Description
Delicate and buttery Almond Crescent Cookies with a tender crumb and a subtle almond flavor. These classic crescent-shaped cookies are made with finely chopped almonds and a touch of almond extract, then coated in confectioners’ sugar for a sweet finish. 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
- Prepare Baking Surface: Line a baking sheet or plates with parchment paper to prevent sticking and make transferring cookies easier.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until smooth and creamy, approximately 3 minutes, ensuring a light texture.
- Add Extracts: Beat in the vanilla and almond extracts to infuse the dough with flavor.
- Mix Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped almonds, and salt to the butter mixture. Mix on low speed until mostly combined, then increase to medium-high speed until the dough comes together into a cohesive ball.
- Shape Cookies: Scoop 1 tablespoon portions of dough and shape each into a delicate crescent moon. Place each shaped cookie onto the prepared baking sheet or plate. Repeat until all dough is used.
- Chill Dough: Refrigerate the shaped cookies for at least 30 minutes to an hour, or up to a full day, to firm up and maintain their shape during baking.
- Preheat Oven: Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking. Arrange chilled cookies about 2 inches apart to allow room for slight spreading.
- Bake Cookies: Bake the cookies for 14 to 16 minutes, or until the bottom edges turn golden brown and the tops are just barely browned, signaling perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely, preventing sogginess.
- Coat in Sugar: Once completely cooled, gently roll each cookie in confectioners’ sugar until fully coated, giving them their signature sweet dusting and added texture.
Notes
- For best results, finely chop almonds using a food processor to ensure even distribution within the dough.
- Shaping the dough into crescents by hand yields the classic cookie look, but small adjustments can be made for size preference.
- Chilling dough is essential to maintain the cookie shape and achieve the perfect texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
