These easy pecan crescent cookies are melt in your mouth buttery and full of crunchy pecans. Perfect for holiday trays and freezing!
Pecan crescent cookies are light, buttery, and packed with crunchy nuts. Whenever I pop one in my mouth, I can’t help but be filled with good, old-fashioned holiday cheer. Corny I know, but can you blame me? Pecans are probably one of my favorite nuts to bake with, and if you feel the same then you will love these pecan pie bars too.
Whether you’re looking to find the right combination of cookies for your holiday gift trays or just craving a sweet treat to go alongside your coffee or tea, these cute little crescent shape cookies come together so quickly and couldn’t be more simple and satisfying.
What’s better? These cookies freeze super well, so you can make them well in advance and have them on hand whenever a craving strikes.
How to Make Pecan Crescent Cookies
Making pecan crescent cookies only requires 5 simple ingredients and a couple of easy steps. Below, find a quick rundown before you dive in.
- Make the Cookie Dough: Using a stand mixer or hand mixer and medium bowl, beat the sugar and unsalted butter together until creamy. Next, add the nuts and all-purpose flour and beat until well combined.
- Shape the Cookies: Divide the dough into equal pieces and shape each one into a little moon. Carefully place each cookie on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the cookies at 350°F for about 12 minutes, or until the bottoms turn a light shade of golden brown.
- Coat the Cookies: Allow the cookies to cool for 5 minutes. Then, toss each one in powdered sugar while they’re still a bit warm and transfer them to a wire rack. Allow the cookies to cool completely and coat them in powdered sugar once more. Enjoy!
Tips & Tricks
Below, find a handful of tips and tricks to help you make the best pecan crescent cookies.
- Chop the nuts finely. Chop the nuts finely enough so they will be easily incorporated into the cookie dough. If the pieces are too big, they’ll make shaping the cookies difficult.
- Powder the cookies while they’re still warm. Don’t let the cookies cool so much that they aren’t slightly warm when you drench them in powdered sugar. A little heat will help the sugar stick better!
- Don’t skip the second coat of powdered sugar. The second coat of powdered sugar will give you a crisp white cookie.
Storing Pecan Crescent Cookies
- Room Temperature: You can store leftover cookies in an airtight container on the counter. They should keep for up to a week.
- Refrigerator: Store leftover cookies in an airtight container in the fridge to increase their shelf life to two weeks.
- Freezer (Baked Cookies): To freeze baked pecan crescents, place them on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer. Once completely frozen, transfer the cookies to a freezer-safe bag for up to 1 month. To thaw, let them sit on the counter for a couple of hours.
- Freezer (Cookie Dough): To freeze pecan crescent cookie dough for later use, roll it into a log. Next, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready, allow the dough to thaw in the freezer overnight and follow the baking instructions as usual.
FAQ
Can I make these cookies without nuts?
You can make these cookies without nuts. To add a pop of flavor, add a teaspoon of vanilla extract to the batter or mix in some dried cranberries.
Can I use any nuts other than pecans?
You can use walnuts or almonds instead of pecans if you wish.
Can I freeze the cookie dough for later?
Yes, you can freeze the cookie dough for later use. To do so, roll it up in a log and wrap it tightly in plastic wrap. Pop it in the freezer and use it within 3 months.
How long with these cookies stay fresh?
These cookies will stay fresh for up to a week.
How should I store the cookies?
Store pecan crescent cookies in an airtight container or cookie tin to keep them from turning stale.
Other Christmas Cookies to Try
- Peppermint Meringue Cookies – Minty, melt-in-your-mouth meringue
- Meringue Sugar Cookies with Jam – Festive red and white meringue cookies
- Christmas Cookie Ball Pops – Cream cheese and Oreo cookie pops
- Chocolate Crinkle Cookies – Super soft chocolate cookies
Recipe
Ingredients
- 1 cup Unsalted Butter
- 1/2 cup sugar
- 2 1/4 cups flour
- 2 cups finely chopped pecans
- 1 cup powdered sugar
Instructions
- Using a stand or hand mixer, beat the sugar and softened butter together.
- Next, add the chopped pecans and flour and beat until combined.
- Divide the dough into even-sized pieces, forming crescent cookie shapes. Bake at 350°F for about 12 minutes, or until the bottoms are lightly browned.
- Allow the cookies to cool for about 5 minutes, then roll each one in the powdered sugar while they're still warm. Allow the cookies to cool completely and roll each one in powdered sugar again. Enjoy!
If you shape them into balls do you bake them the same amount of time??
Hey Barbara, If it's similar in size, the baking time should be around the same time. The time might be a little less or more depending on the size of the cookies. Keep an eye on them as they bake. 🙂
You can try the same recipe but using almonds .... so delicious! We are making these every Christmas now!
Almonds are delicious too! Enjoy!
I’ve made this type of cookie before but never frozen them. Do you roll in powdered sugar the second time before or after freezing
Hey Kathy, I would roll them in the powdered sugar (second time) after thawing them out. Enjoy!
I will try the recipe today. Will it make a difference if I used salted butter? I always use salted is there a reason and is that best to use on all cookies recipes?
Thank you,
Mary
Hey Mary, I use unsalted butter to control the amount of salt in a recipe. However, salted or unsalted butter can be used in this recipe! Enjoy!
Oh, rogaliki.
How long an the dough be saved in the fridge?
Hi Patty, You can save this dough in the fridge up to a week. Just cover it in plastic wrap and leave it in an air tight container. That should do the trick. That was a great question! Thank you for reaching out. Enjoy!
Hello Natalya, If measuring the 2 cups of pecans before finely chopping, how many cups of finely chopped pecans should there be? Can't wait to try these.
Hey Maria, I would say it should be about 1.5-1.75 cup of finely chopped. Should still close in measurements. I want to hear what you think of the recipe. Enjoy!
Hello Natalya, I was wondering if you roast the pecans before adding them into the dough? Or do you usually just leave them raw? Thanks!
Hi Emily, Thank you for that question! I usually buy roasted pecans and use them as it is out of the bag. Hope this helps! Happy New Year!
Hey Emily, I typically use roasted because this is what we buy or snacking but they do roast a bit while baking. I think it depends on your preference.
Can I chill the dough?
Hey Kathleen, I wouldn't recommend chilling the dough in this recipe. It's already crumbly because of the pecans. If the butter will harden, it will be hard to shape cookies. Enjoy
Measuring the nuts at 2 cups after finely chopping them, or while still in halves as I’ve got them. Thanks!
Hi Laurie- You would measure first and then chop them up finely. Enjoy!
Привет, Наташа! How long does they last at room temperature? Can I freeze them? ДзЯкую:)
Hi Natalia, Room temperature, in an air-tight container, they will keep for a week. If you want to freeze them, They will be good for up to a month in a freezer friendly bag. There are more instructions on how to store these cookies in more detail on the recipe itself. I hope this answers your questions. Happy holidays and Enjoy!
Made these for Thanksgiving dinner, it turned out delicious! Easy and delicious cookies.
Hi Anna, I am so glad to hear it! Thank you so much for sharing! Enjoy!
Made these for christmas. And they were gone before I could even snap a picture! Love it! Thank you
Hahaha 🙂 Blogging world is different, no one can take a piece until photos are done 🙂