Easy French Palmiers Recipe (Elephant Ear Cookies) is my favorite kind of kitchen magic for those days when you want something sweet and crispy, but you do not want a big baking project. You know the feeling, right? Friends are coming over, you want a little treat with coffee, and suddenly you are staring into the pantry like it will give you answers. These are the cookies I make when I want to look like I tried really hard, even if I did not. They come out flaky, caramelized, and honestly kind of fancy. Plus, the ingredient list is short enough to remember without checking your phone. 
Easy Palmiers Recipe
Let us get right into it. The whole point of making palmiers is to keep it simple, so I lean on good store bought puff pastry. The sugar does the heavy lifting by melting and turning into that crispy, golden coating. When you bite into one, you get layers that shatter a little, then melt away. That is the best part.
Before we start, quick note: if you like quick French comfort food that feels special but is not complicated, you might also love this delicious easy French omelette recipe. I make it when I want something warm and fast while the pastry thaws.
Ingredients and what you will need
- 1 sheet puff pastry, thawed but still cool
- 1/2 cup granulated sugar (plus a little extra for the pan)
- Pinch of salt (optional but nice)
- Optional flavor: 1/2 teaspoon cinnamon or vanilla sugar
- Rolling pin (or a clean bottle works)
- Sharp knife and baking sheet
- Parchment paper or silicone mat
I usually keep it classic with plain sugar, but cinnamon sugar is a cozy twist if you are in that mood. Just do not overdo it, because you still want that clean buttery flavor to come through.
Step by step directions
Here is my simple method, the one I have repeated enough times that I can almost do it on autopilot:
- Heat your oven to 400 F. Line a baking sheet with parchment.
- Sprinkle a good layer of sugar on the counter. Unfold the puff pastry onto the sugar.
- Sprinkle more sugar on top. Gently roll it so the sugar sticks. You are not really thinning it out a lot, just pressing sugar in.
- Fold the left side toward the center, then the right side toward the center, like closing a book. Sprinkle a tiny bit more sugar if it looks dry.
- Fold again so the two sides meet in the middle. Then fold one half over the other like a sandwich. You should have a log.
- Chill the log for 10 to 15 minutes. This makes slicing so much easier.
- Slice into pieces about 3/8 inch thick. Place them cut side up on the baking sheet with space between them.
- Bake for about 12 to 14 minutes, flip, then bake another 6 to 8 minutes until deep golden.
- Cool on a rack. They crisp as they cool, so try not to judge them too early.
That flipping step matters. It is what gets both sides evenly caramelized instead of one side being pale and sad.
“I made these for a last minute brunch and they disappeared before the coffee finished brewing. Everyone thought I bought them from a bakery.”
If your oven runs hot, start checking early. Palmiers go from golden to a little too dark faster than you would think because of the sugar.
How to Make Elephant Ears
People call these cookies elephant ears because of that cute heart like swirl shape. If you have ever wondered how to make elephant ears without deep frying dough, this is the easy answer. Puff pastry does the work, and the folds give you that signature look.
When you slice the chilled log, you will see the two spirals in the middle. Once they bake, the spirals open up and look like little ears. For the prettiest shape, try these practical tips:
Keep the pastry cold. Warm puff pastry turns sticky and the spirals lose definition. If it starts getting soft while you are working, just slide it into the fridge for 10 minutes.
Do not smash the slices. Handle them gently. If you press them down, they spread too much and the middle swirl can disappear.
Give them room. They expand a lot. I do only 8 to 10 per tray depending on size.
Flip carefully. Use a thin spatula and move fast. The sugar is hot and sticky, but once it cools it becomes that crisp shell we love.
I also like sprinkling just a little sugar on the parchment before I place the slices down. It is optional, but it helps create that extra caramel crunch on the bottom.
One more thing: if you are baking for guests and want to balance sweet and savory on the table, a cozy French dinner the night before makes hosting feel easier. This deliciously easy French beef bourguignon is a great make ahead situation, and then you can do palmiers the next day for something light and sweet.
The Best Puff Pastry for Making Palmiers?
I have tried a few brands, and here is my honest take: the best puff pastry for making palmiers is the one that is all butter, or at least mostly butter, and that you can find easily. The ingredient list tells you a lot. Butter gives you better flavor and a richer, crispier finish.
Here is what I look for at the store:
1) All butter if possible
If the box says butter, great. If it is made with other fats, it can still work, but the flavor will be less classic.
2) The sheet size matters
Most are about 9 to 10 inches square when unfolded. If yours is smaller, you will just get fewer cookies.
3) Keep it cold, thaw it right
Thaw in the fridge if you can. If you thaw on the counter, watch it closely. You want it flexible but still cool to the touch.
4) Do not over roll
Rolling too much can flatten the layers. I do a few gentle passes, mainly to press the sugar in.
If you ever want to go fully homemade puff pastry, I respect that deeply, but for everyday life, store bought is perfect. Palmiers are all about smart shortcuts that still taste like a treat.
Variations
This is where you can have fun, because once you know the folding and slicing, the rest is just flavor. I have made these for holidays, lazy weekends, and even as a crunchy topping on ice cream. Here are a few ideas that actually work without making things fussy.
Cinnamon sugar
Mix sugar with cinnamon and use it the same way. This is probably my most baked variation because it smells amazing.
Chocolate palmiers
Sprinkle mini chocolate chips on the pastry before folding, or drizzle melted chocolate after baking. Drizzling is easier and less messy.
Orange zest sugar
Rub a little orange zest into the sugar with your fingers first. It perfumes the sugar and makes the cookies taste bright.
Savory twist
Okay, I know this post is sweet focused, but savory palmiers are a thing. Swap sugar for grated cheese and a little pepper. You bake them the same way, just keep an eye on browning.
Holiday sparkle
Use coarse sugar for extra crunch and that sparkly bakery look.
If you are serving these as part of a bigger French inspired spread, a chilled soup is such a nice contrast with a sweet cookie on the side. This deliciously easy French vichyssoise is one of my go to options when I want something that feels a little fancy but is still easy.
How to Freeze Palmiers
Freezing is your best friend with this Easy French Palmiers Recipe (Elephant Ear Cookies), especially if you want fresh baked cookies without doing the whole process each time.
Option 1: Freeze the unbaked log
This is my favorite method.
- Prepare the folded pastry log completely.
- Wrap it tightly in plastic wrap, then place in a freezer bag.
- Freeze up to 2 months.
- To bake, thaw in the fridge until sliceable, then slice and bake as usual.
Option 2: Freeze sliced unbaked palmiers
If you want true grab and bake convenience, slice first.
- Slice the log and arrange slices on a tray.
- Freeze until solid, then transfer to a freezer bag with parchment between layers.
- Bake from frozen, adding a few extra minutes.
Option 3: Freeze baked cookies
You can, but they are best fresh. If you do freeze them, re crisp in a 300 F oven for about 5 to 7 minutes. Let them cool again before serving so they crisp up.
The key is keeping air out. Sugar attracts moisture, and moisture is the enemy of crisp cookies.
Common Questions
Can I make palmiers without flipping them?
You can, but they will brown unevenly. Flipping helps both sides caramelize and gives you that classic crunch.
Why did my palmiers turn out chewy?
Usually it is underbaking, or the cookies got steamy on the tray. Bake until deep golden and cool on a rack so air can circulate.
How thick should I slice them?
Aim for about 3/8 inch. Too thin and they burn fast. Too thick and the centers can stay soft.
Can I reduce the sugar?
A little, yes, but sugar is what gives the crisp caramel shell. If you cut it too much, they will bake up more like plain puff pastry twists.
What is the best way to store them?
In a container that is not fully airtight, weirdly enough. A little airflow helps them stay crisp. If they soften, pop them in the oven for a few minutes.
A sweet little wrap up before you bake
If you take one thing from this Easy French Palmiers Recipe (Elephant Ear Cookies), let it be this: keep the puff pastry cold, use enough sugar, and bake them until properly golden. Once you do it once, you will feel like you unlocked a snack you can pull off anytime. If you want more inspiration and another perspective, I have also enjoyed reading Elephant Ear Cookies (Palmiers) – Home Grown Happiness and Palmiers Cookies (Elephant Ears) – Natasha’s Kitchen. Now go thaw that puff pastry and treat yourself, because fresh palmiers with coffee are one of those simple joys that never get old.
Elephant Ear Cookies
Ingredients
Method
- Heat your oven to 400 F. Line a baking sheet with parchment.
- Sprinkle a good layer of sugar on the counter. Unfold the puff pastry onto the sugar.
- Sprinkle more sugar on top. Gently roll it so the sugar sticks.
- Fold the left side toward the center, then the right side toward the center.
- Fold again so the two sides meet in the middle, then fold one half over the other like a sandwich.
- Chill the log for 10 to 15 minutes.
- Slice into pieces about 3/8 inch thick. Place cut side up on the baking sheet with space between them.
- Bake for about 12 to 14 minutes, flip, then bake another 6 to 8 minutes until deep golden.
- Cool on a rack before serving.
