Just two ingredients and you’ve got the making for these easy Palmier Cookies. For a special twist, add some food coloring and make designs.
I love Palmier Cookies! They are also known as Elephant Ears, Palm Leaves and French Hearts. Wherever you call them, I love them!
My mom used to buy them special from the bakery and only on special occasions. I loved to eat the layers of sugar off the edges and then eat one half followed by the other. There was definitely a ritual involved.
Now, I can make my own Palmier Cookies at home.
There are just two simple ingredients to making your own cookies. It really couldn’t be easier. I was actually intimated by the idea of making them at first.
But honestly, they are some of the quickest cookies you can bake up.
Fair warning, they can burn easily, so watch closely during those last few minutes.
I’m sharing the recipe over on the Dixie Crystals website, so head on over there for all the instructions.
I had a lot of fun coloring the sugar for Valentine’s day as well. It would a lot of fun in school colors, decorated for holidays or just baked up “naked”.
- 1 sheet puff pastry, thawed
- 1 1/2 cup Extra Fine Granulated Sugar
- gel food coloring, optional
- For tinted sugar, place 1/2 cup sugar into a baggie and add 3 - 5 drops of the desired color. Mix, shake, and massage sugar for even saturation. Let colored sugar dry overnight on a paper towel.
- To make Palimers, preheat oven to 450°F and line cookie sheet with parchment paper.
- Sprinkle work area with 1/2 cup sugar and lay puff pastry over top. Cover with the remaining 1/2 cup tinted sugar. Roll puff pastry out to a 12-inch rectangle, pressing sugar into the dough.
- Carefully roll the short ends toward the center. (The dough should look like a butterfly.) Cut 1-inch slices off of the roll and place on a prepared cookie sheet.
- Bake for 6 minutes, then reduce the temperature to 400°F and flip cookies over. Continue to bake for another 5 to 6 minutes, watching them carefully so they do not burn.
- Remove from oven and transfer to a wire cooling rack.
- The sugar will be HOT, so be careful when handling right out of the oven.
- Store in an airtight container away from humidity.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!
For more yummy Cookie Recipes, check out these