Hands down one of the easiest cookies to make! These Puff Pastry Cookies are cinnamon-flavored and deliciously crispy in every bite. Try them for your next coffee break!
First, these are not the same as ‘arlettes,’ the deliciously thin wafer from Southern France.
However, that’s what gave me the idea — but I want them slightly thicker, like cookies, instead of wafers.
Almost as thick as ‘palmiers,’ but with some spice in there, not just sugar.
Hassle-free and deliciously addictive puff pastry cookies!
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Ingredients
- Puff pastry – no need to make it from scratch, frozen puff pastry from supermarkets is perfect for making these puff pastry cookies.
- Cinnamon powder – just use your favorite brand.
- Powdered sugar – you would use this for sweetening and dusting the dough.
Preparation
Start by sprinkling powdered sugar on your countertop (photo 1).
Unroll your thawed puff pastry and dust it with more powdered sugar.
Use a rolling pin to flatten the pastry — dust the rolling pin with powdered sugar as well (photo 2).
Sprinkle cinnamon powder.
Use a brush to distribute the cinnamon powder evenly (photo 3).
Roll puff pastry (starting on the long side) and wrap it with plastic (photo 4).
Freeze for thirty minutes, then preheat your oven to 180°C (350°F).
Take the wrapped roll of pastry out of the freezer.
Use a serrated knife to cut the rolled puff pastry into portions- about half of an inch each piece (photo 5).
Use a rolling pin to roll each portion into thinner portions (photo 6).
Use only forward and backward rolling; the cookie dough would not be a perfect circle at this point — dust with more powdered sugar.
Place each rolled cookie dough on a baking tray lined with a baking sheet.
Make sure you keep some spaces in between (photo 7).
Cover the cookies with another baking sheet.
Place another tray on top of the cookies to prevent the dough from puffing too much when cooked (photo 8).
Place the tray of puff pastry cookies in the oven for twenty-three to twenty-five minutes, or until the cookies are brown or golden.
Set aside to cool.
Sprinkle your puff pastry cookies with more powdered sugar or cinnamon, if desired — serve!
Helpful tips
- Do not skip the freezing part. It makes it easier to slice the dough into cookie portions.
- If you forget to keep it longer than 30 minutes in the freezer, not a problem. Just wait for it to thaw a bit before slicing.
- Make sure you don’t roll the pastry too tight. Doing so will result in fewer circles in the resulting cookies.
- No need to press the tray on top of the cookies before placing it in the oven. The purpose of the tray is to stop the cookies from puffing while cooking, not to flatten the dough.
FAQs
I’ve only tried cardamom, and I love how it turned out!
If you think cardamom is too strong for you, just add a tiny bit of it with your cinnamon powder. Just to see if you would like it.
All-spice might work, too, especially if you’re making these for the holidays.
These cookies are also good with ice cream besides coffee or tea.
Treat it like an additional cone for getting that extra crunch.
Looks absolutely delicious right? Give these puff pastry cookies a try this weekend!
Happy cooking!
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Puff Pastry Cookies
Equipment
- Serrated knife
- Baking trays
- Baking sheet (Parchment paper)
Ingredients
- 1 sheet puff pastry, thawed
- 3 tbsp powdered sugar, more for serving
- 1/4 to 1/2 tsp cinnamon powder, more for serving
Instructions
- Start by sprinkling powdered sugar on your countertop.
- Unroll your thawed puff pastry and dust it with more powdered sugar.
- Use a rolling pin to flatten the pastry — dust the rolling pin with powdered sugar as well.
- Sprinkle cinnamon powder.
- Use a brush to distribute the cinnamon powder evenly.
- Roll puff pastry (starting on the long side) and wrap it with plastic.
- Freeze for 30 minutes, then preheat your oven to 180°C (350°F).
- Take the wrapped roll of pastry out of the freezer.
- Use a serrated knife to cut the rolled puff pastry into portions — about 1/2-inch each piece.
- Use a rolling pin to roll each portion into thinner portions.
- Use only forward and backward rolling; the cookie dough would not be a perfect circle at this point — dust with more powdered sugar.
- Place each rolled cookie dough on a tray lined with parchment paper.
- Make sure you keep some spaces in between.
- Cover the cookies with another baking sheet.
- Place another tray on top of the cookies to prevent the dough from puffing too much when cooked.
- Place the tray in the oven for 23 to 25 minutes, or until the cookies are brown or golden.
- Set your puff pastry cookies aside to cool.
- Sprinkle with more powdered sugar or cinnamon, if desired — serve!
Notes
- Cook’s Tip #1: Do not skip the freezing part. It makes it easier to slice into cookie portions.
- Cook’s Tip #2: Keeping the dough in the freezer for more than 30 minutes is not a problem. Just wait for it to thaw a bit before slicing.
- Cook’s Tip #3: Make sure you don’t roll the pastry too tight. Doing so will result in fewer circles in the resulting cookies.
- Cook’s Tip #4: There is no need to press the tray on top of the cookies before placing it in the oven. The purpose of the tray is to stop the cookies from puffing while cooking, not to flatten the dough.
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