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Pecan crescent cookies dusted with powdered sugar on a plate.

Pecan Crescent Cookies

Delicious and buttery cookies with a nutty crunch, perfect for holiday trays and cookie swaps.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl or stand mixer, beat the softened butter with 1 cup powdered sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract until fully incorporated.
  4. Gradually add the flour and salt, stirring until a soft, slightly crumbly dough forms.
  5. Fold in pecans until evenly distributed.
  6. Pinch off small portions (about 1 tablespoon each), roll into logs, and curve into a crescent shape. Place cookies 1 inch apart on prepared sheets.
Baking
  1. Bake for 12-15 minutes, watching for light golden edges.
  2. Let cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
  3. Once slightly cooled, dust with additional powdered sugar.

Notes

These cookies can be stored in an airtight container for up to 4 days. For longer storage, freeze baked cookies. If the dough feels too sticky, chill for 10 minutes.