Description
Deliciously buttery Almond Crescent Cookies with a delicate almond flavor, soft texture, and a sweet powdered sugar coating. Perfect for holiday treats or anytime you crave a classic, nutty cookie.
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
Coating
- ¾ cup (90g) confectioners’ sugar
Instructions
- Prep: Line a baking sheet or plates with parchment paper to prepare for the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until smooth and creamy, about 3 minutes. This creates a light base for the dough.
- Add Extracts: Beat in the vanilla and almond extracts to give the cookies their characteristic flavor.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt into the creamed butter mixture. Mix initially on low speed to avoid flour flying, then increase to medium-high speed until the dough comes together into a cohesive ball.
- Shape Cookies: Using a spoon or cookie scoop, form 1 tablespoon-sized dough portions into crescent moon shapes and place them on the prepared baking sheet or plate. Repeat until all dough is used.
- Chill: Refrigerate the shaped cookies for at least 30 minutes and up to 1 day to help them hold their shape during baking.
- Preheat and Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for easy removal. Place chilled cookies about 2 inches apart on the sheets and bake for 14 to 16 minutes, or until the bottom edges are golden brown and the tops are just starting to brown.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Coat: Once fully cooled, gently roll each cookie in the confectioners’ sugar until completely coated, giving them their classic snowy look and sweet finish.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Chopping almonds finely helps distribute their flavor evenly without large chunks.
- Chilling the dough shapes lightly helps the cookies keep their crescent shape during baking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
