Vanillekipferl! These beautiful Vanilla Crescent Cookies are a popular Christmas cookie in Austria and Germany. Made with ground nuts & dusted in powdered sugar, each bite of these rich, buttery cookies is true bliss.
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What are Vanillekipferl?
Vanillekipferl are crescent-shaped cookies originating from Austria and popular in several European countries, especially during the Christmas season.
The name translates to “vanilla crescents” in English. These delicate cookies are made with ground nuts (usually almonds, walnuts, or hazelnuts), flour, sugar, and butter, which are shaped into crescents, baked until slightly golden, and then dusted with powdered sugar or rolled in vanilla sugar while still warm.
The combination of nuttiness, buttery texture, and sweet vanilla flavor makes them a beloved treat during the holidays.
This specific recipe is the Dorie Greenspan version.
Ingredients
- Unsalted butter
- Granulated sugar
- Fine sea salt
- Pure vanilla extract
- Pure almond extract
- All-purpose flour
- Almond flour
- Confectioners’ sugar for dusting
Instructions
Preheat the Oven and Prepare Baking Sheets:
Preheat your oven to 350°F and position the racks to divide it into thirds. Line two baking sheets with parchment paper or silicone baking mats.
Mix Ingredients for the Dough:
Using a stand mixer with the paddle attachment or a hand mixer, beat together butter, sugar, and salt until smooth (approximately 3 minutes).
Add vanilla and almond extract (if using), then scrape down the bowl’s sides and bottom.
Turn off the mixer and add all-purpose flour at once. Pulse the mixer to start blending. Mix on low speed until almost incorporated, then add almond flour and blend until the dough forms.
Shape and Bake:
Use a medium cookie scoop or a tablespoon to portion walnut-sized dough pieces.
Roll each piece into a compact ball, then shape it into a 4-inch long rope on the counter. Form the rope into a crescent shape and place on the baking sheets with 2 inches of space between each crescent.
Bake for 19 to 21 minutes, rotating the sheets halfway through, until the cookies turn golden at the tips and are set but delicate.
Apply the Sugar Coating:
Let the cookies rest on racks for 5 minutes after baking.
Place sugar in a small bowl and coat each cookie, one by one, in sugar before allowing them to cool on racks.
Recipe FAQ’s
Store these cookies in an airtight container at room temperature. They can last for up to two weeks. To maintain their texture, you can add a slice of bread to the container, which helps prevent them from becoming too dry.
Yes, you can freeze the dough by shaping it into crescents, placing them on a baking sheet, freezing until solid, then transferring to a freezer bag. Baked cookies can also be frozen in an airtight container. Thaw at room temperature before serving.
Yes, if you prefer to omit the almond extract, you can solely rely on the vanilla extract for flavoring or turn up the vanilla flavor by using vanilla bean paste or a scraped vanilla bean.
Variations & Substitutions
Try these delicious variations!
- Citrus Zest Infused Vanillekipferl: Enhance the cookies with a burst of citrus by adding lemon or orange zest to the dough. Mix the zest of one lemon or orange into the dough along with the extracts.
- Spiced Vanillekipferl: Infuse the dough with warm spices for a cozy twist. Add a blend of cinnamon, nutmeg, and a pinch of cloves or cardamom to the dough along with the extracts.
- Chocolate Dipped Vanillekipferl: After baking and cooling, dip the tips of the crescents in melted chocolate or white chocolate.
Vanillekipferl (Vanilla Crescent Cookies)
2 comments
Tove Maren
OH MY – These cookies remind me of my childhood. I could taste them – your pictures were THAT good!!!!
thekitchenprep
Aw, thank you, Tove! I love the nostalgic feel of these, too. I’ll have to make a batch to share when we finally reschedule our coffee date! 😉