As an Austrian and a true Christmas enthusiast, baking Vanillekipferl is more than just a tradition—it's a piece of my heart that I’m thrilled to share with you. Growing up, my grandmother and I would spend chilly December afternoons crafting these delicate, crescent-shaped cookies, their vanilla-sugar aroma filling every corner of her cozy kitchen.
There’s something magical in that familiar scent, a warm hug from the past, pulling me right back to those cherished moments. It’s a recipe that almost slipped through my fingers—while my grandmother never wrote it down, my great-aunt miraculously preserved it.
Want to know what makes these so special?
Vanillekipferl are more than just cookies; they embody the reflective, almost magical spirit of an Austrian Christmas. They remind us to slow down, take a breath, and savor a quiet moment amid the holiday hustle. Baking these treats isn't just about satisfying a sweet craving; it’s about stepping into a treasured tradition, about bringing a little bit of Austria into your own kitchen.
So, roll up your sleeves, dust your counter with flour, and let’s dive into the comforting ritual of baking together. And here’s a little twist to add even more joy to your holiday spread—save a few of these vanilla crescents and transform them into a no-bake Vanillekipferl cheesecake! It’s a deliciously modern take on a timeless classic, blending tradition with a dash of creativity.
Let’s bake some memories, one vanilla-scented bite at a time.
🥘 Ingredients
- Butter
- Powdered sugar
- Cake flour
- Ground almonds
- Ground hazelnuts
- Egg
- Vanilla bean - Don't toss away the scraped-out vanilla pod! You can use it to make homemade vanilla sugar!
- Salt
- Powdered & vanilla sugar for dusting
See the recipe card for quantities.
🔪 Instructions
Step 1: Start by kneading the butter, egg, confectioner's sugar, and vanilla pulp with a pinch of salt to form a smooth dough.
Step 2: Gradually knead in the flour, along with the grated almonds and hazelnuts. Once everything is well combined, chill the dough for at least 1 hour. This will help it hold its shape when baked.
Step 3: Preheat your oven to 365°F (180°C) and line three baking sheets with parchment paper.
Step 4: Now for the shaping! You have two options: either roll the dough into sticks and cut it into small pieces, or if it’s a bit sticky, make teaspoon-sized balls. Then, roll each ball into a small stick and shape it into a crescent. I find the second method easier for creating the perfect shape.
Step 5: Bake the crescents until they’re just beginning to turn golden, about 10-15 minutes. Timing may vary depending on your oven, so keep an eye on them!
Step 6: Allow the cookies to cool slightly, then dust them generously with vanilla icing sugar.
🍽 Equipment
- 3 Baking sheets with Parchment paper
- Mixing bowls - stand mixer if you don't wanna knead the dough with your hands.
- Small sieve for dusting
💭 Top tips
This recipe makes around 90 scrumptious vanilla crescents—plenty to savor throughout the season! These cookies stay fresh for 3-4 weeks in an airtight container, giving you plenty of time to enjoy them. And don’t toss that scraped vanilla pod! Instead, put it to good use by making homemade vanilla sugar—just pop it into a jar with sugar, seal, and let the flavors infuse. Learn how to make vanilla sugar here!
For an extra-special treat, try using a few of your baked crescents to make my No-Bake Vanilla Crescent Cheesecake. This dessert transforms the classic cookie into a holiday showstopper. And if you want the perfect Austrian holiday pairing, serve your vanilla crescents alongside a warm mug of my Glühwein Mulled Wine. The cozy spices of the Glühwein and the delicate flavors of the cookies create an unforgettable Christmas experience!
Where do Austrian vanilla crescents actually come from?
Austrian vanilla crescents, or Vanillekipferl, are deeply rooted in Austrian and Central European culinary traditions, particularly popular in Austria, Germany, and parts of Eastern Europe. Their origins trace back to the Austro-Hungarian Empire, where they were often made during Christmas as a special holiday treat. The distinctive crescent shape is thought to symbolize the Ottoman crescent, reflecting historical influences from the Ottoman Empire’s interactions with Europe.
These cookies are traditionally made with ground almonds or hazelnuts, and they’re beloved for their melt-in-your-mouth texture and delicate vanilla flavor, dusted in a light coating of vanilla sugar. Making Vanillekipferl has become a cherished tradition in Austrian homes, especially around Christmas, where families gather to bake and share them with loved ones.
Other Christmas Recipes for You to Try
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📖 Recipe
Vanillekipferl Austrian Vanilla Crescent Cookies
Equipment
- 3 Baking Sheets with Parchment Paper
- Mixing bowls or stand mixer if you don't wanna knead the dough with your hands.
- Small Sieve for dusting
- Knife
Ingredients
- 2.5 sticks Butter or 2¼ cups, 9.87 oz
- 1 Egg
- 1 cup Powdered sugar
- 1 Vanilla pulp
- 1 pinch Salt
- 3 ¾ cups Cake flour
- 1 cup Ground almonds
- ¾ cup Ground hazelnuts
- Powdered & vanilla sugar for dusting
Instructions
- Knead 2.5 sticks Butter, 1 Egg, 1 cup Powdered sugar, and 1 Vanilla pulp with 1 pinch Salt to form a smooth dough.2.5 sticks Butter, 1 Egg, 1 cup Powdered sugar, 1 Vanilla pulp, 1 pinch Salt
- Knead in 3 ¾ cups Cake flour, along with 1 cup Ground almonds and ¾ cup Ground hazelnuts, until everything is well combined.3 ¾ cups Cake flour, 1 cup Ground almonds, ¾ cup Ground hazelnuts
- Chill the dough for 1 hour.
- Preheat the oven to 365°F (180°C) and line three baking sheets with parchment paper.
- For shaping, you can either roll the dough into sticks and cut them into pieces, or if the dough feels sticky, form teaspoon-sized balls and roll each one into a small stick. Shape each piece into a crescent and place on the lined baking sheets. I find the second method easier!
- Bake until the cookies turn a light golden brown, about 10-15 minutes, depending on your oven.
- Let them cool slightly, then sprinkle with Powdered & vanilla sugar while still warm.Powdered & vanilla sugar
- Store your Vanillekipferl in a cookie jar, and they’ll stay delicious for 3-4 weeks. Perfect for making the season extra sweet!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Criss says
I tried these Vanillekipferl cookies, and they turned out so buttery and perfect. Great recipe!
Nora says
Thank you, Criss!
Oscar says
Baking these cookies felt like bringing a little piece of Europe into my home. They’re light, sweet, and just the right amount of festive for the season.
Nora says
That was precisely what I hoped for: bringing my homeland closer! Thank you, Oscar!
Nicole Kendrick says
These are some of the best cookies I've ever made! I never heard of these before, but they're my new favorite now!
Nora says
That is so wonderful! Thank you, Nicole! I am so happy you liked them so much!
Sonja says
Ahhh the nostalgia! Vanillekipferl where part of our Christmas "Bunte Teller" in Germany every year, but I hadn't made them in a while. Your recipe came up and convinced me I absolutely needed them this year. Their flavour brought back all the cosy feelings of Christmas.
Nora says
Thank you so much, Sonja! I am glad they turned out great for you!