Cinnamon Sugar Palmiers Cookies (Print)

Delicate French puff pastry swirls with cinnamon sugar, ideal for dessert or paired with a cup of coffee.

# Components:

→ Dough

01 - 1 sheet (about 9 oz) all-butter puff pastry, thawed if frozen

→ Cinnamon Sugar

02 - 6 tablespoons granulated sugar
03 - 1 1/2 teaspoons ground cinnamon
04 - Pinch of fine sea salt

→ Finishing

05 - 2 tablespoons unsalted butter, melted (optional, for extra richness)

# Directions:

01 - Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
02 - Combine granulated sugar, ground cinnamon, and fine sea salt in a small bowl.
03 - Scatter half the cinnamon sugar evenly over the work surface. Place the puff pastry on top and gently roll to a 10 x 12 inch rectangle, pressing the dough into the sugar.
04 - Lightly brush the dough with melted butter if using, then sprinkle the remaining cinnamon sugar over the top, pressing gently to adhere.
05 - Starting from one long side, tightly roll the dough toward the center. Repeat with the other side so the rolls meet in the middle, forming a double-spiral log.
06 - Cut the log crosswise into 1/3 inch (about 1 cm) thick pieces, making approximately 24 slices. Arrange on prepared baking sheets, spacing well apart.
07 - Bake for 9 minutes. Flip each palmier with a thin spatula and continue baking for 8 to 9 minutes, until golden and caramelized.
08 - Transfer the pastries to a wire rack and allow to cool completely before serving.

# Expert Advice:

01 -
  • Uses only a few pantry ingredients
  • Ready to bake in under half an hour
  • Perfect for beginner bakers and a favorite for impressive gifting
  • Cleanup is minimal and you can freeze them for future cravings
02 -
  • High fiber from complex carbs in the pastry
  • Quick to prepare and bake so perfect for last minute guests
  • Can be adapted for a vegan version or made with different sugars for variation
03 -
  • Always use a very sharp knife to slice the dough cleanly If the dough gets too soft pop it back in the fridge on the tray for fifteen minutes before slicing
  • Try rolling the sugar into the base of the dough firmly for that extra caramelized crunch on the outsides
  • Watch closely for the last minutes of baking the sugar transforms quickly and you want deep golden not burnt

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