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Cinnamon Crescent Cookies

 Cinnamon Crescent Cookies
This is my family's favorite Christmas cookie. Everyone calls them 'the cookie that melts in your mouth!'—Theresa Jarabak, Johnstown, Pennsylvania
32 ServingsPrep: 45 min.+chilling Bake: 15 min./batch


  • 4 cups all-purpose flour
  • 3/4 cup cold butter
  • 1 cup (8 ounces) sour cream
  • 3 egg yolks
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 egg whites
  • 2 tablespoons water
  • 1 cup sugar
  • 3 teaspoons ground cinnamon


  • Place flour in a large bowl; cut in butter until mixture resembles
  • coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and
  • vanilla; add to crumb mixture and mix until dough forms a ball.
  • Cover and refrigerate for 4 hours or overnight.
  • Divide dough into fourths. On a lightly floured surface, roll each
  • portion into a 10-in. circle.
  • Whisk egg whites and water; brush over dough. Combine sugar and
  • cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining
  • cinnamon-sugar over the dough. Cut each circle into eight wedges.
  • Roll up each wedge from the wide end; roll in reserved
  • cinnamon-sugar. Place point side down 1 in. apart on greased baking
  • sheets. Curve ends to form crescents.
  • Bake at 375° for 15-17 minutes or until lightly browned. Remove

2 of 2

Cinnamon Crescent Cookies (continued)

Directions (continued)

  • to wire racks to cool. Store in an airtight container. Yield: 32
  • cookies.
Nutritional Facts: 1 cookie equals 141 calories, 6 g fat (4 g saturated fat), 35 mg cholesterol, 37 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.