Classic Palmier Cookies
Crisp, buttery, and delicately caramelized, these palmier cookies look like something straight from a French bakery — but they’re shockingly easy to make at home with just two ingredients. Store-bought puff pastry does the heavy lifting, while sugar gives them their signature crunch.
These are perfect for back-to-school coffee mornings, fall potlucks, or as a quick treat to dress up any dessert table. For an extra-special finish, swap in turbinado sugar for sparkling edges and a subtle molasses flavor.
Note: The pronunciation is French — think “palm-YAY” or “palm-EE-ay.”
Why You’ll Love This
- Only two ingredients, yet look bakery-perfect
- Puff pastry makes them fast and foolproof
Ingredients (Yields ~24 cookies)
- 1 sheet frozen puff pastry, thawed (about 8–9 oz)
- ½ cup sugar (plus extra for sprinkling)
Equipment Recommendations:
- Baking Sheet: Light-colored aluminum pans to prevent sugar from over-caramelizing.
- Lining: Use parchment — not silicone — for this recipe, since sugar can stick more aggressively to mats.
- Spacing: Give at least 2 inches between pastries; they expand quite a bit.
Instructions
- Preheat: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Sprinkle ¼ cup sugar evenly over a clean work surface.
- Roll & Coat: Place thawed puff pastry sheet on the sugar. Sprinkle the remaining ¼ cup sugar evenly over the top. Use a rolling pin to gently press sugar into both sides of the pastry, rolling to about a 10×12-inch rectangle.
- Fold: Starting from one long edge, roll up toward the center. Repeat from the other long edge so the two rolls meet in the middle. Press gently, wrap in plastic, and chill 10–15 minutes to firm up.
- Slice: Using a sharp knife, cut pastry into ½-inch slices. Place cut-side up on baking sheets, leaving space for spreading.
- Bake: Bake for 12–15 minutes, flipping halfway, until golden and caramelized.
- Cool: Let cool for 5 minutes on baking sheets before transferring to a wire rack. Dust with extra sugar, optionally.
- Finish: Serve slightly warm or completely cooled.
Tips & Variations
- Add a pinch of cinnamon or cardamom to the sugar for extra warmth.
- Mix in some turbinado sugar with your granulated to give it an even more caramelized crunch.
- Try a savory version: use grated Parmesan in place of sugar, and add pesto before folding for a neat savory brunch dish.
Storage & Make-Ahead
- Best Fresh: Palmiers are crispiest the day they’re baked.
- Short-Term Storage: Store completely cooled palmiers in an airtight container at room temperature for up to 2 days. Separate layers with parchment to prevent sticking.
- Humidity Tip: In humid climates, add a small food-safe silica gel packet to the container to help keep them crisp.
- Reviving Crispness: If they soften, reheat in a 300°F (150°C) oven for 3–4 minutes.
- Make-Ahead: You can prepare and shape the sugared pastry rolls up to 24 hours in advance, wrap well in plastic, and refrigerate until ready to slice and bake.
💬 Did you make these Palmiers? Share if you kept them classic or tried a cinnamon, citrus, or savory twist — I’d love to hear!
