The other day one of my good friends asked me for the easiest, most fool-proof cookie recipe I had. I thought for a minute, and told her palmiers. At their simplest, all you need is a store-bought sheet of puff pastry and a cup of sugar. You roll the dough, then slice and bake it. So simple, easier than pie 😉
For this recipe, I decided to practice making puff pastry dough from scratch — I used The Kitchn’s tutorial (linked here). Making the dough from scratch took the better part of an afternoon to complete, and it’s not exactly fool-proof, but definitely fun to try out if you have the time.
I’m telling you that these cookies are super simple to make, but when you taste them fresh from the oven, you will swear there is something more in them, they are just so flavorful (and even more flavorful if you make the dough yourself with high-quality butter). In my recipe, I do add just a bit of cinnamon for a warmer flavor. You can get creative and add whatever spices you like, or none at all, because even the basic recipe tastes amazing!
- 1 sheet of puff pastry, defrosted
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1. Preheat oven to 375ºF. Prepare a cookie sheet with parchment paper.
- 2. In a small bowl, mix the sugar and cinnamon together. Evenly coat both sides of the puff pastry sheet with about half of the sugar mixture. Roll out your sheet of puff pastry to a rectangle, roughly 12x10 inches. Add a couple more tablespoons of sugar to the top of the puff pastry.
- 3. Next, fold the left and right sides of the pastry in towards the center, twice, so that the sides can meet in the middle. Sprinkle more sugar as you do this. Finally, fold both sides together so that both sides are rolled in as far as they can go (but don’t squish the sides together). If you have any leftover sugar, sprinkle the rest on.
- 4. Using a sharp knife, cut the cookies into 1/3 inch slices. If you find that the dough is not holding shape as you cut, then chill in the fridge or freezer for about 30 minutes. Arrange the slices on your baking sheet and bake for 18-20 minutes, or until the tops are golden brown.
- 5. Store extra cookies in an airtight container. You can make and roll the dough ahead of time, wrap in plastic wrap, and store in the fridge or freezer, then slice when you are ready to bake. However, don’t bake these days ahead because they taste best within the first 24 hours (after that they start to get soggy).