Palmier cookies are delicate French pastries made from thin layers of buttery, flaky puff pastry and sugar. They’re crisp, sweet, and irresistibly light. Whether you know them as palmiers, elephant ears, or French hearts, these cookies shine as a treat that looks impressive but is easy to make at home. You only need a few ingredients and a little know-how; from there, mastering these golden cookies becomes simple and fun.
What Are Palmier Cookies?
Palmier cookies, named after the French word for “palm tree,” mimic the look of a palm leaf or a butterfly. The dough is folded and rolled to create signature spirals, yielding airy layers inside and caramelized, crunchy edges outside. Traditionally, all you need is puff pastry and sugar, but many home bakers like to add cinnamon or cardamom for more dimension. If you enjoy crisp pastries like croissants or turnover edges, you’ll love sinking your teeth into a palmier.
Ingredients for Palmier Cookies
Creating palmiers requires only a handful of staples:
| Ingredient | Purpose |
|---|---|
| Puff pastry | Provides the laminated, flaky texture; use store-bought or homemade |
| White sugar | Sweetens the pastry and caramelizes as it bakes |
| Butter | Adds richness and helps toppings stick |
| Cinnamon | Brings warm, aromatic notes (optional but recommended) |
| Cardamom | Adds subtle depth and complexity (optional) |
| Water | Seals the rolled dough before slicing |
Flavorful add-ins to try:
– Nutmeg or ginger
– Orange or lemon zest
– Brown sugar instead of white
– Pinch of sea salt
– Drizzle of chocolate after baking
These variations can be dialed up or left out, depending on your taste and the occasion.
Step-by-Step Guide: How to Make Palmier Cookies
1. Prepare the Puff Pastry
Start with well-chilled but thawed puff pastry. If you’re using frozen dough, leave it to thaw in the fridge overnight. Puff pastry that’s too cold will crack, while warm dough becomes sticky and hard to handle.
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Dust a clean work surface with sugar to prevent sticking and add extra crunch.
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Gently unfold the pastry onto the sugared surface. With a rolling pin, roll it into a rectangle, about 1/8-inch thick. Keeping the dough even ensures the cookies bake evenly and puff up well.
2. Add Sugar and Spices
Sprinkle more sugar, along with cinnamon and cardamom, over the surface. Press lightly with the rolling pin so the sugar and spices embed in the dough. You want a thin, even layer coating every inch.
- For a traditional flavor, limit spices to just cinnamon. For something extra, add cardamom, ginger, or orange zest.
- Use coarse sugar for more crunch, or brown sugar for deeper flavor.
3. Fold and Shape the Dough
Folding is what gives palmiers their signature look.
- Working from each long edge, fold the dough inward by about one inch. Repeat, folding edges again toward the center.
- Once the folds meet in the middle, fold the entire pastry in half lengthwise. You’ll have a long, compact log containing several layers.
Seal the edge with a dab of water to keep the rolled dough closed.
Wrap the roll in parchment and chill it for at least 15 minutes. This brief cooling period makes slicing easier and keeps layers distinct as they bake.
4. Slice and Arrange
Take the chilled pastry log and cut it into 1/2-inch slices with a sharp knife. Arrange cookies, spiral-side up, on a parchment-lined baking sheet. Allow about two inches of space between cookies—palmiers spread a lot as they bake.
If you want evenly shaped cookies, try using a serrated knife for slicing, and wipe the blade between cuts.
Baking Instructions
Preheat your oven to 400°F (200°C). Baking at a high temperature helps the pastry puff up and the sugar caramelize quickly.
- Place trays in the center of the oven.
- Bake for 10–12 minutes, then check: cookies should be deeply golden on the bottom.
- Flip cookies carefully, then bake an additional 3–5 minutes to color the other side and create extra crunch.
When finished, palmiers look golden, with crisp, sugary edges and visible spirals. Transfer them to a wire rack to cool completely before storing.
Tips for Perfect Palmier Cookies
Getting the best result requires a few small adjustments:
- Work quickly: Motion matters more than perfection. Puff pastry softens as it sits, so keep it cool.
- Space matters: Cookies expand a lot. Always leave enough room on the baking tray.
- Switch out parchment: Used parchment paper develops caramel spots that may burn subsequent batches.
- Flavor experiments: Try chopped nuts or a fine sprinkle of sea salt on top for texture.
- Slice with care: Chill the dough well, use a sharp blade, and avoid pressing down too hard.
For savory palmiers, swap the sugar and spices for grated cheese, fresh herbs, or even thin prosciutto slices.
Storing Palmier Cookies
Once cool, palmiers need to be kept crisp. Skip the fridge—moisture ruins their texture. Place cookies in an airtight container or a zip-top bag, removing as much air as possible. Stored at room temperature, they’ll keep their crunch for up to four days.
If you make a large batch or want to prepare ahead, focus on freezing the raw dough log or sliced, unbaked cookies instead of the finished cookies.
Freezing and Make-Ahead Tips
Puff pastry responds well to freezing before baking. After rolling and shaping the log, wrap it tightly in parchment or plastic wrap, then place it in a sealed bag. Dough will keep for about a month.
When ready to bake:
- Slice directly from frozen if you have a sharp knife, or thaw slightly before slicing.
- Bake as usual but add 2–3 extra minutes to the baking time.
For baked cookies, freezing is possible but often leads to less satisfying texture after thawing. Let them cool fully, stack them between layers of parchment in a rigid container, and use within a month. Thaw at room temperature before serving.
Palmier Recipe at a Glance
| Step | Details |
|---|---|
| Dough | Puff pastry, chilled |
| Sugar Layer | White, brown, or coarse sugar |
| Spices | Cinnamon, cardamom, optional nutmeg or zest |
| Fold | Edges to center, then half again to create layers |
| Chill | Wrap and refrigerate 15–30 minutes |
| Slice | 1/2-inch thick, arrange on parchment-lined tray |
| Bake | 400°F (200°C), 12–15 minutes, flip halfway |
| Cool & Store | Wire rack, airtight container, up to 4 days |
Common Questions about Palmiers
Can I use homemade puff pastry?
Absolutely. Homemade will give you the flakiest, most flavorful result, but store-bought is fast and reliable. If you make your own, be sure to rest and chill the dough before shaping.
Is egg wash needed?
Butter and water do the trick here. If you want extra gloss, brush with a little melted butter before baking, but it’s not required.
Why are my palmiers not crisp?
Most likely, they need more time in the oven, or they weren’t cooled thoroughly before storage.
Can I make them less sweet?
You can cut down on sugar, but palmiers rely on caramelization for crunch and flavor. Try reducing slightly, or add a pinch of salt to balance the sweetness.
Serving Suggestions
Pair palmier cookies with coffee or espresso for an afternoon treat. They’re also elegant alongside fruit compotes or dipped in a bit of dark chocolate. For holiday gatherings, stack arranged palmiers in a glass jar or tie a stack with kitchen twine for a gift-worthy presentation.
Palmier cookies capture the spirit of French baking: simple ingredients, careful technique, and a beautiful result. They work for weekday snacks, special occasions, or as a companion to your favorite warm beverage. With just puff pastry and sugar, you can surprise your family (or yourself) with a plate of bakery-worthy, crackling cookies—straight from your kitchen.
Palmier Cookies (Easy French Recipe)
These French palmier cookies are the perfect little treat. The easy recipe only requires 5 ingredients. They come together in no time flat.
Ingredients
- 3/4 teaspoon ground cinnamon
- 1 sheet frozen puff pastry, thawed
- water
- 1/8 teaspoon ground cardamom
- white sugar, divided
- 1 tablespoon butter, melted
Instructions
- Dust a work surface with 1/4 cup of white sugar. Place the puff pastry dough on the sugared surface. Roll the dough into a 15 x 10-inch rectangle. Brush the surface of the pastry dough with butter.
- Use a small bowl. Combine 1/3 cup white sugar with cinnamon and cardamom. Sprinkle this mixture gently over the buttered pastry dough.
- Begin with the long edge of the pastry dough. Roll it securely around the filling. Stop in the middle. Do the same thing with the other end. The two should meet in the middle.
- Wet your finger with water. Dot it along the place where the two sides meet. Gently press down. They’ll hold together.
- Refrigerate the dough for approximately 5 to 10 minutes. Chill it until it’s slightly firm.
- Preheat the oven. Set the temperature to 375 degrees Fahrenheit.
- Use parchment paper to line a baking sheet. Remove the pastry dough from the refrigerator. Cut it evenly into 1/4-inch pieces. Place these on the baking sheet. Leave an inch between each one.
- Bake at 375 degrees Fahrenheit for approximately 12 minutes. Bake until the cookies are golden and crisp. Remove the cookies. Allow them to rest for 1 minute. Move them to a cooling rack.
