Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth. A perfect cookie to make ahead that’s always a hit.

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth.  A perfect cookie to make ahead that's always a hit.

Vanillekipferl are small, crescent-shaped cookies with a heavy dusting of vanilla sugar which gives them their typical flavor. The little croissant shaped cookies are a real classic German Christmas cookie and

Probably every German grandmother makes Vanillekipferl at Christmas time. But they can also be enjoyed all year round!You only need a few ingredients to make them and they keep fresh for weeks. Like German Gingerbread and Traditional German Stollen, they get even tastier after a few days in my opinion.

One of my favorite Christmas memories is baking cookies with my Oma (that’s the German word for Grandmother). I always made sure there were enough cookie dough scraps for me and my Grandfather to enjoy. Both my grandmothers always made many different cookies during Christmas time. One even made about 20 different ones, I really don’t know how she accomplished that but I loved going through all the cookie tins and filling my cookie plate with all my favorite Plätzchen (German for cookies). These Vanillekipferl were one of them!

This Vanillekipferl Recipe is made without eggs or baking powder! A tradtional German Christmas Cookie that is so tender and perfect for cookie exchanges.

Tips and Tricks for Making this Vanillekipferl Recipe

  • Vanillekipferl are made WITHOUT eggs! Eggs (and baking powder) are not used in traditional recipes, you won’t get the same melt-in-your-mouth texture if you are using eggs.
  • Make sure the butter is really cold and work quickly so it won’t get warm. Warm butter will result in Kipferl that will crumble very easily.
  • The dough should always stay cold while you are shaping the cookies. Take only 1/4 of the dough out of the fridge so the remaining dough stays cold. Shaping the crescents might take a little bit especially if you’re doing it for the first time.
  • Make sure your crescents are all the same size so they bake evenly.
  • Don’t bake them too long! They should not brown, only the edges should be a little bit golden but the cookie should be pale.
  • In my opinion, dusting the vanilla cookies with vanilla sugar works better than dipping them. It’s easier (and safer) because you don’t have to touch the hot cookies and dip each one into the sugar. Sprinkle the cookies with half of the vanilla sugar immediately after you take the cookie sheet out of the oven and then repeat the process when they are cooled completely.
  • Store the cookies in a cookie tin. That’s the way it’s done in Germany. The cookies will stay fresh for weeks in a cold and dry place.

Vanillekipferl are made with ground nuts and dusted with vanilla sugar! These cookies are tender and melt in you mouth. A great recipe for cookie exchanges and Christmas parties!

How to make Vanillekipferl

Traditional Vanillekipferl are made without eggs or baking powder. The only binding agents are the butter and the nuts. When you make them for the first time you might think this recipe won’t work because when you combine all the ingredients and start mixing the mixture will look very dry and crumbly. Don’t worry, the mixture will come together after about a minute or so.

You will get a dough that looks like crumbs at first, press the crumbs together with your hands to form it into a ball. Don’t handle the dough too much you don’t want the butter to get warm. Chill it for an hour and then form crescents.

German Vanilla Crescent Cookies are only baked for about 15 minutes until the edges are lightly golden, you don’t want them too brown. Take the pan out of the oven and dust them with vanilla sugar. Many recipes say you should dip them in the sugar mixture but I find it easier to dust them because the cookies break very easily.

These cookies keep fresh in an airtight container for up to 3-4 weeks. But most of the time they’re all eaten long before then!

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground hazelnuts or almonds! They are crispy and buttery and become even better after a few days.

How to make Vanilla Sugar for German Vanilla Crescent Cookies

For this recipe, you need vanilla sugar (German: Vanillezucker). The Kipferl are dusted with a mixture of vanilla sugar and powdered sugar, this is a very important step to make them.

You can buy Vanilla sugar (see link above the recipe) or make your own. It’s really easy and you can use it also for your coffee or other recipes that use sugar and vanilla. Vanilla sugar is used in many traditional German recipes instead of vanilla extract which is difficult to get in Germany.

To make your own vanilla sugar you need 1 cup sugar and 1 vanilla bean. Place the sugar into the bowl of a food processor. Scrape out the vanilla bean using the back of a knife and add the scraped out seeds to the bowl. Pulse the sugar and vanilla seeds until well combines and the sugar resembles powdered sugar.

Store your vanilla sugar in an airtight container or mason jar in a cold and dry place. I always add the scraped out vanilla pod to the jar this adds even more vanilla flavor.

German Vanilla Crescent Cookies are made with ground nuts and make a great addition to your Christmas Cookie Platter! A traditional German Cookie recipe that is always a hit at cookie exchanges.

Looking for more traditional German Christmas Recipes?

German Vanilla Crescent Cookies are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth.  A perfect cookie to make ahead that's always a hit.

Tools and Ingredients used for making this recipe

Vanilla Sugar: This one is made with real vanilla, don’t buy one with artificial vanilla! The cheapest way is to make your own.
Ground Almonds: This almond meal/flour is made from finely ground almonds and perfect for making Vanilla Crescent Cookies. You can use almond meal with or without the skins or use the same amount of ground hazelnuts or walnuts.
Cookie Tins: Storing the cookies in cookie tins like my Grandmother always did keeps them fresh for weeks.

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground hazelnuts or almonds! They are crispy and buttery and become even better after a few days.
5 from 2 votes
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Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth. A perfect cookie to make ahead that's always a hit. (Read the post before making this recipe!)

Course Cookie, Dessert
Cuisine German
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 40
Author Julia

Ingredients

For the cookie dough:

  • 2 cups all-purpose flour spoon and level (250g)
  • 1 pinch of salt
  • 1 cup unsalted butter cold, cut into small cubes (230g)
  • 3/4 cup powdered sugar (85g)
  • 3/4 cup ground almonds or hazelnuts or walnuts (100g)
  • 1/2 vanilla pod seed scraped out

For the sugar mixture:

  • 3/4 cup powdered sugar (85g)
  • 1 Tbsp vanilla sugar see note above

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cold cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes

  2. Use your hands to press the dough together and wrap it in plastic wrap. Chill for one hour in the fridge.

  3. Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.

  4. Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1 1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.

  5. Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending on the size of the cookies) until the edges are golden. They should not brown. 

  6. Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting.

  7. These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.


Watch how to make them!


We posted this recipe 2 years ago. Today we’ve updated the photos, improved the recipe, and included a video tutorial to show you how easy these cookies are to make.

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground hazelnuts or almonds! They are crispy and buttery and become even better after a few days.

Vanillekipferl (German Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth. A perfect cookie to make ahead that's always a hit. #christmascookies #crescentcookies #vanillacookies #germanrecipes #cookies

7 Comments

  • Dina

    I noticed there was no mention of egg in the recipe. The dough looks very crumbly. Will the butter be enough to bind the ingredients?

    • Julia

      Hi, Dina! Yes, the butter and the almonds (or hazelnuts) are enough to bind the ingredients. These cookies are traditionally made without eggs. If your dough is too crumbly I would add a little bit more butter. Happy Holidays!

  • Nelly Martin

    Hi! I haven’t made these yet, but they look delicious. I’m allergic to nuts, and was wondering if I could substitute the nuts with something else. Would that work, or would it affect the taste or consistency?
    Thanks!

    • Sarah

      They are traditionally called nusskipferl, as in nut horns. So the nuts are important I can’t see how you can do these without nuts. My Austrian Grandmother has been making these for over 50+ years with walnuts.

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