Christmas Crescent Cookies are a delightful addition to your holiday cookie platter. These buttery, nutty cookies have a tender crumb and a delicate flavor, making them perfect for festive gatherings or simply enjoying with a cup of hot cocoa. With a beautiful crescent shape and a dusting of vanilla sugar, they capture the magic of the season.

Why You’ll Love This Christmas Crescent Cookies

You’ll adore this Christmas Crescent Cookies recipe because:

• Festive and Beautiful: The crescent shape and vanilla sugar coating make these cookies a standout on any holiday table.
• Deliciously Nutty: The finely ground almonds add a wonderful texture and flavor.
• Perfectly Buttery: These cookies have a rich, buttery taste that melts in your mouth.
• Simple Ingredients: Made with pantry staples, they’re easy to whip up for any occasion.

Ingredients For Christmas Crescent Cookies

For the cookies, you’ll need:

• 2 cups all-purpose flour
• ⅔ cup blanched almonds
• Pinch of salt
• 1 cup (16 tablespoons) unsalted butter, softened
• 1 moist vanilla bean
• ¾ cup confectioners’ sugar
• 1 large egg yolk

For the topping:

• ¼ cup sugar
• ¼ cup confectioners’ sugar
• ½ moist vanilla bean

How to Make This Christmas Crescent Cookies Recipe

Prepare the Dough

1. Pulse Dry Ingredients: In a food processor, pulse the flour, almonds, and salt together to coarsely chop the nuts, then process until the nuts are finely ground.
2. Beat Butter and Vanilla: In a large bowl, beat the butter until creamy, about 2 minutes. Split the vanilla bean and scrape the seeds into the bowl. Beat for another minute.
3. Add Sugar and Egg Yolk: Add the confectioners’ sugar to the butter mixture and beat until light and fluffy, about 3 minutes. Beat in the egg yolk.
4. Combine with Flour Mixture: Add about one-third of the flour mixture to the butter mixture and mix on low speed. Gradually add the remaining flour mixture, mixing until just blended.
5. Chill the Dough: Scrape the dough onto plastic wrap and shape it into a large, flat disc. Cover well and refrigerate until firm, about 1 hour or overnight.

Prepare the Topping

1. Pulse Sugars and Vanilla: In the food processor, pulse the sugar, confectioners’ sugar, and the seeds from the vanilla bean together. Transfer to a small bowl and set aside.

Shape and Bake the Cookies

1. Preheat Oven: Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
2. Shape the Dough: Roll dough between your palms or on a lightly floured surface into ½-inch wide by 2 and ½-inch long logs with slightly tapered ends. Place about 2 inches apart on cookie sheets and bend into a crescent shape. Repeat until all the dough is used up.
3. Bake: Bake until light golden brown around the edges and on the bottom, about 15 minutes.
4. Cool and Coat: Slide the parchment paper onto wire racks and cool for 1-2 minutes. While still warm, roll the cookies in the vanilla sugar mixture. Place back on parchment to continue cooling.

Variations

• Nuts: Substitute the almonds with walnuts or pecans for a different flavor.
• Extracts: Use almond or hazelnut extract instead of vanilla for a twist.
• Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.

CHRISTMAS CRESCENT COOKIES

Equipment

You’ll need the following equipment:

• Food processor
• Large mixing bowl
• Electric mixer
• Plastic wrap
• Parchment paper
• Baking sheets
• Wire racks

Storage

Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. Thaw at room temperature before serving.

What to Serve with Christmas Crescent Cookies

These cookies pair wonderfully with:

• Hot Beverages: Enjoy with hot cocoa, coffee, or tea.
• Holiday Desserts: Serve alongside other holiday treats like gingerbread cookies or fruitcake.
• Cheese Platters: Include them in a festive cheese platter for a sweet contrast.

Tips

• Chill the Dough: Chilling the dough helps it firm up and makes it easier to handle.
• Don’t Overbake: Keep an eye on the cookies; they should be just light golden brown around the edges.
• Use Fresh Vanilla: Fresh vanilla beans add a superior flavor, but vanilla extract can be used if necessary.

FAQ

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. You can also freeze the dough for up to 3 months. Thaw in the refrigerator before shaping and baking.

What if I don’t have a food processor?

If you don’t have a food processor, you can use a blender or finely chop the almonds by hand.

Can I use pre-ground almond flour?

Yes, you can use pre-ground almond flour. Substitute the ⅔ cup blanched almonds with ⅔ cup almond flour.

CHRISTMAS CRESCENT COOKIES

Print

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 cups all-purpose flour
• ⅔ cup blanched almonds
• pinch of salt
• 1 cup 16 tablespoons unsalted butter, softened
• 1 moist vanilla bean
• ¾ cup confectioners’ sugar
• 1 large egg yolk
• Topping:
• ¼ cup sugar
• ¼ cup confectioners’ sugar
• ½ moist vanilla bean

Instructions

1. Pulse the flour, almonds and salt together in food processor to coarsely chop nuts, then process until nuts are finely ground.
2. In a large bowl beat butter until creamy, about 2 minutes. Add vanilla beans and beat for 1 minute, add confectioner’s sugar and beat until light and fluffy, about 3 minutes. Beat in egg yolk. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture mixing until just blended.
3. Scrape dough onto plastic wrap and shape into a large, flat disc, cover well and refrigerate until firm about 1 hour or overnight.
4. To make topping pulse sugars and vanilla together in food processor and add to a small bowl; set aside.
5. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
6. Roll dough between your palms or on a lightly floured surface into ½-inch wide x 2 and ½-inch long logs with slightly tapered ends. Place about 2 inches apart on cookie sheets and bend into a crescent shape. Repeat until all the dough is used up.
7. Bake until light golden brown around edges and on bottom about 15 minutes. Slide parchment onto wire racks and cool for a 1-2 minutes, then roll in vanilla sugar, put back on parchment to continue cooling.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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