Vanillekipferl, otherwise known as Vanilla Crescents, are mouthwatering cookies that originated in Austria. The traditional recipe consists of a simple recipe using flour, walnuts, sugar, butter, egg and vanilla extract, then shaped into crescent shapes and baked until golden brown.
This vanilla crescent recipe has my own twist, using ground hazelnuts and almonds in equal parts instead of walnuts. The end result is an incredibly delicious and fragrant treat. The texture of these cookies is unique and will melt in your mouth and the nutty vanilla flavor is truly addictive.
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Not only are they extremely tasty, but they are also incredibly easy to make and can be enjoyed year-round. Whether you’re looking for a traditional Christmas treat or simply a sweet snack, Vanillekipferl are sure to be a hit.
Why we love Vanilla Crescents
- Super easy to make.
- Simple ingredients.
- The flavor of butter, vanilla, hazelnuts and almonds.
- A melt-in-your-mouth texture that will amaze you.
- Dough stores well in the fridge and freezer.
- No cookie cutters are needed, no left-over dough.
Here's What you need
The ingredients you need to make these incredibly delicious Vanilla Crescents in no time are listed below. All detailed measurements can be found in the recipe card at the bottom of the post.👇
Butter is an important ingredient for this recipe to achieve the buttery and melty texture of these cookies. We use unsalted butter at room temperature.
Granulated Sugar is needed for the cookie dough.
A pinch of Salt to make the flavors pop.
Egg yolk to hold the dough together, while remaining a tender texture.
As for Flour, I use unbleached all-purpose flour. Any all-purpose flour will work just fine for this recipe.
Some Vanilla Extract for the flavor. I personally prefer extract from vanilla pods instead of artificial flavoring. You can also use vanilla sugar instead.
Ground Almonds and Hazelnuts. I prefer both nuts ground with the skin. If you have trouble finding pre-ground hazelnuts and almonds, you can quickly grind them in your food processor. 😉
How to make these Cookies
Vanilla Crescents are very easy to make, simply follow the instructions below.
Equipment
- A Hand Mixer* or Stand Mixer*
- 2 Baking Sheets*
- Parchment Paper
- Mixing Bowl(s)
- Food Scale* - I recommend weighing the ingredients for greater accuracy.
Instructions
- Beat the butter, sugar, and salt using a hand mixer until creamy.
- Mix the vanilla extract and egg and ground nuts into the butter-sugar mixture.
- Lastly, add the sieved flour gradually and continue to mix on medium power. The dough mix will be very crumbly.
- Turn off the hand mixer and continue kneading the dough by hand until smooth.
- Wrap the cookie dough in cling foil and chill it in the fridge for about 30-60 minutes.
- Preheat the oven to 325℉ / 160 ℃. Take the cookie dough out of the fridge and remove the wrap.
- Form crescents from the chilled dough and place the shaped cookies on a baking sheet lined with parchment paper. If the dough is a bit too brittle, it will warm up and become easier to work through the warmth of your hands.
- Bake for 15-18 minutes in the preheated oven until the outside corners turn slightly golden.
Tip! Due to the nuts, the cookies will be very delicate when freshly baked. Let them rest for a few minutes before transferring them carefully onto a cooling rack.
- Mix the vanilla sugar with the sieved powdered sugar. Dip the still warm crescents frontside down into the vanilla icing sugar and place them on a cooling rack or sheet of parchment paper to continue to cool down. Handle the cookies with care, they brake apart easily when warm.
This recipe yields around 45 cookies.
Some More Cookie Favorites
- German Shortbread Cookies
- Matcha Cookies with White Chocolate and Macadamia Nuts
- German Butter Cookies - Fraenkisches Butterzeug
- German Spritz Cookies with Bitter Chocolate and Orange
FAQ, Storage and Food Safety
See guidelines at USDA.gov for instructions on the safe handling of fresh ingredients.
Vanilla Crescents - Vanillekipferl
Tools
- 1 Hand Mixer or Stand Mixer
- Parchment Paper
- Plastic Wrap
- 1 Food Scale Recommended for greater accuracy.
Ingredients
Cookie Ingredients
- 200 g butter (room temperature)
- 100 g sugar
- 1 pinch salt
- 270 g flour
- 80 g ground almonds
- 80 g ground hazelnuts
- 2 teaspoon vanilla extract
- 2 egg yolk
For the Garnish
- 50 g powdered sugar
- 2 packages vanilla sugar
Instructions
For the Vanilla Crescents
- Beat the butter, sugar, and salt using a hand mixer until creamy.200 g butter, 100 g sugar, 1 pinch salt
- Mix the vanilla extract and egg and ground nuts into the butter-sugar mixture.80 g ground almonds, 80 g ground hazelnuts, 2 teaspoon vanilla extract, 2 egg yolk
- Lastly, add the sieved flour gradually and continue to mix on medium power. The dough mix will be very crumbly.270 g flour
- Turn off the hand mixer and continue kneading the dough by hand until smooth.
- Wrap the cookie dough in cling foil and chill it in the fridge for about 30-60 minutes.
- Preheat the oven to 325℉ / 160 ℃. Take the cookie dough out of the fridge and remove the wrap.
- Form crescents from the chilled dough and place the shaped cookies on a baking sheet lined with parchment paper. If the dough is a bit too brittle, it will warm up and become easier to work through the warmth of your hands.
- Bake for 15-18 minutes in the preheated oven until the outside corners turn slightly golden.
For the Garnish
- Mix the vanilla sugar with the sieved powdered sugar. Dip the still warm crescents frontside down into the vanilla icing sugar and place them on a cooling rack or sheet of parchment paper to continue to cool down. Handle the cookies with care, they brake apart easily when warm.2 packages vanilla sugar, 50 g powdered sugar
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