Description
Delicate crescent-shaped moon cookies, made with almond flour and coated in powdered sugar, are a melt-in-your-mouth treat perfect for any celebration or a cozy afternoon tea.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour (or gluten-free 1:1 substitute)
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually mix in almond flour and all-purpose flour until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Scoop 1 tablespoon of dough, roll it into a log, and gently shape it into a crescent. Place on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While still warm, dust the cookies generously with powdered sugar.
Notes
- To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking mix.
- For added flavor, mix lemon zest, cinnamon, or cocoa powder into the dough.
- Store the cookies in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 3g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: moon cookies, crescent-shaped cookies, almond crescent cookies, powdered sugar cookies, vanilla cookies, holiday treats, baking recipes