Petite Palmiers Cookie Recipe

Pretty French Palmier cookies are easy crispy and sweet!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 130kcal

Preheat your oven to 400°F. Line a baking sheet with a Silpat baking sheet or parchment paper*.
Mix the granulated sugar, ground cinnamon, and salt in a small bowl. Set aside.
Unfold the puff pastry on a lightly floured surface.
Brush the entire surface of the puff pastry with melted butter. Sprinkle the cinnamon sugar mixture evenly over the buttered pastry.
Starting from one edge, roll the pastry towards the center. Do the same with the opposite edge so they meet in the middle.
Using a sharp knife, slice the rolled pastry into ½-inch thick rounds. You should get about 12-14 slices per pastry sheet.
Take each slice and gently press down on it with your hand to flatten and spread it slightly. This will help the layers separate during baking.
Place the shaped cookies onto the prepared baking sheet, leaving plenty of space between them as they will expand during baking.
Place the baking sheet in the preheated oven and bake for about 8 minutes or until the cookies are golden brown on side one. Remove from the oven and flip, return to the oven to finish baking.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

I found that baking on a Silpat baking sheet resulted in a crispier cookie. The parchment paper works but pulls some of the liquid out of the sugar mixture, and they can get soggy.
Do not use "off-brand" puff pastry. I haven't had good results.
Make sure the puff pastry is completely thawed. If it's not, the cookies may unroll during baking.