Vanillekipferl (Vanilla Crescent Cookies)
Serves 40
20 mins prep
15 mins cook
35 mins total
Vanillekipferl, also known as Vanilla Crescent Cookies, are a classic German holiday treat that melt in your mouth! Made with ground nuts and coated in fragrant vanilla sugar, they’re buttery, nutty, and incredibly festive. Whether you're baking for the holidays or craving something special with your afternoon coffee, these cookies are a must-try. This recipe also includes healthy and vegan options—check the notes below!
Prepare Vanilla Sugar: Blend the powdered sugar with the scraped out seeds of the vanilla bean in a food processor or bowl. Set aside.
Grind the Nuts: In the same food processor, pulse the walnuts (or almonds/hazelnuts) until very finely ground—slightly coarser than almond meal. Add a tablespoon or two of flour to prevent sticking.
Make the Dough: Sift together flour, a pinch of salt, and (if using) cornstarch. Add ground nuts, softened butter chunks, and ¾ cup vanilla sugar mixture. Mix with a hand or stand mixer (with a paddle attachment) on low speed until combined, then increase to medium and knead until a smooth dough forms.
Finish kneading by hand if necessary. If the dough feels sticky, chill it for about [timer minutes=30]30 minutes to 1 hour[/timer] until firm.
Shape the Cookies: Divide the dough into 10 portions. Roll each portion into a 10-inch rope and cut into six equal pieces. If necessary, refrigerate for [timer minutes=30]30 minutes[/timer] until firm. Shape each piece into a crescent about 2–3 inches long, tapering the ends (watch video). Place on a parchment-lined baking sheet, spacing 1–2 inches apart.
Chill and Bake: Refrigerate the shaped crescents for [timer minutes=15]15–30 minutes[/timer] to help them hold their shape (this prevents spreading too much while baking). Preheat oven to 350°F (175°C) and then bake the cookies for [timer minutes=12]12 to 14 minutes[/timer], until the tips are just golden and small cracks form on top. Let them cool slightly on the tray—these cookies are fragile when hot.
Dust with Vanilla Sugar: While still warm, dust generously with remaining vanilla-powdered sugar. Let cool completely before storing.