Vanillekipferl are classic Austrian crescent-shaped cookies, delicately crumbly and infused with the warm, sweet aroma of vanilla. These buttery treats, dusted in vanilla sugar, are a holiday favorite and a must-have on any Christmas cookie platter.
Why You’ll Love This Recipe?
- Deliciously nostalgic: These traditional cookies bring a cozy, festive feeling to any season.
- Melt-in-your-mouth texture: Buttery, tender, and perfectly crumbly with each bite.
- Easy to make: Just a few simple ingredients and steps, making them perfect for beginners and seasoned bakers alike.
Ingredients
Here’s a quick look at the essentials:
- All-purpose flour
- Unsalted butter
- Almond flour
- Vanilla sugar
- Powdered sugar
Full list of ingredients with exact measurements is in the recipe card below!
Directions
- Prepare the dough: Cream together butter and powdered sugar. Mix in almond flour, vanilla sugar, and all-purpose flour until a smooth dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
- Shape the crescents: Roll small portions of dough into logs, then shape into crescents and place on a baking sheet.
- Bake: Bake in a preheated oven at 350°F (175°C) until light golden, about 10-12 minutes.
- Coat in vanilla sugar: While still warm, carefully roll the cookies in vanilla sugar, ensuring an even coating.
Expert Tips and Tricks
- Chilling is key: Chilling the dough prevents spreading and makes shaping easier.
- Use almond flour: This gives the cookies their signature crumbly texture and nutty flavor.
- Be gentle: These cookies are fragile when warm, so handle with care when coating them in sugar.
Recipe Variations and Possible Substitutions
- Nut options: Substitute almond flour with hazelnut or walnut flour for a different flavor.
- Gluten-free version: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Vanilla bean upgrade: Add scraped vanilla bean seeds to the dough for an extra burst of flavor.
Serving and Pairing Suggestions
- Serve with a warm mug of mulled wine, spiced cider, or a classic hot chocolate.
- Pair with other festive treats like gingerbread cookies or chocolate-dipped shortbread for a beautiful holiday platter.
Storage and Reheating Tips
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze uncooked dough or baked cookies for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I make these cookies without almond flour?
Yes, but almond flour gives Vanillekipferl their signature flavor and texture. If substituting, use finely ground nuts or additional all-purpose flour.
2. Why did my cookies spread too much?
Ensure the dough is well chilled before baking, and don’t overwork it during shaping.
3. How do I make vanilla sugar at home?
Store a vanilla bean in a jar of granulated sugar for at least a week to infuse the flavor.
4. Can I use salted butter?
Yes, but reduce the added salt in the recipe or omit it altogether.
Conclusion
Vanillekipferl are the ultimate holiday cookie, combining simplicity, elegance, and irresistible flavor. Whether you’re baking for a crowd or treating yourself, these buttery crescents are a joy to make and share. Happy baking, and may your holiday season be as sweet as these cookies!
Print
Vanillekipferl
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30–36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Description
Vanillekipferl are classic, melt-in-your-mouth crescent-shaped cookies from Germany and Austria, typically made during the holiday season. These buttery, almond-infused treats are generously dusted with powdered sugar and have a delightful vanilla flavor that makes them irresistible.
Ingredients
- 200g all-purpose flour
- 150g unsalted butter, cold and cut into small cubes
- 100g ground almonds
- 70g powdered sugar (plus extra for dusting)
- 1 tsp vanilla sugar or 1 tbsp vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, combine the flour, ground almonds, powdered sugar, and salt.
- Add the cold butter cubes and vanilla sugar (or extract). Use your hands or a pastry cutter to blend until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Take small portions of dough and roll them into logs, then form into crescent shapes.
- Arrange the cookies on the baking sheet and bake for 12-15 minutes, or until lightly golden.
- Let the cookies cool for a few minutes, then dust generously with powdered sugar.
Notes
- If you don’t have vanilla sugar, you can substitute with regular sugar and a bit of vanilla extract.
- These cookies store well in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg