Almond Crescent Cookies

BakingAlmondChristmas Cookie

Almond crescents, little almond cookies shaped into crescents and dusted with powdered sugar.

Photography Credit: Elise Bauer

This week’s Christmas cookie is presented to you by guest author Garrett McCord. ~Elise

When I was a child my parents hated me enough to put me into a table manners class called Ms. Etiquette. I learned to say please and thank you, how to identify nine types of forks, and all of it culminated in a High Tea final exam.

The tea party was boring as heck, but there were these delicious little almond crescent cookies.

Almond Crescent Cookies

Almond crescents are a very basic tea cookie recipe. They’re very buttery with a pronounced almond flavor. Matched with a cup of Earl Grey or Almond Rocker they’re a great excuse to call over friends on a rainy day for a small tea party of your own.

Almond Crescent Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 2 1/2 dozen cookies


  • 1 cup of butter, room temperature
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of almond extract
  • 2 1/2 cups of flour
  • 1 cup of almond flour (can substitute ground almonds*)
  • 1/4 cup of powdered sugar for sprinkling

*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.


1 Beat the butter and the sugar together until light and fluffy. Add the vanilla and almond extracts and mix.

2 Add the flour and almond flour. Mix thoroughly.

3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto a parchment paper lined baking sheet.

4 Bake at 350°F for 15-20 minutes or until a light golden brown.

5 Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

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Almond Crescent Cookies

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

63 Comments / Reviews

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  1. Wynter

    These cookies reminded me of the Keebler Almond Crescent cookies that are no longer sold. I followed the suggestions from others and added an additional 1/2 cup butter and 1 tablespoon of milk. I also used finely ground almonds in place of almond flour. So good!


  2. Sherrie

    Made these for my Mom for Mother’s Day. I followed the recipe and used the alternate finely ground almonds. I added 3oz of cream cheese to reduce the crumble. Came out great!


  3. Candice

    These are wonderful. No problem forming them and they did not fall apart. I use nitrile gloves and knead the dough after using mixer.


  4. Maddie

    I also make these vegan by using vegan butter, comes out perfect!!!


  5. Maddie

    These cookies are absolutely irresistible! I add in a little less than a half teaspoon of salt to bring out the flavors. My mom loves these so much she is constantly asking me to make her some highly recommend


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Almond Crescent Cookies