Buttery Almond Crescent Cookies Recipe

This Almond Crescent Cookies recipe is soft, buttery, and so easy to make that it’ll quickly become a treasured part of your morning or holiday baking ritual. These crescent-shaped cookies are tender, full of sweet almond flavor, and coated in a dreamy layer of powdered sugar that just melts on your tongue.

These cookies come together with just a few pantry ingredients: soft butter, sugar, flour, chopped almonds, and a splash of almond and vanilla extract. A bit of cornstarch gives them that melt-in-your-mouth texture, and a powdered sugar dusting makes them look just as magical as they taste. For more old-fashioned favorites, you might also love my brown sugar shortbread cookies or strawberry shortbread cookies.

Why You’ll Love This Almond Crescent Cookies Recipe

These cookies check every box for what a cozy, homemade treat should be. Here’s why they’re so special:

• Buttery soft. They practically melt on your tongue, thanks to the rich butter and finely ground nuts.
• Delightfully nutty. You get a double hit of almond flavor from extract and real almonds, giving them a warm, comforting depth.
• Low effort, high reward. They use common pantry ingredients and come together with minimal fuss.
• Perfect for slow mornings. Their shape and sweetness make them the perfect sidekick to your favorite hot drink.
• Visually charming. The crescent shape and snowy sugar coating look bakery-level with zero special tools.
• Ideal for make-ahead. Both the dough and the baked cookies freeze beautifully.
• Great for sharing. Whether in a holiday tin or tucked into a lunchbox, these cookies travel and gift well.
• Customizable. Easy to adapt with citrus, chocolate, or your favorite nuts..** The dough bakes into the most tender, delicate cookie with zero dryness.

Ingredients Needed For Almond Crescent Cookies

• Unsalted Butter. Softened butter is the heart of the dough, creating that rich, tender texture we love. I always start with good-quality butter like Kerrygold when I want extra flavor.
• Granulated Sugar. Sweetens the dough and helps create a light crumb. It also balances the depth of the almond.
• Vanilla + Almond Extract. The duo of extracts creates depth and gives that unmistakable almond crescent cookie flavor. Almond extract is strong, so stick to the measurement.
• All-Purpose Flour. Gives the cookies structure and keeps them soft without getting cakey.
• Cornstarch. This is a secret ingredient for that signature short, melt-in-your-mouth texture.
• Finely Chopped Almonds. Adds richness and slight crunch. Chop them very finely so they blend into the dough seamlessly.
• Salt. Just a pinch to round out all the sweetness and butter.
• Confectioners’ Sugar. This snowy coating makes them feel instantly festive and adds that sweet final touch.

How I Make Almond Crescent Cookies

(This is a quick overview of how I make almond crescent cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Cream the butter and sugar. Beat until it’s light, fluffy, and a little bit pale—this step makes a huge difference in texture.
2. Add extracts. Stir in the vanilla and almond extracts for that sweet, aromatic base.
3. Mix in dry ingredients. Add the flour, cornstarch, salt, and chopped almonds. Mix just until a dough forms.
4. Shape the crescents. Scoop small amounts of dough, roll them into logs, and gently curve the ends into a crescent shape.
5. Bake at 350°F. They take about 14 to 16 minutes. You want just the edges to turn golden.
6. Cool slightly and roll in sugar. Let them cool for 2-3 minutes, then roll them gently in powdered sugar while they’re still warm.
7. Store. Once fully cooled, store in an airtight container to keep them tender and fresh.

Expert Tips for Almond Crescent Cookies

• Measure flour correctly. Spoon and level—don’t scoop—to avoid a dry dough.
• Chop nuts finely. You want texture but not large chunks. Pulse them in a food processor if needed.
• Don’t skip the cornstarch. It’s key for the delicate, short texture that melts in your mouth.
• Roll twice for a snowy finish. One roll, while warm, and another, once fully cooled, gives that beautiful bakery look.
• Shape carefully. Crescent tips bake faster. Tuck them slightly inward to prevent overbaking.
• Cool slightly before coating. Let them sit a couple of minutes out of the oven so the sugar sticks, but the cookies don’t crumble.

How to Pack Almond Crescent Cookies for Work and School

These cookies are a perfect sweet treat to toss into a lunchbox, work bag, or commuter tote. They travel well and still feel special even on busy mornings.

• Wrap individually. Use small pieces of wax paper or parchment to wrap each cookie like a little package. This keeps the powdered sugar from rubbing off and helps them stay neat.
• Use a tin or sturdy container. Crescent cookies are tender, so a hard-sided container is your best bet. Place a piece of parchment on the bottom, then layer cookies with a bit of padding in between.
• Don’t overpack. Give them a little breathing room to avoid breaking the delicate edges. A small snack tin or sectioned lunch container works great.
• Add a napkin. Powdered sugar can dust your hands or desk—pop in a napkin so it’s easy to enjoy mess-free at work or school.

Almond Crescent Cookies make such a thoughtful mid-morning pick-me-up or cozy treat tucked into a lunchbox. And since they don’t melt or crumble easily, they’re ideal for everyday grab-and-go moments.

Almond Crescent Cookies Recipe Variations and Substitutions

• Swap the Nuts: Use finely chopped pecans, walnuts, or hazelnuts instead of almonds. They change the flavor beautifully and add a new twist without changing texture.
• Make Them Gluten-Free: Use a cup-for-cup gluten-free flour blend that contains xanthan gum. You may need a tablespoon less flour depending on the brand.
• Add Citrus Zest: Finely grated lemon, orange, or even lime zest adds brightness and a subtle pop of flavor that pairs surprisingly well with almond.
• Dip in Chocolate: Once cooled, dip the ends of the cookies in melted white or dark chocolate. Sprinkle with crushed nuts or sea salt for a gourmet touch.
• Use Almond Flour: You can swap the chopped almonds for almond flour to create a more tender, short texture and a smoother dough. Great if you want less crunch.
• Add Spices: Try a pinch of cinnamon or cardamom for a warmer, spiced cookie with a holiday feel.
• Roll in Vanilla Sugar: For a slightly different twist, roll the warm cookies in vanilla-infused sugar instead of powdered sugar.

Almond Extract vs. Almond Flour: What’s the Difference?

While both come from almonds, almond extract, and almond flour serve very different purposes in baking.

• Almond extract is a liquid flavoring made from bitter almond oil and alcohol. It delivers a concentrated, sweet, nutty flavor that defines classic almond cookies. A little goes a long way.
• Almond flour, on the other hand, is made from finely ground almonds. It adds texture, richness, and moisture to baked goods but provides a much milder flavor than extract. It’s also a popular gluten-free flour option.

In these Almond Crescent Cookies, extract gives that signature almond taste, while the chopped almonds (or almond flour) add body and texture. For best results, use both if you’re swapping chopped nuts for almond flour.

How to Shape Crescent Cookies Easily

Shaping crescents is easier than it looks with a few simple tips:

• Scoop evenly. Use a small cookie scoop or teaspoon to portion the dough.
• Roll into a log. Gently roll between your palms until you get a short, smooth log.
• Bend slightly. Curve the log into a crescent or horseshoe shape, tucking the ends in just a bit.
• Chill if needed. If the dough is too soft, pop it in the fridge for 10–15 minutes before shaping.
• Uniform size. Keep each cookie roughly the same thickness for even baking.

Crescents don’t have to be perfect. Once baked and dusted with sugar, every cookie looks charmingly handmade.

Best Powdered Sugar Tips for Holiday Cookies

That powdered sugar coating is what makes these cookies so iconic. Here’s how to get it just right:

• Roll while warm. Let cookies cool for 2–3 minutes out of the oven, then gently coat them.
• Use a shallow bowl. It’s easier to roll and tap off excess without breaking delicate cookies.
• Double roll. For an extra snowy look, let cookies cool completely and roll them a second time.
• Store carefully. Keep the cookies in a single layer or use parchment between layers to prevent smudging.

You can also sift powdered sugar over cookies on a tray for a snow-dusted finish if you’re short on time.

Freezer-Friendly Cookies to Bake Ahead

These almond crescent cookies are wonderfully freezer-friendly. You can freeze them either before or after baking:

To freeze before baking:

• Shape cookies and place them on a baking sheet.
• Freeze until firm, then transfer to a freezer-safe bag or container.
• Bake directly from frozen, adding 1–2 extra minutes to the bake time.

To freeze after baking:

• Let cookies cool completely.
• Skip the powdered sugar coating and freeze cookies in layers with parchment between.
• When ready to serve, thaw at room temp and roll in fresh powdered sugar.

Make a double batch and keep some ready to go you’ll thank yourself during the busy season.

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