Introduction
Have you ever wondered if you could capture the crisp, buttery magic of a Parisian patisserie with just a handful of ingredients you already have in your pantry? We often believe that elegant pastries are the domain of highly trained chefs, requiring hours of complicated work. But what if I told you that you could create stunning, flaky, and aromatic Cinnamon Spice Palmiers in under 30 minutes of active time? It’s true, and this recipe is the delicious proof.
I still remember the first time I made these for my family. The kids, Adams and Jana, were hovering around the kitchen, drawn in by the warm, sweet scent of cinnamon and caramelizing sugar. It reminded me of my own childhood, standing in my grandmother’s kitchen, learning that cooking is about more than just food; it’s about creating moments of joy. When I pulled the first tray of golden, heart shaped pastries from the oven, their eyes lit up. We enjoyed them with glasses of cold milk, the kitchen filled with laughter and the satisfying crunch of buttery pastry. These Cinnamon Spice Palmiers are more than just a treat; they’re a shortcut to creating those precious family memories. This recipe embodies everything I love about home cooking: it’s simple, it’s full of heart, and it brings everyone together.
Why You’ll Love This Cinnamon Spice Palmiers
When a recipe is this simple yet delivers such impressive results, you know it’s a keeper. This is the kind of baking I turn to when I want to make something special without spending my entire day in the kitchen. It’s a recipe that has become a staple in our home, perfect for a slow weekend morning or as a quick, elegant dessert for unexpected guests. My wife, Emily, loves these with her afternoon coffee, and I love that I can whip them up with just four basic ingredients. This is a recipe born from a love of simple pleasures and shared moments, and I have a feeling it’s going to become a favorite in your home, too. Here’s exactly why you’ll fall in love with this Easy Cinnamon Palmiers Recipe.
- Incredibly Simple: You only need four ingredients! With store bought puff pastry, this recipe is virtually foolproof. There’s no complicated dough to make, which means less time prepping and more time enjoying.
- Bakery Quality Results: These palmiers look and taste like they came from a high end bakery. They are wonderfully crisp, beautifully caramelized, and have that classic, elegant shape that’s sure to impress anyone you serve them to.
- Fast and Efficient: From start to finish, you can have a batch of these warm, fragrant cookies ready in about 30 minutes. It’s the perfect recipe for when you need a last minute dessert or a quick treat to satisfy a sweet craving.
- Family Friendly Fun: The rolling and folding process is a fantastic activity to do with kids. Adams and Jana love helping sprinkle the cinnamon sugar and watching the pastries puff up in the oven. It’s a wonderful way to create fun kitchen memories.
- Versatile and Customizable: While this classic cinnamon sugar version is perfection, these palmiers are a blank canvas. I’ll share some fun variations below, but you can easily adapt the filling to whatever flavors your family loves.
- Unbeatable Flavor and Texture: The combination of flaky, buttery puff pastry with the warm spice of cinnamon and the crunchy, caramelized sugar coating is simply divine. Each bite is a delightful mix of crisp, sweet, and buttery goodness, making them one of our favorite Cinnamon Spice Cookies.
Ingredients for Cinnamon Spice Palmiers
- 1 sheet (about 9.5 ounces) frozen puff pastry, thawed according to package directions
- 1/2 cup granulated sugar, plus more for sprinkling
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Substitutions
- Sugar: You can use light brown sugar for a deeper, more molasses-like flavor.
- Spices: Feel free to add a pinch of nutmeg, cardamom, or allspice to the cinnamon for a more complex spice blend.
- Puff Pastry: If you’re feeling ambitious and want to make Cinnamon Palmiers from Scratch, you can use a homemade puff pastry recipe. However, for a truly Easy Cinnamon Palmiers Recipe, high quality store bought pastry works beautifully. Brands like Dufour or Pepperidge Farm are excellent choices.
How to Make Cinnamon Spice Palmiers
Step by Step Instructions
Making these elegant French Cinnamon Palmiers is so much easier than it looks. It’s all about the simple technique of folding the pastry. Just follow these steps, and you’ll have perfect, heart shaped treats in no time. This is a fantastic Cinnamon Palmiers step by step recipe for bakers of all skill levels.
- Prepare Your Workspace and Oven: First things first, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. This is crucial because the sugar will caramelize and can be very sticky. Parchment paper will save you a lot of cleanup time!
- Create the Cinnamon Sugar Base: In a small bowl, whisk together the 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Now, sprinkle about half of this mixture evenly over a clean, dry work surface. This sugary layer is the secret to getting that perfectly crisp and caramelized exterior on both sides of the palmier.
- Roll Out the Pastry: Carefully unfold your thawed puff pastry sheet and lay it directly onto the cinnamon sugar mixture. Gently press it down so the sugar adheres to the bottom. Sprinkle the remaining cinnamon sugar evenly over the top surface of the pastry. Use a rolling pin to gently roll the pastry into a slightly larger rectangle, about 10×12 inches. This helps press the sugar into the dough.
- Brush with Butter: Brush the melted butter evenly over the entire surface of the pastry. This adds richness and helps the layers stick together as you fold.
- The Folding Technique: This is the key part! Position the pastry so a long side is facing you. Fold the left side in towards the center, stopping at the halfway point. Then, fold the right side in to meet the left side in the center. It should look like an open book. Now, fold the left half over the right half, closing the book. You’ll have a long log with four layers of pastry.
- Chill and Slice: Gently wrap the pastry log in plastic wrap and place it in the freezer for 15 minutes. This step is a game changer! Chilling the dough makes it firm, allowing you to get clean, sharp slices without squishing the layers. Once chilled, unwrap the log and use a sharp knife to slice it into 1/2 inch thick cookies.
- Bake to Golden Perfection: Arrange the slices cut side up on your prepared baking sheets, leaving about 2 inches of space between each one as they will expand. Bake for 6 to 8 minutes, then carefully remove the baking sheets from the oven. Using a thin spatula, quickly flip each palmier over. Return them to the oven and bake for another 5 to 7 minutes, or until they are a deep golden brown and the sugar is beautifully caramelized. Keep a close eye on them during the last few minutes, as the sugar can go from caramelized to burnt very quickly.
- Cool and Enjoy: Transfer the hot palmiers to a wire rack to cool completely. They will crisp up even more as they cool. Then, all that’s left to do is pour a cup of coffee and enjoy your Homemade Cinnamon Palmiers!
Pro Tips & Variations
After making these Cinnamon Sugar Palmiers more times than I can count, I’ve picked up a few tricks that guarantee perfect results every time. These little details can take your cookies from good to absolutely amazing. Plus, once you master the basic recipe, it’s incredibly fun to experiment with different flavors and fillings. It’s a fantastic base recipe, much like my Cinnamon Palmier Cookies, which are always a hit.
Pro Tips
- Don’t Skip the Chill Time: I know it’s tempting to skip the 15 minute freezer chill, but trust me on this one. Chilling the folded pastry log is the secret to getting clean, defined slices. A warm, soft log will squish when you try to cut it, and you’ll lose that beautiful heart shape and distinct layers. A firm, cold log slices like a dream.
- Use Parchment Paper, Always: The sugar on the outside of the palmiers melts and turns into a glorious caramel. On an unlined baking sheet, this caramel will weld the cookies to the pan, creating a sticky, heartbreaking mess. Parchment paper makes cleanup a breeze and ensures your beautiful cookies lift off easily.
- Watch Them Like a Hawk: When it comes to caramelizing sugar, the line between perfectly golden and sadly burnt is very thin. During the final few minutes of baking, stay near your oven. You’re looking for a rich, amber color. As soon as you see it, pull them out.
- The Flip is Key: Flipping the palmiers halfway through baking is essential for even cooking and caramelization on both sides. This ensures both sides get that signature crispy, glazed texture that makes these cookies so irresistible.
Variations
- Nutty Crunch Palmiers: After brushing the pastry with butter, sprinkle a fine layer of finely chopped pecans or walnuts over the surface before folding. The nuts will toast during baking and add a wonderful flavor and texture.
- Chocolate Drizzled Palmiers: Once the palmiers have cooled completely, melt some dark or semi sweet chocolate and drizzle it over the top. Let the chocolate set before serving. This adds a touch of decadent bitterness that pairs wonderfully with the sweet pastry.
- Citrus Spice Palmiers: Add the zest of one orange or lemon to your cinnamon sugar mixture. The bright, fresh citrus flavor provides a lovely contrast to the warm spice and buttery pastry.
- Savory Palmiers: For a savory twist, skip the cinnamon and sugar. Instead, fill the pastry with a mixture of grated Parmesan cheese, a pinch of black pepper, and some finely chopped fresh herbs like rosemary or thyme. These are a fantastic appetizer! The technique is similar to making easy pinwheel cookies.
Serving Suggestions
One of the things I love most about Cinnamon Spice Palmiers is how versatile they are. They feel elegant enough for a special occasion but are simple enough for a casual everyday treat. In our house, they disappear almost as fast as I can make them, no matter how I serve them. They’re the perfect little bite to have on hand for when company drops by or when you just need a little something sweet to get you through the afternoon. Emily and I often find ourselves reaching for them during our quiet moments after the kids are in bed, a simple pleasure to end the day.
The classic pairing is, of course, with a hot beverage. The warmth of the drink slightly softens the caramelized sugar, and the buttery flakes melt in your mouth. Imagine a plate of these golden, heart shaped pastries next to a steaming mug of coffee or a fragrant cup of tea. It’s a simple, comforting ritual that feels incredibly luxurious. For a more indulgent treat, especially when serving them for dessert, try pairing them with a scoop of high quality vanilla bean ice cream. The contrast between the warm, crisp cookie and the cold, creamy ice cream is absolutely heavenly. Drizzle a little caramel sauce over the top, and you have a dessert that is guaranteed to wow your guests. For more inspiration on other simple yet delicious pastries, check out a classic like these Easy Palmiers from Allrecipes. Or for a deep dive, this recipe for Cinnamon Sugar Palmiers from Serious Eats is fantastic.
They also make a wonderful addition to a brunch spread or a dessert platter. Arrange them alongside fresh berries, a bowl of whipped cream, and maybe some of my Soft Molasses Cookies or Peanut Butter Blossoms for a beautiful and delicious assortment of treats. They’re light enough that they won’t weigh you down but satisfying enough to feel like a real indulgence.
Storage & Reheating
Proper storage is key to keeping your Cinnamon Palmiers tasting fresh and crispy. Because of the high sugar content, they can become soft if exposed to humidity.
Storage:
Store the cooled palmiers in an airtight container at room temperature. They will stay wonderfully crisp for up to 3 days. I don’t recommend storing them in the refrigerator, as the cool, moist environment can make them lose their delicate crunch.
Freezing:
You can freeze the baked and cooled palmiers for longer storage. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer safe bag or container. They can be frozen for up to one month.
Reheating:
To bring back that fresh from the oven crispness, reheat the palmiers in an oven or air fryer preheated to 350°F (175°C) for 3 to 5 minutes. This will re melt the sugar and crisp up the pastry perfectly. I would avoid reheating them in the microwave, as it will make them soft and chewy rather than crisp.
FAQ about Cinnamon Spice Palmiers
Why are my palmiers chewy instead of crispy?
This is a common issue and usually has one of two causes. First, they might be slightly underbaked. Make sure you bake them until they are a deep golden brown. The caramelized sugar is what creates that signature crunch. Second, humidity is the enemy of crispness. Be sure to store them in a completely airtight container as soon as they have cooled.
Can I make the dough ahead of time?
Absolutely! This is a great time saver. You can prepare the pastry log through Step 5 of the instructions, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days or in the freezer for up to a month. When you’re ready to bake, if it’s frozen, let it thaw in the refrigerator for about 30 minutes before slicing and baking.
What’s the difference between palmiers and Cinnamon Elephant Ears?
Honestly, not much! The terms are often used interchangeably. Palmiers is the French term (meaning “palm trees,” referring to their shape), while Cinnamon Elephant Ears is the more common American name. Both refer to the same delicious, flaky pastry made from puff pastry, sugar, and spices.
Why did my palmiers fall apart or lose their shape?
The most likely culprit is that the dough was too warm when you sliced it. The 15 minute chill in the freezer is non negotiable! It firms up the butter and dough, allowing for clean cuts that hold their shape during baking. A warm, soft log will squish and separate.
Can I use a different filling besides cinnamon and sugar?
Yes, and you should! This Cinnamon Palmiers Puff Pastry Recipe is a fantastic base for all sorts of creative fillings. Try a savory version with pesto and parmesan, or a sweet version with a thin layer of Nutella or fruit jam. Just be careful not to overfill them, as this can cause them to be soggy.
Final Thoughts on Cinnamon Spice Palmiers
Cooking, for me, has always been about connection. It’s the thread that ties together family memories, from my grandmother’s kitchen to my own. This recipe for Cinnamon Spice Palmiers is a perfect example of that. It’s a simple act of baking that yields something truly special, something that makes people pause and smile. It’s the smell that fills the house, the sound of the crunch as someone takes their first bite, and the shared joy of a moment well spent.
These aren’t just cookies; they are an invitation. An invitation for your kids to get their hands a little sugary in the kitchen. An invitation for you to take a quiet moment with a cup of coffee and a well deserved treat. And an invitation to see that creating something elegant and delicious doesn’t have to be complicated. It can be born from just four simple ingredients and a little bit of love.
I truly hope you give this recipe a try. I hope it brings as much warmth and happiness to your home as it does to mine. When you make them, I’d love to hear about it! Please leave a comment below and let me know how they turned out, or if you tried any fun variations. And if you love this recipe, don’t forget to save it to your favorite Pinterest board so you can always find it. Thank you for joining me in my kitchen today. Let’s keep making memories, one delicious recipe at a time.
Cinnamon Spice Palmiers
Equipment
- Baking sheets
- Parchment paper
- Rolling Pin
- sharp knife,
- Wire rack
Ingredients
Puff Pastry
- 1 sheet frozen puff pastry about 9.5 ounces, thawed according to package directions
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Butter
- 2 tbsp unsalted butter melted
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle half of the mixture onto a clean, dry work surface.
- Lay the thawed puff pastry directly onto the cinnamon sugar mixture. Gently press it down so the sugar adheres to the bottom. Sprinkle the remaining cinnamon sugar over the top of the pastry.
- Using a rolling pin, gently roll the pastry into a larger rectangle, about 10×12 inches. This helps press the sugar into the dough.
- Brush the melted butter evenly over the entire surface of the pastry.
- With the long side facing you, fold the left side in toward the center at the halfway point. Then fold the right side in to meet the left side in the center. Fold the left half over the right half, closing the log. You should now have a long rectangular log with four layers of pastry.
- Gently wrap the pastry log in plastic wrap and place it in the freezer for 15 minutes.
- Once chilled, unwrap the log and use a sharp knife to slice it into 1/2 inch thick slices.
- Arrange the slices cut side up on your prepared baking sheets, leaving about 2 inches between each one as they will expand. Bake for 6-8 minutes, then carefully remove the baking sheets and flip each palmier using a thin spatula. Return them to the oven and bake for another 5-7 minutes, or until deep golden brown and caramelized. Keep an eye on them during the last few minutes.
- Transfer hot palmiers to a wire rack to cool. They will crisp up more as they cool.
