If you’re on the hunt for a tender, buttery, and nutty little treat, you’ve got to try this Almond Crescent Cookies Recipe. I absolutely love how these crescent-shaped cookies melt in your mouth with just the right hint of almond flavor, and I’m excited to share all my tips so you’ll bake the perfect batch the very first time!
Why You’ll Love This Recipe
- Perfectly Buttery: The use of both unsalted butter and almond flour gives these cookies that rich, melt-in-your-mouth texture we all crave.
- Delightful Almond Flavor: A combination of almond extract and almond flour gives these crescents just the right nutty kick without overpowering them.
- Simple Yet Elegant: With minimal ingredients and easy steps, you’ll get bakery-worthy cookies that impress every time.
Ingredients You’ll Need
These ingredients are straightforward and work together to create the classic almond crescent cookie texture and flavor. When shopping, look for fresh almond extract and good-quality almond flour to elevate your batch.
- Unsalted Butter: Softened to room temperature for easy creaming, butter is what gives these cookies that tender crumb.
- Granulated Sugar: Just the right amount to add sweetness without overshadowing the almond notes.
- Vanilla Extract: A touch complements and balances the almond flavor beautifully.
- Almond Extract: The star flavor that makes these crescents feel extra special and nostalgic.
- All-Purpose Flour: Providing structure to these delicate cookies.
- Almond Flour: Adds a lovely nuttiness and subtle texture that sets this recipe apart.
- Confectioners’ Sugar: For dusting, adding a pretty finish and a gentle sweetness on top.
Variations
I like to play around with this Almond Crescent Cookies Recipe depending on the season or occasion. Feel free to swap or add flavors to make it your own little family favorite!
- Lemon Zest Twist: Adding a teaspoon of fresh lemon zest brightens the almond flavor and makes the cookies perfect for spring gatherings—I tried it last year, and my guests asked for the recipe!
- Chocolate-Dipped Crescents: For a bit of indulgence, dip one end of the cooled cookies in melted dark chocolate and let them set; this adds a decadent touch with minimal effort.
- Gluten-Free Version: Swap all-purpose flour with a high-quality gluten-free blend—I’ve done this for a friend, and the texture stayed lovely.
- Nut-Free Variation: Replace almond flour with extra all-purpose flour and omit almond extract; you’ll lose some nuttiness but keep that tender, buttery goodness intact.
How to Make Almond Crescent Cookies Recipe
Step 1: Prep and Cream Butter & Sugars
Start by preheating your oven to 350°F and lining a half-sheet pan with parchment paper or a silicone mat—this keeps your cookies from sticking and helps with even baking. In a large bowl, cream the softened unsalted butter and granulated sugar together using a hand or stand mixer on medium speed. You’ll want to mix for about 2 minutes until the mixture is light, fluffy, and pale in color. I don’t rush this step because it makes the cookies tender and airy.
Step 2: Add Your Extracts and Flours
Once your butter and sugar are perfectly creamed, add in the vanilla and almond extracts. Beat gently on low speed just until combined—don’t overmix here! Then, add the all-purpose flour and almond flour. At first, the dough will look dry and crumbly, but keep mixing until it starts to come together into a soft dough. This might take a minute, so don’t worry if it looks a little rough at first.
Step 3: Shape Into Crescents
Using a medium cookie scoop or a tablespoon, scoop out dough balls and roll them between your palms into tight 1-inch balls. Then gently shape each ball into a crescent or half-moon by curving the dough slightly. I find that warming my hands a little helps with shaping without cracking the dough. Place the crescents about an inch apart on your baking sheet to allow space as they bake.
Step 4: Bake and Dust with Sugar
Bake your cookies in the preheated oven for 15 to 20 minutes. You want them to be lightly golden around the edges, not dark, so keep a close eye starting at 15 minutes. After removing them from the oven, let the cookies cool on the baking sheet for 5 minutes. Then use a fine mesh sieve or sifter to dust the tops with confectioners’ sugar for that classic finishing touch. Transfer carefully to a wire rack to cool completely and dust again if you’d like a sweeter look.
Pro Tips for Making Almond Crescent Cookies Recipe
- Softened Butter is Key: Let your butter reach room temperature naturally—it creams better and yields a lighter texture in your cookies.
- Don’t Skip the Almond Flour: I tried this once without almond flour, and while it still worked, the texture was missing that signature tender crumb.
- Gentle Shaping: Handle the dough with warm hands to prevent cracking when forming crescents, making them look smooth and beautiful.
- Watch Your Bake Time: Underbaking leaves them soft but overbaking dries them out—set a timer and check early for that perfect light golden edge.
How to Serve Almond Crescent Cookies Recipe
Garnishes
I like to dust these cookies with an extra sprinkling of confectioners’ sugar just before serving for that snowy, inviting look. Sometimes I’ll add a few finely chopped toasted almonds on top for crunch and visual appeal—trust me, it adds a lovely texture contrast.
Side Dishes
Serve these with a hot cup of tea or coffee, especially chai or a lightly roasted brew, which complements the almond notes perfectly. They also make a lovely accompaniment to a scoop of vanilla ice cream or fresh berries for a dessert plate.
Creative Ways to Present
For holiday parties, I arrange these Almond Crescent Cookies Recipe on tiered dessert stands with sprigs of fresh rosemary or holly around for color. Wrapping a few in cellophane tied with ribbon also makes a thoughtful homemade gift that always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 4 days. I’ve found that placing each cookie in a mini cupcake liner helps prevent them from sticking or smudging the sugar dusting. If you want to keep them longer, refrigerate for up to 10 days, but bring them back to room temp before serving to enjoy that soft texture.
Freezing
I often freeze these crescent cookies once cooled. Lay them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. When you’re ready, thaw at room temperature—they taste just as fresh.
Reheating
To refresh your cookies after storage or freezing, pop them in a preheated 300°F oven for 5 minutes. This warming step gently revives the buttery texture and melts the sugar dusting slightly for a fresh-baked feel.
FAQs
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Can I substitute almond flour with another nut flour?
Yes, you can substitute almond flour with hazelnut or cashew flour for a different nutty flavor, but this may alter the texture slightly. Almond flour has a unique balance of fat and moisture that contributes to these cookies’ tender crumb.
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Why are my almond crescent cookies crumbly?
If your dough feels too crumbly, make sure your butter is properly softened before mixing and that you’re mixing the dough until it just comes together. Overmixing or dry flour can cause excess crumbliness. Adding a tiny splash of milk can help salvage the dough if it’s too dry.
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Can I make these cookies vegan?
To make this recipe vegan, try substituting butter with a firm plant-based butter and use a flax or chia egg replacer if you decide to add eggs in a variation. Keep in mind, texture will differ slightly since butter plays a big role in tenderness.
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How do I get my cookies perfectly crescent-shaped?
Rolling dough balls gently into crescents while your hands are slightly warm helps prevent cracking. Also, don’t press too hard to maintain a delicate curve. Practice helps – the more you make them, the easier shaping becomes!
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Can I store these cookies for gifting?
Absolutely! Almond Crescent Cookies make beautiful gifts and store well for a few days in airtight tins. Add parchment paper layers or mini cupcake liners between cookies to keep them looking pristine.
Final Thoughts
This Almond Crescent Cookies Recipe is one of those treasured classics that I always return to whenever I want a simple yet special treat. Whether it’s a casual afternoon snack or part of a holiday cookie platter, these crescents never disappoint. I can’t recommend them enough—pull out this recipe, make a batch, and watch how quickly they disappear (I speak from experience!). Happy baking, friend!
Print
Almond Crescent Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 28–30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these tender and buttery Almond Crescent Cookies, perfectly shaped into crescent moons and dusted with a light coating of confectioners’ sugar. These cookies combine the rich flavors of almond extract and almond flour with a traditional buttery dough, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup almond flour
- ¼ cup confectioners’ sugar (for dusting)
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a large half-sheet baking pan with a silicone baking mat or parchment paper and set aside to prepare for baking.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer on medium speed to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes.
- Incorporate extracts and flours: Lower the mixer speed and add the vanilla and almond extracts. Mix until well combined. Gradually add the all-purpose flour and almond flour, beating until the dough comes together. It may be crumbly at first, but continue mixing until it forms a smooth dough.
- Shape the cookies: Using a medium cookie scoop, portion out about 1 tablespoon of dough. Roll it into a 1-inch ball with your hands, then shape it into a crescent or half-moon shape. Place the shaped cookies on the prepared baking sheet, spaced about an inch apart.
- Bake the cookies: Bake in the preheated oven for 15 to 20 minutes, or until the cookies turn a light golden brown color at the edges.
- Cool and dust: Let the cookies cool on the baking sheet for 5 minutes. Then, using a sifter or fine mesh sieve, dust the tops of the cookies with confectioners’ sugar.
- Final cooling: Carefully transfer the cookies to a wire cooling rack to cool completely. If desired, dust with additional confectioners’ sugar before serving.
Notes
- Store cookies in an airtight container or cookie tin at room temperature for up to 4 days. Placing each cookie in mini cupcake liners can prevent smudging.
- To extend shelf life, store cookies in the refrigerator for up to 10 days.
- For best results, use room temperature butter to ensure proper creaming with sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
