Description
Vanillekipferl are traditional Austrian-German crescent cookies with a rich almond base and a generous vanilla powdered sugar finish. Delicate, buttery, and melt-in-your-mouth soft, they’re perfect for holiday gatherings or afternoon tea.
Ingredients
1 cup unsalted butter
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract (or 2 packets vanilla sugar)
2 cups all-purpose flour
1 cup ground almonds (or almond flour)
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)
Instructions
1. Cream the butter and powdered sugar together until light and fluffy.
2. Mix in the vanilla extract and ground almonds.
3. Gradually add the flour and salt, mixing until a soft dough forms.
4. Shape dough into small crescent moons and place on a parchment-lined baking sheet.
5. Optional: Chill the cookies for 15–20 minutes before baking.
6. Bake at 350°F (175°C) for 12–15 minutes until just lightly golden at the edges.
7. Allow cookies to cool slightly, then dust generously with powdered sugar while still warm.
8. Let cool completely before storing.
Notes
Chill the shaped cookies for 15–20 minutes for better shape retention during baking.
Use ground hazelnuts or walnuts for a flavor twist if you don’t have almonds.
Dust with powdered sugar while the cookies are still warm so it sticks beautifully.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Austrian / German
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: almond cookies, crescent cookies, Christmas cookies