19 crescent recipes

Crescent cookies are buttery shortbread crescents rolled in cinnamon powdered sugar while warm. A six-ingredient holiday classic also called Mexican wedding cookies or kifli.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.