Viennese Crescent Cookies

A favorite Christmas cookie recipe from my Grandmother now made gluten-free and vegan (optional!).

Viennese Crescent Cookies

Light, a perfect buttery texture somewhere between chewy and crunchy & a hint of almond.

My family has a long tradition of holiday cookie baking (see holiday cookies) and we have many recipes from family and friends that we look forward to and make only during the holiday season.

These Viennese Crescents, recipe from my Grandmother, are one of our favorites.

When we make them, we know Christmas is approaching.

They are light, have that perfect buttery cookie texture somewhere between chewy and crunchy, a hint of almond, and are rolled in confectioner sugar… so yummy!

As with all my family’s recipes, the original recipes called for regular flour and butter.  We have been making them with GF Jules gluten-free flour (affiliate link) for years and some times make them with dairy-free butter (also making these vegan)

No matter how you make them, they are always a hit!

Hope you love them as much as we do!

Scroll down for recipe and leave a comment if you try.



Viennese Crescents
Prep time
Cook time
Total time
A recipe from my Grandmother, this is one of our yearly holiday cookies... Light, buttery, a hint of almond... always a fan favorite! NOTE: Prep time includes refrigerating dough for 1 hour.
Recipe type: Holiday Cookies
Cuisine: Gluten-Free, Egg-Free, Dairy-Free optional, Vegan optional
Serves: 4 dozen cookies
Cookie Dough
  • 2 Cups all-purpose Gluten-Free Flour with xanthan gum (we use [GF Jules)
  • ½ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • 1 cup butter or dairy-free alternative, softened (if using butter, we usually use 1 stick salted butter, 1 stick unsalted butter)
  • 1 cup ground walnuts, almonds OR pecans (we usually use walnuts)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
2 cups Confectioner Sugar for rolling baked cookies
Make Cookie dough
  1. In large bowl, combine flour, confectioner sugar, salt. Mix with a pastry cutter or mixer.
  2. Add butter, nuts,and extracts. Mix until thoroughly blended.
  3. Remove dough from the bowl and wrap in wax paper and refrigerate for 1 hour (We often make this dough in the evening and refrigerate overnight, but then you need to remove from the refrigerator about 2 hours before rolling cookies)
Roll cookies
  1. Preheat oven to 375 degrees F and place parchment paper on 2 baking sheets,
  2. Shape cookies: Form dough into 1-inch balls. Then, with palms of hands, roll each all into a 3-inch long roll.
  3. Place rolls 2 inches apart on cookie sheets; curve each roll to make crescent shape.
  4. Bake 10 – 12 minutes, or until set, but not brown.
Roll in confectioner sugar
  1. Let cookies cool on baking sheets. Then roll cookies in confectioner sugar, turning gently,to coat both sides.
  2. Store in an air tight container.


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