Cinnamon Crescent Cookies – a delicious recipe with all-purpose, cold butter, sour cream, egg yolks, vanilla, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle.
3
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.
4
Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased
5
. Curve ends to form crescents.
6
Bake at 375u00b0 for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
1246
kcal
Calories
60
g
Fat
149
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups all-purpose flour, 3/4 cup cold butter, 1 cup sour cream, 3 large egg yolks, and more.
Yes, Cinnamon Crescent Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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