{"id":14600,"date":"2020-12-02T12:01:24","date_gmt":"2020-12-02T06:31:24","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14600"},"modified":"2026-02-10T16:45:33","modified_gmt":"2026-02-10T11:15:33","slug":"lemon-crescent-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/lemon-crescent-cookies\/","title":{"rendered":"Lemon Crescent Cookies"},"content":{"rendered":"\n

Lemon crescent cookies<\/strong> are soft-crumbly, like buttery shortbread, shaped as tiny half-moons, and finished with a blanket of powdered sugar that looks straight out of a winter fairytale!<\/p>\n\n\n\n

\"Crescent<\/figure>\n\n\n\n

These cookies are a sunny twist on classic vanillekipferl.<\/em> The Austrian Viennese crescent cookies you often see around Christmas time. Traditionally, Vanillekipferl are vanilla-almond cookies dusted generously with sugar. But my version adds a bright lemon twist using real lemons, making them feel extra special, very similar to soft lemon crinkle cookies<\/a>. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 The holiday recipe<\/a> is so<\/em> beginner-friendly. If you\u2019re new to baking, it\u2019s such a great starting point. The dough comes together quickly, and the shaping is simple and fun.<\/p>\n\n\n\n

\u2728 In under 25 minutes<\/em>, you get a batch of elegant, lightly sweet lemon cookies from scratch, ready to enjoy with tea, coffee, or hot chocolate.<\/a><\/p>\n\n\n\n

\u2728 These cookies keep well, pack beautifully, and make the sweetest edible Christmas gift, right alongside my Christmas desserts<\/a>. Pack them in a tin and add a festive ribbon!<\/p>\n\n\n\n

\u2728 If you\u2019ve seen my holiday cookie collection<\/a>, you already know I\u2019m a sucker for melt-in-the-mouth cookies. And this crescent moon cookie recipe fits right in, with its buttery crumb and bright lemon flavor.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Labelled<\/figure>\n\n\n\n

Flour<\/strong>: Simple pantry staple, all-purpose flour, works best for a tender texture.<\/p>\n\n\n\n

Butter<\/strong>: Use softened butter for that melt-in-your-mouth crumb. I used salted butter. If you prefer unsalted butter, please add 1\/4 teaspoon of salt to the dry ingredients.<\/p>\n\n\n\n

Sugar<\/strong>: Use powdered sugar, also known as icing sugar, for the dough and the snowy sugar coating.<\/p>\n\n\n\n

Almonds<\/strong>: Finely chopped for that classic, nutty Viennese almond crescent cookies taste.<\/p>\n\n\n\n

Lemon zest<\/strong> is the star that gives the cookies their fresh flavor. I love to add it to my bakes, like in these lemon madeleines<\/a>, lemon pound cake<\/a>, and lemon poppyseed cupcakes.<\/a><\/p>\n\n\n\n

Spices<\/strong>: I love to use cinnamon and nutmeg powder to warm up the flavors and make the lemon pop!<\/p>\n\n\n\n

Milk <\/strong>is optional. Use it only if your crescent cookie dough feels a little dry.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

No lemon zest? Use pure lemon extract (just a little) or try almond extract for extra nuttiness. <\/p>\n\n\n\n

Orange zest also works beautifully. I\u2019ve made orange madeleine cookies<\/a> and orange basque cheesecake<\/a>, and it brings a different citrus warmth that tastes delicious. <\/p>\n\n\n\n

You can also swap the almonds with walnuts. Just make sure they\u2019re very finely chopped.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Lemon Crescent Cookies<\/h2>\n\n\n\n

Step 1<\/strong>: Beat softened butter and icing sugar until smooth, creamy, and fluffy.<\/p>\n\n\n\n

Step 2<\/strong>: Mix in the flour, finely chopped almonds, lemon zest, cinnamon, and nutmeg.<\/p>\n\n\n\n

Step 3:<\/strong> Combine the lemon crescent cookie dough. The dough should be soft and easy to handle. Add a splash of milk if it feels too dry.<\/p>\n\n\n\n

Step 4:<\/strong> Divide the dough into equal portions. Roll each into a short little rope. Curve the ends to make that cute half-moon shape.<\/p>\n\n\n\n

Step 5:<\/strong> Place on a lined tray and bake for 12\u201314 minutes until the bottoms are lightly golden.<\/p>\n\n\n\n

Step 6:<\/strong> Let the cookies cool for a few minutes. While they are still warm, roll them in icing sugar.<\/p>\n\n\n\n

Step 7:<\/strong> Cool completely and then serve!<\/p>\n<\/div><\/div>\n\n\n\n

\"Sugar<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n