How to Make Sweet & Crunchy French Palmier Cookies - Easy Recipe!

Mix 200 ml water, 8 g salt, and 360 g all-purpose flour on low speed until well combined.

Add 300 g unsalted butter and mix for about 1 minute.

Cover the dough with plastic wrap and refrigerate for at least half an hour.

Roll the dough out into a rectangle.

Fold the dough into thirds for the first time.

Fold the dough into thirds for the second time.

Repeat rolling and folding for a total of 6 times, including the 3rd, 4th, 5th, and 6th times.

Refrigerate the dough for at least 30 minutes after the 4th fold.

Refrigerate the dough for at least 1 hour minimum or overnight after the 6th fold.

Roll the dough out to a thickness of greater than 1 cm, aiming for a square of 32x32 cm.

Sprinkle sugar on the rolled-out dough.

Fold the dough to the middle, then fold again, and fold onto each other.

Sprinkle sugar again on the folded dough.

Freeze the folded dough for 30 minutes.

Cut the dough into pieces.

Freeze the remaining dough for up to 2 weeks.

Optionally, dust with powdered sugar before serving.

Bake in a convection oven at 210°C for 15-20 minutes.

Equipment Needed

Spice Level: