Vegan Walnut Crescent Cookies Recipe - Plantiful Bakery (2024)

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

THESE WALNUT CRESCENT COOKIES ARE:

• vegan
• egg-free
• dairy-free
• delicate
• sweet
• buttery
• made with walnut
• flavored with vanilla
• so delicious
• bite-size cookies
• easy to make
• made from 7 ingredients
• traditional Czech Christmas cookies

WHAT YOU NEED TO MAKE VEGAN WALNUT CRESCENT COOKIES:

You need the following ingredients to make these Vanilla Crescent Cookies (the exact measurements are in the recipe card below):

• All-purpose flour – makes the cookies super light and tender. I don’t recommend using any other flour.
• Powdered sugar – makes the cookies delicate. Used both in the dough and the sugar coating.
• Cornstarch
• Vanilla sugar – You can also use ground vanilla.
• Ground walnuts – Use high-quality walnuts. Pulse walnuts in a mixer until they are fine (make sure there are no large chunks). Traditional Czech Crescent Cookies are made from walnuts. But you can use any other nuts such as pecans or almonds.
• Sea salt – brings out all those flavors.
• Vegan butter – Use vegan butter that has around 75-80% fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making crescent cookies.

Equipment you need:

• Mixing bowl – for mixing the crescent cookies dough
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – the dough can be kneaded/mixed with hands; however, I prefer using a hand mixer to make sure the butter is evenly incorporated.
• Plastic wrapper
• Baking tray – I recommend using one with a lighter surface so the cookies won’t get brown too much on the bottom.
• Parchment paper
• Knife
• Deep plate – for the powdered sugar coating

HOW TO MAKE HOMEMADE VEGAN WALNUT CRESCENT COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together with a whisk. Then add soft vegan butter. Knead everything using a hand mixer or use your hand to knead the dough until it forms into a solid dough.

2. Step: Let the dough chill

Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours to let the dough firm. I prefer to make the dough day before and chill it in the fridge overnight.

3. Step: Take the dough out of the fridge and preheat the oven

After chilling the dough, take it off the fridge. Preheat the oven to 180°C and line the baking tray with parchment paper.

Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

4. Step: Make crescent shape cookies

Cut the roll with a knife into 16 slices (1 slice should be about 1 cm (0,4 in) thick).

Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hands to warm it a little.

5. Step: Bake the crescent cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time can depend on the oven you have and how thick your cookies are, so make sure to keep your eyes on them.

6. Step: Make vanilla sugar coating

Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.

7. Step: Cover the cookies in sugar after baking

After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer them to the plate with vanilla sugar mixture and carefully coat them in it.

After coating the crescent cookies, let them cool completely.

Store your cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WHAT NUTS CAN I USE INSTEAD OF WALNUTS IN CRESCENT COOKIES?

You can use any nuts you like, but the most common are almonds, pecans, and hazelnuts.

HOW LONG WILL THE CRESCENT COOKIE DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE WALNUT CRESCENT COOKIES?

First, make sure the cookies are cool completely. Then place them in an airtight container and keep them in a cool, dry place.

HOW LONG CRESCENT COOKIES LAST?

Walnut crescent cookies will last for about 4-5 weeks in a cool, dry place.

CAN YOU FREEZE VEGAN CRESCENT COOKIES?

Yes, you can freeze crescent cookies. First, make sure they are cooled completely and then place them into a covered container and keep them in the freezer for up to 4 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Gingerbread Cookies With Icing
• Gingerbread Sheet Cake With Molasses Frosting
• Vegan Hot Chocolate With Rum
• Cinnamon Streusel Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.