Lemon Crescent Cookies
Lemon crescent cookies 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!
These cookies are a sunny twist on classic vanillekipferl. 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.
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Why You’ll Love This Recipe
✨ The holiday recipe is so beginner-friendly. If you’re new to baking, it’s such a great starting point. The dough comes together quickly, and the shaping is simple and fun.
✨ In under 25 minutes, you get a batch of elegant, lightly sweet lemon cookies from scratch, ready to enjoy with tea, coffee, or hot chocolate.
✨ These cookies keep well, pack beautifully, and make the sweetest edible Christmas gift, right alongside my Christmas desserts. Pack them in a tin and add a festive ribbon!
✨ If you’ve seen my holiday cookie collection, you already know I’m 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.
Recipe Ingredients
Flour: Simple pantry staple, all-purpose flour, works best for a tender texture.
Butter: 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.
Sugar: Use powdered sugar, also known as icing sugar, for the dough and the snowy sugar coating.
Almonds: Finely chopped for that classic, nutty Viennese almond crescent cookies taste.
Lemon zest is the star that gives the cookies their fresh flavor. I love to add it to my bakes, like in these lemon madeleines, lemon pound cake, and lemon poppyseed cupcakes.
Spices: I love to use cinnamon and nutmeg powder to warm up the flavors and make the lemon pop!
Milk is optional. Use it only if your crescent cookie dough feels a little dry.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
No lemon zest? Use pure lemon extract (just a little) or try almond extract for extra nuttiness.
Orange zest also works beautifully. I’ve made orange madeleine cookies and orange basque cheesecake, and it brings a different citrus warmth that tastes delicious.
You can also swap the almonds with walnuts. Just make sure they’re very finely chopped.
How To Make Lemon Crescent Cookies
Step 1: Beat softened butter and icing sugar until smooth, creamy, and fluffy.
Step 2: Mix in the flour, finely chopped almonds, lemon zest, cinnamon, and nutmeg.
Step 3: 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.
Step 4: Divide the dough into equal portions. Roll each into a short little rope. Curve the ends to make that cute half-moon shape.
Step 5: Place on a lined tray and bake for 12–14 minutes until the bottoms are lightly golden.
Step 6: Let the cookies cool for a few minutes. While they are still warm, roll them in icing sugar.
Step 7: Cool completely and then serve!
Pro Tips
- 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.
Recipe FAQs
What are Vanillekipferl?
Vanillekipferl are traditional Austrian crescent-shaped cookies made with almonds and vanilla, Similar to Mexican wedding cookies. They’re also called Viennese crescent cookies or Vanilla crescent cookies and are especially popular during Christmas.
How do I make gluten-free crescent cookies?
Swap all-purpose flour with buckwheat flour, as I did with gluten-free chocolate gingerbread cookies and my chocolate chip cookies. You may need to add a little extra milk to keep the dough soft.
Can I make these cookies vegan?
Yes! The recipe is naturally eggless. Just replace the butter with chilled coconut oil or a good plant-based butter.
How do I store crescent cookies?
These cookies stay well for up to 3-4 days in an airtight container at room temperature or for up to 1 week in the refrigerator.
How to freeze lemon crescent cookies?
* To freeze baked cookies, place them on a parchment-lined tray. Freeze for 2-3 hours until completely frozen. Then transfer them into a freezer-friendly bag or container. These will stay well for 1 month. Thaw on the countertop.
* To freeze the cookie dough, wrap it well in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator, shape, and bake.
More Fun Holiday Cookies
Recipe
Lemon Crescent Cookies
Ingredients
- 3/4 cup Butter softened
- 1/2 cup Powdered sugar
- 2 cups All-purpose flour
- 1/4 cup Almonds, finely chopped
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 2 tsp Lemon zest
- 2-3 tbsp Milk, optional
Topping
- 2-3 tbsp Powdered sugar
Instructions
- 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.Â
- 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!
Notes
- 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.
I'm making these cookies today! Thank you for sharing the recipe
Natasha Author
Awesome! Hope you enjoy these cookies. Happy baking! 🙂
What a gorgeous recipe as always Tasha!
Natasha Author
Thanks so much, Surabhi!xoxo