cinnamon sugar palmiers

These light &amp; crisp pastry cookies come together with puff pastry dough, sugar, spices, and a hint of orange zest. For a quick and easy variation, use store-bought puff pastry or try homemade rough puff pastry dough.

Cinnamon Spice Palmiers

1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)

(200 grams) granulated sugar

cinnamon

nutmeg

cardamom

orange zest (optional)

Dough

 Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed.

Sugar Spice Mixture

Combine the granulated sugar, cinnamon, nutmeg, and cardamom. Evenly divide mixture into 2 bowls. Stir orange zest into half. The 1st half without the orange zest will be used for rolling out the dough in the next step. The 2nd half with the orange zest will be used for filling the rolled out dough in step 4.

Sprinkle a generous amount of the 1st sugar and spice mixture (the one without the orange) onto a large work surface. Coat rolling pin with mixture as best you can. Remove dough from the refrigerator and, if using homemade rough puff pastry, cut in half. If using thawed store-bought puff pastry, which is typically two 9-inch square sheets of dough, work with 1 sheet at a time and unfold the sheet you&#8217;ll work with first. Place 2nd half of dough back in the refrigerator. Always best to keep dough cold before working with it. Roll dough into a 10-inch square, sprinkling more sugar spice mixture onto the dough as much as necessary to prevent the rolling pin from sticking. Do your best to keep the edges straight and do your best to smooth out the creases if using store-bought dough. Use a bench scraper, sharp knife, or pizza cutter to cut uneven edges if necessary.

Filling &amp; shaping

Sprinkle half of the 2nd half of sugar spice mixture (the one with the orange zest) evenly on top. Run rolling pin over the sugar spice filling to press it down into the dough as best you can. Cut a tiny slit in the very center of the bottom edge of the square. This is a visual mark for you so you know where the center is. Slowly and tightly roll the left edge into the center. Slowly and tightly roll the right edge into the center. Carefully wrap &#8220;log&#8221; tightly in plastic wrap or parchment paper.

Repeat steps 3 and 4 with 2nd half of dough. Save any excess sugar spice mixture left on your work surface to sprinkle on cookies before baking. Chill &#8220;logs&#8221; for 30 minutes or up to 2 days in the refrigerator.

Preheat oven to 400°F (204°C). Line 2-3 baking sheets with silicone baking mats or parchment paper.

Remove logs from the refrigerator and unwrap. Slice off the rounded ends so each end is straight and even. Slice each log into 3/8 inch (just under 1/2 inch) thick slices. If the logs or cookies unravel as you shape the cookies, which is bound to happen, re-roll back together. You&#8217;ll have around 36-40 evenly sliced cookies. Arrange 2 inches apart on prepared baking sheets and sprinkle any leftover excess sugar spice evenly mixture on top of each.

Bake, rotate, finish baking

Bake for 8-9 minutes. Cookies will be beginning to puff up/expand in the oven. Remove from the oven and flip each over. If cookies have lost shape, use a fork or spoon to roll/tighten back together. Continue baking for 10-12 minutes or until golden brown. (Note: If using store-bought puff pastry, the time may be closer to 8 extra minutes instead of 10-12. Just bake until golden brown.)

Remove from the oven and cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Or enjoy the cookies warm.

Cover and store leftover pastry cookies for up to 1 week at room temperature.

Hi Sally!
I am loving following along this years' cookie palooza! These palmiers were delicious and I delivered them to a local shop owner, who also loved them! Thank you for always providing the best recipes!

These are incredible. I used your rough puff recipe for them and...oh my. They look so professional and pretty and they taste amazing. 

I have one regret, which is not following your spacing on the baking sheet like I usually do. I didn't realize how much they would puff up so they were a bit crammed. Thank you for the fantastic recipe!

Absolutely making these again! I went the homemade rough puff route and, though a little more labor intensive, totally worth it! 10/10

Followed recipe exactly and they turned out beautifully. So tasty!

These were very good, but sadly they didn't last long enough.  I'll have to make more! Everyone enjoyed them immensely.  You did a wonderful job.  Merry Christmas!

These are AMAZING. My favorite Christmas pastry that I've ever baked! Didn't have cardamom so put 1/4 teaspoon of allspice in instead.

I'd never heard of palmier cookies before, but these were amazing! Lots of compliments from everyone who had them, and they're so simple to make, yet look fancy. Thank you Sally!

These were really easy to make and turned out perfect (even with constant distractions by my 2 year old, lol). They didn’t last long in our house!

I am addicted to a certain English baking show and they frequently use rough puff pastry. I wasn't sure if I could do it but I carefully followed your directions and made wonderful Palmier cookies on my first try and apple turnovers on my second. The pastry was light and flaky with distinct layers. 
I found your website during the pandemic and have baked at least a dozen of your recipes. There are still many that I cannot wait to try. Your directions are always presented very clearly.  Thank you!

Mine don’t look as pretty and as puffy but they are flakey and really crispy.

Made these for teatime, and they were so good! The zest adds a unique freshness and lasting aftertaste that pairs perfectly with any tea or coffee, and the texture is the perfect intersection between a snappy biscuit and a flaky pastry. Highly recommend!

Baked one log immediately and kept one log roll in the fridge for a later date. These are incredible. I had not made rough puff in the past and the process was fun and produced pastry shop quality lamination. My family loved these and the first batch only lasted one day. I did find that my oven didn’t need as much time as recommended so I would watch them closely after flipping so they don’t get overdone. The light crisp texture is wonderful and will be made again soon! Thanks Sally!!

These turned out beautifully and they’re delicious! I’ll be making these again for sure.

These are beautiful.  They tasted great too.  I love the addition of the orange zest.  I will definitely make these again.

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