Description
These Almond Crescent Cookies are buttery, tender, and delicately flavored with vanilla and almond extracts. Shaped into crescent moons and coated with a sweet dusting of confectioners’ sugar, they make an elegant and delicious treat perfect for holidays or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- â…” cup (133g) granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 â…“ cups (292g) all-purpose flour, spooned & leveled
- 1 tablespoon (8g) cornstarch
- ¾ cup (75g) very finely chopped almonds (using a food processor)
- â…› teaspoon salt
Finishing
- ¾ cup (90g) confectioners’ sugar
Instructions
- Prep: Line a baking sheet or plates with parchment paper to prepare for cookie shaping and baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is smooth and creamy, about 3 minutes.
- Add Extracts: Beat in the vanilla and almond extracts to incorporate their flavors evenly into the butter and sugar mixture.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt to the wet ingredients. Mix on low speed until mostly combined, then increase to medium-high speed until the dough forms a cohesive ball.
- Shape Cookies: Scoop about 1 tablespoon of dough at a time and form each into a crescent moon shape. Place the shaped cookies on the prepared parchment-lined sheet or plate.
- Chill: Refrigerate the shaped cookies for at least 30 minutes to firm up (can be chilled for up to 1 day).
- Preheat and Bake: Preheat the oven to 350°F (177°C). Arrange the chilled cookies about 2 inches apart on a baking sheet lined with parchment paper or silicone baking mats. Bake for 14-16 minutes, until the bottoms are golden brown and the tops are just lightly browned.
- Cool: Let the cookies rest on the baking sheet for 5 minutes post-baking, then transfer them onto a cooling rack to reach room temperature.
- Coat: Once cooled completely, gently roll each cookie in confectioners’ sugar until fully coated for a sweet finishing touch.
Notes
- Use finely chopped almonds for better texture and distribution in the dough.
- Chilling the dough shapes prevents spreading and gives the cookies their crisp edges and tender center.
- Storing cookies in an airtight container keeps them fresh for up to a week.
- For a nut-free option, finely chopped white chocolate chips could be used instead of almonds, though texture will vary.
- Make sure to spoon and level the flour for accuracy to maintain the proper dough consistency.
