2-Ingredient Palmier Cookies are so easy to prepare but make quite the statement on a holiday cookie platter. These sweet, delicate, buttery cookies are irresistible and ready in just 25 minutes.
If you’re looking for an easy but stunning cookie to add to your Christmas cookie plate, look no further than these Palmier Cookies! For more easy Christmas treats, check out my Christmas Pretzel Hugs, Easy Chocolate Fudge, and Chocolate Chip Snowball Cookies.
Palmier Cookies
The key to making perfect Palmier Cookies is working quickly so that the dough is cold. If your home is extra warm or you take a little longer to roll out the dough, pop the cookies in the freezer for 10-15 minutes before baking.
Ingredients for Palmiers:
- Puff Pastry Dough– Premade works great! I like Pepperidge Farm Brand. It is sold in the frozen section next to the frozen pies.
- Sugar– Regular granulated sugar works great but for extra pizzaz I recommend using Pure Cane Sugar (it has bigger crystals) or Turbinado Sugar.
How to make Palmiers:
Time needed: 25 minutes.
- Prep
Preheat oven to 425°F and line baking sheet with parchment paper.
- Make a Mess
Pour half the sugar on work surface and place unfolded sheet of puff pastry on top. Spread remaining sugar over the top.
- Fold it up!
Roll the dough out until it is 13″×13″. Fold the side edges in halfway toward the middle. Fold each side in again so they meet up in the center. Now fold together.
- Slice
Slice log in 1/2 inch pieces and place on baking sheet 3 inches apart (about 9 per pan). Take some of the leftover sugar from the work surface and sprinkle it over the cookies.
- Bake
Bake for 7 minutes, flip, (add more sugar on top if desired) and bake 3-4 more minutes (keep a close eye!) until golden and caramelized. Cool on a baking rack.
FAQs
Palmier Cookies are French pastries from the 20th century made with puff pastry dough and sugar. “Palmier” in French means “palm tree” since the cookie resembles a palm leaf. They are also sometimes called elephant ears, pig’s ear, palm heart, and shoe-soles.
Defrost puff pastry dough on the counter for 40 minutes or until pliable but still cold. Dough can also be placed in the fridge to defrost for 4-24 hours.
Save it in an airtight container for the next time you make these or just use it in the next recipe you make that calls for sugar. No need to waste perfectly good sugar!
TOOLS USED TO MAKE PALMIERS:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Baking & Cooling Rack– Oven & dishwasher safe. I use this to cook all kinds of meat and anything you want crispy. Also great for cooling cookies.
- Rolling Pin– This French rolling pin seems too simple but the shape of it helps one easily roll dough to an even thickness .
LOOKING FOR MORE CHRISTMAS COOKIES? CHECK OUT THESE:
- Santa’s Cookies {Christmas Monster Cookies}
- White Chocolate Dipped Gingersnaps
- Red Velvet Crinkle Cookies
- Fudgy Chocolate Crinkle Cookies
- Christmas Sugar Cookies
Palmier Cookies
Ingredients
- 1 sheet puff pastry dough, defrosted
- 1 cup cane sugar*
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Pour half the sugar on work surface and place unfolded sheet of puff pastry on top. Spread remaining sugar over the top.
- Roll the dough out until it is 13"x13". Fold the side edges in halfway toward the middle. Fold each side in again so they meet up in the center. Now fold together.
- Slice log in 1/2 inch pieces and place on baking sheet 3 inches apart (about 9 per pan). Sprinkle some of the leftover sugar from worksurface over the cookies. (Save leftover sugar for the next time you make these cookies!)
- Bake for 7 minutes, flip, (sprinkle on a little more sugar if desired) and bake 3-4 more minutes until golden and caramelized. Cool on a baking rack.
Leave a Reply