Description
Delight in these sweet and crunchy Cinnamon Palmiers made with flaky puff pastry and a spiced cinnamon sugar coating. This simple, four-ingredient recipe transforms store-bought puff pastry into irresistible, caramelized cookies perfect for any occasion.
Ingredients
Scale
Pastry
- 2 sheets storebought puff pastry (thawed according to package directions)
Sugar and Spice Mixture
- 1 cup turbinado sugar (divided; can substitute white granulated sugar)
- 1 cup light brown sugar (divided)
- 2 tbsp ground cinnamon (divided)
- ¼ tsp salt (divided; optional)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare Sugar Mixture: In a bowl, combine the light brown sugar, half of the ground cinnamon, and half of the salt, mixing thoroughly to create the cinnamon sugar blend.
- Coat Surface: On a clean flat surface, evenly sprinkle half a cup of the turbinado sugar which will help add extra crunch and caramelization to the palmiers.
- Roll Pastry Sheet: Place the first sheet of thawed puff pastry onto the sugar-coated surface and gently roll it with a rolling pin to press the sugar into the dough.
- Add Cinnamon Sugar Layer: Evenly spread the brown sugar, cinnamon, and salt mixture over the top of the rolled pastry sheet, ensuring full coverage for flavor.
- Fold Pastry: Fold both long sides of the pastry towards the center so they reach halfway, then fold each side again so they meet in the middle. Finally, fold one half over the other like closing a book, forming a log shape.
- Repeat with Second Sheet: Repeat the rolling, sugar coating, and folding steps with the second puff pastry sheet.
- Slice into Cookies: Using a sharp knife, cut each pastry roll into ¼ inch thick slices carefully and place them flat on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake First Side: Bake in the preheated oven for 6 minutes or until the tops are lightly browned and caramelized.
- Flip and Bake Other Side: Remove the baking sheet from the oven and gently flip each palmier over using a thin spatula to expose the other side. Return to the oven and bake for an additional 4-5 minutes until golden brown and caramelized on the bottom.
- Cool Before Serving: Remove from the oven and let the palmiers cool completely on the baking sheet to set and become crisp before serving.
Notes
- Sweet and crunchy cinnamon palmiers are the easiest cookie to make with just four ingredients.
- Storebought puff pastry makes this recipe quick and accessible without compromising on flaky texture.
- Use turbinado sugar for extra crunchiness and a subtle molasses flavor, but white granulated sugar works well too.
- Ensure the palmiers cool completely before storing to maintain crispness.
- These cookies are perfect for holiday treats, afternoon snacks, or to serve with coffee or tea.
Nutrition
- Serving Size: 1 cookie
- Calories: 109 kcal
- Sugar: 10 g
- Sodium: 47 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
