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cinnamon palmiers
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4.75 from 4 votes

Cinnamon palmiers – 3-ingredient puff pastry cookies

Crunchy, fragrant cinnamon cookies that are super quick to make! Puff pastry is sprinkled with granulated sugar, which caramelizes during baking, adding an additional crunch.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 1916kcal
Author Aleksandra

Ingredients

  • 11 oz (300g) puff pastry
  • 1/4 cup (50g/1.8-oz) light brown sugar
  • 2.5 teaspoons cinnamon

Instructions

  • Roll out the puff pastry thinly on a sheet of baking paper into a rectangle, approx. ⅛-inch (2-3 mm) in thickness. It is very important to sprinkle the dough lightly with flour, it can‘t be soft and stick to the paper. Brush off excess flour.
  • In a small bowl, mix the sugar with cinnamon together. Divide roughly into 3 parts: 2 very large and 1 very small.
  • Sprinkle the first large portion of cinnamon sugar onto the rolled out puff pastry (be careful to apply sugar and cinnamon equally, cinnamon likes to gather at the bottom of the bowl), lightly press the sugar with a rolling pin into the dough.
  • Place a sheet of parchment paper on the dough and turn it over, sprinkle the other side of the dough with the second large portion of sugar, press the sugar lightly into the dough.
  • Roll up the longer side of the dough in towards the middle, now roll up the other side in towards the middle (see photos). Don’t roll up the dough too tightly, because it may not bake through and be soft inside, but also not too loose, because it can be too fragile.
  • Use a sharp knife to cut about ½-inch (1 cm) slices (cookies).
  • Dip each side of the cookie into the reserved cinnamon sugar mixture (third part).
  • Transfer the cookies onto a parchment paper lined sheet pan, at least 1.5-inch (4 cm) apart to allow for the cookies to expand.
  • Preheat the oven to 450 °F / 220 °C / Gas Mark 8. Put the sheet pan with the cookies in the fridge while the oven is warming up.
  • Bake for 10 minutes, then reduce the temperature to 350 °F / 180 °C / Gas Mark 4 and bake for about 10 minutes.
    After 15 minutes of baking time, keep an eye on the cookies and if they brown too quickly - reduce the temperature or cover them loosely with a piece of aluminium foil. The cookies should be light brown in color and baked through - all layers should be crispy and sugar should caramelize (especially at the bottom).
  • Transfer the cookies onto a cooling rack.
  • Enjoy!

Notes

  • If using frozen dough - it should be completely thawed, preferably overnight in the refrigerator. Don't thaw puff pastry on the counter or it may crack.
  • It's important to thinly roll out the dough.
  • Store the cookies in a tightly closed container. They taste best about 2 hours after baking them, then they start to become less crunchy.
  • Cinnamon can be omitted (authentic palmiers are made without cinnamon).
  • Calories = whole recipe = about 20 cookies. This is only an estimate!

Nutrition

Calories: 1916kcal