Defrost the Puff Pastry

Defrost overnight in the refrigerator or leave packaged at room temperature for about 40 minutes. For quicker thawing, remove one sheet, wrap in a paper towel, and microwave 15 seconds per side.

Mix the Sugar and Cinnamon

In a medium bowl, combine the granulated sugar and cinnamon thoroughly.

Roll Out the Puff Pastry

Unfold one defrosted sheet onto parchment paper. Roll gently in both directions to create a slightly thinner, even surface.

Add the Cinnamon Sugar Mixture

Sprinkle ¼ cup of the cinnamon sugar evenly over the surface. Roll lightly with a rolling pin so it adheres. Flip and repeat on the other side. Roll into approximately a 13” x 13” square.

Fold the Pastry

Fold each side inward toward the center twice, then fold one half over the other to form a book shape with six layers. Repeat with the second sheet.

Refrigerate

Chill the folded dough for 15 minutes to firm up.

Preheat Oven

Heat oven to 400°F (204°C).

Slice

Cut into ⅜-inch slices, yielding about 24 cookies per sheet.

Coat

Dip both sides into remaining cinnamon sugar. Place cut-side up, 2 inches apart on parchment-lined baking sheets. Slightly separate tops for a heart shape if desired.

Bake

Bake one tray at a time for 12 minutes. Flip and bake another 3–7 minutes until golden and caramelized. Watch carefully to prevent burning.

Cool

Transfer immediately to a wire rack. Cookies will crisp up as they cool. French Palmier Cookies should be crunchy and deeply caramelized.