This post may contain affiliate links. Please read our disclosure policy.
Delightful layers of flaky pastry balance airy texture with a satisfying crunch in these simple, buttery Palmier Cookies. These are hands-down one of my favorite sweet treats. It is also one of the easiest recipes I’ve ever made. Coincidence? Probably not!
When I’m looking for desserts, I have to admit that I tend to prefer sweets that are light and refreshing. I mean, I can appreciate a decadent chocolate dessert as much as the next girl. But there are definitely days that I’m looking for something more like my lemon posset. And, these palmiers satisfy my sweet tooth like nothing else.
Palmier Cookies
I couldn’t stop grinning when I first sat down to write about these flaky, sweet, French cookies. I adored them so much, I made a batch of them for my birthday in lieu of a cake a few years ago. And, my feelings haven’t changed!
If that doesn’t say a lot about how much I enjoy these flaky, slightly crunchy, palmier cookies, I don’t know what will. Not only are these the simplest cookies I have ever made, but from the very first bite, they became one of my very favorite treats.
I made these as a special treat for my French students. They loved them, and I loved how easy they were to put together! Merci
Ingredients and Substitutions
Puff Pastry – This recipe for palmier cookies is designed to work with frozen puff pastry. I actually prefer it over homemade versions of puff pastry that I’ve tried.
Sugar – I use just enough refined sugar to give these cookies the perfect sweetness.
Recipe Tip
- Rolling pin – once you’ve used a quality French rolling pin, you’ll understand my love for this one. It’s truly amazing what a difference it makes when rolling out doughs and pie crusts.
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Palmier Cookies
Letting the Pastry Rest: You’ll want to let the puff pastry rest on the counter for about 30 minutes. It should unfold easily.
Preheating the Oven: I preheat the over to 400°F when I am ready to begin working with the dough.
Sprinkling the Sugar: Sprinkle half of the sugar onto the workspace, then unfold the puff pastry on top of it. Then, I scatter the rest of the sugar evenly across the top of the dough.
Rolling it Out: Using a rolling pin, I gently roll and even out the dough.
Rolling it Up: Roll the outside edges of the pastry sheet up and toward the center, keeping the rolls tight. I use gentle pressure during this process to help the pastry keep its shape.
Chilling Out: I pop the rolled puff pastry onto a parchment-lined sheet and then let it chill in the fridge for about an hour.
Slicing the Cookies: Once the dough has firmed up, transfer it to a cutting board. Then, you’ll slice it into 1/2-inch wide cookies.
Baking: I lay the cookies flat on the parchment paper lined baking sheet, giving them plenty of space. Press down on each cookie to flatten them. Then, just pop them into the preheated oven for 12 minutes, until they are all a light golden brown.
Serving: I transfer the cookies from the baking sheet to a wire rack to cool.
Expert Tip
Puff pastry can be intimidating for a lot of bakers, but don’t worry! It’s really not that hard to work with. Just make sure to give it plenty of time to thaw. If it starts to crack when you unroll it, give it another 5 minutes. Then, just roll back over the cracked dough with your pin and it will come back together as good as new.
Roll Gently – When you’re rolling out the dough, do not press down too heavily. We’re not trying to stretch the dough out. Only trying to make it uniform and wake it up a bit so that it becomes more pliable. Rolling the dough with a heavy hand is likely to give you uneven layers.
Don’t Rush the Chill – Once you’ve got it rolled how you want it, make sure that the dough gets thoroughly chilled in the fridge before trying to slice it. Otherwise, the pressure of the knife will end up flattening your beautiful palmier cookies.
Watch the Oven – These cookies will go from golden to badly burnt very quickly. My oven takes about 12 minutes for the pastry to develop the perfect, golden-brown edges. But, keep a close eye on your oven as the time starts to get close!
Serving Suggestions
Is there anything better than crisp, buttery palmiers paired with a warm and cozy drink? I adore these cookies with a homemade chai latte. And, you simply can’t go wrong with a London fog. I know, I know. The scandal. English tea and a French cookie? But, it works!
If you’re hosting some friends and want something a little more indulgent, may I suggest pairing these cookies with a hot buttered rum? It brings out a slightly different side of these cookies, and I’m not complaining!
Make Ahead & Storage
Make Ahead: Yes, these cookies can be made ahead!
How to Store: These cookies keep well in an airtight container in the fridge for several days.
Frequently Asked Questions
If your pastry dough starts cracking as you try to unfold it, it likely hasn’t been resting at room temperature for long enough. Just let the pastry thaw for another five before continuing with this palmiers recipe.
You want the dough to be tightly curled to achieve the distinctive look of this cookie. But, you do not need to press the dough hard at any point to achieve this goal. Gentle pressure and a steady hand will do the trick!
Did you skip chilling the dough? It really needs to firm up in the fridge to be sliced without getting flattened. The only other possible reason for this would be an exceedingly dull knife.
How To Make Palmiers
Ingredients
- 1 sheet frozen puff pastry dough
- 1/2 cup granulated white sugar
Instructions
- Let the puff pastry rest on the counter for about 30 minutes, it should unfold easily. Sprinkle your work surface with 1/4 cup of sugar. Unfold the pastry and place it over the sugar. Sprinkle the top with another 1/4 cup of sugar. Use a rolling pin to lightly roll and smooth the dough a bit.
- Roll the shorter side of the dough in towards the middle, attempting to make it as snug as possible. Now roll the other side in towards the middle. Once the two sides have been rolled to the center, press them together lightly and place the rolled tube of dough on a parchment lined baking sheet. Chill in the refrigerator for 1 hour.
- Preheat the oven to 400°F. Remove the rolled dough from the refrigerator and place on a cutting surface. Slice the cookies approximately 1/2-inch in width and place them a few inches apart on a parchment lined baking sheet. Press down on the little rolls of cookie dough before baking.
- Bake for 12 minutes, until the edges of each cookie are a light golden brown. Transfer to a wire rack to cool completely and then store in an airtight container. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/11/15 – recipe notes and photos updated 3/26/26
I made these as a special treat for my French students. They loved them, and I loved how easy they were to put together! Merci 😉
I’m thrilled that they enjoyed the palmiers, Sarah!
I love these cookies. Was always going to try to make them but never wanted to take time to make the pastry from scratch. Thank You for sharing this recipe with us. I will be making these tomorrow. Have you ever used honey on the tops before baking? Thanks Again!
I’m so glad that you like the recipe, Caroline! I’ve never tried them with honey.
These were really good and so fancy! I used plain sugar on the first roll of dough and cinnamon sugar on the second. They will be the perfect sweet treat with a cup of tea.
Perfect description, Lisa!
These cookies will soon be a favorite one for my two guys. my husband loves most sweets and my son works construction so every time i come up with a new (to us) cookie i have to at least double it so he can take a batch to work. he says his crew is always expecting him to bring some at least once a week. thanks to you and your website of fantastic recipes theres always some to choose from. thank you so much.
You are welcome, Nancy. I hope everyone loves the cookies!
These are now my favorite cookie. I made the first batch with plain sugar and mixed cinnamon into the sugar for the second. Both were a huge success. I’m going to try and form them into hearts for Valentines Day. Thanks for the recipe!
I’m happy to hear that you love them so much!
I am a visual learner. It is too bad that there are so many ads in your videos that it is almost impossible to watch your tutorial while waiting for all of the ads to end. So because of this I have not yet made these cookies.
There shouldn’t be any ads in the video, Marilyn. It’s a simple 60 second video with a single ad at the beginning.