Walnut Crescent Cookies
Tina BevkThese Walnut Crescent Cookies have their roots in traditional Austrian and German baking, but they’ve been a beloved Christmas cookie in my home for as long as I can remember. They’re buttery, nutty, and absolutely melt in your mouth—perfect for the holiday season or any time you need a simple yet delicious treat to serve.
And they’re fun to make – if you make the dough, and you can make it in advance and save it in the fridge, kids love to help shape “little moons”!
Walnut Crescent Cookies
Ingredients
- 150 grams cold butter
- 250 grams all-purpose flour
- 100 grams ground walnuts
- 2 egg yolks
- 70 grams powdered sugar + 100 grams for dusting
Instructions
- Prepare the Dough: Grate the cold butter into a large mixing bowl with the flour. Add the ground walnuts, egg yolks, and powdered sugar. Knead everything together until it forms a dough. It may feel crumbly at first, but with a little patience, it will come together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Shape the Cookies: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Pinch off small pieces of dough, roll them into logs, and gently bend them into crescent shapes. Place the crescents on the prepared baking sheet
- Bake: Bake the cookies for 13–15 minutes, or until they’re lightly golden around the edges.
- Coat with Powdered Sugar: Let the cookies cool on the tray for about 2 minutes. Roll the warm crescents in powdered sugar and transfer them to a plate or tray to serve.
Notes
Nutrition
Ingredients
- Cold butter – Grated for easy incorporation, ensuring a tender, flaky texture.
- All-purpose flour – The base for a sturdy yet delicate cookie dough.
- Ground walnuts – These add a rich, nutty flavor that makes these cookies so special.
- Egg yolks – To bind the dough and add a touch of richness
- .Powdered sugar – Sweetens the cookies and creates a sugary coating.
See recipe card for quantities.
How to Make Walnut Crescent Cookies
Prepare the Dough: Grate the cold butter into a large mixing bowl with the flour. Add the ground walnuts, egg yolks, and powdered sugar. Knead everything together until it forms a dough.
It may feel crumbly at first, but with a little patience, it will come together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Shape the Cookies: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Pinch off small pieces of dough, roll them into logs, and gently bend them into crescent shapes. Place the crescents on the prepared baking sheet.
Bake: Bake the cookies for 13–15 minutes, or until they’re lightly golden around the edges.
Coat with Powdered Sugar: Let the cookies cool on the tray for about 2 minutes. Roll the warm crescents in powdered sugar and transfer them to a plate or tray to serve.
Hint: roll the cookies gently to avoid cracks—cold dough can be a bit crumbly, but it comes together easily with a light touch!
Substitutions & Variations
- Almond Version: Swap ground walnuts for ground almonds for a slightly sweeter, milder flavor.
- Vanilla Addition: Add a teaspoon of vanilla extract to the dough for a subtle vanilla undertone.
💭Crucial Success Tips
The dough will seem crumbly at first—don’t panic! Keep kneading, and it will come together – it’s a very dry dough in the beginning. Chilling the dough is also essential for easy shaping and to keep the cookies from spreading too much during baking.
FAQ
Yes, you can pulse the ingredients together, but avoid overmixing to keep the dough tender.
This dough is naturally dry due to the butter and nuts. Just keep kneading—it will come together as it warms slightly.
You can, but the sugar coating adds sweetness and that classic crescent cookie texture.
How To Store Walnut Crescent Cookies
These cookies store great, that’s why they’re so appropriate to make ahead for holiday gifting for example!
Place them in an airtight container with layers of parchment paper between them to prevent sticking. They’ll keep at room temperature for up to 14 days.
You can also freeze the baked cookies for up to 3 months—just let them thaw at room temperature before serving.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
