Blue Moon Crescent Cookies Recipe
Blue Moon Crescent Cookies Recipe photo by Taste of Home
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Blue Moon Crescent Cookies Recipe

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I love my grandma's vanilla crescent cookies, but wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.—Crystal Schlueter, Northglenn, Colorado
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
MAKES: 32 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup dried blueberries
  • Confectioners' sugar


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon peel, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned.
  2. Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar. Yield: about 2-1/2 dozen.
Originally published as Blue Moon Crescent Cookies in Cookies & Candies Bookazine 2016

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