Description
Almond Crescent Cookies are delicate, buttery cookies with a hint of vanilla and almond extract, finely chopped almonds, and a dusting of confectioners’ sugar. These crescent-shaped cookies are crisp on the outside, tender inside, and perfect for holiday baking 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
Coating
- ¾ cup (90g) confectioners’ sugar
Instructions
- Prep: Line a baking sheet or plates with parchment paper to prevent sticking and prepare for cookie placement.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy, approximately 3 minutes, ensuring a light and fluffy texture.
- Add Extracts: Beat in the vanilla and almond extracts until fully incorporated for a rich, aromatic flavor.
- Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt to the butter mixture. Mix on low speed initially, then increase to medium-high speed until the dough comes together evenly.
- Shape Cookies: Scoop about 1 tablespoon of dough and gently shape into crescent moons. Place each shaped cookie onto the prepared baking sheets or plates.
- Chill: Refrigerate the crescent cookies for at least 30 minutes to firm up the dough, which will help maintain their shape during baking. Dough can chill up to 1 day if needed.
- Preheat and Bake: Preheat your oven to 350°F (177°C). On parchment-lined or silicone baking mats, arrange the chilled cookies about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies for 14-16 minutes until the bottoms turn golden brown and the tops are lightly browned but not darkened.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes directly on the sheet. Then transfer them to a wire cooling rack to cool completely.
- Coat: Once cooled, gently roll each cookie in confectioners’ sugar until thoroughly coated, giving the cookies a delicate snowy appearance and additional sweetness.
Notes
- To finely chop almonds, pulse them in a food processor until very small but not ground into a powder.
- Refrigeration time can be extended up to 24 hours if you want to prepare dough in advance.
- Ensure cookies are fully cooled before coating with confectioners’ sugar to prevent melting and clumping.
- You can substitute cornstarch with arrowroot powder for a gluten-free variation (make sure all-purpose flour is replaced accordingly).
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
