Palmier Cookies (Easy French Recipe)

Palmier cookies, also known as elephant ears or French hearts, capture the essence of classic French pastry with every crisp, sweet bite. These cookies always draw curiosity thanks to their delicate heart shape, crackling layers, and buttery aroma as they bake. Yet, the beauty of palmiers is that you don’t need to step into a French patisserie to enjoy them—you can make them at home, no advanced baking skills required.

Let’s break down every step, ingredient, and tip so you achieve bakery-level palmiers every time.

What Are Palmiers?

Palmiers are made from puff pastry folded with sugar, then baked until golden and crisp. Their name comes from their resemblance to palm leaves (“palmier” means “palm tree” in French), but you might hear them called pig’s ears, butterflies, or French hearts. Each name points to their distinctive swirled shape and crunchy, caramelized layers.

Palmiers are easy enough for beginners, but the final result is impressive. Perfect for tea time, gifting, or whenever you crave a touch of buttery French sweetness.

Ingredients for Palmier Cookies

Using just a handful of ingredients, these cookies transform basic staples into an elegant treat. Here’s all you’ll need:

Puff pastry dough (frozen or homemade): The foundation of the cookie. Store-bought works beautifully and saves time, but homemade is an option if you enjoy the process.
White granulated sugar: Divided for the work surface and filling. The sugar caramelizes to a crisp shell.
Unsalted butter (softened): Helps the sugar and spices stick to the dough and deepens the richness.
Ground cinnamon: Adds gentle warmth and fragrance in each bite.
Ground cardamom: Lends a subtle, floral note that partners well with cinnamon.

Optional add-ins:
– Nutmeg or ginger for spice
– Orange or lemon zest for brightness
– Coarse sugar for extra crunch
– Brown sugar for a deeper caramel taste
– Chopped pistachios or pecans for nuttiness
– Chocolate chips for indulgence
– Sea salt for contrast

A touch of water seals the dough seam before slicing.

Equipment Needed

Making palmier cookies requires only basic kitchen tools:
– Rolling pin
– Mixing bowl
– Sharp knife or bench scraper
– Parchment paper or silicone baking mat
– Baking sheet
– Pastry brush (optional)

No specialty gadgets or machines; just classic baking staples.

Step-by-Step: How to Make Palmiers

1. Thaw the Puff Pastry

If using frozen puff pastry, move it to the refrigerator the night before or let it rest at room temperature for 30–40 minutes. The dough should become pliable but stay cold to the touch. Work with one sheet at a time, keeping the rest refrigerated.

2. Prepare the Sugar-Spice Mixture

Mix the sugar, cinnamon, and cardamom in a bowl. If you’re adding citrus zest or extra spices, stir them in now for even distribution.

3. Prepare the Work Surface

Sprinkle sugar (about ¼ cup) over your clean, dry counter. This prevents sticking and coats the dough as you roll.

4. Roll Out the Dough

Unfold the puff pastry onto the sugared surface. Dust the top lightly with more sugar. Using the rolling pin, roll the dough into a rectangle about 10×12 inches, pressing the sugar into the pastry on both sides. The sugar creates caramelized layers inside and out.

5. Spread Butter and Fillings

Gently spread softened butter over the dough (about 1–2 tablespoons). Scatter most of your sugar-spice mixture evenly on top, reserving a little to sprinkle later.

6. Fold and Shape the Dough

Now comes the signature palmier shape:

With the short edge closest to you, fold both long sides of the rectangle toward the center so they meet in the middle.
Sprinkle the tops with a bit more sugar.
Fold each side in again toward the center, creating a log with four layers per side.
Finally, fold one half over the other (like closing a book), forming a long, tight roll.
Gently press to hold the shape (don’t smash the layers).

Brush the seam with a bit of water to help it stay closed.

7. Chill the Dough

Wrap your dough log in plastic and refrigerate for at least 20–30 minutes. Chilling firms the butter, making slicing clean and easy, and helps the cookies keep their shape in the oven.

8. Preheat and Slice

While the dough chills, preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. When ready, cut the chilled log into ½-inch thick slices and lay them cut-side up on the sheet, leaving 2 inches between each cookie.

9. Bake the Palmiers

Bake for 6 minutes, then flip each cookie using a spatula. Bake for another 5–7 minutes, watching for a deep golden color. Palmiers should be puffed, crisp, and caramelized but not burned.

As soon as they come out, you can sprinkle the tops with extra sugar for sparkle or drizzle with melted chocolate. Allow cookies to cool on the pan for a few minutes, then transfer to a rack to finish crisping.

Palmier Cookie Variations

It’s easy to put a twist on the classic:

Savory Palmiers: Replace sugar and spices with grated Parmesan, chopped herbs, tapenade, or finely sliced ham and cheese.
Nutty Palmiers: Add chopped walnuts, pecans, or pistachios before folding.
Fruity Palmiers: Sprinkle with lemon zest, orange zest, or a thin layer of fruit preserves.
Chocolate Palmiers: Add cocoa powder to the sugar or sprinkle with chocolate chips.

This adaptability makes palmiers ideal for any season, occasion, or craving.

Troubleshooting and Best Practices

Dough too sticky? Add a little more sugar to the work surface.
Flatter cookies? If they flatten out too much, the dough was too warm—chill longer before slicing.
Uneven browning? Rotate your baking sheet halfway through for even heat.
Soggy centers? Try cutting slightly thinner or baking a few minutes longer.
Sticking? Always use parchment or a silicone mat, and refresh it for each batch.

For especially crisp cookies, let them cool completely before storing.

How to Store Palmier Cookies

After cooling, keep palmiers in an airtight container at room temperature. They’ll stay crisp for up to 3 or 4 days. Avoid the fridge, as humidity softens their layers.

If you want to freeze, wrap the unbaked, shaped dough in plastic and foil, then freeze for up to 2 months. Bake directly from frozen, just adding a few minutes to the bake time. Baked palmiers don’t freeze well—they tend to soften and lose their snap when thawed.

Serving Ideas

Palmiers work with morning coffee, afternoon tea, or as a sweet finish after dinner. Set them out beside fresh fruit, chocolate fondue, or even a platter of cheeses for a delightful contrast.

If gifting, slip a few palmiers into a clear bag tied with ribbon for a simple, elegant treat.

Frequently Asked Palmier Questions

Can I use brown sugar instead of white?
Yes, brown sugar creates deeper caramel flavor but may make the cookies slightly chewier.

Is homemade puff pastry better?
Homemade pastry gives maximum flakiness and control, but high-quality store-bought dough saves time and works very well.

Can I use whole wheat pastry?
Whole wheat puff pastry is possible but changes the texture. Expect a heartier cookie.

Why did my cookies spread so much?
Over-warmed dough tends to spread. Chill the log well before slicing and baking.

Palmier Cookies Recipe Card

Ingredient	Amount
Puff pastry sheets	1 package (2 sheets)
Granulated sugar	½ cup (divided)
Unsalted butter	2 tbsp, softened
Ground cinnamon	1 tsp
Ground cardamom	¼ tsp
Water (for sealing)	as needed

Instructions at a glance:

Thaw puff pastry until pliable.
Mix sugar, cinnamon, and cardamom.
Sprinkle sugar on work surface; roll dough into rectangle.
Spread butter and sugar-spice mix on dough.
Fold dough into palmier shape.
Chill 30 minutes. Preheat oven to 400°F.
Slice into ½-inch cookies. Arrange on lined sheet.
Bake 6 minutes, flip, bake 5–7 minutes more until crisp.
Cool thoroughly before storing.

Making palmiers brings a little French charm to any kitchen. With a few simple steps and a spirit of play, you can serve cookies that look—and taste—straight from a Parisian bakery. Whether classic or creative, every batch is a celebration of butter, sugar, and time well spent.