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Cinnamon Sugar Palmier. These crispy mini cookies are made with puff pastry. They're super easy to assemble! #palmier #cookies #cinnamonsugar #easyrecipe #dessert
5 from 1 vote

Cinnamon Sugar Palmiers

Cinnamon sugar palmiers are crunchy, buttery cookies made with puff pastry.
Prep Time: 30 mins
Cook Time: 20 mins
Freeze Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
Course: Dessert
Cuisine: French
Keyword: sugar cookies, palmiers, elephant ear cookies, butterfly cookies
Servings: 4 dozen
Author: Maryanne Cabrera


  • 16 oz frozen puff pastry (two 8 oz sheets)
  • 1 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • pinch kosher salt optional


  • Defrost puff pastry sheets according to package instructions.
  • Whisk together sugar, cinnamon, and salt.
  • Generously dust work surface with sugar mixture. Place one puff pastry sheet over sugar. Generously coat top of puff pastry with sugar mixture. Use a rolling pin to roll dough a to 16x10-inch rectangle.
  • With the longer end facing you, fold in the sides towards the middle. Coat exposed puff pastry with sugar mixture. Fold the sides towards the middle once again. Coat exposed puff pastry with sugar mixture. Fold the right side over the left side. Coat exposed puff pastry with additional sugar mixture.
  • Place on a parchment lined baking sheet. Repeat with folding process with second puff pastry sheet.
  • Cover assembled logs with plastic wrap. Freeze for 30 minutes, or up to overnight.
  • Remove frozen logs from freezer. Using a sharp knife, slice logs into 1/2-inch thick cookies. Place sliced cookies on parchment lined baking sheet. Cover with plastic wrap. Freeze for 1 hour until solid.
    NOTE: At this point, once frozen, you can store sliced cookies in an airtight container and keep frozen for up to a month. Bake as directed.
  • Preheat oven to 375°F. Arrange frozen palmiers on parchment lined baking sheet (or silicone mat lined sheet) about 2 inches apart. Bake for 15-18 minutes, rotating midway, until sugar has caramelized and puff pastry is golden brown. Transfer to wire racks and let cool completely in the pans. Store in an airtight container at room temperature for up to 5 days.


  • Puff pastry packages come in variety of weights ranging from 12 oz to 18 oz. I used a 16 oz package that contained two 8 oz puff pastry sheets. 
  • If possible, use all butter puff pastry.
  • Stay away from puff pastry made with vegetable oils.