If you’re craving a sweet, buttery treat that’s surprisingly simple to whip up, let me introduce you to this fan-freaking-tastic Cinnamon Palmiers Recipe. These little crispy, caramelized delights are my go-to for when I want a quick cookie that feels fancy but isn’t fussy at all. Trust me, once you try them, you’ll find yourself making these again and again!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just over 20 minutes — perfect for busy days.
- Minimal Ingredients: You only need a handful of everyday pantry staples, nothing complicated.
- Deliciously Crispy: Each palmier bakes to a golden, caramelized perfection with that melt-in-your-mouth crunch.
- Great for Any Occasion: Whether it’s a snack, tea time, or dessert, this cookie always impresses.
Ingredients You’ll Need
For this Cinnamon Palmiers Recipe, the ingredients work beautifully together to create that signature caramelized sugar crunch with a warm cinnamon finish. The puff pastry provides the buttery flakiness, and the turbinado sugar helps add a slight crunch and caramel flavor that I adore.
- Storebought Puff Pastry: Using frozen puff pastry sheets makes this recipe super easy — just thaw as directed and you’re good to go.
- Turbinado Sugar: This coarse sugar adds crunch and a touch of molasses flavor; if you don’t have turbinado, regular granulated sugar works fine.
- Light Brown Sugar: Provides moisture with a rich, caramel undertone — that little bit of molasses taste is crucial here.
- Ground Cinnamon: The star spice that gives these palmiers their inviting warmth and cozy aroma.
- Salt (Optional): Just a pinch balances the sweetness and enhances all the flavors beautifully.
Variations
I love experimenting with this Cinnamon Palmiers Recipe by mixing up the filling flavors—don’t be shy to make the recipe your own! You can easily swap cinnamon for other spices or go sugar-free with natural sweeteners. The folding technique stays the same, so it’s a perfect base for creativity.
- Spiced Holiday Version: I’ve added a pinch of nutmeg and ground ginger to the cinnamon mix during the holidays for a festive touch — the warm spices really elevate the taste.
- Chocolate Twist: I once sprinkled a little cocoa powder with sugar for a chocolate-cinnamon combo, which was an instant hit with my kids.
- Gluten-Free Puff Pastry: For friends with dietary needs, using gluten-free puff pastry works well, though the texture might be slightly different — still delicious!
- Vegan Adaptation: Many store-bought puff pastries are vegan, making this recipe a breeze to adjust without losing any flavor or texture.
How to Make Cinnamon Palmiers Recipe
Step 1: Prep and Sugar Bed
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper or a silicone mat. This will keep your palmiers from sticking and help them crisp up nicely. Next, sprinkle half a cup of the turbinado sugar evenly on a clean surface—this sugar bed is going to infuse the bottom of the puff pastry with extra caramelized crunch. Lay your first sheet of thawed puff pastry on top and gently roll with a rolling pin to press the sugar into the dough without tearing it. This trick ensures that every bite is loaded with that irresistible sugary texture!
Step 2: Cinnamon Sugar Layer and Folding
Mix together the light brown sugar, cinnamon, and salt in a bowl, then sprinkle this mixture evenly over your pressed puff pastry sheet. Remember, even coverage means every cookie will have that perfect cinnamon sugar balance. Now for the fun part: folding. Fold one side of the pastry halfway toward the center, then the other side the same way so both edges meet in the middle. Fold each half toward the center again, then fold one side over the other like you’re closing a book. This rolling technique is what creates the iconic palmier shape. Repeat these steps with the second sheet of pastry so both are ready to slice.
Step 3: Slice and Bake to Perfection
Using a sharp knife, slice the rolled pastry into ¼ inch pieces with a gentle sawing motion to avoid squashing the layers. Lay each slice on the baking sheet about 2 inches apart — they’ll puff and spread slightly while baking. Bake the palmiers for 6 minutes until they are just beginning to turn golden on top. Here’s where my favorite trick comes in: carefully flip each cookie over using a thin spatula, then bake another 4-5 minutes until both sides are deeply golden and caramelized. Let them cool fully before serving, or you’ll risk sticky fingers (not that that’s a bad thing, but trust me, letting them cool helps keep that buttery crunch).
Pro Tips for Making Cinnamon Palmiers Recipe
- Don’t Overwork the Dough: Handle the puff pastry gently—too much pressure can deflate those lovely layers that give palmiers their flakiness.
- Keep Your Knife Sharp: A sharp knife helps you slice cleanly without squashing those delicate layers.
- Flip Midway for Even Browning: Flipping halfway through baking ensures both sides caramelize perfectly without burning.
- Use a Silicone Mat or Parchment Paper: It makes cleanup so much easier and stops these sticky beauties from sticking to your pan.
How to Serve Cinnamon Palmiers Recipe
Garnishes
I actually keep garnishes simple with these cinnamon palmiers because their caramelized sugar and cinnamon combo shines on its own. But if I’m feeling fancy, I sprinkle a tiny bit of powdered sugar or a light drizzle of melted chocolate on top just before serving. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream turns these into an elegant dessert — irresistible!
Side Dishes
These palmiers pair wonderfully with a hot cup of coffee or tea for a cozy afternoon pick-me-up. I’ve also served them alongside fruit compotes or a simple bowl of fresh berries to add contrast and a fresh kick. They make a lovely treat on a brunch table too!
Creative Ways to Present
Once, for a party, I arranged these palmiers stacked in a glass jar corked with a pretty ribbon — it made for a delightful edible centerpiece. You can also serve them on a rustic wooden board with small bowls of assorted jams and cheeses, turning this humble cookie into a stylish snack everyone talks about.
Make Ahead and Storage
Storing Leftovers
I store leftover palmiers in an airtight container at room temperature, and they stay crunchy for at least two days. If you’re in no rush, they’re best eaten within 24 hours because the caramelized sugar can soften over time from humidity.
Freezing
You can freeze these palmiers after baking—just let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. When you want a treat, pop them straight into a preheated oven for a few minutes to refresh that crispiness.
Reheating
To bring back their crunchy glory, I reheat these palmiers in a 350°F oven for about 5 minutes. Avoid microwaving since they’ll turn chewy and lose their signature crisp.
FAQs
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Can I make cinnamon palmiers from scratch without store-bought puff pastry?
Absolutely! While store-bought puff pastry makes this recipe super easy, you can use homemade puff pastry if you have the time and patience. Just be sure your dough is well-chilled to get those flaky layers that define palmiers.
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What’s the best sugar to use for Cinnamon Palmiers Recipe?
I love turbinado sugar for its crunchy texture and subtle molasses notes, but if you don’t have it, regular granulated sugar also works just fine. For the cinnamon sugar layer, light brown sugar adds extra moisture and flavor.
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How do I prevent my palmiers from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is essential for easy release. Also, make sure to sprinkle turbinado sugar underneath the puff pastry and space the palmiers well apart on the sheet to avoid sticking as they bake.
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Can I make these ahead of time?
Yes! You can assemble the rolled and sliced palmiers, then freeze them before baking. When you’re ready, just bake them straight from frozen, adding a couple extra minutes to the baking time.
Final Thoughts
I absolutely love how this Cinnamon Palmiers Recipe turns out every single time — crispy, sweet, and so addictively good. When I first tried making palmiers, I was amazed I could get a bakery-quality treat with just a few pantry ingredients and minimal effort. Now, whether it’s for a casual afternoon snack or a fancy gathering, these cookies never fail to impress. I hope you give them a go and enjoy them as much as my family and I do. They’re a simple joy worth baking!
Print
Cinnamon Palmiers Recipe
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Sweet and crunchy cinnamon palmiers made with storebought puff pastry, turbinado sugar, brown sugar, and cinnamon. These easy-to-make cookies are caramelized to golden perfection, offering a spiced, buttery treat perfect for any occasion.
Ingredients
Pastry
- 2 sheets storebought puff pastry (thawed according to package directions)
Sugar and Cinnamon Mixture
- 1 cup turbinado sugar (divided; you can substitute white granulated sugar)
- 1 cup light brown sugar (divided)
- 2 tbsp ground cinnamon (divided)
- ¼ tsp salt (divided; optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow for easy cleanup.
- Prepare cinnamon sugar mixture: In a bowl, combine the light brown sugar, ground cinnamon, and salt ensuring they’re evenly mixed to create your flavorful topping.
- Coat the pastry: On a clean surface, evenly sprinkle ½ cup of the turbinado sugar. Lay the first sheet of puff pastry on top of the sugar and use a rolling pin to gently press the sugar into the dough, adding a delightful crunchy texture.
- Add cinnamon sugar: Evenly spread the prepared brown sugar-cinnamon mixture over the top of the puff pastry sheet.
- Fold the pastry: Fold both sides of the puff pastry towards the center, so they meet halfway. Fold each side again to the center, then fold one half over the other like closing a book, forming a compact roll.
- Repeat for second sheet: Repeat steps 3 to 5 with the second sheet of puff pastry to prepare the second roll.
- Slice the rolls: Use a sharp knife to carefully slice each rolled pastry into ¼ inch thick slices. Arrange the slices on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake first side: Bake in the preheated oven for about 6 minutes, or until the tops are lightly browned and caramelized.
- Flip and bake second side: Remove the baking sheet from the oven and, using a thin spatula, carefully flip each palmier cookie to its other side. Bake for an additional 4-5 minutes until golden brown and evenly caramelized.
- Cool and serve: Remove from the oven and allow the palmiers to cool completely on the baking sheet before serving to ensure crispness.
Notes
- These cinnamon palmiers are incredibly easy to make with only four main ingredients.
- Turbinado sugar adds a delightful crunch, but you can substitute with white granulated sugar if preferred.
- Be careful when flipping the palmiers to avoid breaking the delicate pastries.
- Ensure the puff pastry is properly thawed before starting for best results.
- The cookies will keep well in an airtight container for several days, maintaining their crisp texture.
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
