The Healthful Ideas

  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Breakfast
  • Appetizers
  • Dinner
  • Drinks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Breakfast
    • Appetizers
    • Dinner
    • Drinks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home > Recipes

    Vanilla Walnut Crescent Cookies

    Published: Dec 11, 2020 · by Veronika Sykorova · This post may contain affiliate links · 11 Comments

    50 shares
    Jump to Recipe·Print Recipe·5 from 6 reviews
    Walnut Crescent cookies in a box with a red paper napkin. Title in the photo in the top third of the photo.

    These Vanilla Walnut Crescent Cookies one of the most popular Czech Christmas cookies and they're on our table each and every year. These cookies are the definition of Christmas for me, they're sweet, a little crunchy but tender, with a hint of vanilla and walnut. My version is also completely gluten-free and can be made sugar-free too!

    Walnut Crescent cookies in a box with a red paper napkin. Decorated with fairy lights, pine cones, and a Christmas print tea towel around the box.

    The story behind these cookies:

    Do you have a favorite Christmas cookie recipe you make every year? My family does. We have 3-4 recipes we make every year, some of which have been in the family for generations! Czech Christmas cookies are different from the American or Canadian ones. They're generally smaller, and there are so many different kinds, flavors, and shapes. I like them much more mainly because they remind me of home and my childhood. I'll share more of my favorite cookies later this month and next year but today, I want to share with you these walnut crescent cookies. They're really good and the easiest to make of the bunch!

    Walnut Crescent cookies in a box with a red paper napkin. Decorated with fairy lights, pine cones, and a Christmas print tea towel around the box.

    What you need for these cookies:

    • gluten-free flour blend (I like Bob's Red Mill 1 to 1 gluten-free flour blend)
    • ground walnuts
    • icing sugar (or powdered erythritol)
    • softened butter (regular or vegan)
    • plant-based or regular milk
    • vanilla extract (for the cookie dough)
    • vanilla powder or a vanilla bean (for the vanilla sugar coating)

    There are no eggs in this dough so you can easily turn these into vegan Christmas cookies! Just sub the butter for vegan butter and use plant-based milk.

    If you like erythritol, you can use it instead of the icing sugar to make these completely sugar free. I went with regular powdered sugar because my body doesn't agree with erythritol so I make the exception with sugar on Christmas. If you've never tried erythritol, I recommend you to try it in something simple before you use a big amount for something, like these cookies. See if you like it so you don't waste time and cookies. I prefer regular white sugar in this recipe as erythritol changes the taste quite a lot.

    Crescent cookies shaped before baking on a baking sheet lined with baking powder.

    How to make these crescent cookies:

    I like to make this, or any other cookie dough, the day before so it has time to rest and firm up. You can make this dough up to three days before and store it in the fridge wrapped in a plastic wrap.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    It's super simple to make the dough.

    1. Place all the dry ingredients in a large bowl (gluten-free flour, icing sugar, ground walnuts, and stir to combine.
    2. Add the softened butter, milk, and vanilla extract.
    3. Work it into the flour with a spoon and when it starts to come together, start kneading it with your hands. You can also do this in a stand mixer.
    4. It might look too dry at first but it's going to come together when you keep kneading.
    5. When it's sticking together enough to pick up, transfer it to a clean surface so it's easier to knead it.
    6. When it's done, wrap it tightly in plastic wrap and place in the fridge to set for a few hours or ideally overnight.
    7. Cut the dough into about 4-5 pieces. Take one piece at a time and roll it out into a long roll. It should be about 1 - 1.5 cm (⅓ - ½ inch) thick.
    8. Cut it into 2.5 - 3 cm(1.5 inch) long strips. Shape into crescents.
    9. Bake at 170°C (340°F) for 15-20 minutes.
    10. Immediately cover them in icing sugar while they're still warm. It will stick to the surface better. Be careful not to burn yourself.
    11. Store in an airtight container in a cool, dark place for up to a month.
    Three walnut crescent cookies in a small wooden bowl. Plain before covering in icing sugar. On a Christmas print tea towel.
    A single crescent cookie on a small plate with powdered white sugar and a string of fairy lights on the bottom left.
    A tight close up of crescent cookies covered with powdered sugar.

    More Christmas cookies:

    Gluten-Free Linzer Cookies

    Chocolate Hazelnut Fudge Bites

    Walnut Crescent cookies in a box with a red paper napkin. Decorated with fairy lights and Christmas print tea towel around the box.
    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A square photo of Vanilla Walnut Crescent Cookies in a box with a red paper napkin surrounded with fairy lights, pine cones, and a pine branch

    Vanilla Walnut Crescent Cookies

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 20 mins + chilling time
    • Cook Time: 30 mins
    • Total Time: 0 hours
    • Yield: 50-60 cookies 1x
    • Category: Cookies
    • Method: Baking
    • Cuisine: Czech
    • Diet: Gluten Free
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Delicious gluten-free Vanilla Crescent Cookies. These are simple to make and the perfect Christmas cookie.


    Ingredients

    Units Scale
    • 225 g (1 ½ cup + 1 tbsp) gluten-free flour blend
    • 75 g (¾ cup) icing sugar for the cookie dough (sub erythritol for sugar-free cookies)
    • 75 g (½ cup packed) ground walnuts (grind them in a food processor, it doesn't have to be too fine but make sure there aren't any big pieces.
    • 125 g softened butter (sub vegan butter for vegan cookies)
    • 1 tsp vanilla extract
    • 1-2 tablespoon plant-based milk (I used cashew. Start with 1 tbsp and add more if necessary)
    • 2 cups icing sugar (or erythritol, for coating the baked cookies)
    • ½ tsp vanilla powder (or sub 1 vanilla bean, seeds scraped)

    Instructions

    1. Place all the dry ingredients in a large bowl (gluten-free flour, icing sugar, ground walnuts, and stir to combine.
    2. Add the softened butter, 1 tablespoon plant-based milk, and vanilla extract to the bowl.
    3. Work it into the flour with a spoon and when it starts to come together, start kneading it with your hands. You can also do this in a stand mixer.
    4. It might look too dry at first but it's going to come together if you keep kneading.
    5. When it's sticking together enough to pick up, transfer it to a clean surface so it's easier to knead it.
    6. When it's done, wrap it tightly in plastic wrap and place in the fridge to set for a few hours or ideally overnight.  
    7. When ready to bake, preheat your oven to 170°C (340°F) and line 1 -2 baking sheets with baking paper.
    8. Cut the dough into about 4-5 pieces. Take one piece at a time and roll it out into a long roll. It should be about 1 - 1.5 cm (⅓ - ½ inch) thick. 
    9. Cut it into 2.5 - 3 cm(1.5 inch) long strips. Shape into crescents.
    10. Add them to the prepared baking sheet. They don't spread but they do expand a little so don't overcrowd the pan.
    11. Bake for 15-20 minutes or until slightly golden.
    12. Prepare the sugar coating while they bake. Add 2 cups of icing sugar to a bowl along with ½ teaspoon vanilla powder or the seeds from one vanilla bean. Stir well to remove any clumps.
    13. When the cookies are done, immediately cover them in icing sugar while they're still hot. It will stick to the surface better. Be careful not to burn yourself.
    14. Cool on a plate before storing. Store in an airtight container in a cool, dark place for up to a month.

    Notes

    These cookies need to rest for a few days. They will be crunchier the first few days but will soften after a few days. 

    Store in an airtight container in a cool place (doesn't need to be the fridge) for up to a month. I place a paper napkin in the box to keep the cookies tucked in and protect them from breaking and the light.

    The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

    More All recipes

    • Tortellini caprese salad with mixed greens in a white bowl with gold serving spoons.
      Tortellini Caprese Salad
    • Cucumber and couscous salad in a large white bowl with gold utensils on a marble background.
      Cucumber Couscous Salad
    • Bright green smoothie in a short glass garnished with a slice of kiwi.
      Kiwi Smoothie
    • A tall glass with blueberry mojito with an ombre effect with the purple settling on the bottom.
      Blueberry Mojito
    50 shares

    Comments

    1. Ben says

      December 11, 2020 at 1:43 pm

      Oh wow. That looks so good. I have to make these cookies. I think everyone in the house is going to love them.

      Reply
    2. Angela says

      December 11, 2020 at 2:24 pm

      I really gonna try these cookies 🍪 umm so yummm and recipe seems easy way to make it. Thanks for sharing.

      Reply
    3. Jody says

      December 11, 2020 at 3:28 pm

      Holy these look and sound great! I will have to give this a try soon!

      Reply
    4. Bill says

      December 11, 2020 at 4:04 pm

      Those sound delicious. I love the flavors, and I love that unique shape. I'll definitely be giving these a try.

      Reply
    5. Gervin Khan says

      December 12, 2020 at 2:13 am

      I am sure my kids will definitely love these cookies, it looks so delicious!

      Reply
    6. Dominique Walton Brooks says

      December 12, 2020 at 4:09 pm

      What a unique shape. This recipe looks really simple to make! Another cookie recipe to try for Christmas!

      Reply
    7. Erik the Hungry Traveller says

      December 12, 2020 at 8:20 pm

      saving this post for later. this looks soo good and perfect for the holiday gatherings.

      Reply
    8. Maysz says

      December 13, 2020 at 12:58 am

      Wow I love cookies. This cookies looks delicious perfect serving for Christmas holidays I would love to try these. Thanks to this!

      Reply
    9. katrina m kroeplin says

      December 13, 2020 at 11:45 pm

      those look amazing. i make crinkle cookies every year and the the others vary by my mood lol.

      Reply
    10. Kileen says

      December 14, 2020 at 12:32 am

      These cookies look so yummy and what a cute little story! These are so unique!

      Reply
    11. Dominique says

      December 14, 2020 at 10:32 am

      omg my grandmother used to make these and I never knew the recipe!! Thank you!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • Tortellini caprese salad with mixed greens in a white bowl with gold serving spoons.
      Tortellini Caprese Salad
    • Cucumber and couscous salad in a large white bowl with gold utensils on a marble background.
      Cucumber Couscous Salad
    • Bright green smoothie in a short glass garnished with a slice of kiwi.
      Kiwi Smoothie
    • A tall glass with blueberry mojito with an ombre effect with the purple settling on the bottom.
      Blueberry Mojito

    Footer

    • Latest recipes
    • Recipe Index
    • Free Appetizers E-book
    • About
    • Contact
    • Portfolio
    • Privacy Policy
    • Terms of Use
    • Disclaimer

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Foodie Pro on the Foodie Pro Theme

    50 shares
    • Pinterest
    • Facebook
    • X
    • Flipboard
    • Email
    • SMS
    • Bluesky