You Won’t Believe How Easy These 2-Ingredient Palmier Cookies Are!

Have you ever wanted to make something that looks super fancy but takes almost no effort? That’s exactly how I felt when I first tried making these 2-ingredient palmier cookies.

They look like they came straight from a bakery, but honestly, they’re one of the easiest desserts I’ve ever made.

I was shocked at how good they turned out with just puff pastry and sugar. If you’ve been craving something sweet but don’t want to spend hours in the kitchen, this recipe is for you.

What Are Palmier Cookies?

Palmier cookies are also called elephant ears or French hearts. They’re light, crisp, and buttery cookies made from puff pastry that’s rolled with sugar. When they bake, the sugar caramelizes on the outside, and the pastry puffs up into these beautiful golden swirls. They taste sweet, crispy, and a little flaky – the perfect combination.

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Why I Love This Recipe

The reason I’m obsessed with this recipe is because it’s the definition of simple. Just two ingredients, no mixer, no special tools – you don’t even need to be “good” at baking. If you can roll pastry, sprinkle sugar, and fold, you’re already set. Plus, every time I make these, people think I bought them from a bakery, and I secretly enjoy that.

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Ingredients You Need

• Puff Pastry: Store-bought frozen puff pastry works best. You just need to thaw it first.
• Sugar: Regular white sugar does the trick. It makes the cookies sweet and gives them that caramel crunch.

That’s literally it – nothing else.

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How to Make 2-Ingredient Palmier Cookies

Making these cookies feels almost too easy. Let me walk you through it step by step.

1. Prep Your Puff Pastry

Let your puff pastry thaw until it’s soft enough to roll but still cold. Cold pastry puffs up better when baked.

2. Sprinkle the Sugar

Lay your pastry flat on the counter, sprinkle sugar all over it, then flip and sprinkle again. The sugar should cover both sides.

3. Fold and Roll

Here’s the fun part. Roll the pastry a little thinner, then fold each side toward the center. Fold again until both sides meet in the middle. When you’re done, it should look like a log with two sides curled in.

4. Slice and Arrange

Cut the pastry log into slices, about ½ inch thick. Place them flat on a baking sheet lined with parchment paper, leaving space between each one.

5. Bake to Perfection

Bake at 400°F (200°C) until they’re puffed, golden, and caramelized – usually about 12–15 minutes. Flip them halfway so both sides get evenly crispy.

Tips to Make Them Perfect

• Keep it cold: Warm pastry gets sticky. If it feels soft, pop it back in the fridge for a few minutes.
• Don’t skip flipping: Turning them halfway helps them bake evenly and keeps both sides golden.
• Use enough sugar: Don’t be shy with the sugar – that’s what makes them caramelize.
• Watch closely: They can go from golden to burnt pretty fast, so keep an eye on them near the end.

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Variations to Try

Even though this recipe only needs two ingredients, you can always get creative:

• Cinnamon Sugar Palmier: Mix cinnamon with the sugar for extra flavor.
• Chocolate Palmier: Dip one side of the baked cookies in melted chocolate.
• Savory Palmier: Swap sugar for Parmesan or herbs to make a cheesy snack.

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Why You’ll Love These Palmier Cookies

What makes these cookies special is that they’re both fancy and simple at the same time. They’re perfect if you want a quick dessert for guests, a holiday tray filler, or just something sweet with coffee. And since they only need two ingredients, you can whip them up anytime without stressing about missing ingredients.

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FAQs About 2-Ingredient Palmier Cookies

Q: Can I use homemade puff pastry instead of store-bought?
Yes, but store-bought saves so much time and works perfectly.

Q: Do palmier cookies stay crispy?
They’re best fresh, but you can store them in an airtight container for 2–3 days.

Q: Can I freeze them before baking?
Yes! Slice the pastry, freeze the pieces flat, then bake straight from frozen. Just add a couple extra minutes.

Q: Do I need parchment paper?
Yes, because the sugar melts and caramelizes. Without parchment, they’ll stick.

Q: Can I make these less sweet?
You can use less sugar, but keep in mind the sugar helps with caramelization and flavor.