Almond Shortbread Crescent Cookies: A Christmas Recipe

Traditional Christmas cookies are a must for a festive holiday season, and these almond shortbread crescent cookies are a personal favorite of mine. This version is a little different as it uses whole chopped almonds. As the classic cookie name implies, the buttery dough is shaped into delicate crescents. Dip these almond crescents halfway in melted Callebaut milk chocolate chips to make them more delicious. The rich caramel flavor of the chocolate adds a decadent touch, making these baked cookies a beautiful addition to any Christmas cookie tray or holiday cookie exchange. Even better, they can be made ahead of time and frozen without the chocolate for convenience!

When I was little, I loved trying to bake new Christmas cookies during the holiday season. One of the cookies I made was the almond crescent. That original recipe used ground almonds in the dough, making it closer to a Turkish crescent moon cookie. We would coat them in icing sugar, and they were always a hit. However, I am not big on dusting food in powdered anything. The powdered icing sugar is messy to handle and often can be inhaled by small kids, making it dangerous to those who eat it and a pain to clean up. So, instead, I’ve dipped these tasty cookies in melted Belgian chocolate. Yum!

If you love traditional Christmas cookies, try my coconut macaroons with red and green cherry centers. 

Why You Will Love This Easy Almond Crescent Cookies Recipe

It’s Easy to Prep: This simple recipe requires just a few ingredients and comes together easily, making it perfect for bakers of all levels. There are no complicated steps—just shape, bake, and enjoy.

Makes a Good Batch: The recipe yields plenty of cookies, ideal for holiday gatherings, cookie exchanges, or gifting. Plus, extras can be frozen for later enjoyment.

Flaky Melt-In-Mouth Texture: These cookies are buttery and flaky, with a texture that melts in your mouth. The chopped almonds add a delightful crunch, creating the perfect balance of softness and crispness.

The History of Almond Shortbread Crescent Cookies

Almond shortbread crescent cookies, known as Viennese Crescents “Vanillekipferl” in Germany and Austria, are deeply rooted in European holiday baking traditions. These delicate cookies, shaped like crescents, symbolize celebration and warmth and are commonly enjoyed during Christmas in countries like Austria, Germany, and Hungary. The crescent shape is believed to represent the moon, a motif in many festive baked goods across history.

The origins of Vanillekipferl date back to the 19th century, although crescent-shaped cookies have been enjoyed in Europe for centuries. The dough is traditionally made with butter, sugar, flour, and ground almonds or hazelnuts, creating a rich, crumbly texture that melts in your mouth—making it a favorite holiday treat.

In addition to its popularity in Central Europe, a similar version of these cookies is found in Turkish baking traditions, where they are called “Kurabiye.” These cookies are often made with ground almonds and dusted with powdered sugar. In Turkey, they are commonly enjoyed during festivals like Eid and other celebrations, making them a beloved treat in many cultures.

As for Canada, the tradition of baking these almond shortbread crescent cookies was brought by European settlers, particularly those from German and Austrian backgrounds. In the late 19th and early 20th centuries, these settlers carried their culinary traditions with them to their new homes in Canada. Over time, the cookies became integrated into Canadian holiday baking, especially in regions with a strong European influence, such as Ontario and the Prairie provinces. Today, almond shortbread crescent cookies are a cherished part of Christmas celebrations in Canada, enjoyed by families of various backgrounds as a symbol of the country’s multicultural heritage. Whether shared at holiday gatherings or included in festive cookie exchanges, these cookies have become a staple of the Canadian holiday season.

Let’s Start Making These Traditional Cookies

To make these delicious almond shortbread crescent cookies, preheat the oven to 300°F (150°C) so it’s ready to go when the dough is prepared. In a large mixing bowl, use an electric or stand mixer to cream the butter until it becomes light and fluffy. This is an essential step because the butter will actually lighten in color as it’s beaten, signaling that it’s ready. This process helps create that perfect melt-in-your-mouth texture that makes these cookies irresistible. Once the butter is light and fluffy, blend in the light brown sugar, followed by the egg yolk and almond flavoring, and beat everything until the mixture is smooth.

Next, gradually stir in the regular flour, careful not to overmix the cookie dough. You want the dough to come together just enough to blend all the flour in. Be sure to scrape the sides of the mixing bowl as you go. Lastly, gently fold in the chopped almonds. These will add a delightful crunch and bring out the almond flavor even more.

Now, it’s time to shape the cookies. Take walnut-size nuggets of dough and roll them into balls. Then, use your hands to shape each ball into a crescent around your thumb. It doesn’t need to be perfect—just a gentle curve will do. Place the shaped cookies on a parchment-lined cookie sheet and flatten each cookie’s outer curve slightly to ensure they bake evenly and have a consistent thickness. They don’t need much spacing as they don’t spread. So, the classic crescent shape will last throughout baking time. 

Note: To make crescent-shaped cookies using a rolling pin and cookie cutter without chilling the dough, prepare it and place it on a lightly floured surface. Roll the cookie dough to about 1/4-inch thickness, ensuring it’s even throughout. Next, use a crescent-shaped cookie cutter to cut out the cookies, or alternatively, use a circular cutter and shape the dough into crescents by gently curving the edges with your hands.

Bake cookies in the preheated oven for 18-20 minutes on a lined baking sheet for easier cleanup. They are done when they’re golden and firm to the touch. Keep an eye on them toward the end to avoid overbaking. Once they’re done, let them cool on a wire rack. The cookies are firmer shortbread, making them perfect for holding the chocolate dip.

Once the cookies are cooled, melt 2 cups of Callebaut Belgian milk chocolate chips in the microwave. Heat in 30-second intervals, stirring in between, for a minute and a half. Stir unmelted chips into the melted chocolate. Half-dip each cookie into the melted chocolate, using a spoon to spread the chocolate if needed. Put the dipped cookies on a sheet of wax paper and allow them to dry completely. Enjoy your delicious chocolate-dipped almond shortbread crescent cookies!

These cookies make the perfect addition to your Christmas cookie swap. They will surely be a hit at your holiday get-togethers or as a sweet treat to enjoy with a cup of tea.

Note: If you’re freezing the cookies, don’t dip them in chocolate until the day before serving. The chocolate will bloom in the freezer, leaving unpleasant-looking spots on the cookies.

Ingredients:

Butter: Provides the rich, tender texture of shortbread cookies. Beating the butter until light and fluffy helps create a soft, melt-in-your-mouth texture.

Brown Sugar: Adds sweetness and a subtle caramel flavor to the cookies. The molasses in brown sugar also gives the cookies a bit of moisture.

Egg Yolk: Contributes to the richness of the dough and helps bind the ingredients together, giving the cookies structure.

Almond Flavoring: Infuses the dough with a lovely almond aroma and flavor, enhancing the nutty taste of the cookies.

Flour: Provides structure and holds everything together. It’s responsible for the crumbly texture that’s characteristic of shortbread.

Chopped Almonds: Adds crunch and a nutty flavor, balancing the buttery richness of the cookie.

Substitutions And Add-Ins For This Easy Cookie Recipe

Butter: You can substitute with vegan butter or margarine for a dairy-free option.

Brown Sugar: White sugar mixed with molasses to make brown or coconut sugar can be used.

Egg Yolk: For a vegan option, substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Almond Flavoring: Almond extract or vanilla extract can be used as a substitute. For a twist, you can also try hazelnut or cashew flavoring.

Flour: A gluten-free all-purpose flour blend or almond flour can be used.

Chopped Almonds: Hazelnuts, walnuts, or pecans can be used for a different nutty flavor and texture. Alternatively, you can omit the nuts for a nut-free version.

Here are a few more creative ways to decorate your almond shortbread crescent cookies: Drizzle with Icing: Once the cookies have cooled, drizzle a simple cookie glaze made from powdered sugar and milk over the top. You can add a vanilla or almond extract to the glaze for an extra flavor. Cinnamon Sugar: Press the warm cookies in cinnamon sugar for a warmer finish. This adds a subtle warmth and enhances the buttery, almond flavor of the shortbread. Edible Gold Leaf: If you want to get extra fancy, add a small piece of edible gold leaf on top of each cookie after they cool. It adds an elegant touch to make your cookies truly stand out.

Expert Tips, Serving And Storing Suggestions

Tip#1: Properly Cream the Butter: Be sure to whip the butter until it becomes light in color and fluffy. Take your time with this; it ensures the cookies will be light and tender, not dense or greasy.

Tip#2: Bake at a Lower Temperature: For a buttery, crisp texture, bake the cookies at a slightly lower temperature (300°F/150°C). This ensures they bake slowly and evenly, preventing them from browning too quickly. Keep an eye on them, and remove them from the oven when golden around the edges. Overbaking can result in dry cookies.

Tip #3: Freeze Ahead for Easy Christmas Cookie Platters: To get a head start on your holiday baking, make these almond shortbread crescent cookies in advance and freeze them without the chocolate dip. Freezing the cookies without the chocolate ensures that the chocolate doesn’t bloom or become discolored, preserving their smooth, glossy finish when dipped later. Once ready to serve, thaw the cookies and dip them in the melted chocolate for a fresh, festive touch on your Christmas cookie platter.

These almond shortbread crescent cookies are perfect for Christmas cookie swaps or holiday cookie exchanges, adding a delightful buttery flavor to your spread. They make an elegant addition to Christmas cookie platters and dessert tables or are packaged as food gifts for loved ones. Their melt-in-your-mouth texture makes them the perfect sweet treat for any festive occasion, offering a classic, irresistible flavor that everyone will enjoy.

Place your almond shortbread crescent cookies in an airtight container at room temperature for up to one week. For more extended storage, freeze the cookies without chocolate and store them in a freezer-safe container or bag for up to 3 months, adding the chocolate dip the day before to allow for drying.

I’d love to hear about your favorite traditional holiday cookies! Feel free to share in the comments, and if you try this almond shortbread crescent recipe, don’t forget to rate it—I’d love to know how it turned out!