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Why I love these almond crescent cookie recipe
It’s almost time to start thinking about holiday baking. I mean kids are back in school and Halloween is just around the corner, so that means Christmas decorations are probably going to be in stores next week, right?
Totally ridiculous, I know, but in the world of food blogging, we need to prepare well in advance. So we’re already thinking about holiday cookies and snow. To be fair, I’d probably be thinking about that anyway, even if I wasn’t a food blogger.
Of course, I can’t eat all of these cookies myself, not even if our entire family helps out, so I tasted one and sent the rest with Marc to work the next day. And, not one single cookie came home.
Here’s what you’ll need to make it
- Measuring spoons
- Measuring cups
- Stand mixer or hand mixer
- Parchment paper
- Cookie scoop
- Baking sheet
- Cooling rack
Ingredient notes: I know a lot of people don’t love the flavor of almond extract. If you don’t, feel free to substitute some vanilla or use a lesser amount.
This recipe for almond crescents – which are also known as vanillekipferl in Germany – comes from Dorie Greenspan’s newest cookbook, Dorie’s Cookies. They remind me a little of favorite pecan snowball cookies, both in flavor and ingredients, except that signature almond flavor. I just can’t get enough of it.
In fact, these cookies are the reason I learned how to make almond flour the other day. If you’re wondering about almond flour, or debating if it’s worth making your own, be sure to check out that post.
How to make almond crescent cookies
Make the dough. Start by beating the shortening or butter with sugar and salt with an electric mixer until it’s light and fluffy. Then, beat in the almond and vanilla extracts.
Next, add the flour and slowly mix until it’s incorporated. Then, mix in the almond flour until a dough forms.
Bake the cookies. Pop the almond crescents into the oven for about 20 minutes, or until the cookies set but still pale.
You can bake more than one sheet at a time, but be sure to swap their racks about halfway through to ensure they cook evenly.
Remove them from the oven and gently transfer them to a cooling rack.
Dust with sugar. Let them cool for at least 5 minutes, then sprinkle the cookies with a heavy dusting of powdered sugar.
Depending on how sweet you like them, you may even want to come back later and do a second coat after the cookies have completely cooled.
More dairy free cookie recipes:
More dessert recipes you’ll love:
- Chocolate banana muffins
- Chocolate peanut butter banana milkshake
- Blueberry crumble pie
- Vegan banana pudding
Almond Crescent Cookies
Inspired by traditional German vanillekipferl, these almond crescent cookies are a full of rich almond flavor and topped with a heavy dusting of confectioner’s sugar. They’re one of my favorite Christmas cookies because they’re so easy to make, and this recipe is completely vegan and dairy free.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 36 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: German
- Diet: Vegan
- 1 cup vegetable shortening, or vegan butter
- ½ cup (100 grams) sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ to ½ teaspoon pure almond extract, to taste
- 1¾ cups (238 grams) all-purpose flour
- 1⅓ cups (133 grams) almond flour
- Powdered sugar, for coating
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
- Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
- Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
- Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.
The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.
- Serving Size: 1 cookie
- Calories: 102
- Sugar: 3 g
- Sodium: 33.2 mg
- Fat: 5.9 g
- Saturated Fat: 3.2 g
- Carbohydrates: 8.2 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 13.6 mg
Last Updated on January 5, 2021 by Melissa Belanger