly larger than your pastry. Unfold the pastry onto the sugar. Sprinkle the remaining sugar over the top. Using a rolling pin, roll the pastry into a 10-inch square (about 1/8 inch thick), pressing to embed sugar on both sides. Turn the pastry a quarter-turn occasionally to avoid sticking and keep the square even.

Step 4: Fold into classic palmier shape

With a 10-inch side facing you, fold the left and right edges in toward the center so they meet in the middle. Repeat the same fold: bring the new left and right edges to the center again to create a narrow “book.” Finally, fold one long side over the other to close the book, forming a compact 10-inch log. Gently press to adhere.

Step 5: Chill, then slice evenly

Transfer the log to a parchment-lined pan and freeze until firm but sliceable, 20 minutes. Using a sharp knife, slice the log into 1/2-inch pieces to yield about 20 cookies. If the pastry softens, return it to the freezer for 5–10 minutes to firm up.

Step 6: Arrange and bake to deep golden

Lay the slices cut-sides down on the prepared pans, spacing 2 inches apart. If using, sprinkle lightly with turbinado sugar for extra crunch. Bake for 12 minutes, then carefully flip each cookie with a thin spatula. Continue baking 6–8 minutes more, until both sides are deeply golden, caramelized at the edges, and the centers are puffed and flaky.

Step 7: Cool and set the caramel

Let the palmiers cool on the pans for 5 minutes to allow the caramelized sugar to set, then transfer to a wire rack to finish cooling. Serve slightly warm or at room temperature.

Pro Tips

• Rub zest into sugar: This quick step blooms citrus oils for a brighter orange aroma without adding moisture.
• Keep it cold: If the pastry softens at any point, chill it. Cold dough puffs higher and flakes better.
• Measure the square: A 10-inch square helps you slice even 1/2-inch pieces and yield consistent baking.
• Use parchment, not silicone: Sugar caramelizes better on parchment; silicone can inhibit browning.
• Flip for even caramel: Turning the cookies halfway ensures glossy, glassy caramel on both sides.

Variations

• Chocolate-Orange: Replace 1 tbsp of the sugar with 1 tbsp Dutch-process cocoa; add 1/4 tsp espresso powder.
• Cardamom Sunshine: Swap cinnamon for 1/2 tsp ground cardamom and add a pinch of ground ginger.
• Almond Crunch: Mix 2 tbsp very finely ground almonds into the sugar and finish with sliced almonds on top.

Storage & Make-Ahead

Store fully cooled palmiers in an airtight container at room temperature for up to 3 days. To re-crisp, warm on a parchment-lined pan at 350°F (175°C) for 4–5 minutes. For make-ahead, freeze the shaped, sliced cookies in a single layer until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C), adding 1–2 minutes to the bake time.

Nutrition (per serving)

Approximate per cookie (1 of 20): 70 calories; 3.5 g fat; 9 g carbohydrates; 1 g protein; 35 mg sodium; 5 g added sugar.