The Best & Easy Vanillekipferl

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Delicate, buttery, and laced with the warmth of vanilla, Vanillekipferl are Austria and Germany’s answer to the perfect holiday cookie. Shaped like little crescent moons and dusted in snowy powdered sugar, these cookies melt in your mouth with every bite. Whether it’s your first time baking these or they’re a nostalgic tradition, Vanillekipferl brings timeless charm and coziness to your kitchen.

Their almond-rich dough is simple yet refined, making them perfect for both festive gatherings and quiet afternoons with a warm cup of tea. If you’re someone who appreciates understated elegance in your baking, this cookie will easily become a go-to recipe all year long.

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Preparation Phase & Tools to Use

Before diving into the buttery bliss of Vanillekipferl, let’s gather the tools that make the process smooth and efficient:

• Mixing Bowls: You’ll need at least two—one for creaming the butter and sugar, another for blending the dry ingredients. Using the right size keeps things neat and makes folding in almonds easier.
• Hand or Stand Mixer: Creaming butter into a smooth base is essential for the melt-in-your-mouth texture. A mixer speeds up this step while ensuring even consistency.
• Measuring Cups and Spoons: Precision is key in baking. Properly measuring your flour and sugar ensures the dough isn’t too dry or too soft.
• Baking Sheet + Parchment Paper: Prevent sticking and ensure even baking with a good-quality baking sheet lined with parchment.
• Crescent Cookie Cutter (Optional): Traditionally shaped by hand, but if you want perfect uniform crescents, a cutter can help.
• Cooling Rack: Letting the cookies cool fully before dusting with powdered sugar prevents clumping and sogginess.

Having these tools ready will set you up for a smooth, enjoyable baking experience that leads to picture-perfect Vanillekipferl.

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Ingredients for the Vanillekipferl

• Unsalted Butter: The base of the cookie’s rich and tender texture.
• Powdered Sugar: Sweetens the dough subtly and provides a soft texture.
• Vanilla Extract or Vanilla Sugar: The signature flavor that defines Vanillekipferl.
• All-Purpose Flour: Provides structure to the cookie without being too dense.
• Ground Almonds (or Almond Flour): Essential for the nutty flavor and melt-in-your-mouth texture.
• Salt: Just a pinch to balance and enhance the overall flavor.
• Extra Powdered Sugar for Dusting: Gives that iconic snow-like finish and a touch more sweetness.

Each of these ingredients plays a key role in creating the delicate, crumbly cookie that defines Vanillekipferl.

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How To Make the Vanillekipferl

Step 1: Cream the Butter and Sugar

Start by creaming the unsalted butter and powdered sugar together until light and fluffy. This step is crucial for creating a tender, airy texture in your cookies.

Step 2: Add Vanilla and Almonds

Mix in the vanilla extract (or vanilla sugar) and ground almonds. The almonds give the cookies their signature nutty flavor.

Step 3: Incorporate the Flour

Gradually add the flour and a pinch of salt. Mix until a soft dough forms. If it feels too crumbly, gently knead it with your hands to bring it together.

Step 4: Shape into Crescents

Take small portions of dough and shape them into little crescent moons. Place them evenly spaced on a parchment-lined baking sheet.

Step 5: Chill the Dough (Optional but Recommended)

Pop the shaped cookies into the fridge for 15-20 minutes before baking. This helps them hold their shape better during baking.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for 12–15 minutes, or until the edges just start to turn golden. Keep an eye on them—they should stay pale overall.

Step 7: Dust While Warm

Let the cookies cool for a few minutes on the tray, then dust them generously with powdered sugar while still slightly warm. This helps the sugar stick beautifully.

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How to Serve and Store Vanillekipferl

Vanillekipferl are at their best when served at room temperature, allowing their delicate texture to shine. They pair wonderfully with a mug of mulled wine, hot cocoa, or tea, making them a cozy companion for winter afternoons or holiday spreads.

For storing, place cooled cookies in an airtight container lined with parchment paper. They’ll stay fresh for up to 2 weeks at room temperature. You can also freeze them (undusted) for longer storage—just thaw and dust with powdered sugar before serving.

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Frequently Asked Questions

Can I substitute walnuts or hazelnuts instead of almonds?

Absolutely! While almonds are traditional, ground hazelnuts or walnuts work beautifully and add their own distinct nuttiness.

My dough is too crumbly—what should I do?

Try warming it slightly in your hands and gently kneading until it holds together. A touch of extra butter can also help.

How do I keep the cookies from breaking?

Let them cool slightly before moving them to a wire rack. They’re fragile when hot but firm up as they cool.

Can I use vanilla bean instead of extract?

Yes! Scraping seeds from a vanilla bean adds even more authentic flavor.

Are Vanillekipferl gluten-free?

They can be if you substitute the flour with a 1:1 gluten-free blend. Just ensure it contains a binder like xanthan gum.

Can I double the recipe?

Definitely! These cookies disappear quickly, so doubling the batch is always a smart move during the holidays.

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Want More Cookie Ideas with a Twist?

If you love these Vanillekipferl, you’ll probably enjoy these other favorites from my site:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Chocolate Crinkle Sandwich Cookies with a soft ganache center.
• Peanut Butter Blossom Cookies if you prefer classic nostalgia.
• Brown Sugar Maple Cookies with cozy fall flavor.

And if you’re always looking for more inspiration, check out my Pinterest page where I share my daily baking creations: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a twist of hazelnut? Did you shape them by hand or use a mold?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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