Buttery, nutty Almond Crescent Cookies made with almond flour, sugar, and a touch of vanilla — soft, sweet, and dusted in snowy powdered sugar.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just stick with you, not because they’re fancy or hard, but because they remind you of a feeling? That’s how it is with these Almond Crescent Cookies. I still remember the first time I made them — it was a few Decembers ago, cold enough outside that the windows fogged up while the oven warmed the kitchen.
I’d just gotten back from visiting my aunt, who lives in this tiny mountain town that always feels like it’s stuck inside a snow globe. She makes these cookies every Christmas without fail, dusting them with so much powdered sugar you can’t take a bite without wearing some of it. I swear, her apron is permanently white by December 15th. Anyway, I came home and decided to give it a shot myself — no recipe card, just memory and vibes.
The first batch? Well… half of them looked like croissants gone wrong, but the flavor? Unreal. That buttery, nutty taste hit me with such nostalgia I just stood there in the kitchen, smiling like a fool. Now it’s become my own little December tradition — music on, butter softening on the counter, and me making a mess I’ll “clean later.” (Spoiler: I never do until the next morning.)
Why You’ll Love This Almond Crescent Cookies Recipe?
What makes this Almond Crescent Cookies recipe different? Honestly, it’s not just about the ingredients — it’s the feeling baked into them. They’re the kind of cookies that don’t need decoration or fancy frosting. They’ve got that old-world charm, that European grandmother who measures by handfuls energy.
They’re buttery, crumbly, and melt-in-your-mouth soft. The almond flour gives them this deep, nutty flavor that feels warm and cozy — like the culinary equivalent of fuzzy socks. They also make your kitchen smell absolutely divine, which, if you ask me, is half the joy of baking.
And the best part? They’re not fussy. You don’t have to chill the dough or use a mixer that sounds like it’s taking off. It’s simple, hands-on baking — the kind that lets you slow down and get your hands a little messy.
Ingredient Notes:
Alright, before you dive in, let’s talk ingredients. These aren’t complicated, but every one of them pulls its weight.
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Butter: I use the real stuff, unsalted and soft — not melted, not cold. You know it’s ready when you poke it and your finger leaves a dent. Butter is what gives these Almond Crescent Cookies that rich, melt-away texture.
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Granulated sugar: Just enough to sweeten without overpowering that almond goodness.
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Vanilla extract: I always splash a little extra — not on purpose, but you know how that goes.
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Almond extract: This is the real flavor bomb. It makes the cookies taste like a cozy bakery in December.
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All-purpose flour: The base. Reliable. Basic, in the best way.
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Almond flour: This is where the magic happens. It’s nutty, aromatic, and gives the cookies that delicate crumb. You can even grind your own almonds if you’re feeling rustic (and patient).
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Powdered sugar: The final snowfall. It’s not just for looks — it adds that touch of sweetness and makes them picture-perfect.
How To Make Almond Crescent Cookies?
Okay, grab a coffee (or cocoa), because this is the fun part.
Step 1: Preheat and Prep
Turn your oven on to 350°F. Get your baking sheets lined with parchment paper — trust me, you’ll thank yourself later.
Step 2: Cream the Butter and Sugar
Beat together the butter and sugar until it looks pale and fluffy. There’s something so satisfying about this step, right? Then add your vanilla and almond extracts. Once the scent hits you, you’ll understand why these cookies are addictive.
Step 3: Add the Dry Ingredients
Mix in your flour and almond flour. The dough might look crumbly, and that’s okay — it’s supposed to. I usually ditch the spoon at this point and use my hands. There’s something calming about feeling the dough come together.
Step 4: Shape the Crescents
Take about a tablespoon of dough, roll it into a little log, and gently bend it into a crescent shape. Don’t worry if they’re not perfect — the imperfections are what make them yours. Line them up on your baking sheet like little half-moons.
Step 5: Bake and Dust
Bake for 15–20 minutes, or until they just start turning golden around the edges. Your house will smell insane — like a mix of butter and toasted almonds. Let them cool for a few minutes, then dust them with powdered sugar while they’re still warm.
And that’s it. Simple, cozy, and just a little messy — like all the best things in life.
Storage Options:
If you manage to not eat all of them right away (good luck), you can keep these Almond Crescent Cookies in an airtight container for about a week. I swear they somehow taste even better the next day — maybe the flavors just need time to cozy up to each other.
Want To Save This Recipe?
You can also freeze them. I usually freeze the unbaked dough crescents on a tray, then toss them in a bag once they’re solid. That way, when I get a cookie craving midweek (which, let’s be honest, happens often), I can just bake a few fresh ones.
Variations and Substitutions:
Alright, so maybe you like to tinker in the kitchen — I get it. Here are some fun ways to switch things up:
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Dip in chocolate: Once cooled, dip half the crescent in melted dark or white chocolate. Fancy? Yes. Necessary? Maybe.
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Change the nuts: Swap almond flour for hazelnut or pecan flour if you’re in the mood for something different.
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Add spice: A pinch of cinnamon or cardamom gives these a cozy holiday twist.
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Citrus touch: A bit of orange or lemon zest in the dough brightens everything up.
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Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free blend. You’d never know the difference.
Basically, once you’ve got the dough down, you can make these your own — and that’s half the fun of baking, isn’t it?
What to Serve with Almond Crescent Cookies?
These cookies are dangerously easy to eat with just about anything. But if you want the full cozy experience, here’s what I suggest:
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Coffee: That buttery crumble with a hot cup of coffee? Game over.
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Tea: Almond cookies and Earl Grey are a power couple.
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Hot chocolate: Dip one in and tell me that’s not pure joy.
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Holiday trays: Add these to your dessert spread with shortbread and biscotti — they’ll steal the show.
Also, if you wrap a few in parchment paper with ribbon, they make adorable homemade gifts. People go nuts for them (no pun intended).
Frequently Asked Questions:
My dough’s falling apart. What did I do wrong?
Probably nothing! It’s supposed to be a little crumbly. Try pressing it together with your hands. If it still won’t cooperate, add a teaspoon of softened butter — that usually fixes it.
Can I make the dough ahead of time?
Totally. Pop it in the fridge for up to 3 days. Just let it sit at room temp for a bit before shaping or it’ll be too cold to work with.
How perfect do my crescents have to be?
Honestly? Not perfect at all. A little unevenness makes them charming. Once they’re covered in powdered sugar, no one will notice — or care.
These Almond Crescent Cookies aren’t just cookies — they’re little pieces of comfort. They remind me of snow days, warm kitchens, and all those messy, happy moments that make the holidays what they are.
So go ahead, bake a batch. Make a mess. Eat one warm from the tray. I promise, these will become one of those recipes you come back to year after year — the kind that feels like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Crescent Cookies
Ingredients
- 1 cup 2 sticks unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 cup almond flour or finely ground almonds
- 1/4 cup powdered sugar for dusting
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside while preparing the dough.
Cream the butter and sugar:
- In a large mixing bowl, beat together the butter and granulated sugar using a hand or stand mixer until light and fluffy. This process should take about 2–3 minutes.
Incorporate the extracts:
- Add the vanilla extract and almond extract to the butter mixture and continue beating until fully blended and aromatic.
Combine the dry ingredients:
- In a separate bowl, whisk together the all-purpose flour and almond flour until well mixed. Gradually add the dry mixture to the wet ingredients, stirring on low speed until a soft dough forms. The dough will appear slightly crumbly but should hold together when pressed.
Shape the crescents:
- Using a tablespoon of dough at a time, roll it gently into a small ball, then shape it into a short log. Curve the log into a crescent shape and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 1 inch apart.
Bake the cookies:
- Bake for 15–20 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain pale in color for the ideal soft texture.
Cool and dust with sugar:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still slightly warm, dust generously with powdered sugar. Allow them to cool completely before serving or storing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
