How to make Vanillekipferl-Austrian Vanilla Crescent Cookies

Vanillekipferl are crescent-shaped buttery almond cookies coated with a dusting of vanilla-flavored sugar. They are easy to bake and make a delicious and beautiful addition to any holiday cookie platter.

Vanillekipfherl are a beloved Christmas cookie in Austria, Germany, Poland, Hungary, and the Czech Republic. They are delicate crescent-shaped cookies coated with a mixture of sugar and vanilla sugar (affiliate link) hence the name Vannilekipferl, which translates to Vanilla Crescent Cookie.

One of my fondest memories growing up is baking with my Austrian mother for the Christmas holiday. She would make various traditional Austrian Plätzchen (German for cookies), including Vanillekipferl and Zimtsterne (Cinnamon Stars). I love these cookies because they use a few simple ingredients and taste delicious. Many of them include almonds or hazelnuts, two of my favorite nuts. Vanillekipferl are a favorite holiday cookie with my family, so they are always on the list of cookies that we bake every year.

Unlike other Vanillekipferl recipes, my mother coats the crescents with granulated and vanilla sugar instead of powdered sugar. Many grocery stores carry vanilla sugar in their baking sections.  If your grocery store does not have it, you can purchase it at Cost Plus World Market or buy vanilla sugar online at Amazon.

Ingredients

To make this delicate cookie, you need a few simple ingredients, butter, sugar, flour, salt, almonds, and an egg. You then shape the dough into a crescent. After they are baked, they are coated with sugar.

• Almonds-Ground raw almonds (with skins) give the cookies a delicious nutty flavor. Do not substitute almond flour for ground raw almonds because the cookie's texture and taste will not be the same.
• All-purpose flour-Be sure to measure the flour carefully. Instead of scooping the flour with the measuring cup, I recommend using a spoon to fill the flour into the measuring cup. However, it is best to weigh the ingredients with a kitchen scale to ensure the amount used in the recipe is accurate.
• Butter-Be sure to use unsalted butter.
• Egg-Eggs come in various sizes. For this recipe, use a standard large egg.
• Sugar-any brand of granulated sugar works well.
• Vanilla Sugar-This is a critical ingredient in the cookies. If you cannot find it at your grocery store, you can purchase vanilla sugar online at Amazon.

How to grind almonds

The best way to grind almonds is in a food processor because it allows you to blend them in seconds, creating an almond meal. However, be careful not to over-process them, or they can become almond butter. There are two methods you can use to yield perfectly ground almonds.

Method 1

Place the almonds in the bowl of the food processor and pulse the nuts about 10 times to get the correct consistency. The nuts should be a coarse meal.

Method 2

Add 1 cup of the flour called for in the recipe to the nuts. Pulse the mixture until the nuts are a coarse ground meal. Even though it will look finer in texture than method 1, it will work well for this recipe.

This is a no-fail method for grinding the nuts because you cannot over-process them.

The flour-nut mixture is added to the butter-sugar mixture simultaneously with the remaining flour in the recipe.

Both methods work well. Use the one that you are most comfortable with. If you are new to baking, I recommend using method 2 to ensure that the nuts are not over-processed.

Can almond flour be used instead of ground almonds (almond meal)

Almond flour is usually made from blanched, peeled almonds. Since almond flour is more refined and lighter in color than an almond meal made from unpeeled almonds, it is not an adequate substitution in this recipe.

Instructions

Make the dough

Steps to make the dough

1. Beat butter and sugar until light and fluffy.
2. Add flour, salt, ground almonds, and egg.
3. The dough is firm but pliable.
4. Form 1 tablespoon of dough into a 3-inch log by rolling the dough between the palms of your hands. Another way to make the log is to roll 1 tablespoon of dough back and forth with the palm of your hand on a lightly floured cutting board. Place the log on the sheet pan and bend it into a crescent shape.

Baking and coating cookies

1. Bake cookies until the tips begin to brown. Be careful not to overbake them.
2. Carefully place hot cookies in the vanilla sugar and granulated sugar mixture.
3. Gently toss the cookies in the sugar mixture.
4. Place sugar-coated cookies on a plate.

Enjoy! Vanillekipferl are especially delicious with a cup of coffee, hot cocoa, or your favorite hot tea!

How to store Vanillekipferl

Store the cookies in an air-tight container. They will stay fresh for several weeks and stored in a cool and dry place.

Vanilliekipferl are a wonderful addition to your holiday baking.  Give them a try!  I am sure they will be a hit with your family and friends.

Pro Tips

• The butter needs to be at room temperature, firm but not soft.
• It is best if the egg is at room temperature.
• Be careful not to over-process the nuts, or they will turn into almond butter.
• The crescents should be uniform in size so that they bake evenly.
• Since the cookies are delicate, it is essential not to make them too large. Otherwise, they will break when coated in sugar.
• If your kitchen is warm, place the sheet pan with the formed cookies in the refrigerator for 10 minutes. This will help the cookies keep their shape and not spread out during baking.
• Don't overbake the cookies. They should not be brown. Remove them from the oven when the edges are golden.
• Do not let the cookies cool. Once you remove them from the oven, immediately coat them with granulated and vanilla sugar.

I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️

📋 Recipe

How to make Vanillekipferl-Austrian Vanilla Crescent Cookies

★★★★★ 5 from 2 reviews

• Author: Gitta
• Prep Time: 60 minutes
• Total Time: 90 minutes
• Yield: 72 Cookies 1x
• Category: Dessert
• Cuisine: Austrian, German

Print Recipe

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Description

Vanillekipferl are crescent-shaped buttery almond cookies coated with a dusting of vanilla-flavored sugar. They are easy to bake and make a delicious and beautiful addition to any holiday cookie platter.

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Ingredients

Units USM Scale 1x2x3x

Cookie Dough

• 1 cup and two tablespoons (250 g) room temperature unsalted butter
• ¾ cup (140 g) granulated sugar
• 2 ¾ cups (350 g) all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup (140 g) whole raw almonds, ground (see blog post for more information)
• 1 large egg at room temperature

Sugar Coating

• 1 package vanilla sugar (affiliate link)
• ¾ cup (140 g) granulated sugar

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Instructions

1. Preheat oven to 350 degrees F. Line sheet pan with parchment paper, silicone baking mat or spray with cooking spray.
2. Place butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy about 5 minutes, scraping sides of the bowl halfway through mixing.
3. Add flour, salt, ground almonds, and egg.  Mix on low speed until well combined.  
4. Take 1 tablespoon dough and roll it between your hands to form a 3-inch log.  Place the log on the sheet pan and shape it into a crescent.  Continue making crescents, placing them 2 inches apart on the sheet pan.  If your kitchen is hot, place the cookies in the refrigerator 10 minutes before baking.  
5. Bake for 8-12  minutes or until the bottom of the cookie and tips are lightly golden.
6. While cookies are baking, make the sugarcoating by combining vanilla sugar with ¾ cup granulated sugar in a bowl.  
7. Place about 4-6 hot cookies in the sugar-vanilla sugar combination as soon as the cookies are done baking.   With a spoon, lightly toss them in the sugar mixture until they are coated.
8.  Place the sugar-coated crescents on a plate to cool completely.
9. Store in an air-tight container in a cool place.  They will stay fresh for several weeks.

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Equipment

Sheet pan

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Stand Mixer

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Food Processor

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Notes

1.     The butter needs to be at room temperature, firm but not soft.
2.     It is best if the egg is at room temperature.
3.     Be careful not to over-process the nuts, or they will turn into almond butter.
4.     The crescents should be uniform in size so that they bake evenly.
5.     Since the cookies are delicate, it is essential not to make the cookies too large. Otherwise, they will break when coated in sugar.
6.     If your kitchen is warm, place the sheet pan with the formed cookies in the refrigerator for 10 minutes. This will help the cookies keep their shape and not spread out during baking.
7.     Don't overbake the cookies. They should not be brown. Remove them from the oven when the edges are golden.
8.     Do not let the cookies cool. Once you take them out of the oven, immediately coat them with the granulated sugar and vanilla sugar mixture.  

* Nutrition Disclaimer

Nutrition

• Serving Size: 1 cookie
• Calories: 67
• Sugar: 4.2 g
• Sodium: 9.6 mg
• Fat: 3.5 g
• Carbohydrates: 8.2 g
• Protein: 1 g
• Cholesterol: 9.4 mg

Keywords: cookies, Austrian cookie recipes, Vanillekipferl, German Christmas cookie recipes, almonds

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