French Palmier Cookies – A delicate French dessert made from just 3 ingredients! These puff pastry cookies are elegant and so easy to make!
Welcome to the first of my many cookie posts for the season! So instead of going through and making all of the regular cookie recipes like sugar cookies, snickerdoodles, chocolate chip cookies, etc, I decided to make a series of international cookie recipes every week (hopefully) from now until Christmas! I have everything from pfeffernüsse to kifli cookies planned but I’m starting out with this palmier cookies recipe! These recipes are all perfect for holiday cookie exchanges while also being fun and different from the traditional Christmas cookies we make year after year!
These classic french palmiers are an elegant treat that is so easy to make! You need just 3-ingredients and about 15 minutes to make these from start to finish! Who doesn’t love an easy dessert recipe! You might have also heard these referred to as “Elephant Ears” due to their shape! I think they are so pretty and my favorite part about them is definitely eating the very middle of the swirl on each side! The outsides of these little puff pastry cookies are so flaky and crisp but the middle is a bit softer with the perfect amount of butter and sugar rolled up in there! This palmier cookies recipe is going to be a new holiday favorite!
Notes on french palmier cookies recipe
- Want to add some extra flavor to these palmiers? Add 1 tsp of cinnamon to the sugar!
- Don’t forget to flip them! You want both sides to get nice and crisp.
- If your package of puff pastry comes as just a single sheet, cut in half and roll each sheet out a bit to make it a little thinner!
- 2 sheets puff pastry
- 1/2 cup butter, unsalted
- 1 cup sugar
- Preheat oven to 400 and line cookie sheet with parchment paper.
- Roll out puff pastry sheets and use a rolling pin to make each sheet about the size of cookie sheet. Spread half of the melted butter on one of the puff pastry sheets and then sprinke half of the sugar on top. Lay the second puff pastry sheet on top of the first and cover with remaining butter and sugar.
- Take the shorter ends of the layered puff pastry sheet and roll both in to meet right in the middle.
- Slice every 1/3" and lay flat on lined cookie sheet with a good amount of space in between each, they will expand in the oven. Bake for 8 minutes before flipping them over and baking for an additional 4 minutes.
Love cookie recipes perfect for a cookie exchange?
Make sure to check out these recipes from other bloggers:
Salted Caramel Peanut Butter Cookie Cups from Who Needs a Cape?
Gingerdoodles from An Affair from the Heart
Lemon Sugar Cookies from Life Currents