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Lemon Crescent Cookies

4.86 from 14 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 18 cookies
Calories 146
Perfect for tea time or as petit fours, these Lemon Crescent Cookies are perfect all year around.


  • 155 grams unsalted butter, at room temperature (11 Tablespoons)
  • 90 grams confectioner’s sugar (¾ cup)
  • Pinch of salt
  • 1 egg yolk
  • 1 teaspoon milk
  • ¼ tsp.teaspoon vanilla
  • 2 teaspoon lemon zest (See Note)
  • 75 grams almond flour (¾ cup)
  • 205 grams all purpose flour (1¾ cup)
  • 1 teaspoon poppy seeds (optional)
  • 67 grams sugar (⅓ cup)
  • t teaspoon lemon zest (use the rest of the zest from the lemon for the dough)
  • 67 grams confectioner’s sugar (⅔ cup)


  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • Cream butter, confectioner’s sugar, salt, yolk, milk, vanilla and zest until light and creamy, 5 minutes.
  • Mix in almond flour, flour and poppy seeds.
  • Weigh out 30 grams of dough and shape each into crescents.
  • Bake for 16-18 minutes.
  • While cookies are in the oven, in a small bowl press the zest into the sugar. Mix in confectioner’s sugar.
  • Once the cookies are cool enough to handle (but still warm), coat them in the sugar/zest mixture. Allow to cool completely.


  • Zest from 1 large lemon should be enough for both the dough and the sugar coating. Feel free to add more zest to either for deeper lemon flavor.
  • To double the recipe, use 1 whole large egg (instead of two yolks) and do not add any milk.
  • You can make the dough in advance and store it in the refrigerator for several days. Bring to room temperature before baking.
Calories: 146kcal
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: cookies


Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 2mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg