Go Back
Easy German Vanillekipferl cookies dusted with vanilla sugar, a festive holiday treat.

Vanillekipferl (German Vanilla Crescent Cookies)

These tender, buttery crescent cookies, rolled in vanilla sugar, are perfect for cozy days and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: German
Calories: 90
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups all purpose flour
  • 1 cup unsalted butter, softened Use softened, not melted butter.
  • 1 cup finely ground almonds or hazelnuts Almonds are more traditional.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For coating
  • 1/2 cup powdered sugar mixed with 2 to 3 tablespoons vanilla sugar Mix the powdered sugar with vanilla sugar for coating.

Method
 

Prepare the dough
  1. In a large bowl, mix the softened butter and powdered sugar until creamy and smooth.
  2. Add vanilla extract, salt, and ground nuts. Stir until blended.
  3. Add the flour and mix until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together.
  4. Cover and chill the dough for 20 to 30 minutes if it feels sticky.
Shape and bake
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Pinch off small pieces of dough and roll them into logs, about 2 to 3 inches long. Bend each into a crescent shape and place on the tray.
  3. Bake for 10 to 12 minutes. The cookies should be set but still light in color.
  4. Let them sit on the tray for about 5 minutes, then gently roll in the vanilla sugar mixture while still warm.
  5. Cool fully before storing.

Notes

It's best to keep crescents about the same size to ensure even baking. Store in a sealed container at room temperature, separating layers with parchment paper.