Brown Butter Cinnamon Sugar Palmiers (Cookie Style)

There’s something utterly magical about Brown Butter Cinnamon Sugar Palmiers (Cookie Style). These delicate, crispy treats boast a caramelized crunch with a warm cinnamon sugar flavor that’s perfectly enhanced by the nutty richness of brown butter. If you love buttery pastries and the cozy spice of cinnamon, these palmiers are going to be your new favorite cookie-style indulgence. Made with just a handful of simple ingredients and ready in under an hour, they’re an elegant yet easy way to impress friends, family, or just treat yourself to something special. Plus, using store-bought puff pastry makes this recipe super approachable, even for baking beginners.

Why This Recipe Is Reliable

What makes this recipe stand out is its simplicity combined with incredible flavor and texture. The secret lies in browning the butter first, which adds depth and a hint of toasted nuttiness that elevates the classic cinnamon sugar combination. The puff pastry provides flaky layers that crisp up beautifully in the oven, giving you that signature palmier shape and crunch without complicated dough-making steps. The balance of cinnamon and sugar is just right—not too sweet, but perfectly spiced. Plus, the recipe uses exact measurements and clear instructions to ensure consistent results every time you bake. You can count on these Brown Butter Cinnamon Sugar Palmiers (Cookie Style) to turn out golden, caramelized, and deliciously addictive.

The Ingredient Lineup

• 1 cup unsalted butter – We brown this first to develop a rich, nutty flavor base.
• 1 cup granulated sugar – Essential for the sweet, caramelized coating.
• 2 teaspoons ground cinnamon – Adds warming spice and aromatic depth.
• 1 teaspoon vanilla extract – Enhances the overall flavor with a subtle sweetness.
• 1 package puff pastry (thawed) – The star of the show, providing flaky layers and the beautiful palmier shape.
• 1/4 teaspoon salt – Balances the sweetness and heightens all the flavors.

Equipment & Tools

• Small saucepan – For browning the butter gently.
• Mixing bowl – To combine the cinnamon sugar mixture.
• Pastry brush – For evenly spreading the brown butter.
• Rolling pin – To slightly roll out the puff pastry if needed.
• Baking sheet – Lined with parchment paper for easy cleanup.
• Parchment paper – Prevents sticking and ensures even baking.
• Sharp knife or bench scraper – To slice the rolled puff pastry into perfect palmiers.
• Cooling rack – To cool the palmiers and maintain their crisp texture.

From Start to Finish: Brown Butter Cinnamon Sugar Palmiers (Cookie Style)

Step 1: Brown the Butter

Place the unsalted butter in a small saucepan over medium heat. Stir frequently as it melts, then begins to foam and brown. Watch closely—once the butter turns a golden brown color and smells nutty (about 5–7 minutes), immediately remove it from the heat. Pour it into a heatproof bowl and let it cool slightly.

Step 2: Mix Cinnamon Sugar

While the butter cools, combine the granulated sugar, ground cinnamon, and salt in a mixing bowl. Stir together until evenly mixed. Add the vanilla extract to the browned butter and whisk to combine.

Step 3: Prepare the Puff Pastry

Unfold the thawed puff pastry sheets on a lightly floured surface. If the sheets are too stiff, gently roll them out with a rolling pin just enough to smooth any creases and make them easier to work with.

Step 4: Brush Butter and Sprinkle Sugar

Using a pastry brush, generously coat the entire surface of the puff pastry with the brown butter mixture. Then evenly sprinkle the cinnamon sugar mixture over the buttered surface, pressing lightly to help it stick.

Step 5: Roll the Pastry

Starting from one long edge, carefully roll the pastry tightly towards the center. Repeat with the opposite edge so both sides meet in the middle, forming a double roll. Gently press the rolled pastry together and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to chill and firm up.

Step 6: Slice and Bake

Preheat your oven to 400°F (205°C). Remove the rolled pastry from the fridge and unwrap it. Using a sharp knife, slice the roll into 1/4-inch thick pieces. Place each slice cut-side up on a parchment-lined baking sheet, leaving space between each palmier.

Step 7: Bake to Perfection

Bake for 12–15 minutes, or until the palmiers puff up and turn a deep golden brown with caramelized sugar edges. Keep an eye on them to avoid burning. Once done, transfer to a cooling rack and let cool completely before serving.

How to Make It Lighter

• Use less sugar in the cinnamon sugar mixture to reduce sweetness and calories.
• Swap half of the unsalted butter with a light margarine or plant-based butter alternative for fewer saturated fats.
• Serve smaller portions to keep indulgence in check.
• Pair palmiers with fresh fruit or a light herbal tea to balance richness.

Frequent Missteps to Avoid

• Overbrowning the butter: Butter can go from browned to burnt very quickly—remove it from heat as soon as it turns golden and smells nutty.
• Not chilling the rolled pastry: Skipping the refrigeration step can cause the palmiers to lose their shape and spread too much while baking.
• Slicing too thick or thin: Too thick slices won’t crisp properly, and too thin ones can burn easily. Aim for about 1/4 inch thickness.
• Using frozen puff pastry: Always thaw your puff pastry completely before working with it to avoid tearing or uneven puffing.

How to Store & Reheat

Store your Brown Butter Cinnamon Sugar Palmiers (Cookie Style) in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked palmiers in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 1 month.

To reheat, place the palmiers on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes to refresh their crispness. Avoid microwaving, as it will make them soggy.

Questions People Ask

Can I make these palmiers ahead of time?

Absolutely! You can prepare the rolled puff pastry log and freeze it before slicing. When you’re ready to bake, slice the frozen roll and bake directly, adding a couple of extra minutes to the baking time. This makes for a convenient and quick treat anytime.

What if I don’t have vanilla extract?

If you don’t have vanilla extract, you can omit it or substitute with a small pinch of ground cardamom or a splash of almond extract for a different but complementary flavor profile.

Can I use whole wheat puff pastry?

Whole wheat puff pastry is less common but can be used if available. Keep in mind that it might produce a denser texture and a more rustic flavor, which can be delicious but different from the classic flakiness.

Are these palmiers gluten-free?

Traditional puff pastry contains wheat flour, so these aren’t gluten-free. However, you can look for gluten-free puff pastry at specialty stores or make your own with gluten-free flour blends, though it requires more effort.

The Takeaway

Brown Butter Cinnamon Sugar Palmiers (Cookie Style) are an irresistible marriage of flaky, buttery pastry and sweet, warmly spiced cinnamon sugar. This recipe is approachable enough for beginners yet impressive enough to serve at any occasion. The browned butter adds a sophisticated depth of flavor that turns simple ingredients into a memorable treat. With just a few steps and common kitchen tools, you’ll have a batch of golden, caramelized palmiers that melt in your mouth and satisfy every craving for something sweet and crunchy. Whether you bake them for a special brunch, a cozy afternoon snack, or as a gift, these palmiers will quickly become a beloved favorite.

Enjoy the process, savor every bite, and don’t forget to share these delightful little cookies with the people you love!

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