Pecan Crescent Cookies Recipe for the Holidays

These Pecan Crescent Cookies are very delicate cookies with a melt-in-your-mouth texture. It takes a while to shape them, but they look so attractive on the cookie plate Great little cookie that will always remain a part of our Christmas cookie favorites.

Prep Time20

Cook Time12

Chilling2

Total Time2 32

Course: Dessert

Cuisine: American

Keyword: bakery cookie, christmas recipe, easy recipe, Holiday cookie

Servings: cookies

Calories: 51kcal

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Kitchen Essentials

Half Sheet Baking Pan

Vintage Measuring

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Ingredients

1 Cup Butter cold and cut into pieces
1/2 Cup Powdered Sugar plus additional confectioners' sugar for coating
2 Cups All-Purpose Flour
1 Cup Pecans finely chopped pecans, use a food processor for the easiest way
1 Teaspoon Vanilla Extract

Instructions

In the bowl of an electric mixer or using a hand mixer, cream butter and powdered sugar until smooth.
1 Cup Butter, 1/2 Cup Powdered Sugar
Add vanilla extract, and pecans. Mix until combined.
1 Cup Pecans, 1 Teaspoon Vanilla Extract
Gradually add flour, mixing until the dough forms.
2 Cups All-Purpose Flour
Chill the Dough. Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for 1-2 hours. This step helps achieve that crisp texture.
Shape and Bake. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper or use an ungreased cookie sheet.
Roll chilled dough into small crescent shapes or round balls if you prefer Mexican wedding cookies. Our local bakery makes these cookies once a year and they keep the small rolled logs straight rather than curved.
Place cookies on the prepared baking sheet, leaving a little bit of space between each. Bake cookies for 12-15 minutes, or until edges are golden brown.
Sugar Coat. Allow cookies to cool for 5 minutes on the baking tray, then carefully transfer them to a wire rack.
While still warm, roll each cookie in powdered sugar for that signature sugar coating.

Notes

Do you have to chill the dough and use cold butter?

You may have seen recipes for this cookie where the dough isn’t chilled, and the recipe calls for soft butter.

The decision to chill the dough or use softened butter depends on the desired texture and how easy the dough is to work with when shaping the cookies. Here's a breakdown.

Why Chill the Dough?

Better Shape Retention. Chilling firms up the butter and dough, preventing the cookies from spreading too much during baking. This is especially important for crescent-shaped cookies where maintaining the shape is key.

Enhanced Flavor. Resting the dough in the fridge allows the flavors to meld. The nutty, buttery taste becomes more pronounced.

Easier to Handle. Cold dough is less sticky and easier to roll into crescent shapes or balls.

Improved Texture. Chilling helps create a tender, crisp texture—a hallmark of crescent cookies.

Why Use Softened Butter?

Quick Preparation. Using softened butter eliminates the need for chilling, speeding up the process.

More Spread. This can create a slightly flatter cookie with a melt-in-your-mouth quality.

Easier Mixing. Softened butter blends more readily with powdered sugar and other ingredients, which can be helpful if you’re using a hand mixer.

When You Don’t Chill the Dough

Some recipes omit the chilling step, relying on the flour to provide enough structure to hold the cookie's shape. These recipes may work well for round cookies like Mexican wedding cookies or snowball cookies, where precise shaping isn't as critical. However, for crescent shapes, skipping the chilling step might result in less defined cookies.

What’s My Recommendation?

For crescent cookies, I recommend chilling the dough. It’s the best way to ensure the cookies hold their crescent shape during baking and deliver that crisp, buttery texture. Cold butter also contributes to the classic crumbly consistency these cookies are known for.

If you're in a rush and decide to skip the chilling step, shaping the dough may be trickier, and the cookies may spread more, but they’ll still taste delicious.

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