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Gingersnap Palmiers

Palmiers, sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant.

  • Yield: Makes about 3 1/2 dozen
Gingersnap Palmiers

Source: Martha Stewart Living, December 2006


  • 1/2 cup packed light-brown sugar
  • 1/4 cup dark unsulfured molasses
  • 2 teaspoons finely grated fresh ginger
  • 2/3 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground pepper
  • 14 ounces good-quality thawed frozen puff pastry, such as Dufour


  1. Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.

  2. Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.

  3. Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).

  4. Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.

  5. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Cook's Note

HOW TO FORM PALMIERS 1. After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side. 2. Use a sharp knife to slice the dough.

Reviews (7)

  • EM1978 20 Dec, 2011

    @ KarenSR - Once you cut the palmiers, they will become a bit flattened from the cutting process. Pinch them on the sides, bringing the "ears" back together in a more rounded shape. This will ensure your palmiers stay together and maintain a nice shape for baking. But these are a rustic cookie and will do their own thing in the cooking process, so don't be overly concerned about shape. Focus on flavor and good color!

  • KarenSR 14 Dec, 2011

    Taste is great but how to you keep the pastry from separating? I ended up with very few in palmier shape as they uncurled while cooking, with syrup covering most of the sheet.... Ib ought a high-quality (expensive) puff pastry so i was disappointed. I could only salvage a fraction for the gift boxes I was making....

  • GotIt 13 Dec, 2010

    @PPPGGG, If you turn the pastry so the long side is facing you, you roll the long sides in towards each other. This gives you 10 1/2" of rolled pastry and 21 pieces per roll for a total of 42 pieces.

  • lemon23 7 Dec, 2010

    First of all - they tasted great! The baking process was a little challenging - I bought the only kind of puff pastry at the store, which had some seams for easy dividing on it, which I think screwed up the look of the cookie. As they baked they split apart and weren't all in the traditional Palmier shape. The syrup aspect was a bit messy - maybe I went overboard, but during the baking the syrup spread out from the cookie all over the parchment. I would make these again, even with the mess!

  • PPPGGG 3 Dec, 2010

    Comments not encouraging.... anyway I detest recipes which clearly indicate a finished (cookie) amount which is not possible according to the recipe! (In this case, two 7 " rolls cut into 1/2 " slices cannot possibly result in 3 1/2 dozen cookies!)

  • Anarie 6 Jan, 2010

    The baking instructions aren't very practical for the home cook-- you would need to raise and lower the temp four or five times. I did one sheet as directed, but for the rest of the batch I just baked them at 400 the whole time. There was no noticeable difference. I also think they look better if you brush with syrup before baking, then flip and finish with the syrup side down. All-in-all, not a perfect 10, but not very difficult and something different for the holiday cookie trays.

  • Joellencurtis 31 Mar, 2008

    very fidgity, and messy and look nothing like Martha's.
    They taste pretty good...suprizingly.

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