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Almond crescent cookies with sprinkles

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Almond crescent cookies with sprinkles – perfect Holiday cookies!

Almond crescent cookies with sprinkles- Christmas cookies, desserts & sweets, funfetti, holiday cookies and desserts, sprinkle cookies, sugar cookies, shortbread cookies, sprinkles, holiday recipes and treats, kid friendly

When you look at them, you might think I have gone completely crazy. Sure, it’s a holiday season and I decorated lots of cookies this month with sprinkles, but I apparently have gone completely overboard with this one:

Almond crescent cookies with sprinkles- Christmas cookies

and these ones:


Almond crescent cookies with sprinkles- Christmas cookies

The truth is almond crescent cookies are so good as they already are, they don’t even need any sprinkles, but they surely look pretty, and bright, and colorful and very merry, don’t they?

Almond crescent cookies with sprinkles- Christmas cookies, desserts & sweets, funfetti, holiday cookies and desserts, sprinkle cookies, sugar cookies, shortbread cookies, sprinkles, holiday recipes and treats, kid friendly

And so let this sprinkle-studded cookie be forever recorded on my blog as the most decorated cookie of all! 🙂 This one takes the prize in the sprinkle and color department! 🙂

Almond crescent cookies with sprinkles- Christmas cookies, desserts & sweets, funfetti, holiday cookies and desserts, sprinkle cookies, sugar cookies, shortbread cookies, sprinkles, holiday recipes and treats, kid friendly

But I am a little worried. Are these colorful enough for you? Or, do I need to add just a bit more sprinkles? 🙂 Just let me know. 🙂

Almond crescent cookies with sprinkles

Total Time: 40 minutes

Yield: 4 dozen cookies

Almond crescent cookies with sprinkles


  • 2/3 cup blanched, sliced almonds, lightly toasted
  • 1/2 cup white sugar
  • 1 cup unsalted butter, cold, just out of refrigerator
  • 1 and 2/3 cups bleached all-purpose flour (sifted or aerated flour – see my note below)
  • 1/8 teaspoon salt
  • lots of sprinkles


  1. Put lightly toasted almonds and sugar into food processor and process until almonds are finely ground. Cut cold butter into small pieces and add it to the food processor. Process until the mixture resembles coarse meal.
  2. Add flour and salt to food processor, process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. And by the way, 1/2 cup white sugar is more than enough for 1 and 2/3 cups of flour because you will be rolling each cookie in sprinkles!
  3. Shape dough as a disk, wrap it in a plastic wrap, put in the freezer for 30 minutes, then in the refrigerator for 30 minutes. Or refrigerate it for at least 2 hours.
  4. Preheat oven to 325 Fahrenheit.
  5. Divide dough into 4 portions and work with each portion separately, keeping the rest of the dough in the refrigerator to keep it cold. Pinch a portion of the dough and roll it between the palms of your hands in a small ball, then into a small cylinder. When you roll each ball, the cold dough will become more malleable. While the cookie is still in a cylinder shape, roll it generously in sprinkles on a plate. Then, form each sprinkled cylinder into crescent shape with pointed ends.
  6. Place each crescent on an ungreased parchment-paper lined cookie sheet and keep the cookie sheet with crescent shaped cookies in the refrigerator until all cookies are shaped. Also keep the dough in the refrigerator when not using it. It is important to keep cookie dough cold before baking to achieve the right cookie consistency. The cookies will require 2 cookie sheets.
  7. Bake for about 12-15 minutes until cookies are set but not brown.
  8. Cool cookies on a wire rack.


Adapted from NY Times

Important note about properly measuring flour using measuring cups: The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!




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{ 23 comments… add one }
  • Farah @Every Little Crumb December 18, 2013, 5:02 am

    Julia, You’re killing us! How am I going to choose between all your holiday cookies??

  • [email protected] December 18, 2013, 7:37 am

    These cookies are having fun! I want to join the party 🙂 ela

  • Kayle (The Cooking Actress) December 18, 2013, 7:49 am

    They DO look pretty and merry and I love em!

  • Alla December 18, 2013, 8:11 am

    Good enough to hang on my Christmas tree and eat one a night in front of the twinkling lights…! And maybe dunk them into my spiked hot chocolate…! 🙂 🙂 🙂 love!

  • Monique December 18, 2013, 8:53 am

    Love almond or pecan crescents..
    Never thought of Sparkling them:)

  • Ashley December 18, 2013, 12:15 pm

    haha maybe add just a few more sprinkles : ) I love how fun and colorful these are! Plus, I do love me some almond crescent cookies – the sprinkles are a nice added bonus!

  • Rosa December 18, 2013, 2:42 pm

    So pretty and festive! I wish I could taste one right now…



  • [email protected] Riffs December 18, 2013, 4:14 pm

    Gosh, these look great! I love holiday decorations on cookies! Sprinkles (and sanding sugar and whatnot – I just call them all sprinkles!) look so colorful. You’ve done a particularly nice job with these. Almond crescent cookies are so good, and you’ve taken them up a notch. Thanks.

  • Consuelo @ Honey & Figs December 18, 2013, 4:39 pm

    No amount of sprinkles is ever enough!! These cookies look beautiful AND delicious ;–)

  • Desiree December 18, 2013, 5:36 pm

    Where does the powered sugar come in?

    • Julia December 19, 2013, 2:28 pm

      The powdered sugar was in the recipe I posted first time last year – where crescent cookies are rolled in powdered sugar. I should’ve removed it here since I am using sprinkles – it’s gone now! 🙂

  • Stacy | Wicked Good Kitchen December 18, 2013, 7:45 pm

    Just beautiful, Julia! I just adore Almond Crescents and this is the way to deck them out all festive for Christmas with loads of sprinkles! Thanks for sharing, my friend! Pinning!

  • Matt @ Runner Savvy December 18, 2013, 7:53 pm

    These look perfect 🙂

  • [email protected]'s Recipes December 19, 2013, 7:00 am

    So colourful and festive, Julia.

  • Denise [email protected] Brazil To You December 19, 2013, 8:05 am

    Fun, beautiful crescent cookies, Julia! Wishing you a very Merry Christmas!!!!

  • De December 19, 2013, 1:01 pm

    I’m enjoying your irresistible holiday cookie frenzy! I can imagine the wonderful smiles as the scrumptious cookies are devoured! PS: There are never too many sprinkles!

  • Tina @ Tina's Chic Corner December 19, 2013, 1:22 pm

    Crazy? No…genious! These cookies are gorgeous and I love the idea of loading them on top of an almond crescent. 🙂

  • Ashley @ Wishes and Dishes December 19, 2013, 1:40 pm

    I just love this total explosion of sprinkles!!! These are awesome, Julia!!!

  • shashi @ http://runninsrilankan.com December 19, 2013, 5:06 pm

    Go ahead and sprinkle away – I have seen almond cookies with powdered sugar but never with sprinkles – brilliant!

  • Natasha @ The Cake Merchant December 19, 2013, 5:23 pm

    These are so cute! I love all of your sprinkle cookie recipes!

  • gramma December 28, 2013, 3:51 pm

    My husbands favorite! He’s not into a lot of sugar but I think the sprinkles would be ok. I know the grandkids will gobble them up. I’d use Christmas colors (red, white & green) patriotic for 4th of July (red, white & blue) valentine cookies (red and pink) St. Pat’s (green and white) just to keep with a theme. Variety of colors would be great for any celebration.

    • Julia December 30, 2013, 3:31 pm

      I love these cookies – they are so good! What a great idea to make patriotic and valentine cookies out of these! I’ll take any excuse to eat these all year long!

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