About the Recipe
I didn’t grow up baking Vanillekipferl, but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.)
There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen, you already know I have a soft spot for spiced and nutty European cookies. These fit right in.
Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season.
Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight.
Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla.
Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep.
Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist.
Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious.
What You'll Love
1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor.
2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings.
3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing.
4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar.
5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing.
Frequently asked Questions
Ingredints Explained
Ingredients
250g (2 cups) all-purpose flour
200g (1 cup) unsalted butter, softened
100g (½ cup) granulated sugar
100g (1 cup) ground almonds (or hazelnuts for variation)
1 tsp vanilla extract
50g (½ cup) powdered sugar (for dusting)
Preparation
Step-by-Step Instructions on how to make Vanillekipfel
In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms.
Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake.
Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm.
Store in an airtight container once fully cooled.
Tips:
Ingredient Substitutions
Ground Almonds:
Substitute with ground hazelnuts for a richer, nuttier flavor.
Use ground walnuts or pecans for a similar texture but a slightly different taste.
For a nut-free version, try ground sunflower seeds or oat flour, though the flavor will vary.
Vanilla Extract:
Use vanilla bean paste for an even more pronounced vanilla flavor.
Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist.
All-Purpose Flour:
Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding.
Butter:
Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture.
If using salted butter, omit the added pinch of salt from the recipe.
Powdered Sugar (for Dusting):
Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist.
Use a sugar-free powdered sugar substitute for a low-sugar version.
Flavor Additions
If you’d like to get creative:
Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version.
Grate in a bit of lemon zest or orange zest for a subtle citrusy note.
Storage Tips:
These cookies improve in flavor after a day or two, so make them ahead if possible!
Room Temperature:
Store the cookies in an airtight container at room temperature for up to 2 weeks.
Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking.
Freezing:
Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time.
After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months. Dust with powdered sugar after thawing for the freshest look.
Flavor Development:
Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle.
Moisture Control:
Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp.