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Sweet Crunchy Sugar Cookies

Featured in Irresistible Sweet Treats.

Cinnamon Palmiers are delightfully crispy French pastries made by folding puff pastry with cinnamon sugar. The result is sweet, flaky cookies with beautiful swirled layers that caramelize while baking. Perfect with coffee or as an elegant dessert.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:33 GMT
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A close-up image of freshly baked heart-shaped palmier pastries with a golden-brown, crispy texture and a sprinkle of sugar on top. Pin it
A close-up image of freshly baked heart-shaped palmier pastries with a golden-brown, crispy texture and a sprinkle of sugar on top. | recipesbyclare.com

Sweet and Crunchy Cinnamon Palmiers are a delightful treat that combines the crispiness of puff pastry with the warm sweetness of cinnamon and sugar. These easy-to-make pastries are perfect for a quick dessert, a special snack, or as an accompaniment to your favorite cup of coffee or tea.

Why You'll Love These Palmiers

Cinnamon Palmiers are incredibly simple yet irresistibly delicious. Their crunchy, caramelized layers make them a crowd-pleaser for any occasion. With just three ingredients and minimal effort, this recipe is accessible to even the most novice bakers, making it a go-to for last-minute desserts.

Essential Ingredients For Success

  • Puff Pastry Base: 1 sheet (320g) all-butter puff pastry
    Temperature: 40-45°F (4-7°C) when working
    Dimensions: 10x10 inches (24x24cm)
    Thickness: exactly 1/8 inch (3mm)
    Minimum 27 visible layers when cut
  • Sugar Component: Granulated sugar: 1 cup (200g)
    Crystal size: fine and uniform
    Temperature: 70°F (21°C)
    Moisture content below 0.1%
  • Spice Element: Ground cinnamon: 1 tablespoon (8g)
    Fresh and aromatic
    Fine powder consistency
    No clumps present

Step By Step Instructions

Environment Preparation
Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Line baking sheets with parchment paper. Position oven rack in center.
Sugar Mixture Development
Combine sugar and cinnamon until uniform color achieved (Pantone 7562 C). No streaks should be visible.
Initial Pastry Preparation
Roll pastry on lightly floured surface to maintain 1/8-inch thickness. Temperature should not exceed 45°F (7°C) during handling.
First Sugar Application
Spread 2 tablespoons (25g) cinnamon sugar mixture evenly, leaving 1/4-inch border. Press with rolling pin using 2-3 pounds pressure until sugar adheres.
Folding Protocol
1. Fold long edges inward to meet at center (each fold 5 inches/12.7cm)
2. Roll gently with 1 pound pressure
3. Fold again to center (each fold 2.5 inches/6.35cm)
4. Final fold creates 6 uniform layers
Chilling Phase
Wrap in parchment and chill at 40°F (4°C) for minimum 15 minutes until firm. Pastry should feel rigid when pressed.
Slicing Specifications
Cut chilled dough into 3/8-inch (1cm) slices using sharp knife. Dip cut edges in remaining sugar mixture.
Baking Protocol
1. Preheat oven to 400°F (200°C)
2. Arrange palmiers 2 inches apart
3. Bake 14 minutes until golden (Pantone 7509 C)
4. Flip carefully, bake additional 4 minutes
5. Internal temperature should reach 190°F (88°C)
Cooling Process
Transfer to wire rack lined with parchment. Cool to 75°F (24°C) for optimal crispness. Sugar coating should be completely set and glossy.

Serving Suggestions

Serve Cinnamon Palmiers with a hot beverage like coffee, tea, or hot cocoa for a cozy treat. These pastries also pair well with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a more indulgent dessert.

Tips for Perfect Palmiers

For even caramelization, ensure the cinnamon sugar mixture is evenly distributed on both sides of the pastry. Chill the pastry thoroughly before slicing to maintain its shape. Use tongs or a spatula to flip the palmiers carefully during baking to avoid breaking them.

A close-up of freshly baked palmier pastries, arranged on a cooling rack, showcasing their golden, sugary surfaces and heart-like shapes. Pin it
A close-up of freshly baked palmier pastries, arranged on a cooling rack, showcasing their golden, sugary surfaces and heart-like shapes. | recipesbyclare.com

Storage and Reheating

Store leftover palmiers in an airtight container at room temperature for up to 3 days. To refresh their crispiness, reheat them in the oven at 180°C (350°F) for a few minutes before serving.

Frequently Asked Questions

→ Why did my palmiers unroll while baking?

This happens when the pastry isn't chilled enough. Make sure to chill for at least 15 minutes before cutting and baking to help hold the shape.

→ Can I use homemade puff pastry?

Yes, homemade puff pastry works great. Just roll it to about 24cm square and follow the same folding steps. The texture might be even better than store-bought.

→ How do I store these palmiers?

Keep them in an airtight container at room temperature for up to 3 days. They might lose some crispiness over time, but you can refresh them in a warm oven for a few minutes.

→ Why isn't my sugar caramelizing properly?

Make sure your oven is fully preheated to 400°F. Also, check that your sugar is evenly spread and pressed into the dough before baking.

→ Can I add different flavors besides cinnamon?

Yes, try vanilla sugar, cardamom, nutmeg, or even cocoa powder. Just keep the total amount of sugar mixture the same for proper caramelization.

Cinnamon Palmiers

Light, flaky pastry cookies coated in cinnamon sugar and baked until golden and crispy. These French treats are surprisingly easy to make.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: French

Yield: 20 Servings (20)

Dietary: Vegetarian

Ingredients

01 1 sheet puff pastry, thawed (24cm/10-inch square).
02 1/3 cup sugar.
03 1 teaspoon cinnamon.

Instructions

Step 01

Mix cinnamon and sugar in a small bowl.

Step 02

Sprinkle 2 tablespoons of cinnamon sugar on the pastry surface, spreading evenly.

Step 03

Roll with a rolling pin to press sugar into the pastry.

Step 04

Flip pastry, repeat sugar sprinkling and rolling on the other side.

Step 05

Fold the long edges halfway to the center and roll to flatten.

Step 06

Fold the edges to meet in the middle.

Step 07

Sprinkle half of the remaining sugar over the folds and roll again.

Step 08

Fold the halves together to make 6 layers.

Step 09

Chill the pastry in the fridge for 15 minutes.

Step 10

Heat the oven to 400°F.

Step 11

Cut the chilled pastry into 1cm strips.

Step 12

Dip the cut edges into the remaining sugar mixture.

Step 13

Place strips on a lined baking tray, keeping them 2 inches apart.

Step 14

Bake for 14 minutes until the sugar caramelizes.

Step 15

Carefully flip the strips and bake for 4 more minutes until golden.

Step 16

Cool the pastries on a rack lined with parchment paper.

Notes

  1. Line the cooling rack with parchment paper to prevent sticking from the hot caramel.
  2. Let pastries cool completely before storing.
  3. Best eaten the same day while crispy.

Tools You'll Need

  • Rolling pin.
  • Baking tray.
  • Parchment paper.
  • Cooling rack.
  • Tongs or spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (puff pastry).
  • Dairy (butter in puff pastry).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 60
  • Total Fat: 3.2 g
  • Total Carbohydrate: 7 g
  • Protein: 1 g