chai spice palmiers

Chai tea is a seasonal craving for me, a drink I yearn for on a chilly afternoon. The warming spices never fail to satisfy and a cookie makes the perfect accompaniment. These chai spice palmiers (really a pastry disguised as a cookie) are my version of a compromise between the two.

Chai Spice Palmiers | Tutti Dolci
All-butter puff pastry (I used my own quick puff pastry) bakes into caramelized, crisp cookies sprinkled generously with chai spiced sugar. I may have been a bit overzealous with my sugar topping, but then again, maybe not – I like to think it adds to the appeal.

Chai Spice Palmiers | Tutti DolciChai Spice Palmiers | Tutti Dolci

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Chai Spice Palmiers

  • Yield: 18 cookies


  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • pinch of salt
  • 12 ounces puff pastry, chilled


  1. Combine sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt in a food processor; pulse to combine. Sprinkle 2 tablespoons of chai sugar onto a large board; roll dough into an 8 by 16-inch rectangle, sprinkling with additional sugar to keep dough from sticking. Sprinkle 1/3 cup chai sugar over rectangle, pressing sugar into dough with rolling pin. Score the center of the dough. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes, until firm.
  2. Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice log crosswise into 3/8-inch slices; place slices on baking sheets. Roll over each palmier gently with rolling pin to lightly flatten; sprinkle tops with chai sugar. Freeze on baking sheets for at least 1 hour.
  3. Preheat oven to 450°F. Bake palmiers 10 to 12 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 3 to 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days; recrisp in a 300°F oven if desired.


This recipe makes more chai sugar than you’ll need for the palmiers; use leftover sugar for a second batch (or as a muffin/toast topping). Inspired by Savory Simple.


  • Calories: 110

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  1. My sister is in town and we’re baking with puff pastry tonight. We had leftover scraps and we should have made palmiers…I haven’t done that in a long time. Yours are spectacular!!!

  2. I’m REALLY tempted to make this… like right now! Maybe I need to wait at least till the weekend. I love Chai (drink almost everyday) and I like puff pastry… I seriously believe that I’d end up eating the whole thing. Thank you for the recipe, Laura!

  3. These look amazing! I can’t stop staring at the beautiful pictures. I think palmiers are underrated in this country – I never see them for sale at fancy bakeshops and that is a shame. Love the chai spices here (and anywhere, really ;)). Your homemade puff pastry looks perfect, too!

  4. This is so timely! I’ve been thinking all week about making palmiers but was going to do an orange version. Chai spiced sounds even better, I’ll give this recipe a go. Thanks!

  5. These palmiers are just delicious and gorgeous looking,Laura! I enjoy a cup (or two) of chai every morning and to me, the flavors are pure comfort. I’m making these palmiers…perfection with my cup-of-tea in the morning. 🙂

  6. Perfect fall/holiday cookie—-even if it’s a pastry in disguise.
    Great for bake sales and gifts too, because hey are unique, festive and tasty to boot. I am/was totally unfamiliar with this pastry cookie.

  7. Palmiers may be one of my most favorite pastries. When I was little, I’d go to the bakery with my Mom to buy bread and almost every time, I’d ask for a palmier…and most of the time, she’d give in. But these, with that chai spice, are calling my name! And really, the fact that you were overzealous with the sugar topping tells me we’d be fast friends. 🙂

  8. I made four dozen of your cookies and they were all gone in a couple of hours. Thank you for sharing your recipe. I wrote about it and provided a link to your page, I look forward to following you in the future.

    1. Hi Danielle, thanks so much for letting me know. So glad you liked the palmiers, they are one of my favorites! 🙂

      1. Thank you so much. These are on the menu for dessert on Saturday night. It helps to know I can make them in advance, keep them in the freezer and then just pull them out to bake them that night! I’ll report back soon how these turned out – so excited to try them.

        1. These turned out really nice. Only thing was I panicked and thought it might be too much sugar so I didn’t quite use the whole 1/3 cup to sprinkle over the puff pastry. Lesson learned – more sugar the better. I will definitely make these again and next time I won’t be so stingy with the sugar. The ease of these being able to go straight from freezer to oven to bake makes them the perfect dessert to have on hand at all times. Thank you for a great recipe!

          1. Thanks Deanna, so glad you liked the palmiers! I agree, these are a great make ahead dessert. 🙂 If you like almond, you may want to try my almond palmiers with an almond paste filling too.

          2. I really loved them – delicious, and super easy to make. I really want to try your homemade Quick Puff Pastry recipe, it looks so straightforward for once I feel that I could make it from scratch. I ADORE almond so will definitely check that recipe out. Thank you for such a beautiful site with well thought out recipe with gorgeous pictures!