Pecan Crescent Cookies / Pecan Cookies

Pecan Crescent Cookies are crisp outside but melt in the mouth, light, buttery, and full of pecans. These sweet and nutty cookies are beyond easy to make and taste heavenly.

These cookies can be a perfect treat for holidays or a wonderful homemade gift. Or go for it if you crave a cookie with your cup of tea or coffee.

Jump to:

• About Pecan Crescent Cookies
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Why Chilling of the Dough Is Important
• Helpful Tips
• Frequently Asked Questions
• More Eggless Cookies
• Recipe Card

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About Pecan Crescent Cookies

Pecans are my favorite nuts, and I frequently use these nuts in my recipes. I came to know about crescent cookies while going through a cookbook.

So I decided to try it and partially adapted the cookie dough recipe from my Shortbread Cookies. Then incorporated toasted and chopped pecans into it and made crescent shape cookies.

My husband brought these cookies to his workplace, and everyone loved the pecan cookies. So when I made another batch, I decided to share it on my blog as well.

Pecan Crescent Cookies are easy to make, and they are totally addictive! We require very few ingredients, and bakery-style cookies will be ready without hassle.

Texture: These cookies are crispy outside but melt in the mouth, light, and crunchy with full of pecans.

Flavors: Pecan Crescent Cookies are rich, buttery, nutty, and flavored with vanilla.

Ingredients

1. All-Purpose Flour: I have used unbleached and organic all-purpose flour to make these pecan cookies. It is important to measure the flour correctly. The best way is to weigh the flour using the kitchen scale if you have one. And if you use cup method, fluff your flour with the spoon, and then spoon it into a measuring cup. Then level it off with the knife. Too much flour will make the cookies cakey and crumbly.
2. Salt: It supports the sweet flavor of the cookies and adds a pleasant contrast.
3. Butter: Use unsalted butter, and it should be at room temperature. Too soft or cold butter will change the texture of the cookies. Also, if butter is warm, the cookies will become flat after baking.
4. Granulated Sugar: It provides sweetness to the cookies and adds structure. You can also use powdered sugar instead of granulated sugar.
5. Pure Vanilla: It adds warm and sweet flavors to the cookies.
6. Pecans: I have lightly toasted the nuts for the best flavors. But you can also use raw pecans if you prefer.
7. Granulated Sugar For Coating: Coating of cookie crescents with granulated sugar adds nice crunch and sparkling effect.

Step by Step Directions

Toasting The Pecans

• Place pecans on a baking sheet lined with parchment paper. 
• Lightly toast the pecans at 350° F for 5-6 minutes or until lightly golden on the edges.
• Let them cool completely.
• Instead of toasting the nuts in the oven, you can also lightly toast them in the frying pan on low heat.
• If you want to use raw nuts, skip toasting the nuts.

• Transfer the pecans to a cutting board, and chop them finely.

Making The Dough

• In a medium bowl, mix flour, salt, and chopped pecans.
• Set aside.

• Place butter and sugar in a bowl of a stand mixer.
• Instead of a stand mixer, you can also use a hand-held electric mixer or food processor.

• Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy.
• Scrape down the sides and bottom of the bowl.

• Add vanilla and mix for a few seconds until well combined.
• Scrape down the sides and bottom of the bowl.

• Turn the mixer speed to low and slowly add the flour mixture.
• Then turn the mixer speed to medium and mix until the dough pulls together.

• Once everything is combined, use your hand to make a dough ball. 
• Do not knead the dough or do not give any pressure. Instead, only gently bring the mixture together and make a dough ball.
• If the mixture is not coming together as a dough, add a teaspoon of milk. However, I did not need to add any milk.
• Cover the dough tightly, and place it in the refrigerator for at least one hour.
• We can keep it in the fridge for 24-48 hours.

Baking The Pecan Crescent Cookies

• When ready to bake, pre-heat the oven to 330° F.
• Line the baking sheet with a silicone mat or parchment paper.
• If you have two baking sheets, line them both.
• Take ¼ cup granulated sugar in a small bowl.
• Take the dough out of the fridge. Scoop approximately one tablespoon of dough and shape it into a crescent shape, about 2 inches long.  
• If the dough is too cold and difficult to scoop and shape, leave the dough at room temperature for 5-7 minutes.

• Place each cookie crescent in the bowl of sugar and carefully coat it on all sides.

• Once coated, place cookies on the prepared baking sheets, about 1-inch apart.
• If you use two baking sheets, place one baking sheet in the oven and keep the second in the fridge until baking.

• Bake the cookies for 18-20 minutes or until the cookies are a lovely golden brown around the edges.

• Remove from the oven and allow the cookies to cool slightly on the baking sheet.
• Then transfer them to the wire rack to cool completely.
• Once cookies are thoroughly cooled, sprinkle some icing sugar on cookies if you prefer.

Storing Suggestions

• Store the cookies in an airtight container for up to 2 weeks.
• If you make it a larger batch, you can also freeze the cookies for up to 3 months.

Why Chilling of the Dough Is Important

• The chilling of the dough is important to control the cookie spread.
• If we bake the cookies right after making the dough, the butter will melt very quickly in the oven. And cookies will spread too much and will become flat.
• Also, the chilling will make the dough a little firm. So it will be easy to shape the cookies into crescents.
• So I will prefer to chill the dough before baking the cookies, and I will highly recommend the same.

Helpful Tips

• For the perfect textured cookies, make sure to measure the flour correctly using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
• Chop the pecan finely to incorporate them into the cookie dough easily.
• Make sure to use room temperature butter for the best result.
• The chilling of the dough is essential for the perfect spread of cookies.
• Use a tablespoon or a spoon for scooping the cookie dough for the even size of cookies.
• For the best flavor, lightly toast the pecans.
• The recipe can easily be halved or doubled to get fewer or more cookies.
• After thoroughly cooling cookies, sprinkle icing sugar on cookies if you prefer.

Frequently Asked Questions

Can I Make These Cookies Without Pecans?

You can make these cookies without pecans. You will still have rich, buttery, and vanilla-flavored cookies without pecans. But for more flavors, you can add dried cranberries instead of nuts.

Can I Use Other Nuts Instead Of Pecans?

You can use almonds or hazelnuts instead of pecans if you like. Make sure to toast the nuts lightly for the best flavors.

Can I Freeze The Cookie Dough For Later?

Yes, you can freeze the cookie dough for up to 3 months. Once you make the dough, make a log and tightly wrap it with plastic wrap. Then place it in the freezer bag and pop it in the freezer for later use. When you are ready to bake cookies, thaw the cookie dough in the fridge overnight and follow the baking instructions.

More Eggless Cookies

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