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!
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!
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.
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.
It's super simple to make the dough.
- Place all the dry ingredients in a large bowl (gluten-free flour, icing sugar, ground walnuts, and stir to combine.
- Add the softened butter, milk, and vanilla extract.
- 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.
- It might look too dry at first but it's going to come together when you keep kneading.
- When it's sticking together enough to pick up, transfer it to a clean surface so it's easier to knead it.
- When it's done, wrap it tightly in plastic wrap and place in the fridge to set for a few hours or ideally overnight.
- 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.
- Cut it into 2.5 - 3 cm(1.5 inch) long strips. Shape into crescents.
- Bake at 170°C (340°F) for 15-20 minutes.
- Immediately cover them in icing sugar while they're still warm. It will stick to the surface better. Be careful not to burn yourself.
- Store in an airtight container in a cool, dark place for up to a month.
More Christmas cookies:
Chocolate Hazelnut Fudge Bites
📖 Recipe
Vanilla Walnut Crescent Cookies
- 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
Description
Delicious gluten-free Vanilla Crescent Cookies. These are simple to make and the perfect Christmas cookie.
Ingredients
- 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
- Place all the dry ingredients in a large bowl (gluten-free flour, icing sugar, ground walnuts, and stir to combine.
- Add the softened butter, 1 tablespoon plant-based milk, and vanilla extract to the bowl.
- 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.
- It might look too dry at first but it's going to come together if you keep kneading.
- When it's sticking together enough to pick up, transfer it to a clean surface so it's easier to knead it.
- When it's done, wrap it tightly in plastic wrap and place in the fridge to set for a few hours or ideally overnight.
- When ready to bake, preheat your oven to 170°C (340°F) and line 1 -2 baking sheets with baking paper.
- 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.
- Cut it into 2.5 - 3 cm(1.5 inch) long strips. Shape into crescents.
- Add them to the prepared baking sheet. They don't spread but they do expand a little so don't overcrowd the pan.
- Bake for 15-20 minutes or until slightly golden.
- 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.
- 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.
- 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.
Nutrition
- Serving Size:
- Calories: 133
- Sugar: 9.7 g
- Sodium: 1.9 mg
- Fat: 5.1 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 21.9 g
- Fiber: 2.3 g
- Protein: 0.8 g
Ben
Oh wow. That looks so good. I have to make these cookies. I think everyone in the house is going to love them.
Angela
I really gonna try these cookies 🍪 umm so yummm and recipe seems easy way to make it. Thanks for sharing.
Jody
Holy these look and sound great! I will have to give this a try soon!
Bill
Those sound delicious. I love the flavors, and I love that unique shape. I'll definitely be giving these a try.
Gervin Khan
I am sure my kids will definitely love these cookies, it looks so delicious!
Dominique Walton Brooks
What a unique shape. This recipe looks really simple to make! Another cookie recipe to try for Christmas!
Erik the Hungry Traveller
saving this post for later. this looks soo good and perfect for the holiday gatherings.
Maysz
Wow I love cookies. This cookies looks delicious perfect serving for Christmas holidays I would love to try these. Thanks to this!
katrina m kroeplin
those look amazing. i make crinkle cookies every year and the the others vary by my mood lol.
Kileen
These cookies look so yummy and what a cute little story! These are so unique!
Dominique
omg my grandmother used to make these and I never knew the recipe!! Thank you!