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<\/figure>\n\n\n\n\n\n\t\t\t
\n\t\t\tDescription<\/h3>\n\t\t\t
Description<\/h3>\n\t\t\t\n\t\t\t\tThese classic almond crescent cookies have a buttery, crumbly shortbread texture and a sweet, powdered-sugar coating. No chilling needed!<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\n- Preheat the oven to 350\u00b0F. Line 2 large baking or cookie sheets with parchment paper.<\/li>\n
- In a small or medium bowl, whisk together the flour, almond flour or ground almonds, and salt. Set aside.<\/li>\n
- Beat the butter and sugar together with an electric mixer until combined in a large mixing bowl. Mix in the vanilla and almond extracts. Mix in the dry ingredients until the dough is crumbly but sticks together when pressed.<\/li>\n
- Scoop out about 1 \u00bd tablespoons (medium-sized cookie scoop) of dough and roll it until smooth with your hands. To shape, roll the dough into a smooth ball, then into a log shape, and then shape into a crescent.<\/li>\n
- Place them on the prepared baking sheets about 2 inches apart.<\/li>\n
- Bake the cookies, one baking sheet at a time, for 15 minutes or until they brown around the edges and have spread slightly.<\/li>\n
- Let the cookies rest on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Generously coat with powdered sugar.\u00a0<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\t\n\t\t\t\t\n- Storage:<\/strong> Store in an airtight container at room temperature for up to 4 days. They may start to develop a plastic flavor from the container they are stored in after more than 4 days.<\/li>\n
- Almond Flour vs Ground Almonds:<\/strong> This recipe can be made with either Almond flour or finely ground almonds. Almond flour produces smoother cookies with a softer inside texture, but with ground almonds, the almond flavor is stronger. The ground almonds will also have a thicker texture and small brown spots from the skins of the almonds.\u00a0<\/li>\n
- Type of almonds:\u00a0<\/strong>Raw almonds, roasted unsalted or lightly salted. When I tested with lightly salted, I did not reduce the salt.<\/li>\n
- Cookie size: <\/strong>Using a cookie scoop of a different size may yield a different number of cookies. I do not recommend larger than a medium-sized scoop. Adjust the baking time by 2-3 minutes as needed.<\/li>\n
- Pinch any cracks in the cookie dough together so they are smooth when they go into the oven.<\/li>\n
- If the dough seems too dry, add 1 teaspoon of milk at a time (up to 1 tablespoon) to give it a little more moisture.<\/li>\n
- If the powdered sugar seems to be melting on the cookie, then they need more time to cool.<\/li>\n<\/ul>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t\n\t\t\t
Nutrition<\/h3>\n\t\t\t\n\t\t\t\t\t\t\t\t\t- Serving Size:<\/strong> 1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Calories:<\/strong> 175<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Sugar:<\/strong> 8.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Sodium:<\/strong> 28 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Fat:<\/strong> 8.9 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Carbohydrates:<\/strong> 20.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Fiber:<\/strong> 0.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Protein:<\/strong> 2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Cholesterol:<\/strong> 22.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n
\r\n","protected":false},"excerpt":{"rendered":"These buttery almond crescent cookies have a soft, crumbly shortbread texture and sweet almond flavor. They\u2019re easy to make without any chilling required! After baking, the crescents are coated with powdered sugar for a snowy, Christmas-ready finish. Add these almond crescent cookies to this season\u2019s Christmas cookie platter with hot chocolate cookies, thumbprint cookies, and […]<\/p>\n","protected":false},"author":1,"featured_media":340821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[13978,38169,29017,29559,214,12708,2975,15972,34200,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-340820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-almond","tag-almond-extract","tag-almond-flour","tag-almonds","tag-classic","tag-cookies","tag-crescent","tag-frosting","tag-powdered-sugar","tag-vanilla-extract"],"yoast_head":"\n
Classic Almond Crescent Cookies | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nypost.com\/?p=340820\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic Almond Crescent Cookies | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These buttery almond crescent cookies have a soft, crumbly shortbread texture and sweet almond flavor. They\u2019re easy to make without any chilling required! After baking, the crescents are coated with powdered sugar for a snowy, Christmas-ready finish. Add these almond crescent cookies to this season\u2019s Christmas cookie platter with hot chocolate cookies, thumbprint cookies, and […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nypost.com\/?p=340820\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-12T19:05:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nypost.com\/wp-content\/uploads\/2025\/12\/Almond-Crescent-Cookies-12.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nypost.com\/?p=340820#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nypost.com\/?p=340820\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nypost.com\/#\/schema\/person\/a66cfe5cdcbceba9b5562fe085bcaba4\"},\"headline\":\"Classic Almond Crescent Cookies | Beyond Frosting\",\"datePublished\":\"2025-12-12T19:05:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nypost.com\/?p=340820\"},\"wordCount\":1365,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nypost.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nypost.com\/?p=340820#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nypost.com\/wp-content\/uploads\/2025\/12\/Almond-Crescent-Cookies-12.jpg\",\"keywords\":[\"Almond\",\"almond extract\",\"almond flour\",\"Almonds\",\"CLASSIC\",\"cookies\",\"Crescent\",\"Frosting\",\"powdered sugar\",\"vanilla extract\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nypost.com\/?p=340820#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nypost.com\/?p=340820\",\"url\":\"https:\/\/som2nypost.com\/?p=340820\",\"name\":\"Classic Almond Crescent Cookies | Beyond Frosting - 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These classic almond crescent cookies have a buttery, crumbly shortbread texture and a sweet, powdered-sugar coating. No chilling needed!<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t
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- \n
- Preheat the oven to 350\u00b0F. Line 2 large baking or cookie sheets with parchment paper.<\/li>\n
- In a small or medium bowl, whisk together the flour, almond flour or ground almonds, and salt. Set aside.<\/li>\n
- Beat the butter and sugar together with an electric mixer until combined in a large mixing bowl. Mix in the vanilla and almond extracts. Mix in the dry ingredients until the dough is crumbly but sticks together when pressed.<\/li>\n
- Scoop out about 1 \u00bd tablespoons (medium-sized cookie scoop) of dough and roll it until smooth with your hands. To shape, roll the dough into a smooth ball, then into a log shape, and then shape into a crescent.<\/li>\n
- Place them on the prepared baking sheets about 2 inches apart.<\/li>\n
- Bake the cookies, one baking sheet at a time, for 15 minutes or until they brown around the edges and have spread slightly.<\/li>\n
- Let the cookies rest on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Generously coat with powdered sugar.\u00a0<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\n\t\t\t
\n\t\n\t\t\t\n\t\t\tNotes<\/h3>\n\t\t\t
\n\t\t\t\t- \n
- Storage:<\/strong> Store in an airtight container at room temperature for up to 4 days. They may start to develop a plastic flavor from the container they are stored in after more than 4 days.<\/li>\n
- Almond Flour vs Ground Almonds:<\/strong> This recipe can be made with either Almond flour or finely ground almonds. Almond flour produces smoother cookies with a softer inside texture, but with ground almonds, the almond flavor is stronger. The ground almonds will also have a thicker texture and small brown spots from the skins of the almonds.\u00a0<\/li>\n
- Type of almonds:\u00a0<\/strong>Raw almonds, roasted unsalted or lightly salted. When I tested with lightly salted, I did not reduce the salt.<\/li>\n
- Cookie size: <\/strong>Using a cookie scoop of a different size may yield a different number of cookies. I do not recommend larger than a medium-sized scoop. Adjust the baking time by 2-3 minutes as needed.<\/li>\n
- Pinch any cracks in the cookie dough together so they are smooth when they go into the oven.<\/li>\n
- If the dough seems too dry, add 1 teaspoon of milk at a time (up to 1 tablespoon) to give it a little more moisture.<\/li>\n
- If the powdered sugar seems to be melting on the cookie, then they need more time to cool.<\/li>\n<\/ul>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t
\n\t\t\tNutrition<\/h3>\n\t\t\t
- \n\t\t\t\t\t\t\t\t\t
- Serving Size:<\/strong> 1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Calories:<\/strong> 175<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Sugar:<\/strong> 8.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Sodium:<\/strong> 28 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Fat:<\/strong> 8.9 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Carbohydrates:<\/strong> 20.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Fiber:<\/strong> 0.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Protein:<\/strong> 2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Cholesterol:<\/strong> 22.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n
\r\n","protected":false},"excerpt":{"rendered":"These buttery almond crescent cookies have a soft, crumbly shortbread texture and sweet almond flavor. They\u2019re easy to make without any chilling required! After baking, the crescents are coated with powdered sugar for a snowy, Christmas-ready finish. Add these almond crescent cookies to this season\u2019s Christmas cookie platter with hot chocolate cookies, thumbprint cookies, and […]<\/p>\n","protected":false},"author":1,"featured_media":340821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[13978,38169,29017,29559,214,12708,2975,15972,34200,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-340820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-almond","tag-almond-extract","tag-almond-flour","tag-almonds","tag-classic","tag-cookies","tag-crescent","tag-frosting","tag-powdered-sugar","tag-vanilla-extract"],"yoast_head":"\n
Classic Almond Crescent Cookies | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nypost.com\/?p=340820\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic Almond Crescent Cookies | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These buttery almond crescent cookies have a soft, crumbly shortbread texture and sweet almond flavor. They\u2019re easy to make without any chilling required! After baking, the crescents are coated with powdered sugar for a snowy, Christmas-ready finish. 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Calories:<\/strong> 175<\/span><\/li>\n\t\t\t\t\t\t\t\t\t
- Almond Flour vs Ground Almonds:<\/strong> This recipe can be made with either Almond flour or finely ground almonds. Almond flour produces smoother cookies with a softer inside texture, but with ground almonds, the almond flavor is stronger. The ground almonds will also have a thicker texture and small brown spots from the skins of the almonds.\u00a0<\/li>\n
- Storage:<\/strong> Store in an airtight container at room temperature for up to 4 days. They may start to develop a plastic flavor from the container they are stored in after more than 4 days.<\/li>\n