Recipe for Vanilla Crescent Cookies (Vanillekipferl): 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla sugar, 1/2 teaspoon salt, 1/2 cup butter, 1 egg, 1 egg yolk, 1 cup sugar.

There are many different ways you can make a single cookie recipe – let alone 2,300 of them! The number of dough recipes that are floating around the internet is staggering. There are so many recipes that claim to be the best, yet only a few actually make the cut. (Can you guess which ones they are?) This recipe is an all-purpose recipe that works for almost every occasion – it’s easily adaptable, and has so many variations it can never be accused of being dull.

Vanillekipferl are the traditional German Christmas cookie, so called because of their crescent-shaped form. This recipe is an adaptation of the traditional recipe that I learned as a child.  As such, it is not a recipe for a perfect cookie, but rather a good one that can be used as a base for a successful adaptation.

1629406763_210_Vanilla-Crescent-Cookies-Vanillekipferl

For the next holiday season, try these delicious Vanilla Crescent Cookies!

Do you want a tried-and-true cookie recipe? Vanilla crescent cookies are a must-try. Buttery, flaky, and delightfully sweet, these cookies are a must-try.

It’s simple to make a big quantity… which you’ll need since these cookies don’t stay long on the dessert dish!

These biscuits, which originated in Austria and are known as Vanillekipferl in German, are a traditional Christmas treat in Germany.

In reality, comparable variants may be found across Eastern Europe, including Czechia and Hungary. Almond crescent cookies, for example, are basically the same components as regular crescent cookies, but with a focus on other portions of the cookie.

vanilla crescent cookie coated in icing sugar with cookies behindPerfect for the holidays, these vanilla crescent cookies are delicious!

These cookies are said to have originated under the Ottoman Empire, when the crescent form (moon) was often used to represent the Empire.

Eric’s Hungarian grandmother made a similar crescent biscuit that disintegrated as well! These cookies are always a hit, no matter how you know them.

Looking for more Christmas favorites? Try our German rum balls, cinnamon stars, and red or white mulled wine recipes!

There are a few guidelines to follow while creating vanilla crescent cookies, since the dough may break if not properly prepared. It’s critical, for example, that your components be chilled.

We add one egg yolk in our recipe (as a sort of “glue”) to make it simpler for the dough to come out properly. Vanilla crescent cookies were originally prepared without an egg, but the egg version is also OK.

1629406765_498_Vanilla-Crescent-Cookies-VanillekipferlThese vanilla crescent cookies not only taste great, but they also look great on your holiday table.

Vanilla Crescent Cookies: How to Make Them (with photos)

You may follow along with a few process pictures if you’re uncertain how to create these wonderful tiny crescent biscuits!

1629406767_75_Vanilla-Crescent-Cookies-VanillekipferlCut the butter into small pieces. They don’t have to be little to be effective.

To begin, take the butter out of the fridge and chop it into smaller pieces. Because everything has to remain cool, work rapidly while cutting and then mixing in the following components.

1629406768_75_Vanilla-Crescent-Cookies-VanillekipferlHere’s the chilled dough ball, all mixed up and ready to use!

The dough will look like this after all of the ingredients have been combined. Return it to the fridge to cool before moving on to the next step!

1629406769_100_Vanilla-Crescent-Cookies-VanillekipferlWhen the cookie dough is flattened out, it should resemble this…

Remove a tiny piece of dough at a time (approximately a fourth of the dough) from the fridge and roll it into a “sausage” on your work area.

Cut the roll into 3-inch pieces and bend them to create the crescents after you’ve reached the appropriate thickness.

1629406770_138_Vanilla-Crescent-Cookies-VanillekipferlThis is how our crescents appeared after they were formed on the baking pan!

The crescents’ ends may be pinched. The precise form has no bearing on the baking process; however, the thickness will.

If you don’t make sure that all of the cookies are the same size and thickness, they will bake unevenly. Stick to a consistent thickness so you don’t wind up with crispy edges and a doughy middle.

1629406772_514_Vanilla-Crescent-Cookies-VanillekipferlDust the heated biscuits lightly with powdered sugar to make them look like this!

Remove the cookies from the oven after they are just browned, carefully remove the parchment paper from the hot pan, and then sprinkle the cookies with powdered sugar. This “initial coating” puts a gloss on the cookies while they are still warm.

1629406773_22_Vanilla-Crescent-Cookies-VanillekipferlVanilla crescent cookies are done and ready to eat!

And there you have it: you’ve made vanilla crescent cookies that are ready to eat! You may easily add additional powdered sugar once they’ve cooled down for flavor and decoration.

Vanilla Crescent Cookies Frequently Asked Questions

1629406774_580_Vanilla-Crescent-Cookies-VanillekipferlCrescent-shaped vanilla cookies, ready to be devoured.

If you’re going to bake these cookies for the holidays (or any other occasion), there are a few things to keep in mind before and after baking!

How long can you keep vanilla crescent cookies in the freezer?

The cookies will remain fresh for three weeks if stored in a cookie tray or plastic container in a cool, dry location.

When it comes to butter, how cold should it be?

It was very chilly. The butter (and the dough with the butter added in) must be kept cold (straight from the fridge) otherwise the dough will break apart and/or the cooked cookies’ consistency will be wrong.

On the crescent cookies, how much powdered sugar should be used?

You may do as much or as little as you like. We dusted ours lightly, although other vanilla crescent biscuits are completely covered in powdered sugar. It is entirely a matter of personal taste.

Ingredients

The Dough

  • 2 cups flour (all-purpose)
  • 1 cup cold butter
  • 3/4 cup almonds, ground
  • 1/3 cup granulated sugar
  • 1 teaspoon extract de vanille
  • 1 yolk of an egg (from medium-sized egg)

The Finishing Touch

Instructions

  1. Cold butter should be cut into tiny pieces.
  2. Mix the flour, butter, almonds, sugar, vanilla essence, and egg yolk in a medium-sized mixing basin with your hands until a ball forms.
  3. Refrigerate the dough for one hour after wrapping it with cling film.
  4. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper once the hour is up.
  5. Remove 1/4 of the dough from the fridge and sprinkle a tiny quantity of flour on the surface. Only take a little bit of dough out at a time and let the remainder to cool. With your hands, roll out the dough into a long “sausage” with a thickness of about 1/8 inch. 1/2 inch to 5/8 inch is the range of thickness.
  6. Cut the dough into 3-inch long crescents by bending it into a crescent shape. For a better appearance, squeeze the ends slightly. Place the cookies on a baking pan and bake for 10 minutes. Rep steps 5 and 6 until all of the dough has been utilized.
  7. On the center rack of the oven, bake the cookies for about 15 minutes. Your baking time may vary somewhat due to the differences in each oven. Once the edges of the cookies have begun to brown, remove them from the oven.
  8. Remove the cookies from the oven and remove the parchment paper off the baking sheet with them. Move the cookies to the middle of the parchment paper and sprinkle them with powdered sugar right immediately. You may also roll them in powdered sugar, although the cookies will be more prone to breaking if you do so.

Notes

  • It’s critical that the butter be very cold. Otherwise, the dough is more prone to crumble.
  • Some vanilla crescent cookies are prepared without the use of eggs. However, the dough will be far more prone to break apart as a result of this. The “safer alternative” is to make the dough with only one egg yolk.
Information about nutrition:

Servings per recipe: 44 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 90 calories 6 g total fat 3 g saturated fat 0g trans fat 2 g unsaturated fat 15 milligrams of cholesterol 45 milligrams sodium 9g Carbohydrates 0g fiber 4 g sugar 1 gram of protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

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Vanilla Crescent Cookies (Vanillekipferl) | These vanilla crescent cookies are a popular Christmas cookie that is traditionally flavored with vanilla and orange zest. The orange zest gives these cookies their characteristic orange color and makes them smell like delicious oranges. These cookies can be rolled into balls or arranged in a ring. This recipe makes about 25 cookies.. Read more about vanillekipferl recipe uk and let us know what you think.