These Delicious Crescent Cookies are melt-in-your-mouth amazing. A friend passed this recipe down to me, and it is a keeper that I have made so many times. They are perfect for your Christmas cookie list!!
Want more amazing treats, then try more of our favorites, like Eggnog Cookies or Chewy Pecan Bars. Or we have this great roundup of 26 Freezable Christmas Cookies.
These cookies are so good and use hazelnuts as opposed to making almond crescent cookies or pecan crescent cookies. These are the ones I have always made, and I like the change-up of the nut!
Helpful Items For This Recipe
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Dr. Oetker Vanilla Sugar, .32-Ounce (Pack of 6)
3 Piece Baker’s Delight Set, 1 Pack, Aluminum
Heavy Duty Cooling Rack for Cooking and Baking – 100% Stainless Steel
What are in Crescent Cookies?
This crescent cookie recipe is very easy to make and takes only a few ingredients.
Ingredients
Cookies
Unsalted butter softened – If you are looking for a low-sodium cookie, this is it. Using salted butter or adding salt changes this cookie, but you can add a pinch if you like to.
Sugar, granulated – Just plain white sugar, which most households already have.
AP Flour – All-purpose flour, which again is in most homes in your pantry.
Hazelnuts, finely crushed – I love using hazelnuts for a change in nut. They have a distinct warm, buttery flavor, unlike other nuts.
Sugar coating
Sugar, granulated – I don’t use confectioners or powdered sugar for this recipe, but think the vanilla white sugar combination works best.
Vanilla sugar – This is usually very easy to find in the baking section of your grocery store. It adds a nice flavor to the sugar on the outside. I highly recommend using it. There is also a link for it above for Amazon.
How to Make These Cookies
Preheat your oven to 350 degrees F.
Place the hazelnuts in a food processor and pulse until finely chopped. Set aside.
Add the butter and sugar to the bowl of a stand mixer and cream with a beater attachment until smooth.
Slowly add the flour; once combined, add the hazelnuts and mix only until combined.
How to Shape Crescent Cookies
Take about 1 1/2 tbsp. of dough and roll it into a log about 2 inches long. Bend the dough to a crescent shape and place on an ungreased baking sheet.
Keep the crescents about 1 inch apart on the baking sheet.
Bake in the preheated oven for 15 – 20 minutes or until the cookies are slightly browned on the bottom. Repeat with the remaining dough.
While the cookies are baking, combine the sugar and vanilla sugar in a small bowl or plate.
When the cookies are done, allow them to cool for 3 minutes on the baking sheet, then carefully roll them in the sugar mixture and place them on a cooling rack to cool completely.
Recipe Pro Tips!
How to Store Crescent Cookies
These cookies are easy to store and freeze well. I always put wax paper between the layers and store them in an airtight container in the refrigerator for a week or freeze for up to 2 months.
More Tips!
Don’t overbake the cookies; you want them just to be golden brown on the bottom.
Don’t like hazelnuts then you can change the nut up to almonds, cashews, or pecans.
These cookies tend not to spread too much, as you can see. They puff slightly but you can refrigerate the dough if you like for about an hour to prevent any spreading if your house is warm.
WANT MORE HOLIDAY COOKIES?
We love baking for the holidays and have a big collection of both cookies and candies. Here are some of our favorite cookies for you to enjoy!! The first cookie is an excellent Hannukah cookie.
Delicious Crescent Cookies
Ingredients
Cookies
- 1 3/4 cups unsalted butter softened
- 3/4 cup sugar
- 4 1/4 cups AP Flour
- 3/4 cup hazelnuts finely crushed
Sugar coating
- 1 cup sugar
- 2 packages vanilla sugar
Instructions
- Preheat your oven to 350 degrees F.
- Place the hazelnuts in a food processor and pulse until finely chopped. Set aside.
- Add the butter and sugar to the bowl of a stand mixer and cream with a beater attachment until smooth.
- Slowly add the flour; once combined, add the hazelnuts and mix only until combined.
- Take about 1 1/2 tbsp. of dough and roll it into a log about 2 inches long. Bend the dough to a crescent shape and place on an ungreased baking sheet.
- Keep the crescents about 1 inch apart on the baking sheet.
- Bake in the preheated oven for 15 – 20 minutes or until the cookies are slightly browned on the bottom. Repeat with the remaining dough.
- While the cookies are baking, combine the sugar and vanilla sugar in a small bowl or plate.
- When the cookies are done, allow them to cool for 3 minutes on the baking sheet, then carefully roll them in the sugar mixture and place them on a cooling rack to cool completely.
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