Pecan Crescent Cookies

Nothing says holiday baking quite like these delicate, buttery pecan crescent cookies. These elegant little treats melt in your mouth with the perfect balance of nutty pecans and sweet powdered sugar coating.

Crescent cookies with powdered sugar in a white bowl.

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These traditional crescent-shaped cookies are surprisingly easy to make with just 6 simple ingredients. The dough comes together in minutes, and your kitchen will smell amazing while they bake. Perfect for Christmas cookie exchanges, holiday gifts, or enjoying your afternoon coffee.

For more holiday cookie inspiration, check out my Mexican Shortbread Cookies or these classic Maple Pecan Cookies. And if you love working with crescents, don’t miss my Easy Jalapeno Popper Crescent Rolls!

Table of Contents

Reasons You’ll Love This Recipe

Quick prep time – Only 10 minutes to make the dough
Simple ingredients – Just 6 pantry staples needed
Make ahead friendly – Perfect for holiday baking
Versatile – Great for gifting, cookie exchanges, or everyday treats

What Are Crescent Cookies?

Crescent cookies, also known as Austrian Vanillekipferl or Mexican Wedding Cookies, are delicate shortbread-style cookies shaped into small crescents. They’re traditionally made with ground nuts and rolled in powdered sugar, creating a tender, melt-in-your-mouth texture that’s irresistible.

Recipe Ingredients

See the recipe card below for a complete list of ingredients and measurements.

Baking ingredients on a marble surface: pecans, flour, sugar, vanilla, salt, butter.

Ingredient Notes:

Unsalted butter – Softened butter creates a tender, rich cookie dough. Make sure it’s truly at room temperature for the best texture.
Salt – Just a touch enhances all the flavors and balances the sweetness.
Pecans – Finely chopped pecans add a wonderful nutty flavor and slight crunch to these delicate cookies.
Vanilla extract – Pure vanilla extract adds warmth and depth to the cookie flavor.
All-purpose flour – Creates the perfect tender cookie structure. Be sure to measure correctly by spooning into measuring cups and leveling off.
Confectioners’ sugar – Also called powdered sugar, it creates a smooth dough and sweet coating. The fine texture melts beautifully into the warm cookies.

Substitutions and Additions

Nut options – Try walnuts or almonds instead of pecans
Extract variations – Almond or maple extract can replace vanilla

Flavor additions – Try adding:

Cinnamon to the powdered sugar coating
Orange or lemon zest to the dough
Mini chocolate chips
Crushed toffee bits

How to Make Pecan Crescent Cookies

Mixing ingredients with a red hand mixer in a glass bowl.

Preheat oven to 325°F and line baking sheets with parchment paper.
Beat softened butter until light and fluffy. (Photo 1)
Mix in confectioners’ sugar and salt until well combined. (Photo 2)
Stir in chopped pecans and vanilla extract. (Photos 3 & 4)

Mixing dough and shaping crescents for baking on a parchment-lined tray.

Gradually add flour until soft dough forms. (Photos 5 & 6)
Shape dough into crescents and place on prepared baking sheets. (Photo 7)
Bake 15-20 minutes until edges are lightly golden. (Photo 8)

Two images of a cookie being coated in powdered sugar in a glass bowl.

Roll warm cookies in additional confectioners’ sugar. (Photos 9 & 10)

Powdered sugar crescent cookies in a white bowl.

Recipe Tips

Chill dough for 30 minutes if it’s too soft to shape
Make crescents uniform in size for even baking
Don’t overbake – edges should be just barely golden
Roll cookies in powdered sugar while still warm for better coating
Let cool completely before storing
Keep dough cool between batches

Storing Tips

Storage: Store in an airtight container at room temperature for up to 1 week.
Freezer: Baked cookies can be frozen for up to 3 months. Layer between wax paper in an airtight container.
Make Ahead: Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight before shaping and baking.

Serving Suggestions

These cookies are perfect for a holiday cookie platter or afternoon tea. Serve them alongside my Sugar Cookie Fudge and Homemade Candied Pecans for an impressive dessert spread.

Powdered sugar crescent cookies piled in a bowl.

Recipe FAQs

Why did my cookies spread too much?

If cookies spread while baking, the butter was likely too warm. Chill the shaped cookies for 15-20 minutes before baking if this happens.

Can I make these cookies ahead for a cookie exchange?

Yes! These cookies stay fresh for about a week and freeze beautifully for up to 3 months. Perfect for making ahead for holiday events.

Why are my cookies crumbling?

Crumbly cookies usually mean too much flour was added. Make sure to measure flour correctly by spooning it into measuring cups and leveling off.

Can I use salted butter?

Yes, but omit the additional salt in the recipe if using salted butter.

How finely should I chop the pecans?

Aim for small, even pieces about the size of peas. Too finely ground can make the cookies dry, while large pieces make shaping difficult.

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Crescent cookies with powdered sugar piled in a white bowl.

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