The Best & Easy Vanillekipferl

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Every December, as the cold starts to settle in and holiday lights begin to glow, I find myself reaching for my favorite cookie recipe of all time—Vanillekipferl. These delicate crescent-shaped vanilla cookies, with their snowy dusting of powdered sugar, bring back memories of cozy afternoons baking with family and the unmistakable aroma of vanilla and butter filling the kitchen. There’s a certain elegance in their simplicity, and yet, they never fail to impress on a cookie platter.

What makes Vanillekipferl truly special is their melt-in-your-mouth texture, which is thanks to the generous amount of ground nuts blended into the dough. I’ve tweaked and tested this recipe over the years to make it foolproof, so you can enjoy the same delicious results without the fuss. Whether you’re new to baking or just looking for a dependable holiday treat, this easy Vanillekipferl recipe is one you’ll want to revisit every winter.

Why You’ll Love This Vanillekipferl Recipe

Vanillekipferl might look like dainty little cookies, but they pack a serious flavor punch. The rich vanilla aroma, tender crumb, and buttery taste make them completely irresistible. They’re also naturally egg-free and can be made ahead—perfect for gifting or enjoying with a hot cup of tea. Plus, they store beautifully, meaning you can bake them once and enjoy for days.

These cookies also carry a bit of Old-World charm, hailing from Austrian and German baking traditions. Their signature crescent shape is a nod to European history, but their flavor is timeless. If you’re tired of overly sweet or complicated holiday cookies, these are a refreshing (and nostalgic) change.

What Kind of Nuts Should I Use for Vanillekipferl?

Traditionally, Vanillekipferl are made with ground almonds or hazelnuts. I personally love using blanched ground almonds because they create a softer texture and more neutral flavor that lets the vanilla shine. However, hazelnuts add a toasty depth that’s just as delightful. You can even blend the two if you like a more complex nutty profile. Just make sure the nuts are finely ground—coarse pieces can affect the dough’s texture.

Options for Substitutions

If you don’t have ground nuts on hand, almond flour makes a great substitute. It’s essentially the same thing and offers the same richness and crumbly texture. For a nut-free version, you can use oat flour or finely ground sunflower seeds, though the flavor will differ slightly.

Butter is key in this recipe, but you can use plant-based butter alternatives with a high fat content to make it dairy-free. Vanilla sugar is traditional in European recipes, but if it’s hard to find, a mix of granulated sugar and pure vanilla extract works just as well.

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Ingredients for This Vanillekipferl Recipe

• All-Purpose Flour – Forms the structure of the cookie and ensures a light, tender bite.
• Unsalted Butter – Adds richness, flavor, and the signature melt-in-your-mouth texture.
• Ground Almonds (or Hazelnuts) – Provide a nutty depth and help create the delicate crumbly texture.
• Granulated Sugar – Sweetens the dough without overpowering the vanilla flavor.
• Vanilla Sugar or Vanilla Extract – Essential for that warm, aromatic vanilla essence.
• Powdered Sugar – Used for dusting the cookies while they’re still warm, giving them their snowy finish.
• Salt (a pinch) – Enhances the flavors and balances the sweetness.

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Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, ground almonds, granulated sugar, and a pinch of salt. Add the cold, cubed butter and use your hands or a pastry cutter to work it into the dry ingredients until a crumbly dough begins to form. Add the vanilla sugar or a teaspoon of vanilla extract and continue kneading gently until the dough is smooth and cohesive. Do not overwork it—just enough to bring it together.

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Step 2: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30–60 minutes. This resting time allows the butter to firm up and makes shaping much easier. If the dough is too soft, it will be difficult to form the crescent shapes without sticking.

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Step 3: Shape the Crescents

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Take small portions of chilled dough and roll them into small logs, about the size of your finger. Gently curve each log into a crescent shape and place on the baking sheet, leaving a little space between each one. Don’t worry if they’re not perfectly identical—part of their charm is their handmade look.

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Step 4: Bake the Cookies

Bake the Vanillekipferl for 12–15 minutes, or until the edges are just beginning to turn golden. Keep an eye on them—the goal is to bake them through without browning them too much. The cookies should remain pale and delicate.

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Step 5: Dust with Powdered Sugar

As soon as the cookies come out of the oven, carefully dust them with a generous layer of powdered sugar while they’re still warm. This helps the sugar stick and gives them that classic snowy look. Allow them to cool completely on a wire rack.

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How Long to Prepare the Vanillekipferl Recipe

Prep Time: Making Vanillekipferl isn’t difficult, but it does involve a bit of patience. Preparing the dough takes about 15–20 minutes, and you’ll need an additional 30–60 minutes to chill it. Shaping the crescents is a relaxing task, but give yourself another 15–20 minutes, depending on your speed.

Bake Time: Each batch needs about 12–15 minutes in the oven. If you’re baking multiple trays, factor in extra time. After baking, allow them to cool before storing or serving—another 15 minutes or so.

Total estimated time: about 1 hour and 30 minutes from start to finish.

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Tips for Perfect Vanillekipferl

• Use cold butter for a crumbly, melt-in-your-mouth texture.
• Chill the dough thoroughly—it makes shaping much easier and prevents spreading.
• Handle the dough gently; overworking it can make the cookies tough.
• Dust with powdered sugar while the cookies are still warm so it adheres better.
• Store in an airtight container to keep them tender and fresh.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: Warm dough is sticky and hard to shape.
• Overbaking: These cookies should remain pale; golden edges mean they’re done.
• Using coarse nuts: Finely ground nuts are key to that smooth, delicate texture.
• Not enough vanilla flavor: If you’re not using vanilla sugar, make sure to use good-quality vanilla extract.
• Storing before cooling: Trapped steam can make cookies soggy—let them cool completely first.

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What to Serve With Vanillekipferl?

1. Hot Spiced Tea

The gentle vanilla and nutty notes pair wonderfully with a cup of aromatic chai or herbal spiced tea.

2. Mulled Wine

During the holidays, nothing beats the warmth of mulled wine next to a plate of Vanillekipferl.

3. Coffee with Cream

A mild cappuccino or latte is a comforting pairing, especially in the morning.

4. Fresh Berries

Add some color and brightness with a bowl of raspberries or sliced strawberries on the side.

5. Dark Chocolate Squares

For contrast, serve the cookies with a few pieces of rich, bittersweet chocolate.

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Storage Instructions

Room Temperature: Vanillekipferl cookies keep beautifully at room temperature for up to 10 days. Store them in an airtight container, ideally in layers separated by parchment paper to prevent sticking.

Freezing: You can freeze the unbaked dough for up to a month. Thaw in the refrigerator before shaping and baking. Baked cookies also freeze well—just make sure they’re completely cooled and stored in a freezer-safe container. Dust with powdered sugar again after thawing if needed.

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Estimated Nutrition (Per Cookie)

• Calories: 90
• Total Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 8g
• Sugar: 3g
• Fiber: 0.5g
• Protein: 1g
• Sodium: 10mg

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Frequently Asked Questions

How do I make vanilla sugar at home?

Simply store a vanilla bean pod in a jar of granulated sugar for a few days. Alternatively, blend a scraped vanilla bean with sugar for instant vanilla sugar.

Can I use walnuts or pecans instead of almonds or hazelnuts?

Yes, you can use other finely ground nuts. Keep in mind that each nut will add a slightly different flavor.

Why did my Vanillekipferl spread too much?

This usually happens if the dough wasn’t chilled long enough or if the butter was too soft.

Are these cookies gluten-free?

Not by default, but you can use a 1:1 gluten-free flour blend in place of all-purpose flour with good results.

How long do these cookies stay fresh?

Stored properly, Vanillekipferl will remain tender and flavorful for up to 10 days at room temperature.

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Conclusion

Vanillekipferl cookies are a true holiday classic—subtle, elegant, and bursting with cozy vanilla and nut flavors. Whether you’re baking them for your family, gifting them to friends, or simply enjoying them with a warm drink, they add a special, nostalgic touch to the season. With their tender texture and melt-in-your-mouth sweetness, they’re sure to become a treasured part of your holiday baking tradition.

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