I’ll just say this up front- I am aware that there are many people who dislike lavender in food and that’s quite alright! I promise you I will not force you to make these cookies. I, on the other hand, love using lavender as a subtle ingredient. It adds a very unique flavor.
The first time I ever tried palmiers was in culinary school. We would make puff pastry from scratch and use it in an assortment of dishes, both sweet and savory. We often used leftover scraps of dough to make these cookies but since the quantity of leftovers will vary, this recipe uses fresh sheets. You can still use scraps, just keep in mind that you may have leftover sugar. While I love homemade puff pastry, I’m too lazy to make it from scratch these days. Store-bought frozen puff works perfectly well.
I buy dried culinary lavender from a local spice shop but it’s pretty easy to find online. Store it in the freezer and it will keep its flavor forever. I think I’ve had this batch for three years. It still works.
Vanilla beans can be very pricy so I buy them online in bulk. Grocery stores are way overpriced! I purchase a 1/4 pound of vanilla beans online for the same price as about 6 of them at my local store.
Enjoy the cookies if you make them! I think they’ll be perfect for Mother’s Day tomorrow.
Yields approximately 40 cookies
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 vanilla bean
- 1 1/2 cup granulated sugar
- 1/2 tablespoon dried culinary lavender
- pinch of salt
- 2 sheets puff pastry, chilled
- Slice the vanilla bean in half lengthwise and use the flat side of a paring knife to scrape out the seeds.
- Add the vanilla seeds, sugar, lavender, and salt to a food processor and blend until the lavender is finely chopped and all of the ingredients are well combined.
- Keep the puff pastry cold in the refrigerator until just before using. Remove one sheet. Sprinkle 2 tablespoons of the sugar on a clean counter and top with the puff pastry. Evenly sprinkle 1/2 cup of sugar on top of the puff and use a rolling pin to gently press the sugar into the dough and thin it out slightly. Draw a line down the center with a knife to serve as a guide.
- Starting on one side, tightly roll the dough to the center, constantly pressing the dough to prevent air holes. Repeat the process on the other side. Wrap parchment paper or plastic wrap around the dough and freeze or chill in the refrigerator. Repeat this process with the second puff pastry sheet.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Once the dough is very cold, place one roll on the counter. Cut off a bit of each end and then carefully slice the dough into thin cookies. Place cookies on the prepared baking sheet and sprinkle half of the remaining sugar on top. Repeat with the second roll of dough.
- Bake for 6 minutes or until the side facing down is caramelized. Gently flip the cookies and bake for another 3-5 minutes.
- Allow to cool before serving.