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Cinnamon Cream Cheese Palmier Cookies, puff pastry, sweetened cream cheese, and cinnamon sugar baked to golden brown deliciousness!

Cinnamon Cream Cheese Palmier Cookies overhead on black plate with cinnamon stick

 

Palmier Cookies are a classic French cookie, they are light, airy and crunchy! I did a twist on them by adding cream cheese and cinnamon sugar, wow!

These are some of the easier cookies I have ever made. All you have to do is purchase store-bought puff pastry, slather it with cream cheese, sprinkle with some cinnamon sugar, roll them up, cut and bake!

How much easier can you get than that? Lately I’ve been digging easier recipes because we’ve been so busy and these cookies really fit that bill.

Plus, don’t they just look so pretty and elegant?! They look hard but believe me these Palmier Cookies couldn’t get any easier!

Why this recipe works:

  • With only 4 ingredients they whip up in a flash.
  • You can easily double this recipe to serve more at parties or cookie exchanges.
  • You can make your own puff pastry dough or use store bought.

 

Palmier Cookies on black plate with hands holding glass of coffee

Yes, I consider these Palmier Cookies a Christmas cookie, for some reason cinnamon in general screams holiday to me. But, you could definitely make these all year round they are that good!

They kind of remind me of a crunchy cinnamon roll, and I’m in love with anything cinnamon roll or cinnamon in general, so whats not to love.

Some of my other favorite cinnamon flavored treats we have on the site include Cinnamon Cream Cheese Cookies, Cinnamon Tea Cakes and Cinnamon Sugar Cupcakes.

You really  just can’t go wrong with anything cinnamon flavored in my opinion, it is such a good spice that makes a lot of baked goods so much better.

Alternatives and Add-Ons:

Some extra customizable ideas are adding extracts to the cream cheese mixture like vanilla or almond, very sparingly though!

Also, press the cookies into more cinnamon sugar once they cool to the touch for even more of a kick!

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Tools used for this recipe:

Hand holding one Cinnamon Cream Cheese Palmier Cookie

 

How to Make Cinnamon Cream Cheese Palmier Cookies:

  1. In a small bowl, mix together the cream cheese, powdered sugar, and butter. You can do this with a hand mixer, but I just use a fork to cut the cream cheese in and it will be smooth after stirring.
  2. Lay out the puff pastry, spread the cream cheese mixture over the entire sheet evenly. Mix together the granulated sugar and cinnamon. Sprinkle half of this over the cream cheese.
  3. On one end of the pastry sheet, start tightly rolling to form a log and stop when you get to the center of the sheet. Repeat on the other side, so the two rolls meet together in the middle. Cover, place in the fridge for 15 minutes to get nice and cold, making it easier to cut.
  4. While dough is chilling, preheat oven to 400 degrees. Line two baking sheets with parchment paper. Cut cookies into about 1/2 inch slices. If they end up unrolling a little, that’s fine just roll them back up. Dip each side into the remaining cinnamon sugar mixture.
  5. Place on lined baking sheets about 3 inches apart. Bake for 12-14 minutes until slightly golden brown. Do not overbake, the bottoms might burn from the sugar.
  6. Place sheet trays on a wired rack for about 5 minutes to cool slightly. Transfer cookies directly on to a wired rack to cool completely.

See how easy that is? I mean you cannot NOT make these cookies! We make them every Christmas and give them as gifts because everyone loves them.

They are just the simplest little cookie that you really can’t screw up and is perfect for the beginning baker because there is not a lot of steps.

Stacked Palmier Cookies

How to store:

Since these Palmier Cookies contain cream cheese they need to be stored in the refrigerator. I recommend placing in a ziptop bag and storing, they should be good for 1-2 days.

Although I doo recommend eating the Palmiers the day that they are baked as they are the freshest at that point.

You can also freeze these cookies as well. To freeze before baking make them up and then place them on a parchment paper lined baking sheet until frozen, then transfer to a freezer bag. These will keep for about 1 month.

You can bake directly from the freezer without having to defrost these cookies, the cook time right just be a little longer so just keep an eye on it while baking.

I don’t recommend freezing after baking as you’ll have to recrisp these up and they might burn.

Tips and Tricks:

  • You can easily double this recipe to give to more people.
  • These can be frozen, see my tips above.
  • Make sure you chill before baking.
  • You can use homemade puff pastry dough or store bought.

Staked cookies and cookies on black plate pinterest image

If you are looking for the perfectly easy and delicious cookie recipe then you need to make these Cinnamon Cream Cheese Palmier Cookies.

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This Silly Girls Kitchen Logo
5 from 7 votes

Cinnamon Cream Cheese Palmier Cookies

Author Dana @ ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Cinnamon Cream Cheese Palmier Cookies, puff pastry, sweetened cream cheese, and cinnamon sugar baked to golden brown deliciousness!
Servings 12 servings

Ingredients
  

Instructions

  • In a small bowl, mix together the cream cheese, powdered sugar, and butter. You can do this with a hand mixer, but I just use a fork to cut the cream cheese in and it will be smooth after stirring.
  • Lay out the puff pastry, spread the cream cheese mixture over the entire sheet evenly. Mix together the granulated sugar and cinnamon. Sprinkle half of this over the cream cheese.
  • On one end of the pastry sheet, start tightly rolling to form a log and stop when you get to the center of the sheet. Repeat on the other side, so the two rolls meet together in the middle. Cover, place in the fridge for 15 minutes to get nice and cold, making it easier to cut.
  • While dough is chilling, preheat oven to 400 degrees. Line two baking sheets with parchment paper. Cut cookies into about 1/2 inch slices. If they end up unrolling a little, that's fine just roll them back up. Dip each side into the remaining cinnamon sugar mixture.
  • Place on lined baking sheets about 3 inches apart. Bake for 12-14 minutes until slightly golden brown. Do not overbake, the bottoms might burn from the sugar.
  • Place sheet trays on a wired rack for about 5 minutes to cool slightly. Transfer cookies directly on to a wired rack to cool completely.

Notes

  1. You can easily double this recipe to give to more people.
  2. These can be frozen, see my tips above.
  3. Make sure you chill before baking.
  4. You can use homemade puff pastry dough or store bought.

Nutrition

Calories: 180kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 81mg | Potassium: 25mg | Sugar: 7g | Vitamin A: 155IU | Calcium: 18mg | Iron: 0.6mg
Nutrition Disclaimer
Course Cookies
Cuisine Traditional

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5 from 7 votes (5 ratings without comment)

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4 Comments

  1. 5 stars
    oh my goodness, yum! i love using puff pastry for cookies and these are delightful!

  2. 5 stars
    I love this twist on a classic, perfect for holiday cookie exchanges!

  3. Sharon McCartney says:

    When you say one puff pastry sheet, do you mean all of the layers in the package? Or do you separate one of the layers and use that only?

  4. Frozen puff pastry from the store comes in two sheets, I use just one of those.

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