Name: Pecan Crescent Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, softened (not melted) (Use unsalted butter to control the salt.); 1 cup powdered sugar, plus more for dusting; 2 teaspoons vanilla extract; 2 cups all-purpose flour (For a gluten-free version, substitute with a 1:1 gluten-free flour blend.); 1 cup pecans, finely chopped (toast first for extra flavor — optional) (Walnuts can be used instead if needed.); 1/4 teaspoon salt (Omit if using salted butter.)

I grew up with a little tin of crescent cookies at every holiday — brittle edges dusted with powdered sugar and a buttery pecan bite inside. These Pecan Crescent Cookies are that familiar, melt-in-your-mouth treat made simple: one dough, a quick roll and a short bake. They’re perfect for holiday trays, after-dinner coffee, or a neighborly plate to share when you want something classic but effortless. If you like shortbread textures with a nutty crunch, these will disappear fast.

Why you’ll love this dish

These cookies are deceptively simple but deliver on texture and flavor: a tender, crumbly base, a whisper of vanilla, and toasted pecan crunch in every crescent. They bake quickly and don’t require chilling, so they’re a reliable last-minute addition to cookie swaps or weeknight baking sessions. Because the recipe uses common pantry staples, they’re budget-friendly and kid-approved for rolling and shaping.

“They melt on your tongue and the pecan pieces give just the right nibble — a family favorite every winter.” — a frequent baker’s review

If you enjoy short, buttery cookies, you might also like this buttery 3-ingredient shortbread for another quick, crowd-pleasing bake.

How this recipe comes together

Quick overview: soften butter, cream with powdered sugar, stir in vanilla, add flour and salt, fold in chopped pecans, shape into small logs and bend into crescents, bake until edges tint golden, then dust with extra powdered sugar. Expect about 25–30 minutes total active time plus baking. The dough is soft but handles well — working with slightly chilled hands can make shaping tidier.

What you’ll need

1 cup (2 sticks) unsalted butter, softened (not melted)
1 cup powdered sugar, plus more for dusting
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup pecans, finely chopped (toast first for extra flavor — optional)
1/4 teaspoon salt

Notes and substitutions:

Butter: use unsalted so you control the salt; if using salted, omit the 1/4 tsp salt.
Pecans: walnuts work in a pinch; finely chop so they don’t interrupt the delicate texture.
For a gluten-free version, substitute a 1:1 gluten-free flour blend and check for added starches.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper so cookies won’t stick and cleanup is fast.
In a large bowl or stand mixer, beat the softened butter with 1 cup powdered sugar until light and fluffy, about 2–3 minutes. Start on low, then increase speed for even creaming.
Mix in the vanilla extract until fully incorporated and the mixture smells evenly fragrant.
Add the flour and salt gradually. Stir with a paddle or wooden spoon until a soft, slightly crumbly dough forms; don’t overwork it.
Fold in the finely chopped pecans so they’re distributed through the dough. If you like a more pronounced nut flavor, fold in toasted pecans.
Pinch off small portions (about 1 tablespoon each), roll into short logs, and curve each into a crescent shape. Place cookies about 1 inch apart on the prepared sheets. (For uniform cookies, weigh portions — roughly 12–15 g each.)
Bake for 12–15 minutes. Watch for edges to take on a light golden color while centers remain pale — that’s when they’re done and will stay tender.
Let cookies cool on the baking sheet for 3–4 minutes so they set, then transfer to a wire rack to cool completely.
Once slightly cooled, dust generously with additional powdered sugar so the coating sticks without melting into the warm cookie.

If you enjoy playful cookie swaps, this rolling technique is similar to shaping used in some brown sugar pop tart cookies recipes.

Best ways to enjoy it

Serve these with strong coffee, black tea, or an after-dinner espresso — the powdered sugar and butter pair beautifully with bitter or bright drinks. For a dessert platter, mix them with chocolate-dipped shortbreads and citrus cookies for contrast. They’re elegant on a cake stand or in a simple parchment-lined tin for gifting.

How to store & freeze

Room temperature: Store cookies in an airtight container layered with parchment paper for up to 4 days. Keep in a cool, dry place away from direct sunlight.
Refrigeration: Not necessary and will firm the butter; only refrigerate if your kitchen is very warm — return to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a sheet until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature and refresh the powdered sugar before serving.
Safety: Always use clean utensils when handling cooled cookies to avoid contamination. If the pecans develop an off smell, discard them — nuts can go rancid.

Pro chef tips

Measure flour by spooning into the cup and leveling with a knife; packing flour makes the dough dry and crumbly.
Toast pecans lightly in a pan for 3–4 minutes until fragrant for a deeper nut flavor — cool before chopping.
Keep cookie sizes small (about 1 tablespoon) so they bake evenly and keep that delicate texture.
If your dough feels too sticky to shape, chill for 10 minutes; it should remain pliable but manageable.
For neater crescents, use lightly floured fingertips and roll gently rather than squeezing hard — overworking warms the butter and can change texture.
For an extra touch, dip one end in melted dark chocolate after cooling and let set.

If you need gluten-free technique ideas or flavor swaps, this gluten-free pumpkin chocolate chip cookies post has helpful tips on flour swaps and texture balancing.

Creative twists

Chocolate-dipped: Dip the ends or half of each cooled crescent in melted dark chocolate and chill until set.
Spiced: Add 1/4 teaspoon cinnamon or a pinch of cardamom for warm holiday notes.
Citrus-kissed: Mix 1 teaspoon finely grated orange zest into the dough for bright flavor.
Nut swaps: Use walnuts or almonds, or combine pecans with a tablespoon of finely ground hazelnuts.
Vegan: Replace butter with firm vegan butter and check powdered sugar for bone-char processing if strict vegan.
Mini version: Make tiny crescents for bite-sized parties; reduce bake time to 9–11 minutes.

Common questions

Q: Can I make the dough ahead?
A: Yes — you can form the crescent shapes and freeze them unbaked on a tray. Once solid, transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Q: My cookies spread too much. What happened?
A: Likely the butter was too soft or the dough got overworked. Chill the dough briefly and ensure butter is softened but not near-melting. Measure flour accurately to avoid a loose dough.

Q: Can I use store-bought chopped nuts?
A: Yes, but taste and texture are better when you chop whole pecans yourself and optionally toast them for more flavor.

Q: How long will these stay fresh?
A: At room temperature in an airtight container, up to 4 days. Freeze for longer storage (up to 3 months).

Conclusion

If you want a reliable, buttery cookie that feels special with minimal fuss, these Pecan Crescent Cookies are a go-to. For a classic American take with nearly identical charm, see the original Pecan Crescents Recipe on Allrecipes for comparison. For another modern presentation and tips on shaping and ornamenting pecan crescents, check out this write-up on PECAN CRESCENT COOKIES at Food & Table. Happy baking — and don’t be surprised if these become the cookie you’re asked to bring every year.