Lemon Crescent Cookies -

5 from 1 vote

Lemon Crescent Cookies

Lemon Crescent Cookies - no fancy ingredients, and in less than 30 minutes, you have delicate, snowy, buttery cookies ready to melt in your mouth!

Prep Time10

Cook Time12

Course: Cookies, Snack

Cuisine: Austrian

Servings: cookies

Calories: 107kcal

Preheat your oven to 180 C / 350 F. Line your baking tray with parchment paper or Silpat.
In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
3/4 cup Butter softened, 2 cups All-purpose flour
Stir in the flour, chopped almonds, cinnamon powder, nutmeg, and lemon zest. Use your hands to bring it together into a dough.
2 cups All-purpose flour, 1/4 cup Almonds, finely chopped, 1 tsp Cinnamon powder, 1/4 tsp Nutmeg powder, 2 tsp Lemon zest
You may need to add some milk if the dough seems too dry.
2-3 tbsp Milk, optional
If your dough feels too soft at this point, pop it in the refrigerator for a few minutes, until it firms up.
Divide the dough into equal portions.
Working with each portion, shape it into a crescent using your hands - Roll the dough into a short rope and then curve the ends slightly to get that half-moon shape.
Place on the prepared baking tray and bake at 180 C / 350 F for 12-14 minutes. For me, 12 minutes worked well. If you want a crispier cookie, bake for another 2-3 minutes.
Cool the cookies slightly, then roll the warm cookies in icing sugar. Let cool completely on a wire rack.
Enjoy with a cup of coffee, tea, or hot cocoa!

Use fresh lemon zest. It adds unbeatable flavor to these lemon cookies! For extra flavor, stir in lemon extract.
Chill if needed. If your dough feels too soft at step 3, pop it into the fridge for 15 to 20 minutes to firm up.
Bake time matters. 12 minutes gives softer, more tender cookies. 14 minutes gives slightly crisp edges. Remember, these cookies firm up as they cool.
Dust sugar on still-warm cookies. The heat helps the sugar stick.