Almond Crescent Cookies
These Almond Crescent Cookies are buttery, tender, and dusted with powdered sugar—perfectly elegant and easy to make!
Equipment
- Large Bowl
- Electric Mixer
- Whisk
- Spatula
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/4 teaspoon salt
- additional powdered sugar for rolling
Instructions
Prepare the Dough
- Cream together the softened unsalted butter and powdered sugar in a large bowl using an electric mixer on medium speed until light and fluffy.
Add Flavor and Dry Ingredients
- Mix in the vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
- Gradually add the dry mixture to the butter mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. Avoid overmixing.
Shape the Cookies
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take small portions of dough and roll each into a 2-inch log. Gently curve each log into a crescent shape and place on the prepared baking sheets, leaving space between.
Bake
- Bake for 12-15 minutes, until edges just turn light golden brown. Do not overbake; cookies should remain pale and tender.
Roll in Powdered Sugar
- Remove cookies from oven and let cool on baking sheets for about 5 minutes. While warm, roll each cookie generously in powdered sugar.
Cool Completely
- Transfer cookies to a wire rack to cool completely. Roll again in powdered sugar if desired for extra coating.
Notes
- Use softened butter at room temperature for best creaming results.
- Chilling shaped cookies before baking helps them hold their crescent shape.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.