Almond Crescent Cookies

Almond Crescent Cookies are tender, buttery, and packed with rich almond flavor. Shaped into elegant crescents and dusted with snowy powdered sugar, they’re perfect for holidays, cookie exchanges, or afternoon tea. The recipe uses simple ingredients like butter, ground almonds, and vanilla to create cookies with a delicate, melt-in-your-mouth texture that’s absolutely irresistible.

Love More Dessert Recipes? Try My Tiramisu Cookies or this Carrot Cake Cookies next.

Why You’ll Love This Recipe

• Buttery and tender – These cookies have that classic melt-in-your-mouth texture that makes them impossible to stop at just one
• Simple ingredients – No fancy equipment or hard-to-find items, just butter, almonds, flour, and a dusting of sweetness
• Perfect for gifting – They look elegant, stay fresh for days, and make anyone feel special when they receive a pretty tin full of these beauties
• Nostalgic and timeless – There’s something about a powdered sugar-dusted cookie that brings back memories of grandma’s kitchen and cozy holiday gatherings

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Ingredients You’ll Need

Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened – Make sure it’s truly soft, not melted. It should leave a slight indent when you press it.
• ½ cup powdered sugar, plus extra for dusting – Powdered sugar gives these cookies their delicate, tender crumb.
• 1 teaspoon vanilla extract – Pure vanilla is best here for that warm, sweet aroma.
• 2 cups all-purpose flour – Measure by spooning into your cup and leveling off for accuracy.
• 1 cup finely ground almonds (almond flour or finely chopped whole almonds) – This is what makes these cookies special!
• ¼ teaspoon salt – Just a pinch to balance all that buttery sweetness.

Optional Finishing:

• Additional powdered sugar for rolling/coating – Trust me, you’ll want plenty on hand for that gorgeous snowy finish.

Why These Ingredients Work

The softened butter is the heart of these cookies. When you cream it with powdered sugar, you’re creating tiny air pockets that make the cookies tender and light instead of dense.

The finely ground almonds add a subtle nuttiness and a bit of natural oil that keeps everything moist and rich. Unlike granulated sugar, powdered sugar dissolves completely into the dough, giving you that signature delicate crumb that almost dissolves on your tongue.

The flour provides just enough structure to hold the crescent shape, while the vanilla adds warmth and depth. And that final dusting of powdered sugar? It’s not just pretty—it adds a touch of sweetness that complements the buttery almond flavor perfectly.

Essential Tools and Equipment

• Stand mixer or hand mixer – Makes creaming the butter and sugar so much easier
• Large mixing bowl – You’ll need room to work that dough
• Measuring cups and spoons – Precision matters in baking, friends
• Baking sheets – Two sheets will help you work more efficiently
• Parchment paper or silicone baking mat – Prevents sticking and makes cleanup a breeze
• Small cookie scoop or tablespoon – Keeps your cookies uniform in size
• Fine-mesh sieve or small sifter – For dusting that powdered sugar beautifully
• Cooling rack – Let those cookies cool properly so they don’t get soggy on the bottom

Step-by-Step Instructions

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 325°F (165°C). This lower temperature is intentional—it lets the cookies bake through without browning too much. Line your baking sheets with parchment paper or give them a light greasing. Set them aside and get ready to make some magic happen.

Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and ½ cup powdered sugar until the mixture is light, fluffy, and almost looks like frosting. This should take about 2-3 minutes with a mixer.

Don’t rush this step—proper creaming creates those air pockets that make the cookies so tender.

Step 3: Add the Vanilla

Mix in the vanilla extract until it’s fully incorporated. Your kitchen should already be smelling amazing at this point.

Step 4: Combine the Dry Ingredients

Gradually add the all-purpose flour, ground almonds, and salt to your butter mixture. Mix on low speed or stir by hand until a soft dough forms.

The dough will look slightly crumbly at first, but it should hold together nicely when you press it between your fingers. If it seems too dry, that’s normal—the warmth of your hands will bring it together.

Step 5: Shape Your Crescents

This is the fun part! Take about 1 tablespoon of dough (a small cookie scoop works beautifully here) and roll it between your palms to form a small log, about 3 inches long. Then gently curve it into a crescent shape with tapered ends.

Place each shaped cookie about 1 inch apart on your prepared baking sheet. They don’t spread much, so you can fit quite a few on one sheet.

Step 6: Bake Until Just Golden

Slide your cookies into the preheated oven and bake for 12-15 minutes. You’re looking for edges that are just lightly golden—not browned.

The bottoms might have a touch of color, but the tops should stay pale. These cookies continue to firm up as they cool, so don’t be tempted to overbake them or they’ll turn out dry instead of tender.

Step 7: First Sugar Dusting

Remove the cookies from the oven and let them cool on the baking sheet for about 3-5 minutes—just until they’re cool enough to handle but still warm.

While they’re warm, generously dust them with powdered sugar using a fine-mesh sieve. The warmth helps the sugar stick beautifully.

Step 8: Final Snow Dusting

Once your cookies are completely cool, give them one more light dusting of powdered sugar.

You Must Know

The temperature of your butter makes all the difference in these cookies. It should be soft enough to leave an indent when pressed but not greasy or melted—if it’s too soft, your dough will be too loose and the crescents won’t hold their shape. If you accidentally over-soften your butter, pop the dough in the fridge for 15-20 minutes before shaping.

Also, resist the urge to increase the oven temperature thinking it will speed things up. These cookies need that gentle 325°F heat to stay tender and pale. A higher temperature will brown them too quickly and change the texture completely.

Personal Secret: Here’s my little trick for the most beautiful crescents: after shaping each cookie, I gently press down on the center just a tiny bit so the middle is slightly flatter than the ends.

This helps them bake more evenly and keeps those tapered tips from overbrowning. It’s a small detail, but it makes a big difference in how professional they look!

Pro Tips & Cooking Hacks

• Make them uniform: Use a tablespoon measure or small cookie scoop to portion out the dough so all your cookies bake evenly
• Keep dough cool: If your kitchen is warm and the dough gets too soft to shape, refrigerate it for 10-15 minutes to firm it up
• Double dust method: That first dusting while warm, second when cool technique isn’t just for looks—it creates a perfect sweet coating that won’t rub off
• Don’t skip the parchment: Even if your pan is nonstick, parchment makes a real difference in how evenly these delicate cookies bake
• Toast your almonds first: For an extra layer of flavor, lightly toast your whole almonds before grinding them—just watch them carefully so they don’t burn
• Test one first: Bake a single test cookie first to check timing and spreading, especially if this is your first time making them

Flavor Variations & Suggestions

While traditional almond crescents are absolute perfection, there’s always room to play around a little.

Try adding a quarter teaspoon of almond extract along with the vanilla for an even more pronounced almond flavor—just don’t go overboard or it can taste artificial. For a chocolate twist, you can dip the cooled crescents halfway into melted dark chocolate and let them set on parchment paper.

Some folks like to add a tiny bit of lemon zest to the dough for a subtle citrus note that brightens up the richness. You can also experiment with different nuts—finely ground pecans or hazelnuts work beautifully and give you a completely different flavor profile while keeping that same tender texture.

During the holidays, try adding a pinch of cinnamon or cardamom to the dough for a warm, spiced version. And if you want them extra fancy for a party, roll the warm cookies in a mixture of powdered sugar and a tiny bit of finely grated lemon zest.

Make-Ahead Options

These cookies are wonderful for making ahead, which is perfect when you’re planning for holidays or events. You can prepare the dough up to two days in advance, wrap it tightly in plastic wrap, and refrigerate it until you’re ready to shape and bake. Just let it sit at room temperature for about 15 minutes before shaping if it’s too firm to work with.

The shaped but unbaked cookies can also be frozen on a baking sheet, then transferred to a freezer bag once solid. Bake them straight from frozen—just add an extra minute or two to the baking time.

Fully baked cookies stay fresh in an airtight container at room temperature for up to a week, though I’ll warn you, they rarely last that long! For longer storage, you can freeze the baked cookies for up to three months. Just let them thaw at room temperature and give them a fresh dusting of powdered sugar before serving.

What to Serve With Almond Crescent Cookies

These delicate cookies pair beautifully with a hot cup of coffee or tea—the slight bitterness of the drink balances the sweet, buttery richness perfectly. They’re lovely alongside fresh berries and whipped cream for a simple but elegant dessert.

During the holidays, serve them as part of a cookie platter with other classics like snickerdoodles and gingerbread. They also make a wonderful addition to an afternoon tea spread with finger sandwiches and scones.

For something really special, serve them with a glass of sweet dessert wine or champagne at a bridal shower or ladies’ luncheon. And honestly? They’re perfect all on their own with a cozy blanket and a good book on a quiet afternoon.

Allergy Information

These cookies contain several common allergens, so it’s good to be aware if you’re serving them to a crowd. They contain dairy (butter), tree nuts (almonds), and gluten (all-purpose flour).

For a dairy-free version, you can substitute the butter with an equal amount of vegan butter or coconut oil (make sure it’s solid at room temperature). For gluten-free cookies, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend—just know the texture might be slightly different.

If you need to avoid almonds specifically but tree nuts are okay, you can substitute with finely ground pecans, walnuts, or hazelnuts. Unfortunately, there’s no great nut-free substitution that will give you the same texture and flavor, as the ground nuts are really what makes these cookies special.

Storage & Reheating

Store your almond crescent cookies in an airtight container at room temperature, with sheets of parchment paper between layers to keep them from sticking together. They’ll stay fresh and tender for up to a week—the powdered sugar coating actually helps keep moisture in. If they start to look a little naked after a few days, just give them another light dusting.

You don’t need to reheat these cookies, but if you want to serve them warm, you can place them on a baking sheet in a 250°F oven for just 3-4 minutes. Be careful not to leave them in too long or they’ll dry out.

For frozen cookies, let them thaw completely at room temperature in their container, then refresh with powdered sugar before serving.

Questions I Get Asked A Lot

Can I use almond meal instead of almond flour?

Yes, you can! Almond meal and almond flour are very similar—meal just has a slightly coarser texture because it’s often made with the skins on. Your cookies will have a bit more texture and might be slightly less delicate, but they’ll still be delicious.

Why did my cookies spread instead of holding their crescent shape?

This usually happens when the butter was too soft or even slightly melted when you mixed the dough. Make sure your butter is softened but still holds its shape. If your dough feels too soft to shape, chill it in the fridge for 15-20 minutes before continuing.

Can I make these without a mixer?

Absolutely! These cookies are completely doable by hand. Just make sure your butter is nice and soft, and use a wooden spoon or sturdy spatula to cream it with the sugar. You’ll need a bit of elbow grease, but it’s totally worth it.

My cookies turned out too crumbly—what happened?

If your cookies are falling apart, you might have added too much flour or not creamed the butter and sugar long enough. The dough should be slightly crumbly but hold together when pressed. If it’s too dry, you can add an extra tablespoon of softened butter to help bind it.

How do I know when they’re done baking?

These cookies should be just barely golden on the edges and still pale on top. They’ll feel soft when you first take them out, but they firm up as they cool. If they’re getting brown on top or the edges are dark golden, they’ve gone too far.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your almond crescents turned out.