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Vanilla crescent cookies made with pudding mix, coated in powdered sugar and arranged on a round wooden serving board.
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Easy 5-Ingredient Vanilla Crescent Cookies with Pudding

Buttery vanilla crescent cookies made with five simple ingredients and coated in powdered sugar. Vanilla pudding powder and vanilla sugar give these delicate, crumbly cookies a rich vanilla flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 15 cookies
Course: Dessert
Cuisine: European
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough

  • ¾ cup plus 2 tablespoons plus 2 teaspoons all-purpose flour 110 g
  • 1 packet vanilla pudding powder dry; see notes
  • About ½ cup butter 110 g, softened
  • ¼ cup powdered sugar 30 g
  • 2 packets vanilla sugar

Coating

  • Powdered sugar as needed for rolling

Equipment

  • Mixing bowl
  • Baking sheet and parchment paper
  • Kitchen scale

Method
 

  1. Prepare the oven. Preheat to 340°F (170°C). Line a baking sheet with parchment paper.
  2. Mix the dough. Combine the flour, dry vanilla pudding powder, softened butter, powdered sugar, and vanilla sugar in a bowl. Mix with a spatula, then gently bring the dough together by hand until evenly combined. Avoid prolonged kneading.
  3. Divide and shape. Divide the dough into 15 equal portions. Roll each portion into a ball, then into a short log. Gently bend into a crescent, keeping the ends slightly rounded.
  4. Arrange and bake. Place the crescents on the prepared baking sheet with a little space between them. Bake for about 20 minutes, until set with lightly golden edges and bottoms.
  5. Coat in powdered sugar. Carefully roll the cookies in powdered sugar while still warm. If they are too fragile to lift, let them rest on the baking sheet briefly before coating.
  6. Cool. Transfer gently to a wire rack and let cool completely before serving or storing.

Notes

  • Measure by weight: Use the gram measurements for the most consistent results.
  • Pudding powder: Add it dry, without milk. Match the original packet’s type and weight; do not automatically substitute an entire larger US box. Instant and cook-and-serve mixes are not necessarily interchangeable.
  • Vanilla sugar: Packet sizes vary. Use two packets of the product used in the original recipe.
  • Handle gently: These cookies are especially delicate while hot.
  • Storage: Store completely cooled cookies in an airtight container in a cool, dry place for up to 1 week.
  • Freezing: Freeze baked cookies for up to 3 months, separating layers with parchment paper. Thaw in the closed container and refresh the powdered sugar coating if needed.
  • Nutrition estimate: Assumes 40 g pudding powder, 20 g vanilla sugar, and approximately 30 g powdered sugar retained after coating.
 
 
 

Nutrition per Serving

Serving: 1 cookie
Calories: 110 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Fiber: 0.2 g | Sugar: 5 g