Vanillekipferl Recipe made with butter, sugar, almonds, flour, and vanilla—delicate crescent cookies that melt in your mouth.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I baked Vanillekipferl wasn’t because I was organized or trying to honor some old Austrian tradition—it was pure accident. I’d stumbled into a Christmas market in Munich years ago (you know the ones, where everyone’s bundled up, kids are sticky with candied almonds, and someone’s inevitably spilled glühwein on their scarf), and I bought a bag of these little crescent cookies dusted in sugar. I ate one, then another, and by the time I was halfway through the bag, I was already scheming how to recreate them at home.
Fast forward to me in my tiny kitchen, armed with almond flour and more confidence than skill. Let’s just say my first batch looked more like sugar-coated worms than dainty crescents. They cracked, broke, and half of them disappeared before they even hit the cookie tray (because “taste testing” is a real excuse, right?). But here’s the thing—they tasted exactly like those Christmas market cookies, buttery and crumbly, like they were meant to fall apart a little. That’s when I realized… perfection isn’t the point with this Vanillekipferl Recipe. The charm is in the nostalgia, the sugar dust all over your sweater, and the fact that they always get eaten, no matter how wonky they look.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Vanillekipferl Recipe?
Let’s be honest: most holiday cookies look pretty, but half the time they taste like cardboard dressed in sprinkles. These? Different story. The Vanillekipferl Recipe delivers cookies that are soft but crumbly, buttery but not heavy, and flavored with real vanilla so they taste like more than just… sugar. They’re also not crazy sweet, which is a blessing because you’ll find yourself reaching for a second (or third) without guilt.
And here’s something I love—they look fancy on a cookie tray, but they don’t actually require anything wild to make. No elaborate frosting, no cookie cutters shaped like reindeer antlers. Just a bit of patience, some powdered sugar, and the willingness to embrace the chaos of rolling crescents. They’re imperfectly perfect, which honestly feels very human.
Ingredient Notes:
The ingredient list for this Vanillekipferl Recipe is short, but each one matters. A lot.
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Butter – Unsalted, cut into chunks. It’s the soul of the cookie.
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Sugar – Granulated for the dough, powdered for that snowy dusting.
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Almond flour – The secret weapon. It gives them that melt-in-your-mouth texture.
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All-purpose flour – Balances the almonds so the cookies hold together.
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Vanilla – Paste or pod seeds if you can. It’s worth it. Extract works too, but it’s not the same.
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Vanilla sugar – The European touch. If you can’t find it, don’t panic. Make your own by stashing a vanilla bean in a jar of sugar.
How To Make Vanillekipferl?
Here’s the part where I walk you through it, but honestly—don’t stress if things get a little messy. That’s the beauty of these cookies.
Step 1: Cream the butter and sugar
Chunk up the butter and beat it with the sugar until it’s glossy and smooth. Not whipped cream smooth—just… blended. Good enough.
Step 2: Add the dry mix
In goes the almond flour, all-purpose flour, and vanilla. Start mixing with a spatula, but spoiler: you’ll probably finish with your hands because the dough gets crumbly. Press it into a ball, wrap it up, and let it chill in the fridge for at least an hour.
Step 3: Shape the crescents
This is where things get “creative.” Preheat the oven to 375°F (190°C). Take a bit of dough, press it into a log, then cut into 2-inch pieces. Shape each into a crescent, smoothing cracks with your fingers like you’re fixing clay. Don’t sweat it if they’re not identical—mine never are.
Step 4: Bake
Line your baking sheets with parchment. Bake for 8–10 minutes until they look dry on top but aren’t browned yet. They’ll feel soft. Don’t panic—they’re supposed to.
Step 5: Sugar them up
Mix your powdered sugar with vanilla sugar. While the cookies are warm (not hot—unless you like sugar glue), dust them generously. Then do it again once they’ve cooled a little, because more sugar is always better.
Step 6: Cool completely
Move them gently to a rack. They’re fragile, like that one Christmas ornament you swear you’ll never break but always do.
Want To Save This Recipe?
Storage Options:
The good news? These cookies last. The bad news? You’ll probably eat them all before they have a chance to. Store your Vanillekipferl in a tin or airtight box, and they’ll keep for up to two weeks. Layer them with parchment paper if you’re stacking, or freeze the dough for later. Honestly though, they’re best fresh—the powdered sugar has this way of clinging to everything when you first bite in, and that’s part of the fun.
Variations and Substitutions:
Feel free to mess with this Vanillekipferl Recipe—I promise the cookie police won’t show up.
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Hazelnut flour instead of almond flour? Go for it.
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No vanilla paste? Extract works fine, just use a good one.
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Want some zing? Grate in a bit of lemon zest.
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Feeling indulgent? Dip the tips in chocolate. Dark, milk, whatever makes you happy.
What to Serve with Vanillekipferl?
Cookies this good deserve good company.
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Coffee – Strong and black. Perfect combo.
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Tea – Earl Grey is my favorite with these.
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Mulled wine – Because why not?
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Holiday trays – These crescents break up the monotony of round cookies.
Frequently Asked Questions:
Why almond flour?
It’s what makes them crumble in the best way. Without it, they’re just butter cookies. Tasty, but not Vanillekipferl.
Do I need vanilla sugar?
Need? No. Should you use it if you can? Absolutely. It’s that little European flair that makes these special.
Can I make the dough ahead?
Yep. Chill overnight or freeze for later. Just let it soften before shaping or you’ll be wrestling with cookie rocks.
So there you have it—my slightly chaotic but totally worth it Vanillekipferl Recipe. They’re not about perfection, they’re about flavor, tradition, and maybe a little powdered sugar all over your shirt. What about you—are you brave enough to try shaping crescents, or are you just here for the sugar storm?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vanillekipferl Recipe
Ingredients
For the cookies:
- 200 g unsalted butter 7 oz / 1 ¾ sticks
- 100 g granulated sugar
- 100 g almond flour ground almonds
- 245 g all-purpose flour plain flour
- 1 ½ teaspoons vanilla paste or seeds from ½ vanilla pod
For dusting:
- 55 g confectioners’ sugar icing sugar
- 8 g vanilla sugar 1 packet
Instructions
Cream the butter and sugar
- Cut the butter into chunks. Using a stand mixer or hand mixer, cream the butter and granulated sugar together until the mixture is slightly glossy and smooth.
Incorporate the dry ingredients
- Add the almond flour, all-purpose flour, and vanilla paste (or seeds) to the butter mixture. Mix until a dough begins to form. If needed, finish combining by hand to bring the dough together fully. Shape into a ball, wrap in plastic wrap, and refrigerate for 1–2 hours.
Shape the crescents
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Cut off a portion of the chilled dough, press it into a log approximately 2 cm thick, and slice into pieces about 5 cm long. Form each piece into a crescent shape, smoothing any cracks with your fingers or the back of a knife. Place on the prepared baking sheet.
Bake the cookies
- Bake the crescents for 8–10 minutes, until they appear dry on top but are not yet browned. The cookies should remain pale and slightly soft to the touch when removed from the oven.
Prepare the sugar coating
- While the cookies bake, combine the confectioners’ sugar and vanilla sugar.
Coat the cookies
- Allow the cookies to cool for one minute on the baking sheet, then sift the vanilla sugar mixture over them. After a few minutes, dust them again to ensure an even coating. Optionally, dip the bases in excess sugar for additional coverage.
Cool completely
- Transfer the cookies carefully to a wire rack and allow them to cool fully before placing them in a storage container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
