Vanillekipferl, also known as Vanilla Crescent Cookies, are delicate, buttery cookies that originate from Austria and are popular throughout Central Europe, especially during the holiday season. Traditionally made with ground almonds or hazelnuts and shaped into small crescent moons, these cookies are finished with a generous dusting of vanilla-infused powdered sugar that melts on the tongue.
Their crescent shape symbolizes luck and good fortune, and their subtle flavor makes them a sophisticated treat perfect for Christmas cookie trays, tea parties, or anytime you’re craving a melt-in-your-mouth experience. Despite their elegant appearance, Vanillekipferl are simple to make with a handful of ingredients and no special equipment.
Let’s explore how to make these crumbly, aromatic cookies that practically dissolve with every bite.
Recommended Kitchen Tools
You don’t need any fancy tools to make Vanillekipferl, but the following items will help ensure a smooth baking experience:
- Mixing bowls – One large and one medium.
- Electric mixer (hand or stand) – Optional, but helpful for creaming the dough.
- Measuring cups and spoons – For accuracy.
- Kitchen scale – Highly recommended for precision, especially for European recipes.
- Baking sheet – Lined with parchment paper or a silicone baking mat.
- Plastic wrap – For chilling the dough.
- Wire rack – For cooling the cookies.
- Small sieve or sifter – To dust cookies evenly with vanilla sugar.
That’s it! With these simple tools, you’ll be ready to bake authentic Vanillekipferl like a pro.
Ingredients
This recipe makes about 40 small crescent cookies.
For the Dough:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) powdered sugar
- 2 tsp pure vanilla extract or 1 packet vanilla sugar
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (100 g) ground almonds or hazelnuts
- Pinch of salt
For the Coating:
- ½ cup (60 g) powdered sugar
- 1 tbsp vanilla sugar or ½ tsp pure vanilla powder
You can use store-bought vanilla sugar or make your own by storing a vanilla bean in a jar of powdered sugar for a few days.
Preparation
Step 1: Prepare the Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix again.
In a separate bowl, combine the flour, ground almonds (or hazelnuts), and a pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
The dough will be tender and slightly crumbly — this is normal. Press it into a flat disc, wrap it in plastic wrap, and refrigerate for 30–60 minutes to firm up.
Step 2: Shape the Crescents
Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
Remove the chilled dough from the fridge. Pinch off small pieces (about the size of a walnut), roll them into a log shape, and gently curve into a crescent.
Place the crescents on the prepared baking sheets, leaving a little space between each.
Step 3: Bake
Bake for 12–15 minutes, or until the edges are lightly golden. The cookies should still be pale on top.
Be careful not to overbake — Vanillekipferl are delicate and will become too dry if left too long in the oven. Let them cool for 5 minutes on the baking sheet.
Step 4: Coat with Vanilla Sugar
While the cookies are still warm (but not too hot to handle), gently toss them in the vanilla-powdered sugar mixture using a sifter or small bowl. Be gentle — they’re very fragile when warm.
Transfer to a wire rack to cool completely. Once fully cooled, give them a second dusting of sugar for that perfect, snowy finish.
FAQ
Can I use other nuts besides almonds or hazelnuts?
Yes! While almonds and hazelnuts are traditional, walnuts or pecans can be used for a slightly different flavor. Make sure to grind them finely.
Can I freeze Vanillekipferl?
Absolutely. Store the unbaked dough in the freezer for up to 2 months, or freeze the finished cookies in a tightly sealed container. Thaw before serving and re-dust with powdered sugar if needed.
Why did my cookies crumble or break?
These cookies are naturally delicate, especially while warm. Let them cool a few minutes before moving, and use a gentle hand when coating in sugar.
What’s the best way to store them?
Keep in an airtight container at room temperature for up to 10 days. They actually taste better after a day or two as the flavors meld.
Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Be aware that texture may change slightly, so chilling the dough well before shaping is important.
Conclusion
Vanillekipferl (Vanilla Crescent Cookies) are a beautiful blend of simplicity and tradition. With their tender texture, delicate almond flavor, and snowy coating of vanilla sugar, they bring a touch of old-world European charm to any cookie platter. While especially popular during the holidays, these melt-in-your-mouth cookies are delightful year-round and a great way to introduce European baking traditions to your home.
Whether served with a cup of tea, given as a thoughtful gift, or placed alongside other Christmas treats, Vanillekipferl are sure to impress. Their crescent shape might be traditional, but the flavor is timeless.
Once you bake a batch, don’t be surprised if they become part of your own family traditions — they’re that good.
