Give these homemade Almond Crescent Cookies a try this holiday season! These classic Christmas cookies are dusted with sweet powdered sugar and will completely melt in your mouth.
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You also might know these cookies as an Italian crescent or moon cookies. No matter what you call them, these cookies are always incredible. Add them to a plate with some other cookies, brownies, and candies to give to friends and neighbors this holiday season!
This Almond Crescent Cookies recipe is...
- Made with 9 ingredients
- Perfect for the holidays
- An Italian cookie recipe
- Freezer-friendly
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
How to Make Almond Crescent Cookies
- Preheat the oven and prep your cookie sheets.
- In a small bowl, add dry ingredients together and mix together.
- In another bowl, add sugar and shortening and mix till fluffy.
- Add in the eggs, vanilla, and almond extract.
- Slowly incorporate the dry ingredients.
- Roll and shape cookies as directed.
- Bake the cookies.
- Once cooled, roll cookies in powdered sugar.
Full directions for how to make Almond Crescent Cookies are in the printable recipe card below.
Tips & Tricks for Almond Crescent Cookies
Cream Shortening and Sugar
Make sure to take the time to really cream the shortening and sugar together. I prefer to use a stand or hand mixer for this step. Creaming these ingredients well will really elevate the light and fluffy texture of your cookies.
Use Cookie Scoop
I recommend using a cookie scoop for measuring out your cookie dough. Using a cookie scoop will make all of your cookies the same size. This will help to ensure that all the cookies cook evenly in the same amount of time.
Variations to Almond Crescent Cookies
Different Flavorings
I used vanilla and almond extract to flavor my cookies. You're welcome to use just almond or just vanilla flavoring if you want. Or you can even use another type of flavor if you want to switch it up!
Chopped Almonds
You can fold some chopped almonds into the cookie dough if you want to add a nice crunch to your cookies. Just make sure to coarsely chop the almonds first.
Powdered Sugar
You can sprinkle the powdered sugar over the cookies if you don't want to roll them in it. Alternatively, you can dip your cookies in chocolate for another twist of flavor—try dipping the whole cookie in chocolate or just a corner.
Almond Crescent Cookies FAQs
How should I store these crescent cookies?
These cookies can be stored at room temperature in an airtight container for up to 5 days. After 5 days, you will find that your cookies are beginning to dry out.
Can you freeze these almond cookies?
These almond cookies are freezer friendly. This means that you can make up as many cookies as you would like and then freeze them for 3–4 months! Then just thaw them out on the counter when you're ready to eat them again.
Can you double this recipe?
Go right ahead and double—or even triple—this recipe if you want! If you plan to serve more people, you'll find this cookie recipe doubles nicely.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
Recipe
Ingredients
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup vegetable shortening
- ¾ cup white sugar (organic for vegan-friendly)
- 3 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the shortening and sugar until it is light and fluffy—about 2 minutes.
- Mix in the eggs, vanilla extact, and almond extract.
- Add half of the flour mixture and beat until fully incorporated.
- Add the remaining half of the flour mixture and beat until just combined.
- Divide the dough into approximately 30 balls. Roll each dough ball into a 3.5" log and gently curve the log to form a crescent shape. Place each crescent cookie onto the prepared baking sheets.
- Bake crescent cookies for 8–10 minutes—until just golden and the cookies start to crack on top.
- Allow cookies to cool completely before dusting with powdered sugar and serving.
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