Pecan Crescent Cookies

There’s something wonderfully nostalgic about these pecan crescent cookies. They’re the kind of holiday cookie that shows up year after year, yet they never lose their charm. But honestly? They’re just as perfect with a cup of tea or coffee any day of the year.

These delicate, crescent-shaped cookies are buttery, nutty, and melt-in-your-mouth tender. The crunchy pecans inside balance the soft, crumbly texture so well. And that snowy powdered sugar coating? It’s like a little winter magic in each bite, very similar to my pecan snowball cookies, another longtime favorite.

I’ve been making this crescent cookie recipe for years, and it’s one I always come back to. The dough is simple and forgiving, and the results are consistently delicious. These crescent moon cookies look fancy, but they couldn’t be easier to make—they’re shaped by hand into their signature curve, no cookie cutters or molds required.

Even better? They’re quick to throw together, no chilling required, so you can have delicious homemade pecan crescents in under 30 minutes.

They’re especially perfect during the holidays, and if you’re planning your baking list, be sure to browse all my Christmas cookie recipes for more ideas.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Unsalted Butter: Make sure it’s at room temperature so it creams smoothly. This gives the cookies their signature melt-in-your-mouth texture.
• Confectioners Sugar: Also known as powdered sugar, it’s used in the dough and for coating. Roll while the cookies are warm, then again once cooled for that classic powdery finish.
• All-Purpose Flour: Keep it simple, no need for cake flour or anything fancy.
• Pecans: Use raw, unsalted pecans. You want a fine chop—not ground—so the cookies hold their shape. A food processor works well, but pulse carefully so you don’t overdo it!
• Vanilla Extract: Adds a warm, cozy flavor. You can swap in almond extract if you’d like (see variations below!).
• Salt: Just enough to balance the sweetness and bring out the nutty flavor.

How to Make Crescent Cookies

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Mix. Cream butter and confectioners sugar until fluffy. Stir in flour, finely chopped nuts, vanilla, and salt.

Step 2: Shape & Bake. Scoop 1-tablespoon portions. Roll gently into short logs, then curve into a crescent shape. Place 1 inch apart and bake 20–22 minutes, until edges are lightly golden.

Step 3: Coat in Sugar. Cool 5 minutes, then roll in confectioners sugar while still warm. Once cool, then roll in sugar again for a thicker coating.

Storage

Room Temperature: Store in an airtight container for up to 1 week.

Freezer – Baked Cookies: Freeze for up to 2 months. Thaw at room temp, then roll in fresh powdered sugar to refresh the coating.

Freezer – Unbaked Dough: Shape and freeze raw cookie dough on a tray. Transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.

Additions & Variations

• Almond extract – Swap half the vanilla for almond extract for a twist.
• Walnut version – Use finely chopped walnuts in place of pecans.
• Toasted pecans – Toast pecans first for deeper flavor.
• No second roll – Skip the second sugar roll for a lighter coating.
• Mini crescents – Make smaller cookies for a dainty tea-party style treat (shorten bake time slightly).

More Old-Fashioned Cookie Recipes

• Quaker Oatmeal Cookies
• Old-Fashioned Tea Cakes
• 7 Layer Cookies
• Old-Fashioned Peanut Butter Cookies
• Italian Ricotta Cookies
• Peanut Butter Cornflake Cookies
• Almond Amaretti Cookies