A Big Ole Box of Cookies
I don’t know about you, but I LOVE HOLIDAY COOKIE BOXES!!! They’re so festive and fun and who doesn’t love receiving a box filled with an assortment of cookies?? Even more than receiving them, I love making them!! There’s just something about baking batches and batches of different types of cookies that puts me in the holiday spirit. And these Easy Palmier Cookies are the perfect cookie to add to your box! You wanna know why? Because they’re EASY!!
Puff Pastry Saves The Day
If you read my Pumpkin Danish post, then you already know how much I love prepared puff pastry dough! It makes your life so much easier, and the end product is just as delicious as it would have been if you made the dough from scratch. I love making everything from scratch — I don’t like making food from boxes. However, there are times that you have to admit to yourself that you need help. And Christmas is one of those times.
Some of you may know Palmiers as “elephant ear” or “butterfly” cookies. At least that’s what I thought they were called when I was a youngin. Then I grew up and learned the actual name and how dang easy they are to make! TWO INGREDIENTS! I REPEAT. TWO INGREDIENTS to make these Easy Palmier Cookies!!
You would never expect something so delicious and complex looking to be so simple. But, as I’ve once said, sometimes the simplest things are the best! So now you don’t have to worry about about buying all these ingredients for your Christmas cookies! All you need is thawed puff pastry dough and raw sugar.
Let’s Get Started!
First, we’re going to roll out the dough a little to flatten the seams and make it more of a rectangular shape.
Then, we’ll evenly sprinkle a portion of the sugar onto the surface of the pastry dough. And to ensure that the sugar sticks, gently roll your rolling pin over the sugar to press it into the pastry.
Next, fold both sides inward until their edges meet in the center.
Sprinkle on the remaining sugar, and use the rolling pin to, again, press it into the pastry.
Fold one half of the pastry over the other so that it closes like a book. Then wrap it in plastic wrap an allow it to chill in the fridge for 30 minutes. After chilling, we simply slice and bake!
Prepare Some Palmiers!
These Easy Palmier Cookies are simple and great to make for the holidays! Though the palmiers were easy to create, the buttery flaky goodness will make people believe otherwise. So stop making your life harder and just pick up a box of puff pastry dough and you’ll be good to go! I cannot wait to get back home and start baking up a storm in the kitchen! I also have, maybe, the most revolutionary recipe ready for ya’ll next week. So stay tuned, and I’ll be back with a show-stopping recipe that’ll be the talk of your holiday dinner table!
Easy Palmier Cookies
Ingredients
- 1 sheet Puff Pastry (thawed)
- 1/3 cup Demerara or Raw Sugar
Instructions
- Using a rolling pin, roll the thawed puff pastry sheet into a rectangle about 1/8th inch think. Position the pastry sheet so that the longer sides are on the left and right and the shorter sides are on the top and bottom.
- Evenly sprinkle about 1/4 cup of the sugar onto the puff pastry. There should be enough sugar to coat the surface of it. Use the rolling pin to gently roll over the sugar to press it into the pastry.
- Fold in the left and right sides of the pasty sheet so that the edges evenly meet in the center. Sprinkle the remaining sugar on top of the pastry and use the same process with the rolling pin to press the sugar into the pastry.
- Then fold the left side over the right, so that it closes like a book. You can gently press any sugar granules that have fallen off in the process onto the pastry.
- Wrap the pastry in plastic wrap and refrigerate it for 30 minutes.
- Preheat your oven to 400˚F and line your sheet trays with parchment or wax paper.
- After the puff pastry has chilled, unwrap the plastic wrap and begin slicing the pastry into 1/3 inch thick slices.
- Place the sliced cookies onto the sheet tray, spacing them 2 inches apart from each other. Place the sheet trays into the oven and bake the palmiers for about 16 minutes. If you have darker sheet trays, be sure to keep an eye on the palmiers as the sugar can burn faster.
- After the palmiers have puffed and turned golden brown, remove them from the oven, and allow them to cool for a few minutes before transferring them to a cooling rack. Enjoy!
