These French cookies, or palmiers, are the easiest cookies you will ever make! They require only three ingredients and less than half an hour to prepare.

After last week's Red Wine Beef Stew, French Duck Confit, and Confit Potatoes, I'm sharing an easy French cookie recipe: palmiers, also known as elephant-ear cookies or palm leaves.
These are the easiest and fastest cookies to make. Simply unroll store-bought puff pastry, sprinkle with sugar and cinnamon, roll, and cut into shapes. Bake for about 10 minutes, and they're ready to serve shortly after cooling.
Check out these Cinnamon Puff Pastry Rolls and the Chocolate Puff Pastry, too.
Homemade palmier cookies are airy and melt in your mouth, with a sweet, cinnamon flavor that's not overwhelming. The only problem is they're so irresistible you won't be able to stop eating them!
The recipe yields about 25 palmiers, which you'll likely devour in less than 10 minutes. I recommend doubling the recipe.
Recipe ingredients
Puff pastry: I usually use ready-rolled puff pastry. You can find these pastry sheets in the refrigerator section of your supermarket.
The size of the pastry sheet is totally unimportant. The sheets I use weigh 275 g/ 10 oz/ 275 g and are 16 inches/ 40 cm long. Whether your pastry sheet is smaller or larger is entirely irrelevant. You will roll, fill, cut, and bake the pastry exactly the same way.
If using frozen puff pastry, defrost it according to the packet's instructions. If pre-rolled, defrost for about 30 minutes until soft but not sticky. If in a block, weigh 10 oz/275 g portions and roll into 16-inch/40 cm rectangles.
Sugar: I used regular granulated sugar, but you can also use brown sugar.
Many consider cinnamon optional, and French palmiers made with only sugar are great. But I do recommend using cinnamon; it brings the palmiers to a whole new level.
How to make French palmiers?
Palmiers have an elephant-ear shape or a heart shape. Obtaining that shape is very easy; all you have to do is fold the puff pastry correctly.
- Step #1: Unroll the pastry and sprinkle evenly with sugar and cinnamon.
- Step #2: Fold the left side of the pastry inward, towards the center, so that it goes halfway to the middle.
- Step #3: Repeat with the right side of the puff pastry sheet.
- Step #4: Use a sharp knife to slice the puff pastry. The slices should be approximately ¾ inches/ 1.5 cm thick; I usually have 24 to 26 palmiers.
- Step #5: Place the French cookies on a baking sheet lined with baking paper, leaving some room in between. They will spread quite a bit during baking.
- Step #6: Bake for about 10 minutes or until light golden brown. Let them rest on the tray for about 2-3 minutes, then transfer them to wire racks to cool.
Good to know!
Make savory palmiers: Spread the puff pastry with pesto and roll. Optionally, add grated cheese like Parmesan, Cheddar, or finely chopped Mozzarella.
Use tapenade with finely chopped sun-dried tomatoes. Or, spread softened cream cheese, add grated cheese, dried herbs, thin salami, or prosciutto slices, then roll, cut, and bake.
Try these Puff Pastry Nibbles (with Pesto) or the Puff Pastry Pizza Twists, too.
French Cookies – Palmiers
Ingredients
- 1 sheet puff pastry already rolled (10 oz/ 275 g, 40 cm/ 16 inches/ 40 cm long), Note
- ¾ cup granulated sugar 75 g
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 430°F/ 220°C. Line a baking sheet with parchment paper.
- Unroll the puff pastry on the working surface. Sprinkle evenly with sugar and cinnamon.1 sheet puff pastry + ¾ cup granulated sugar/ 75 g + 1 teaspoon cinnamon
- Fold the left and the right sides of the dough inward so they meet in the center.
- Cut into ¾ inch/ 1.5 cm thick slices; you will have about 24-26 palmiers.
- Bake French palmiers: Place on the prepared baking sheet and bake for 10-11 minutes or until crispy and golden.
- Leave to rest on the tray for 2 minutes, transfer to wire racks to cool.
marie johson says
These cookies are super easy to make. thanks for sharing 🙂
angiesrecipes says
They are our favourite! I need to bake a batch for the new year too!