, or white candy melts (optional)
, or gold foil flakes (optional)
Stir sugar with spices in a bowl. Sprinkle counter with 1/4 cup sugar mixture. Working with one at a time, unroll cold puff pastry sheet onto sugar. Spread 2 tbsp sugar mixture evenly over sheet. Use a rolling pin to roll out each sheet into a 11 × 16-in. rectangle.
With the short side facing you, lift opposite ends of each sheet (bottom and top) and fold to the centre so ends meet. Lift both ends again to the centre. Fold one side over the other. Refrigerate until firm, 1 hr. Repeat with remaining puff pastry sheet and sugar mixture.
Position rack in centre of oven, then preheat to 450F. Line 2 large baking sheets with parchment. Set aside any leftover sugar mixture on a cutting board.
Working one roll at a time, press roll into remaining sugar mix to coat completely. Slice into 1/3-in. slices and arrange on prepared sheets about 2 in. apart. (Cookies will spread as they bake.)
Bake, one sheet at a time, for 5 min, then flip cookies over. Continue baking until golden, 5 to 6 more min. Transfer to a rack to cool completely. Repeat with remaining roll.
Microwave chocolate in a microwave-safe bowl on medium, stirring halfway, until melted, 1 to 2 min.
Dip part of each palmier into chocolate, then return to parchment. Sprinkle with candied ginger. Let stand until chocolate is firm, about 30 min.
Nutrition (per serving)
Some puff pastry brands may spread more in baking. We prefer the taste of butter puff pastry.
Palmier cookies will keep in an airtight container at room temperature up to 5 days.