Perfectly crisp, sweet and crunchy palmier cookie recipe made with only 3 ingredients.
1 ½cupsgranulated sugar
1packagepuff pastry sheetsthaw according to package, 17.3 ounces, 2 sheets (Pepperidge Farm®)
Preheat oven to 400°F.
Combine the sugar and cinnamon together in a bowl.
Unfold 1 defrosted pastry sheet on a piece of parchment paper (the puff pastry should be refrigerator temperature, and completely defrosted). With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface.
Evenly cover the surface of the puff pastry with ¼ cup of the cinnamon-sugar mixture. Using the rolling pin, roll over the sugar surface; this helps the mixture adhere to the puff pastry.
Carefully flip the pastry over (the excess sugar mixture will come off), and repeat the step on the other side, gently rolling the sugar into the surface of the dough. You want an even covering of the sugar mixture on both sides of the pastry. Roll the dough out to approximately a 13” by 13” square.
Fold the long sides of the puff pastry towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half to resemble a closed book; this will result in 6 layers.
Chill the dough for 15 minutes to allow the butter in the puff pastry to harden slightly before cutting and prevent melting into the dough. Repeat the process with the second sheet of puff pastry.
Slice the dough into 3/8-inch slices. This should yield approximately 24 cookies per puff pastry sheet.
Dip each side of the sliced dough into the cinnamon and sugar mixture. Place the cookies cut-side up, 2-inches apart on baking sheets lined with parchment paper. For a more heart-shaped cookie, slightly separate the tops of the cookie dough to resemble bunny ears.
Bake the cookies for 12 minutes, then turn over with a spatula and bake another 4 minutes, or until lightly caramelized on the surface (this may require 5 to 7 minutes depending on your oven).
Make sure to check after each additional minute because caramelization will occur quickly. The cookies are done baking when both sides feel hard on the surface (they will continue to harden as they cool), you want the texture to be crunchy and crispy. Immediately transfer the cookies to a cooling rack.