Brown Butter Cinnamon Sugar Palmiers (Cookie Style)
These Brown Butter Cinnamon Sugar Palmiers are crispy, buttery, and perfectly spiced cookies with a caramelized crunch that’s simply irresistible.
Servings: 12 servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 package puff pastry (thawed)
- 1/4 teaspoon salt
Instructions
- Place the unsalted butter in a small saucepan over medium heat. Stir frequently as it melts, then begins to foam and brown. Once the butter turns a golden brown color and smells nutty (about 5–7 minutes), immediately remove it from the heat. Pour into a heatproof bowl and let it cool slightly.
- 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.
- 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.
- 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.
- 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 tightly in plastic wrap. Refrigerate for at least 30 minutes to chill and firm up.
- Preheat 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.
- 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. Transfer to a cooling rack and let cool completely before serving.
Equipment
- Small Saucepan
- Mixing Bowl
- Pastry brush
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Sharp knife or bench scraper
- Cooling Rack
Notes
- Remove the butter from heat as soon as it turns golden brown to avoid burning and bitter flavor.
- Chill the rolled pastry log thoroughly to help the palmiers keep their shape while baking.
- Slice the pastry roll about 1/4-inch thick for optimal crispness and even baking.
- Store palmiers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Reheat in a 350°F oven for 5–7 minutes to refresh crispness; avoid microwaving.