If you’re looking for a simple and fun French treat to bake, these palmier cookies are the answer! Made with just three basic ingredients (puff pastry, sugar and cinnamon), they are crisp, buttery, caramelized, and irresistibly flaky. Also known as elephant ear cookies, this classic French pastry is perfect for beginners and comes together in minutes.
Whether you’re baking for guests or just craving something sweet with your coffee, this easy palmier recipe will quickly become a favorite!
What Are Palmier Cookies?
Palmier cookies are a traditional French pastry made from puff pastry and sugar. When baked, the sugar caramelizes and creates a golden, crispy texture with delicate layers.
Palmiers are a staple of French bakeries, found all across the country. I used to love them as part of my goûter, those simple after-school snacks for kids. And now as an adult, I still find myself drawn to them whenever I step into a bakery. The ones sold there are usually much larger than anything you’d make at home (often bigger than the palm of your hand) but their light, crisp texture keeps them from ever feeling too heavy.
In the United States, they are often called elephant ears because of their distinctive heart-like shape. While fair-style elephant ears are usually larger and fried, these French Palmiers are baked, lighter, and more refined.
Why You’ll Love This Palmier Cookies Recipe
- Only 3 ingredients: puff pastry, sugar and cinnamon.
- Ready in under 30 minutes
- Perfect for beginner bakers
- Light, crispy, and buttery texture
- Great with coffee or tea
Ingredients for Palmier Cookies
You only need three simple ingredients:
- 1 sheet puff pastry (store-bought or homemade). See my notes below for the best puff pastry to use.
- 1 cup granulated sugar. Plain old granulated sugar is the way to go here.
- 2 tsp cinnamon powder. It adds a warm, spiced flavor.
Best puff pastry to use
Store-bought puff pastry works perfectly and saves time. Choose an all-butter version for the best flavor and flakiness. My favorite in the U.S. is Dufour Pastry Kitchens Classic Puff Pastry . It’s made with real butter (not partially hydrogenated oils, which many brands still use), and the flavor is noticeably better once baked. You’ll find it in the freezer section of many grocery stores. If it’s frozen, let it thaw as directed, but keep it chilled until you’re ready to bake.
How to Make Palmier Cookies (Step-by-Step)
Here are the steps with photos for making palmier cookies. This is nothing complicated, but I feel like adding step by step photos for the folding parts will be particularly be helpful. You can find the detailed ingredient list and the detailed instructions at the end of this article.
- Make cinnamon sugar. Mix sugar and cinnamon in a bowl.
- Prepare the pastry. Lightly sprinkle some cinnamon sugar on your work surface and unfold the puff pastry on top. Use a rolling pin to gently flaten the fold marks, if needed.
- Add sugar. Sprinkle sugar evenly over the pastry and gently roll it in.
- Flip the pastry and repeat on the other side (1. sprinke sugar, 2. Roll it in).
- Fold both long sides by a quarter, toward the center. Then fold again.
- Fold one half over the other to form a log. Chill for 15 minutes. Preheat oven and line a baking sheet with parchment paper.
- Slice. Cut the log into thick slices.
- Coat with sugar. Toss each slice in the remaining cinnamon sugar.
- Place on the baking sheet. Slightly open each cookie “ear” to form rabbit ears.
- Bake. Bake until golden on both sides. Let cool slightly before serving.
Tips for Perfect Palmier Cookies
- Keep the puff pastry cold for easier handling. Puff pastry tends to warm up quickly once you start handling it with your hand and it starts getting sticky. Try and act fast when you fold the pastry.
- Don’t be afraid to use lots of sugar, to create golden, caramelized cookies.
- Slice the pastry log evenly for uniform cookies that bake evenly.
- Bake cookies for 10 minutes and flip them to finish baking to get them crisp on both sides.
Variations of Palmier Cookies
- Vanilla powder – If you’re not a fan of cinnamon, replace it with ½ tsp of vanilla powder.
- Chocolate-Dipped Palmiers – Once they’re baked and fully cooled, dip half of each baked palmier in melted chocolate for a more indulgent treat.
- Savory Palmiers – Skip the sugar and use pesto, cheese, or tapenade for a savory appetizer version.
How to Store Palmier Cookies
Store palmier cookies in an airtight container at room temperature for up to 3 days. After that, they tend to soften and the caramelize edges stick.
Can you freeze them?
Yes! You can freeze the unbaked sliced cookies and bake them directly from frozen. Just add a couple of extra minutes to the baking time.
Frequently Asked Questions
Can I use homemade puff pastry?
Absolutely. Homemade puff pastry will give an even richer flavor, but store-bought works wonderfully. I can recommend this homemade puff pastry recipe by Sally’s Baking Addiction.
Why are my palmiers not crispy?
They may need more baking time or more sugar to properly caramelize.
Can I make palmier cookies ahead of time?
Yes. You can prepare and slice them in advance. Store them in your fridge (for up to 2 days) then bake just before serving.
Are elephant ear cookies the same as palmiers?
They are similar, but French palmiers are baked and lighter, while American elephant ears are often fried and larger.
More Easy French Desserts to Try
If you love this recipe, you might also enjoy:
- Classic French Madeleines
- Crêpes Suzette Recipe (with Grand Marnier)
- Classic French Crème Caramel
- Classic French Chocolate Moelleux Cake
- French Almond Cake (Amandier)
- French Crêpes
- Gâteau Basque (Basque Cake with pastry cream)
- Double Chocolate Twice Baked Cookies (Croquants)
- Lemon Poppy Seed Sablé Cookies
- Classic French Pear Cake
4 comments
Great recipe
Much appreciated, Kathleen! Simple is sometimes best 🙂
Just WOW! This recipe is not as hard as it looks. I froze half of them unbaked and was disappointed because I didn’t let them caramelize enough when baking, just as you had warned. But I learned my lesson and baked the rest longer (watching them closely) – a dark caramel color is the key – and they were amazing!
We’re all allowed a learning curve, Deb! So glad you enjoyed the recipe and “mastered” the timing quickly. It really does make the difference between just a decent cookie and a real French treat!
Merci and enjoy!