Easy Almond Crescent Cookies Recipe
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Our Christmas spread is never complete without some delicious almond crescent cookies. These crumbly, ultra-buttery cookies with a sweet, melt-in-your-mouth powdered sugar coating are always the first to go from our cookie tray, and for good reason! They’re simple to make, look beautiful on the table, and taste like pure holiday magic.
One of my fondest childhood memories is waking up every Christmas morning with our home smelling like a bakery. I’d come downstairs and find my dad lovingly making all sorts of sweet treats, from 3-ingredient fudge to peanut butter blossoms. There would be so many amazing options to enjoy, but my first pick would always be the “moon cookies.”
Almond crescent cookies remain to be my favorite Christmas cookies to this day. My recipe, which is adapted from my favorite cookbook The Joy of Cooking, makes perfectly-shaped cookies that are baked to perfection. They’re similar to shortbread – buttery and crumbly – but with a strong almond flavor.
They make a nice addition to holiday cookie trays because of their fun shape, delicious taste and texture, and their easy-to-make nature. Their unique crescent shape never fails to make them stand out from the usual cookie crowd!
And while these are holiday treats, who says you can’t enjoy them any time of the year? I keep them in our cookie jar all winter long because they’re perfect as a snack, dessert, or lunchbox treat. They’re great for sharing at parties, too!
Why You’ll Love This Recipe
- Quick and easy: With just a few basic ingredients, you can whip up a big batch of these classic treats in no time. No freezing cookie dough required in this recipe!
- Holiday-ready: Their fun crescent shape and powdered sugar coating reminiscent of snow make them a festive addition to any holiday spread.
- Oh-so-good: Almond crescent moon cookies have a crumbly texture, delicious almond flavor, and a delightful powdered sugar coating which make every bite pure bliss.
- Make-ahead friendly: Just form the dough into crescents, freeze until firm, then place in a freezer safe container in a single layer separated with parchment paper. They will keep in the freezer for up to a month and can be baked frozen.
- Gift-worthy: These cookies make the perfect homemade edible gift. Anyone would love to receive a box of these delicious cookies!
How to Make Almond Crescent Cookies
Are you ready to make the easiest, richest, and most buttery Christmas cookies you’ve ever had? Make and form the dough in 10 minutes or less then let your oven do the rest. Once baked, just dust with powdered sugar and they’re ready to enjoy!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: Creates the soft, melt-in-your-mouth texture of the cookies. Softened butter is absolutely key! Do not rush this or the cookies will be exceptionally hard to press together.
- Sugar
- Vanilla extract: Adds warmth and enhances the overall flavor of the cookies.
- Almond extract: Intensifies the delicious nutty flavor, giving the cookies their signature almond taste.
- All-purpose flour
- Almond flour: Adds richness and helps make the cookies soft and crumbly.
- Powdered sugar: Coats the cookies with a sweet, snowy layer that makes the cookies both eye-catching and delicious!
Step-By-Step Instructions
Unlike many recipes for almond crescent cookies, mine doesn’t require you to chill the dough beforehand. That means less time in the kitchen and more time to enjoy your delicious cookies. Follow the simple steps below to get started!
Step 1: Make the dough
Preheat the oven to 350 F. Lightly grease a baking sheet or line it with parchment paper.
To make the dough, start by cream the butter and sugar together in a medium mixing bowl. Add the vanilla and almond extract, then the almond and regular flour next. Mix well until just combined. Expect the dough to be crumbly!
Step 2: Bake the cookies
Next, scoop a generous tablespoon of dough and press it into a crescent moon shape. Arrange on the baking sheet as close together as you want. They will not spread while baking. Bake for 15-20 minutes until the cookies are lightly golden on the tops.
Step 3: Dust with sugar
Once baked, remove the cookies from the oven and move to a cooling rack. Gently dust with powdered sugar or roll each cookie in powdered sugar until coated. Enjoy!
Substitutions
You most likely already have all the ingredients in your kitchen to make almond crescent cookies. In case you’re missing one or prefer to use an alternative ingredient, here’s what I suggest.
- Butter: If regular butter isn’t available, you can substitute with ghee. I don’t recommend using reduced-fat butter or margarine because they won’t give the same texture and taste.
- All-purpose flour: Swap out the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free without sacrificing texture.
- Almond flour: Almond flour is best, but finely ground almonds will also do. Chopped almonds will not work. If you don’t have almonds, substitute with finely ground pecans, walnuts, or hazelnuts.
Variations
A few tweaks can make your almond crescent cookies even more fun and exciting. Add new flavors or delicious mix-ins and you’ll have equally delicious variations of the classic Christmas cookie!
- Prepare a bowl of melted milk, dark, or white chocolate and dip half of each crescent cookie before cooling them completely. So pretty!
- Add 1/2 to 1 teaspoon of ground cinnamon to the dough or to the powdered sugar for some extra warmth and sweetness.
- Brighten the cookies by adding a bit of orange or lemon zest to the dough.
- Mix in a teaspoon of instant espresso powder to give the cookies a subtle coffee flavor, perfect for pairing with your morning coffee.
- For a savory version, reduce the sugar and add finely chopped rosemary or thyme along with a sprinkle of sea salt on top before baking.
Expert Tips
- Don’t overmix: I like to mix the dough by hand to avoid over-mixing, which can lead to dry and tough cookies. Stop when the flour is combined and the dough is holding together well.
- Make uniform cookies: To get uniform cookies, measure out the dough with a small cookie scoop or tablespoon before shaping into crescents.
- Double the coating: Coat the cookies in powdered sugar while they’re still warm to help it stick, and then coat them again after they’ve cooled completely for a thicker, prettier coating.
How to Store This Recipe
Place baked cookies in an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to 7 days. To freeze, place baked cookies on a baking sheet lined with parchment paper and freeze for 1 to 2 hours, or until completely firm. Once firm, transfer the cookies to a freezer-safe container and freeze for up to 1 month. When ready to use, simply thaw on the counter.
What to Serve with Almond Crescent Cookies
Enjoy almond crescent moon cookies with a cup of cocoa, eggnog, spiced cider, or your favorite coffee any time of the day. For an indulgent dessert, drizzle honey on top of the cookies, dip them in melted chocolate, or serve them with a scoop of vanilla ice cream. During the holidays, enjoy almond crescent cookies along with other festive cookies and sweet treats!
If you make these almond crescent cookies, please leave a review. I really appreciate each and every 5-star rating and review comment!
Almond Crescent Moon Cookies Recipe
Ingredients
- 1 cup butter softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups flour
- 1 cup almond flour finely ground almonds
- ¼ cup powdered sugar dusting
Instructions
- Preheat the oven to 350 °F. Lightly grease a baking sheet or line it with parchment paper.
- Cream the butter and sugar together in a medium mixing bowl. Add the vanilla and almond extract.
- Add the almond and regular flour. Mix well until just combined. The dough will be crumbly.
- Scoop a generous tablespoon of dough and press it into a crescent moon shape. Arrange on the baking sheet as close together as you want. They will not spread while baking.
- Bake for 15-20 minutes until lightly golden on the tops.
- Remove to a cooling rack and dust with powdered sugar.
Notes
- Don’t overmix – stop when the flour is combined and the dough is holding together well to avoid dry, tough cookies.
- To get uniform cookies, measure out the dough with a small cookie scoop or tablespoon before shaping into crescents.
- Coat the cookies in powdered sugar while they’re still warm to help it stick, and then coat them again after they’ve cooled completely for a thicker, prettier coating.
