Raspberry Palmiers: Tis the Season for Christmas Cookies

It’s Christmastime. That time of year when I tell myself (year after year) that I’m just not going to bother. I don’t mean I’m not going to bother with the holidays. It’s day eight of Hanukkah and we managed to get the candles lit each of the previous seven nights. There’s a good chance we’ll finish the job tonight too. I also don’t mean I won’t bother with Christmas. Though it’s fun to insinuate it just to watch Scroogey glances shoot my way. Nope, my halls are decked with a little Christmas cheer. It’s Christmas cookies I try to avoid. Yet, behold I bring you good tidings of great sugary joy in the form of Raspberry Palmiers anyway.

Yes, Raspberry Palmiers count as Christmas cookies (though barely). Merry Christmas from my sticky counters to yours. GREG

Raspberry Palmiers PrepRaspberry Palmiers Prep Raspberry Palmiers

Raspberry Palmiers with Sour Cream Dough 

Print This Recipe Total time Yield 6 dozenSource Martha Stewart LivingPublished

I rolled my dough a little bit bigger than the recipe calls for and trimmed it into a neat, straight-sided square.

Raspberry Palmiers


  • 3 cup all-purpose four (plus more for dusting)
  • ½ teaspoon kosher salt
  • 24 tablespoon chilled unsalted butter (cut into ½‑inch dice)
  • 3/4 cup chilled sour cream
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 3/4 cup raspberry jam


Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8‑by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.

Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a ¼‑inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.

With a serrated knife, cut dough crosswise into ⅓‑inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.

Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.