Gingersnap Palmiers Recipe

Name: Gingersnap Palmiers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed light brown sugar; 1/4 cup dark unsulfured molasses; 2 teaspoons finely grated fresh ginger; 1/4 cup water; 2/3 cup granulated sugar; 1/2 teaspoon coarse salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly ground pepper; 14 ounces good-quality thawed frozen puff pastry, such as Dufour

Servings: persons

1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
1/4 cup water
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry, such as Dufour

1
Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved.
2
Simmer until slightly thickened, 1 to 2 minutes.
3
Pour syrup into a bowl; let cool.
4
Whisk granulated sugar, salt, and spices in a bowl.
5
Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top.
6
Cut into two 10 by 7-inch pieces.
7
Sprinkle generously with some sugar mixture; press into pastry with a rolling pin.
8
Brush generously with syrup.
9
Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal.
10
Sprinkle generously with sugar mixture.
11
Wrap in plastic; freeze until firm, at least 3 hours or up to overnight.
12
Cut each piece of frozen dough crosswise into 1/2-inch-thick slices.
13
Dip slices in sugar mixture.
14
Space 2 inches apart on a parchment paperlined baking sheet.
15
Flatten with your palm.
16
Freeze 30 minutes.
17
Preheat oven to 425F.
18
Bake 10 minutes.
19
Flip, and brush with syrup.
20
Reduce oven temperature to 400F.
21
Bake until darkened, 10 minutes more.
22
Let cool completely on wire racks.
23
Cookies can be stored in an airtight container at room temperature up to 3 days.
24
1.
25
After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side.
26
2.
27
Use a sharp knife to cut the dough into 1/2-inch-thick slices.

237

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup packed light brown sugar, 1/4 cup dark unsulfured molasses, 2 teaspoons finely grated fresh ginger, 1/4 cup water, and more.

Yes, Gingersnap Palmiers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingersnap Palmiers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions