- These Cinnamon Sugar Palmiers are a cross between a classic French cookie and a churro! Light and flaky, these cookies are so easy to make!
This summer BMW brought back an entire tin of palmier cookies. To be honest, I had never tried palmiers because for some reason I thought they would be dry but I could not have been more wrong. These cookies are a cross between between the flakiest croissant and a crispy cookies. Tender, flaky and just a touch sweet. These are a delicious cookie treat! I put my spin on things with a cinnamon sugar filling and use store bought pastry to make these so easy to make and enjoy!
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Cinnamon Sugar Palmiers
To make my take on this classic French cookie, you will need to know a few things before getting started!
- I like to use store bought puff pastry. Just make sure to follow the instructions for chilling the dough before baking.
- Use flour when rolling out the pastry to prevent sticking.
- Shape the dough tightly into hearts before baking to ensure they keep their shape.
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Cinnamon Sugar Palmiers
Ingredients
- 2 sheets puff pastry thawed
- 4 tbsp unsalted butter melted
- 1/2 cup light brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp kosher salt reduce by half if using table salt
- 1/4 cup turbinado sugar
- 2 tbsp All Purpose Flour as needed for rolling out dough
Instructions
- Thaw puff pastry according to package directions. Line two large baking sheets with parchment paper. Melt butter and whisk together with brown sugar, cinnamon and salt. Set aside.
- Roll out sheets of dough, one at a time, on a lightly floured surface to a large rectangle approximately 12 inches by 18 inches. Spread half of butter mixture onto each sheet of rolled out dough. Roll long sides of dough into middle on each side forming a heart shape. Then gently slice, using a sawing motion as to not press down and squish dough, into 1/2 inch thick cookies.
- As needed, reshape slices into hearts on parchment lined baking sheets. Place entire baking sheet into fridge for 20 minutes (or freeze see notes) to chill. Preheat oven to 375℉. Sprinkle tops of cookies with turbinado sugar before baking. Bake chilled cookies for 20-25 minutes until puffed and edges are just slightly golden brown. Let cookies rest for 5 minutes on baking sheet before transferring to wire rack to cool completely. Store covered for up to a week.
Notes
Nutrition
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