Easy Pecan Crescent Cookies (Gluten-Free/Vegan)

Pecan Crescent Cookies (Gluten-Free/Vegan) are delightful treats with a buttery, nutty flavor.

Made using vegan butter, gluten-free flour, confectioners sugar, vanilla, and chopped pecans, these crescent-shaped cookies are both soft and crunchy. After baking, they’re coated in powdered sugar for a sweet finish. Perfect for gluten-free and vegan diets, they’re a delicious treat for any occasion.

Growing up, shortbread cookies always had a special place in my heart. Every time we would fly to Japan, my mom would allow me to buy some Walker’s shortbread at the airport, so I could eat it as a snack on the airplane.

I don’t know if you’ve ever had Walker’s shortbread, but it’s not all that great. Sure, the buttery flavor is delicious, but the cookies are just so dry! Despite their dryness, I still love the flavor, as it reminds me of traveling to Japan.

The intense butter flavor is also strangely addictive despite how thirsty it makes you, sort of like movie theater popcorn. It makes you want to drink a gallon of water, but you just can’t stop eating it!

One year at Christmas, I discovered a new type of shortbread cookie. This one was covered in powdered sugar and was called a snowball. It tasted buttery and sweet just like Walker’s shortbread, but instead of being dry, it melted in your mouth! The classic shortbread flavor was there, but the texture was 10x better.

I did some research and found out that there are many different names for this type of cookie – Mexican wedding cookies, Russian tea cakes, and Viennese crescents, just to name a few. Years later, I remembered these cookies and how much I loved them, and I decided to try baking some at home! However, I made them a little differently. Instead of sticking to the regular flour, butter, and sugar recipe, I used vegan butter and gluten-free flour. It didn’t change the taste at all – in fact, it may have made them even better!

How to Make Pecan Crescent Cookies (Vegan)

Ingredients

  • 1 cup vegan buttery spread 224g
  • 1/2 cup confectioners sugar plus 3/4 cup for coating
  • 2 cups gluten-free 1:1 flour blend I used Bob’s Red Mill
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1/2 cup pecans chopped

Instructions

  1. Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat (or parchment paper) and set aside.
  2. Combine the buttery spread, 1/2 cup powdered sugar, flour blend, vanilla, and salt in the bowl of a standing electric mixer.
  3. Mix on low speed to form a thick dough.
  4. Stir in chopped pecans.
  5. Use your hands to shape 1″ balls of dough into crescents and place them onto the lined baking sheet.
  6. Bake at 350 degrees for 15 minutes, then let cool on the cookie sheet for 15 minutes.
  7. Place the remaining 3/4 cup powdered sugar into a bowl and carefully roll each cookie in the sugar to coat.
  8. Enjoy!

How to Shape Pecan Crescent Cookies

Shaping pecan crescent cookies is easy. Follow these steps:

Make the Dough: Mix the ingredients to make a firm dough with pecans in it.

Take Small Bits: Use your hands to take small amounts of dough, about 1 inch each.

Roll into Balls: Roll each bit of dough into a small ball by rubbing it between your hands.

Shape into Crescents: Make each ball into a little log, about 2-3 inches long.

Pinch and shape the ends to make a crescent (like a little moon) or roll it into a slight curve.

Put on Baking Sheet: Place these shaped cookies on a baking sheet with some space between them.

Bake: Cook the cookies in the oven at 350°F for 15 minutes.

Cool Down: Let the baked cookies cool on the sheet for 15 minutes.

Cover in Powdered Sugar: Roll each cookie in the extra powdered sugar to give it a sweet coating.

Enjoy: Now, your pecan crescent cookies are ready to eat!

Remember to handle the dough gently and have fun making and enjoying your cookies!

FAQ

Can I use regular butter instead of vegan buttery spread?

  • Yes, you can substitute regular butter for vegan buttery spread if you’re not following a vegan diet. Keep in mind that this might change the overall flavor and texture of the cookies.

Can I use a different gluten-free flour blend?

  • Yes, you can try using a different gluten-free flour blend, but keep in mind that different blends may yield slightly different results. Experiment and adjust the quantities if needed.

Can I omit the pecans or use a different nut?

  • Yes, you can omit the pecans if you have nut allergies or prefer a nut-free version. You can also substitute pecans with another nut of your choice, such as almonds or walnuts.

How do I store these cookies, and how long do they last?

  • Store the cooled cookies in an airtight container at room temperature. They should stay fresh for up to a week. If you want to keep them longer, consider freezing the cookies in a freezer-safe container for up to three months.

Can I make the dough ahead of time and refrigerate it?

  • Yes, you can prepare the dough ahead of time and refrigerate it for a day or two before shaping and baking the cookies. Make sure to cover the dough tightly to prevent it from drying out. Allow the dough to come to room temperature before shaping into crescents.

Pecan Crescent Cookies (Gluten-Free/Vegan)

Recipe by Food by AyakaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

cookies
Prep time

25

minutes
Cooking time

15

minutes
Calories

143.8

kcal
Cooling/Coating Time

25

minutes

These pecan crescent cookies are a classic that is perfect for Christmas parties! The melt-in-your-mouth feel and the sweet pecan flavor is sure to put a smile on your face.

Ingredients

  • 1 cup vegan buttery spread 224g

  • 1/2 cup confectioners sugar plus 3/4 cup for coating

  • 2 cups gluten-free 1:1 flour blend I used Bob’s Red Mill

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 1/2 cup pecans chopped

Directions

  • Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat (or parchment paper) and set aside.
  • Combine the buttery spread, 1/2 cup powdered sugar, flour blend, vanilla, and salt in the bowl of a standing electric mixer.
  • Mix on low speed to form a thick dough.
  • Stir in chopped pecans.
  • Use your hands to shape 1″ balls of dough into crescents and place them onto the lined baking sheet.
  • Bake at 350 degrees for 15 minutes, then let cool on the cookie sheet for 15 minutes.
  • Place the remaining 3/4 cup powdered sugar into a bowl and carefully roll each cookie in the sugar to coat.
  • Enjoy!
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