Almond Crescent Cookies

Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar on top. The best part? They’re quick and easy to make in 40 minutes.

These almond crescents are also known as Vanillekipferl — a popular Austrian or German Christmas cookie that is perfect for your holiday baking list, cookie exchanges, or wrapped up as gifts. Although they’re popular during Christmas, there is no reason not to make these tea cookies all year long.

Why You'll Love these Almond Crescent Cookies

• They’re a traditional holiday cookie. Almond crescent cookies have long been a Christmastime favorite in several European countries before coming to America, where they’ve cemented themselves as a classic holiday treat. It’s the perfect cookie to add to a Holiday Cookie Box. They are also known as Kourabiedes in Greek or Vanillekipferl in German.
• Delicate and crunchy. These almond cookies have an addictingly light crispness to them that makes them irresistible. Once you try these almond crescents, you’ll crave them all season long.
• Sweet and buttery almond flavor. The two most pronounced flavors in this recipe are the butter and almond extract, which pair together nicely to create these delightful almond crescents.
• Quick and easy. These almond crescents take just 40 minutes to make with just 7 simple ingredients that you likely already have in your pantry or can easily find at the grocery store or online.

Ingredient Notes

To make these simple Almond Crescent Cookies, you will need the following ingredients (full measurements in recipe card below):

• butter - unsalted butter works best in this recipe (not salted butter), otherwise the cookies will be overly salty.
• sugar - you can use a granulated sugar substitute if you prefer, like coconut sugar or date sugar.
• vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
• almond extract - if you don’t have almond extract on hand, use the same amount of almond liqueur or a different nut extract in its place.
• all-purpose flour - you can use a measure-for-measure gluten free flour to make this recipe friendlier to those with celiac or gluten intolerance.
• almond flour - you can use ground blanched almonds if you can’t find almond flour — the texture might be slightly more grainy but the taste will be the same.
• confectioners’ sugar - you can swap the confectioners’ sugar for an equal amount of any powdered sugar substitute like powdered Swerve, powdered stevia, or monk fruit powder.

Baking Tools Needed

You will also need the following baking tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• cookie scoop
• half sheet baking pan and silicone baking mat (or parchment paper)
• sifter or fine mesh sieve
• wire cooling rack

How to Make the Best Almond Crescent Cookies

1. Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugar on medium speed until light and fluffy, about 2 minutes.
2. Add wet ingredients. Then, add vanilla and almond extract, and beat on low until incorporated.

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3. Add dry ingredients. Add flour and almond flour and beat until combined. The dough will be quite crumbly and dry at first but will become smooth as it is combined and forms into a dough.

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4. Shape cookies. Line a large half sheet baking pan with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a 1-inch ball. Then use your hands to shape it into a crescent (half-moon) shape.

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5. Bake. Place the crescents onto the lined baking sheet, spaced about an inch apart. Bake in a 350F preheated oven for 15-20 minutes, until light golden brown.

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6. Cool and dust. Allow the cookies to cool in the baking sheet for 5 minutes, then use a sifter (or fine mesh sieve) to dust the cookies with confectioners’ sugar on top. Carefully transfer to a wire cooling rack to cool completely. Dust on more confectioners’ sugar as needed.

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How to Serve

These almond crescents pair beautifully with a hot beverage like a decadent hot chocolate or a piping hot mug of earl grey or English breakfast tea. Some of our favorites to serve with this are:

• Peppermint Hot Chocolate
• White Hot Chocolate
• Non-Alcoholic Eggnog
• Slow Cooker Apple Cider
• Golden Milk Turmeric Latte

Storing and Freezing Instructions

How to Store

You can store almond cresent cookies in an airtight container or cookie tin at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other. You can extend their shelf life by storing in the fridge for up to 10 days.

How to Freeze

Almond crescents can also be frozen but the texture of the confectioners’ sugar coating is best fresh. Arrange them in an airtight container, in single layers layered in between pieces of parchment paper. Another way to freeze them is to place cookies on a parchment-lined tray and freeze for 1-2 hours until frozen solid. Then, transfer the frozen cookies into a freezer bag and freeze. Store in the freezer for up to 3 months.

When ready to serve, allow the cookies to thaw overnight in the fridge. The confectioners' sugar gets a little sticky after thawing so I recommend dusting a new layer of confectioners' sugar on top before serving.

More Cookie Recipes

• 50 Best Cookie Recipes
• Pecan Snowball Cookies
• Almond Biscotti
• French Macarons
• Pecan Sandies
• Italian Ricotta Cookies

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