For these crescent cookies, I trusted Sweet Paul Magazine for my first attempt, not just because they look beautiful, but also because they are flavoured with cardamom, and we all know how much I love cardamom. Crescent cookies aren't actually hard to make. In fact, it's quite the opposite. And to be honest, crescents are much easier to form than tiny pretzels. Nothing to fear here, really. If you want to challenger yourself a little more, try these rugelach or these mincemeat tarts with homemade mincemeat. And if you prefer cutout cookies, try my gingerbread cutout cookies!
This recipe is adapted from Sweet Paul Magazine.
Cardamom crescent cookies
- 313 grams bleached all-purpose flour 2 ½ cups
- 1 teaspoon Diamond Crystal fine kosher salt
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- 230 grams unsalted butter 1 cup, room temperature
- 125 grams icing sugar 1 cup, plus ~250 grams more for coating the cookies
- 1 teaspoon pure vanilla extract
- 2 cups ground walnuts
- Preheat your oven to 350ºF. Line a couple cookie sheets with parchment and set aside.
- Whisk together the flour, salt, and the spices in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 125 grams icing sugar. Add the vanilla. Scrape down the sides of the bowl.
- Dump in the flour mixture and mix it in just until it's incorporated, then add the walnuts and mix again to combine.
- Form crescents with 1 tablespoon of dough at a time, spacing them about 2 inches apart.
- Bake, one sheet at a time until the cookies start to turn light golden brown (about 15 minutes).
- Let the cookies cool for 10 minutes (or until cool enough to handle), then toss them in the remaining 2 cups of icing sugar. Transfer back to the rack to finish cooling.
- You can roll them again in icing sugar to give the crescents a thicker coating.