Cinnamon Elephant Ear Cookies, also known as Palmiers cookies or French Palmier Cookies are the perfect light and sweet cookie. This Palmiers recipe has just 3 ingredients, and they are super easy to make.
Elephant Ear Cookies
Elephant ears, also known as Palmier Cookies are an easy to make classic french cookie. These simple light cookies are flavorful and perfect for when you are wanting an easy sweet treat. This Palmiers recipe has just 3 ingredients which makes it super easy to make at home. Once you make these Palmiers cookies your whole family is going to want you to make them all the time.
When I was in school at the Culinary Institute of America I loved it whenever we made any type of puff pastry. If there was any leftover puff pastry I would make Elephant Ear Cookies also known as French Palmier Cookies. While making French Palmier Cookies with puff pastry is easy to do, making the puff pastry from scratch is tricky.
When I first started making elephant ears cookies the only option I had was to make puff pastry from scratch and it is time consuming. They now sell puff pastry in your normal grocery store freezer which makes it super easy and how I came up with this Palmiers recipe.
To make things easier when making elephant ear cookies at home I used what I knew about making a from scratch Palmiers recipe to create this simple Palmiers recipe that has only 3 ingredients using the premade puff pastry sheets that you get at the grocery store.
After making elephant ears with puff pastry from scratch and using grocery store puff pastry to make them I realized there is no difference in flavor. The only difference is that they are easier to make. So skip all that extra work of making your own puff pastry dough and just buy the premade puff pastry from the store.
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Tips for Making This Recipe
Allow the puff pastry dough to completely thaw. Make sure the dough is fully thawed before getting started. If the dough is not fully defrosted you will have issues rolling it and folding it.
Don’t skip on cooling time. The butter in the puff pastry dough needs to reharden after it has been rolled so the cookies bake properly in the oven.
Don’t over bake. Over baking the cookies will make for hard cookies.
Elephant Ear Cookies Ingredients
- 1.5 cups white granulated sugar
- 2.5 teaspoons cinnamon
- 2 sheets Puff Pastry
How to Make Elephant Ear Cookies
Preheat oven to 400°F.
Add the sugar and cinnamon together in a bowl and mix well.
Evenly cover your counter with 1/4 cup of the cinnamon sugar mixture in the shape of the puff pastry sheet.
Unfold the first pastry sheet on top the sugar mixer.
Next cover the surface of the puff pastry with ¼ cup of the cinnamon sugar mixture.
With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface. Roll the dough out to approximately a 13” by 13” square.
Fold two 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.
Repeat the process with the second sheet of puff pastry.
Place the rolled dough on a baking sheet and into the fridge for 15 minutes to allow the butter to harden slightly before cutting.
Slice the dough into ⅜-inch slices.
Place the cookies 2 inches apart on baking sheets lined with parchment paper.
Bake the cookies for 12 minutes, then turn over with a spatula and bake another 4 minutes.
Immediately transfer the cookies to a cooling rack.
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Cinnamon Elephant Ear Cookies – Palmier Cookies
Instructions
- Preheat oven to 400°F.
- Combine the sugar and cinnamon together in a bowl.
- Evenly cover your counter with 1/4 cinnamon sugar mixture in the shape of the puff pastry sheet.
- Unfold your first pastry sheet on the sugar mixer.
- Than cover the surface of the puff pastry with ¼ cup of the cinnamon sugar mixture.
- With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface. Roll the dough out to approximately a 13” by 13” square.
- Fold two 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.
- Repeat the process with the second sheet of puff pastry.
- Place the dough for 15 minutes to allow the butter to harden slightly before cutting.
- Slice the dough into ⅜-inch slices.
- Place the cookies 2 inches apart on baking sheets lined with parchment paper.
- Bake the cookies for 12 minutes, then turn over with a spatula and bake another 4 minutes.
- Immediately transfer the cookies to a cooling rack.
- Store the cookies in an airtight container.
Comments & Reviews
Diana says
pinned elephant ears cookies