Palmier Cookies are light, airy, buttery sugar-sprinkled cookies that only require two ingredients.
Palmiers, Elephant Ears, French Hearts, Palm Leaves: whatever you like to call them, these cookies are in the running for my all-time favorite treat.
Palmiers
I can’t stop grinning tonight as I sit here and write about these flaky, sweet, French cookies. It turns out that I like Palmiers so much, I made a batch for my birthday in lieu of a cake a few years ago.
If that doesn’t say a lot about how much I enjoy these airy cookies, I don’t know what will. Not only are these the simplest cookies I have ever made, but from the very first bite, this became one of my very favorite treats.
What is a Palmier?
I’m introducing you today to the easiest cookie you may ever make. Not only are these cookies incredibly simple to make, but from the very first bite, this became one of my very favorite cookies.
It is almost absurdly simple to make these flaky, sweet, buttery, delicate cookies!
You only need two ingredients to make Palmiers: frozen puff pastry and plain white granulated sugar. Nothing fancy is required, no special tools at all.
Palmier Pastry
Take your puff pastry out of the freezer about half an hour before you want to start making the cookies.
You want it to be soft enough to unfold easily, but not so warm and soft that it sticks together. 30-40 minutes is just about right.
How to Make Palmiers
Sprinkle your work surface with ¼ cup of sugar. Unfold the pastry and place it over the sugar. Sprinkle the top with another ¼ cup of sugar.
Use a rolling pin to lightly roll and smooth the dough a bit. Just roll it out enough to make sure the seams are connected, if they crack, simply press them back together.
Elephant Ear Cookies
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.
Most frozen boxes of puff pastry include two sheets of pastry. Repeat the process with the second sheet of puff pastry, if desired.
Chill the rolled dough in the refrigerator for 1 hour.
You’ll have optimal results if you take the time to chill the dough after rolling. That said, I don’t always wait and chill the rolled dough before slicing and baking.
The resulting cookies will simply spread out a little bit more if they aren’t chilled before slicing.
Palmier Cookie Recipe
Preheat the oven to 400°F. Remove the rolled dough from the refrigerator and place on a cutting surface.
Slice the cookies approximately ½-inch in width and place them a few inches apart on a parchment-lined baking sheet.
I only place 9 cookies on each half-size sheet pan. They will spread out a good bit while they bake.
Press down on the little rolls of cookie dough before baking. It isn’t required, but it helps hold them together nicely.
Bake for 12 minutes, until the edges of each palmier are a light golden brown.
Transfer to a wire rack to cool completely and then store in an airtight container, if you can make them last long enough to put away.
Easy Cookie Recipes
As much as I enjoy baking, there’s something fabulously fun about recipes that come together in a snap.
Palmier Cookies, Three Ingredient Peanut Butter Cookies, and these Coconut Lover’s Oatmeal Cookies are examples of cookies that are absolutely delicious and yet require hardly any time at all to make.
Chocolate Peanut Butter Ritz Cookies are a sentimental favorite that requires no baking at all. And the same can be said for these Monster Cookie Dough Bites.
Flourless Hot Chocolate Cookies and Applesauce Cookies are a couple more easy cookies that are on my list to try this holiday season. I’m willing to bet that those Applesauce Cookies might be happening for breakfast too.
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 ¼ cup of sugar. Unfold the pastry and place it over the sugar. Sprinkle the top with another ¼ 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!
Nutrition
{originally published 9/11/15 – recipe notes and photos updated 11/30/22}
Melissa @ Bless This Mess says
Palmiers are one of my all time favorite treats that I can't find anywhere (now that we live near no where… lol) I had no idea they were so easy to make. This is dangerous! That texture is just dreamy!! Now that sugar looks big, is it really just normal?
Mary says
I know, right?! That's just plain white granulated sugar. It always impresses me the way it stands out on the puff pastry.
Amanda @ I Am Baker says
I love everything about these pretty cookies!
Pamela says
I made these just recently and they were awesome! I made a Nutella version too – delish! Thanks, Mary!
gail dickinson says
I adore palmiers! I actually like mine a little overcooked because it carmelizes the sugar more and that's my favorite part. I'm just drooling over these!
Deb says
I recently made these for my husband. He was so impressed. I always add cinnamon too.
Beverly says
Looks great and soveasy
Rox says
Thank you for sharing
Laura thomas says
Just made my first batch and encountered a few
Problems was hoping someone could help??? First batch I had difficult time getting cookies off of paper so second batch I did no paper and had even more difficult time getting cookies off the pan??? Am I doing something wrong?? Any suggestions I would appreciate it!!
Marlene A Sage-Beaudet says
I’m sure that they would be delicious with a little cinnamon sprinkled on them!
Cis says
Sigh, I was really excited to finally have a recipe for these. I followed the directions to the letter and they were DRY, not flavorful and spread out on the pan.
Now I wish I would have followed my original and used the puffed pastry to make something else.
Mary says
I can’t even imagine what went wrong here. The recipe has two ingredients and it’s always worked flawlessly for me, and for everyone else who makes them. I honestly can’t even imagine anything that would cause store bought puff pastry to spread out on the pan. That’s truly bizarre. I’m sorry for your frustration, but there had to be another contributing factor. Puff pastry as a rule, simply doesn’t act that way.
Lynda says
My son is a coeliac. Could you use gluten free pastry?
Mary says
Yes, if you have GF puff pastry, it will work fine. Happy baking!
Rich says
Very nice and crispy. Easy to make and nice to serve w/ tea or coffee.
Kit White says
These look great! Does one sheet of puff pastry yield 18 cookies? I noticed that you mentioned that you put 9 on each sheet so that is the yield I came to but wanted to know directly from you. Thanks
Mary-Jo Lees says
Looks GREAT. FOR SURE I’LL MAKE THEM
Vanessa says
Thanks for the helpful video! I’ve been wondering how to bake palmiers without the puff pastry puffing too much in the oven. Rolling and Pressing down before baking will help keep the pastry down. thank you!
Elizabeth R says
I couldn’t get the sugar to stick on the pastry. Sugar was inside from where I rolled it up but the sugar the pastry was sitting on stayed on my countertop even though I patted the dough down. The Palmiers still turned out ok but not very sweet. Maybe if I brushed the outside with a little butter??
Mary says
Palmiers aren’t typically a very sweet cookie. If you’d like them a little sweeter, you can sprinkle the tops with a bit more sugar right before baking. I wouldn’t recommend adding butter, as it might make them greasy.
Marguerite says
Hi Mary,
Love making these palmiers. So easy. My granddaughter and I made them together! She’s 8! They are absolutely delicious! Everyone loves them. I’ve made them at least 4 times! Have you ever used cinnamon sugar instead of just white sugar?
Marguerite
Mary Younkin says
They’re delicious with cinnamon sugar as well, Marguerite! I’m so happy you’re enjoying the palmiers.
Karla says
Made today, really easy but not many made it into the container lol
Mary Younkin says
I’m familiar with that myself, Karla. I’m glad you liked them!
Nancy A McCullough says
EZ & the Gkids love them
Mary Younkin says
I’m happy to hear that, Nancy!