almond crescents

Almond Crescents are a staple Christmas cookie that are as easy to make as they are delicious! They’re crunchy, but with a short texture that melts in your mouth. They have a delicate almond flavor and one recipe makes 28 to 32 cookies – perfect for gifting!

this recipe

Why you’ll love these Almond Cookies:

• Easy Recipe – This cookie recipe is so simple that it doesn’t matter if you’ve never baked anything in your life – you can successfully make these.
• Makes a Ton – The recipe makes 28 to 32 cookies, which means you’ll have plenty for your cookie tray.
• Irresistibly Delicious – I’m normally a soft & chewy cookie kinda gal, but these are deliciously crisp, with almost a shortbread like texture that melts in your mouth. The almond flavor is just right without being overpowering, and the dusting of powdered sugar compliments everything beautifully.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Granulated Sugar – These cookies are lightly sweetened with granulated sugar.
• Almond Extract – Almond extract provides the almond flavor.
• Powdered Sugar – The only decoration these need is a coating of powdered sugar!

Recipe Variations:

• Gluten-free – I have not tested a gluten-free version of this recipe.
• Dairy-free – I think this recipe would work well with dairy-free butter but I haven’t tried it yet.

How to Make Almond Crescent Cookies:

Step 1: Make the Dough. With an electric mixer or the paddle attachment of your stand mixer, beat together butter, flour, sugar, and almond extract in a large bowl until crumbly. Then, with very clean hands, gently work the dough into a smooth-ish ball.

Step 2: Shape the Cookies. Roll dough into 20 gram balls. Then, roll each ball into a short log, and bend the ends to make a crescent shape.

Step 3: Bake. Place about 12 cookies on each lined cookie sheet and Bake as directed in the recipe card below. They’ll have a slight hint of golden brown around the edges.

Step 4: Cool Cookies. Allow cookies to cool completely before dusting with powdered sugar.

Step 5: Coat in Powdered Sugar. Toss the cooled almond crescents in a bowl of powdered sugar to coat them well.

Serving + Storing Almond Cookies:

Enjoy cookies immediately once they have their sugar coating! Store in an airtight container at room temperature for 5-8 days. I like to put pieces of parchment paper between layers of cookies so that I can fit more inside each container.

Try my Peanut Butter Blossoms or my No-Bake Peanut Butter Chocolate Cookies, for more easy additions to your holiday cookie plates!

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

More Favorite Christmas Cookies:

• Key Lime Slice & Bake Cookies
• Peanut Butter & Jelly Thumbprint Cookies
• Cherry Pie Cookies
• Chewy Honey Cutout Cookies
• Thick & Chewy Gingerbread Cookies
• Sour Cream Cookies (chewy, not cakey!)
• Peppermint Hot Fudge Bars (no dough scooping or chilling!)

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