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Almond Crescent Cookies Recipe

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4.1 from 2 reviews

Classic Almond Crescent Cookies are buttery, tender cookies shaped into delicate crescents, bursting with almond flavor and finished with a dusting of confectioners’ sugar. Perfect for festive occasions or everyday indulgence, these cookies have a soft, melt-in-your-mouth texture and a subtle crunch from finely chopped almonds.

Ingredients

Cookie Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
  • 1 Tablespoon (8g) cornstarch
  • 3/4 cup (75g) very finely chopped almonds (use a food processor)
  • 1/8 teaspoon salt

Coating

  • 3/4 cup (90g) confectioners’ sugar

Instructions

  1. Prepare surface: Line a large baking sheet or multiple plates with parchment paper and set aside, ensuring you have enough room in your refrigerator for chilling the formed cookies.
  2. Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until completely smooth and creamy. Scrape down the bowl sides as needed for even mixing.
  3. Add extracts and dry ingredients: Mix in vanilla and almond extracts on medium-high speed until combined. Then add the flour, cornstarch, finely chopped almonds, and salt. Beat initially on low speed to combine, then increase to medium-high until the dough comes fully together into a thick clump. If too dry, add a couple drops of water to help it bind.
  4. Shape crescents: Scoop approximately 1 tablespoon (20g) of dough and shape each piece into a crescent moon shape. Place each on the lined baking sheet or plates. The shaped cookies can be close together at this stage since they will be spaced out for baking.
  5. Chill dough: Refrigerate the shaped cookies for at least 30 minutes, or up to 1 day (cover if chilling longer than a few hours) to firm up before baking.
  6. Preheat oven and prepare sheet: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Arrange chilled crescent cookies about 2 inches apart to allow good air circulation during baking.
  7. Bake cookies: Bake in the preheated oven for 14 to 16 minutes until the bottom edges are golden brown and the tops have a very light brown tint. This indicates a tender yet fully baked texture.
  8. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before coating.
  9. Coat with sugar: Gently roll each cooled crescent cookie in the confectioners’ sugar until fully coated, giving them their signature sweet, powdery finish.
  10. Store: Store cookies covered at room temperature for up to one week, maintaining freshness and texture.

Notes

  • The dough can be refrigerated shaped for up to 1 day; if refrigerating longer than a few hours, cover the dough to prevent drying out.
  • Use finely chopped almonds for a delicate texture; processing them too coarse may affect dough consistency.
  • If the dough seems too crumbly initially, a few drops of water can help bring it together without making it sticky.
  • Ensure you preheat the oven fully to 350°F before baking for even cooking.
  • Cookies can be stored in an airtight container at room temperature for up to one week.

Find it online: https://cookedbygrace.com/almond-crescent-cookies-recipe/