If you want to bake holiday cookies that everyone will love, make these Buttery Hazelnut Cloud Crescents. These are the perfect cookies that remain a firm favorite. The recipe is detailed with step-by-step instructions, making them easy to make at home.
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Buttery Hazelnut Cloud Crescents: Holiday Cookies
When looking for the perfect cookie that’s buttery, nutty, melt-in-your-mouth, soft, and perfect for everyday snacking and a holiday dessert plate, Buttery Hazelnut Cloud Crescents are the perfect recipe.
This recipe has everything you need; these delicate crescent-shaped cookies combine the comforting flavor of roasted hazelnuts with a rich, soft crumb. They taste like a warm bakery hug.
Whether you’re baking for Thanksgiving, Christmas, or just craving a buttery treat with your coffee in the evening, this recipe has easy-to-follow step-by-step instructions that are perfect for at home. This recipe includes all the ingredients you need to make this succulent hazelnut bun. With all the simple ingredients, it’s perfect for home bakers.
What are hazelnut crescents?
Hazelnut crescents are a traditional nut-forward cookie with European roots. They remain soft, crumbly, and lightly sweet after baking. Their signature U-shaped crescents curve into a dough made from butter, vanilla, and finely ground hazelnuts. This gives them their distinctive mouth-opening texture. After baking, they’re rolled in powdered sugar, making each bite resemble soft winter snow.
All the ingredients needed to make Buttery Hazelnut Cloud Crescents:
Dry Ingredients:
- 1 cup hazelnuts, finely ground, toasted for best flavor
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 cups flour
Wet Ingredients:
- 1/2 teaspoon almond extract, optional but adds nuttiness
- 1 cup unsalted butter, softened, 2 sticks
- 1 teaspoon vanilla extract
Coating Ingredients:
- 1 teaspoon vanilla sugar, optional but recommended
- 1 cup powdered sugar
All the instructions for making Buttery Hazelnut Cloud Crescents:
1. Toasting and Grinding the Hazelnuts
- To maximize the flavor of the hazelnuts, start by toasting them.
- Preheat your oven to 350°F, 177°C. Then, spread the hazelnuts evenly on a baking sheet.
- Toast for 10 minutes, until lightly golden and fragrant.
- Optional: Peel off the skins with a towel.
- Let cool completely and grind them finely using a food processor.
Tips: Be careful not to create too much of a paste; you want hazelnut flour, not hazelnut butter.
2. Beating the Butter and Sugar
- Use a mixing bowl.
- Add the softened butter and 1/2 cup of powdered sugar.
- Continue beating on low speed for 3 to 4 minutes until smooth, fluffy, and light.
- Add the vanilla and almond extract and mix again. This creates a silky base that gives the crescents their soft, chewy bite.
3. Adding the Dry Ingredients
- Now use a second bowl.
- Add the flour, ground hazelnuts, and salt and beat together.
- Slowly add the dry mixture to the butter mixture.
- Continue mixing on low speed until it forms a crumbly dough.
- Push the dough together with your hands to bring it together.
Texture Note: Crescent dough is naturally crumbly, giving it a melt-in-your-mouth texture. Do not use or add water or milk.
4. Chilling the Dough
- First, shape the dough into a disk.
- Wrap tightly in plastic wrap and refrigerate for 35 to 40 minutes.
- If you let it cool properly, it won’t spread and will yield a smooth crescent shape.
5. Shaping the Crescents
- Preheat the oven to 325°F, 163°C and have it ready.
- Lightly line a baking sheet with parchment paper.
- Use 1 tablespoon of dough and roll it out into 1 small rectangle.
- Slightly fold the ends to form a crescent U shape.
Tips: Keep the crescents small and uniform so they bake evenly.
6. Baking Thoroughly
- Remember to leave a 1 to 1.5 inch space on the baking sheet to arrange the crescent-shaped crescents.
- Bake for 17 to 18 minutes, until the bottom is lightly golden.
- Be careful not to bake too long; the top should remain pale yellow.
- Be sure to cool the cookies for 5 to 7 minutes before coating.
7. Rolling in Powdered Sugar
- While still slightly warm, carefully roll each crescent in powdered sugar.
- Place on a wire rack to cool.
- Sprinkle powdered sugar again for a snowy finish.
- Your kitchen will smell like a bakery in December—vanilla, warm butter, and hazelnuts.
Some suggestions for flavor variations:
If you want a little more flavor in your buttery hazelnut cloud crescents, try this:
- For cinnamon sugar– add 1 teaspoon of cinnamon to the powdered sugar coating.
- For chocolate-dipped hazelnut crescents– dip a cooled crescent halfway into melted dark chocolate.
- For orange hazelnut crescents– add 1 teaspoon of orange zest to the dough for a citrus touch.
- For mocha crescents- add 1 teaspoon of instant espresso powder to the dough.
About Buttery Hazelnut Cloud Crescents:
- These are clean, natural, and perfect for making hazelnut crescents, buttery hazelnut cookies, and holiday crescent cookies.
- These cookies are perfect for American home bakers.
- With step-by-step instructions, these cookies are perfect for the holidays and year-round.
- They’re a favorite for kids and adults alike during Christmas.
Storing:
- Tips for storing leftover Buttery Hazelnut Cloud Crescents after use, so you can keep them longer:
- Store in an airtight container at room temperature for 8 to 10 days.
Freezing the Dough:
To best freeze unbaked crescents:
- Shape the crescents first, then
- Refrigerate on a tray for 1 hour
- Then transfer to a freezer bag.
- To bake directly from frozen:
- Increase the bake time by 2 minutes, then refrigerate the baked cookies.
- You can refrigerate for up to 3 months, and after thawing, sprinkle with powdered sugar.
Some Expert Tips for the Best Hazelnut Crescents:
- Buttery Hazelnut Cloud Crescents should be tasted thoroughly as they are made, as the flavor deepens and becomes richer.
- Keep it light – if you brown it, the flavor and texture will change.
- Don’t forget to chill it – this helps create a better crescent shape.
- For a richer flavor – use European-style butter.
- Gum cookies should be handled gently – as they break easily.
FAQ
Answers to questions about Buttery Hazelnut Cloud Crescents and how to fix mistakes:
Q. Can I use almonds or pecans instead of hazelnuts?
Yes! Almond crescent cookies are classic, and pecans add a buttery, Southern twist that’s simply wonderful. Perfect for Christmas.
Q. Can I use hazelnut flour?
Yes! Store-bought hazelnut flour works just fine, just make sure it’s finely ground.
Q. Why do crescents break when shaping?
If the dough is too cold, let it rest at room temperature for 6 to 7 minutes, then reshape.
Q. Why do cookies spread?
When your butter is too soft or the dough hasn’t chilled long enough, your cookies spread.
Q. Can I make them gluten-free?
Yes! To make them gluten-free, use a gluten-free 1:1 baking blend instead of flour.
Q. Do hazelnut crescents require eggs?
No! These are egg-free, melt-in-your-mouth, butter cookies, so no eggs are needed.
Q. Why roll the cookies while they’re warm?
If your cookies are warm, the powdered sugar helps them adhere better, creating that soft, icy coating.
Final Thoughts
Buttery Hazelnut Cloud Crescents are a timeless treat and incredibly delicious. With a powdered sugar coating, a soft crumb, and a comforting roasted hazelnut aroma, they’re perfect for holiday gifting, a cookie box, or a hot Coke, and perfect for a quiet evening.
All the step-by-step instructions for this recipe are explained in very simple terms. Even a beginner will master them.
Even a beginner can make picture-perfect crescents with confidence. Once you make them just once, they’ll become a yearly tradition. Start making them this weekend or right now.