German Vanilla Crescent Cookies (known as Vanillekipferl) are classic Christmas cookies in Germany and other parts of Central Europe. These delicate, crescent-shaped cookies have a buttery, melt-in-your-mouth texture and are flavored with ground almonds and vanilla. They’re often dusted with powdered sugar, making them a sweet, festive treat perfect for the holiday season.
Here’s a traditional recipe to make these irresistible cookies:
German Vanilla Crescent Cookies (Vanillekipferl)
Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1 cup (100g) ground almonds (or hazelnuts for a variation)
- 1/4 cup (30g) powdered sugar, plus extra for dusting
- 1 tsp vanilla sugar or 1 tbsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cut into small pieces
- 1 egg yolk
Instructions:
1. Make the Dough:
- In a large mixing bowl, combine the flour, ground almonds, powdered sugar, vanilla sugar (or vanilla extract), and salt.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and mix everything together until the dough comes together. You may need to use your hands to knead the dough gently until it’s smooth and cohesive.
- Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
2. Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, divide it into small portions. Roll each portion into a small log (about 2 inches long) and shape it into a crescent.
- Place the shaped crescents on the prepared baking sheet, leaving space between each cookie.
3. Bake:
- Bake the cookies in the preheated oven for about 12-15 minutes, or until they are lightly golden around the edges. Keep an eye on them, as they can burn quickly due to their delicate texture.
4. Dust with Powdered Sugar:
- Once the cookies are done, remove them from the oven and let them cool slightly for about 5 minutes.
- While still warm, carefully roll or dust the cookies with powdered sugar. The sugar will melt slightly, creating a lovely coating. You can roll them in a bowl of powdered sugar or use a sifter to dust them evenly.
5. Cool and Serve:
- Allow the cookies to cool completely on a wire rack. Once fully cooled, they’ll have that signature melt-in-your-mouth texture.
- Serve the cookies as part of a holiday cookie platter, or enjoy them with tea or coffee.
Tips for Perfect Vanillekipferl:
- Chilled Dough: Make sure to chill the dough before shaping the cookies. This helps the butter firm up and keeps the cookies from spreading too much while baking.
- Ground Nuts: Use finely ground almonds for a smoother texture. If using hazelnuts, make sure they are finely ground as well. You can also toast the ground nuts lightly in a pan before adding them to the dough for an extra nutty flavor.
- Vanilla Sugar: If you can’t find vanilla sugar, you can make it by mixing regular sugar with vanilla bean seeds or a little vanilla extract. Vanilla sugar is a common ingredient in German baking and gives these cookies their signature flavor.
- Handling the Dough: The dough is quite crumbly, but don’t worry—it will come together nicely once it’s chilled. Handle it gently to avoid overworking it.
Why You’ll Love These Cookies:
Vanillekipferl are incredibly light, buttery, and melt in your mouth. The subtle flavor of almonds combined with the vanilla makes them absolutely irresistible. These cookies are perfect for gifting, serving at holiday parties, or simply enjoying as a treat with a warm beverage.
Let me know if you try making these! I bet they’ll disappear quickly.