Easy Red, White and Blue Palmiers

Easy Red, White and Blue Palmiers

These Easy Red, White, and Blue Palmiers are super simple and are perfect for July Fourth! These cookies only call for a few basic ingredients, down to two if you go the most basic route!

Traditional palmier cookies are made with puffed pastry (butter, flour, salt, and water) and sugar. You can use store-bought pastry, but I highly recommend making it by hand! It’s not hard, and there are many little tips to help you make it even easier. If you need it, puff pastry will keep a few days in the fridge, and you can also freeze it!

You then roll the dough up to make that traditional shape. I totally messed up on the rolling when I made these to take pictures, but I will explain the correct way below! Everyone will love this buttery-sugary goodness of cookies!

Some like to add cinnamon as well to the sugar mixture. The cinnamon adds a nice warm, spiteful flavor! It’s nice in the autumn, and I didn’t think it would go well with these “July Fourth” inspired cookies. If you try it, let me know how it goes!

Enough chatting, let’s get to the recipe!

Ingredients:

• Puff Pastry (I will link a great recipe down below for homemade puff pastry!)
• 1/4 cup granulated sugar
• 1 tsp blue sprinkles
• 1 tsp red sprinkles

Instructions:

Before I start, I like to cut the dough in half so it’s easier to work with. When you’re ready, roll out your dough into a thin rectangle.

In a small bowl, mix the sugar and sprinkles. Spoon the sugar mixture into the middle and then gentle spread it to the sides.

Now, starting with one long side, begin rolling the dough back up, ensuring it’s tightly rolled. Stop when you reach the middle, then start rolling up the other side tightly. Wrap it up in plastic wrap, and plop it into the fridge. Preheat the oven to 375 degrees. Prepare your cookie sheet. You can either use a silicone mat or parchment paper.

Once everything is ready, take your dough out and cut 1/4th – 1/2 inch slices. Place them on the cookie sheet and place them in the oven. Bake for 10-12 minutes. Check at the 10-minute point, but you’ll want them golden brown. Some recipes will suggest flipping them over. You can do that, but it’s unnecessary.

Once golden brown, place on a cooling rack.

There you have it! Fun, red, white and blue palmier cookies! Now try and not eat them all…

Notes:

• I don’t know the quantity of store-bought pastry compared to homemade. If you use store-bought, you may need to adjust the amount of sugar and sprinkles. I got about 50 small cookies out of all the pastry.
• If you make homemade pastry (which I highly recommend), start the dough at least a day before baking the cookies.
• Here is the puff pastry recipe I use!