Viennese Crescent Cookies

If you’re looking for Cinnamon Snowball Cookies, click here.

For gluten-free Viennese Crescents, read on!

New! I added a cooking video to this page so you can see how easy it is to make our Viennese Crescent Cookies!

If you’re new here, as with all our recipes, there is a printable recipe at the bottom of every recipe page with exact measurements and directions.

Hope you love them!

Original post…

My family has a long tradition of holiday cookie baking 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).

In fact the only change I’ve made to the original recipe is to use GF Jules (affiliate link) flour… which is why we love it so much!

You may have noticed that we are affiliate for GFJules.  A great gluten-free flour is so important with gluten-free baking! To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-free Viennese Crescents...

All you need is 7 ingredients….

gluten-free all purpose flour

confectioner’s aka powdered sugar

salt

butter or dairy-free butter

chopped walnuts (or almonds or pecans)

vanilla extract

almond extract.

And the dough comes together really quickly!

All you need to keep in mind is that the dough needs to be chilled, for at least an hour.

Pro tip: My mother and I both tend to make the dough the night before, and then just bring out of the refrigerator a hour or so before rolling into cookies.

When you roll them, you should roll them into 1 inch balls, then into an approximately 3 inch long roll and shape into a crescent. Err on the side of smaller than larger as they grow when they bake and if they are too long they can bake into each other, and then break more easily when cooled.

Also, don’t stress about the shape. sometimes mine look like big half moons, other times thinner crescents…. all is good, they will still taste great!

After they cool, roll in confectioner’s sugar.

Store in an air tight container for several weeks and freeze them for several months (I’m embarrassed to say that both my mother and I have “found” cookies in the freezer up to a year later and they still taste good!).

But they definitely taste best fresh out of the over and rolled in powdered sugar!

Best flavor and I love the buttery texture somewhere between chewy and crunchy!

Hope you love them as much as we do!

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