This Austrian Vanillekipferl recipe is a must in our house every December. These tender and crumbly vanilla crescents are full of hazelnuts and rolled in vanilla sugar.
These melt-in-your-mouth Austrian Vanillekipferl cookies are probably the best cookies in the world. I've been making this recipe for at least 15 years, always in December.
Just like I keep making German Butter Cookies, Cranberry Walnut Cookies, and Heidesand Cookies.
Ingredients: 6 | Prep Time: 1 hour | Cook Time: 15 minutes | Servings: 50 Vanillekipferl | Difficulty: Easy
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What are Vanillekipferl?
Vanillekipferl are famous Austrian Christmas cookies, just as popular in Germany and common across Central and Eastern Europe, including Poland, Czechia, Slovakia, Hungary, and parts of Romania. Check out these Chocolate Puff Pastry Crescents, too.
Shaped like crescents or half-moons, they are said to have originated in Vienna. While several legends exist - some involving Marie Antoinette - the most popular story links them to Vienna's victory over the Ottomans, with bakers creating the crescent shape to symbolize the Turkish moon after raising the alarm about tunnels under the city.
Recipe ingredients
Nuts: The Vanillekipferl recipe was originally made with walnuts, but nowadays, more popular versions are made with hazelnuts or almonds. I tried all versions; I love them all. Today's recipe is made with hazelnuts. Feel free to replace them with ground almonds or ground walnuts.
- Try the German Walnut Marzipan Cookies, too.
Vanilla sugar: Vanilla sugar is sold in small packages in Germany, and you can buy it anywhere. However, I know that vanilla sugar is not available everywhere around the world. No worries, vanilla sugar is super easy to make.
See the recipe card for full information on ingredients and quantities.
How to make Vanillekipferl?
Step #1: Make the dough for Vanillekipferl recipe in a food processor.
Step #2: Knead it briefly to bring it into shape. Form a disc, wrap it tightly in plastic foil, and refrigerate it for at least 1 hour.
Step #3: Form a long roll and cut it into small pieces (large cherry size). Form the balls into crescents.
Step #4: Place the Kipferl on the baking sheet.
Tip: Don't make the ends too thin; you don't want them to get too brown in the oven.
Step #5: Bake the first batch for about 13-15 minutes or until very lightly browned around the edges.
Step #6: Place sugar and vanilla sugar in a deeper, wide plate or bowl.
Tip: Bake in batches. While the first crescents are baking, prepare the next batch. Remove the crescents from the oven and let them rest on the tray for 3 or 4 minutes, but not longer.
Step #8: Mix them.
Step #8: Carefully roll the Vanillekipferl into the sugar, then place them on a wire rack to cool completely.
How to make vanilla sugar?
There are three ways to make vanilla sugar, all using one or two vanilla pods. You can use whole beans, but since vanilla is expensive, empty pods work perfectly.
Granulated vanilla sugar (best for Vanillekipferl): Roughly chop the pods, grind them finely in a food processor, then mix with granulated sugar. You could use some to make this amazing Vanilla Sauce.
Powdered vanilla sugar: Process vanilla pods with granulated sugar until powdered. It may harden over time, but the flavor remains unchanged - just scrape out what you need.
Jar vanilla sugar: Place a halved vanilla pod in a jar of sugar. This version is milder but ideal for flavoring coffee or other drinks.
Store all types in airtight containers; they keep indefinitely.
Tips for making Vanilla crescents
Use real vanilla sugar, not just vanilla-flavored sugar. Real vanilla sugar tastes better, and you need those tiny black specks of vanilla as well; they are part of the vanilla crescent cookies.
Rest: The vanilla crescent cookies are very delicate, especially when fresh out of the oven. You will need to let them rest on the baking sheet for about 3-4 minutes before being able to roll them in vanilla sugar. Don't leave them longer than that, or the vanilla sugar will not stick to them anymore.
Work carefully; they are really delicate at this stage. They will be less fragile once completely cooled.
- You will definitely destroy the first Vanillekipferl you try to roll in sugar. I do that every time, although I must have baked a thousand vanilla crescent cookies over the last 15 years or so.
- Don't stress. Eat the broken ones and persevere. You will get the hang of it after you have made a few.
How to store the Austrian cookies?
Store Vanillekipferl in an airtight container like a cookie box at room temperature. They will be great for 2-3 weeks.
This is an updated post from December 2016. These are Oma Lene's famous Vanillekipferl, which she baked every December while she lived in this house. She stopped making them years ago when she moved into a nursing home, but I've continued the tradition ever since.
I used to bring her a batch every year, and she was always so happy about it. She didn't get to taste the Vanillekipferl again this year. This post is in her memory - she passed away last Saturday in 2016 at the age of 96. We miss her.
Vanillekipferl Recipe
Ingredients
- 2โ cups all-purpose flour Note 1
- โ cup + 1 tablespoon granulated sugar
- 1ยพ sticks unsalted butter very cold
- ยพ cup + 1 tablespoon ground hazelnuts Note 2
- ยผ cup granulated sugar
- 3 tablespoons vanilla sugar
Instructions
- Dough: Place the flour, sugar, cubed butter, and hazelnuts in the food processor. Process shortly to form a crumbly dough. Transfer the dough to the working surface and knead briefly to bring it into shape. Form a disc, wrap it tightly in plastic foil.2โ cups all-purpose flour + โ cup + 1 tablespoon granulated sugar + 1ยพ sticks unsalted butter + ยพ cup + 1 tablespoon ground hazelnuts
- Refrigerate for at least one hour.
- Preheat the oven to 350ยฐF/ 175ยฐC. Line one or two baking sheets with parchment paper; you will have to work in batches.
- Shape: Form a long roll and cut it into small pieces. To check, form one ball, it should be roughly the size of a larger cherry. Next, form the dough pieces into crescents and place them on the baking tray. Don't make the ends too thin; you don't want them to get too brown in the oven.
- Bake in batches: When a tray is full, bake the first batch in the middle of the oven, for about 13-15 minutes or until very lightly browned around the edges. While the first crescents are baking, form the next batch.
- Rest: Take the crescents out of the oven and rest on the tray for 3 or 4 minutes, but not longer.
- Coat with sugar: Mix the sugar and the vanilla sugar on a large plate. Carefully roll the crescents into the sugar, then place them on a wire rack to cool completely. You will probably break the first 2 or 3 until you get the hang of it. Use a kitchen scale to measure the ingredients; cup measuring is too imprecise. Ground almonds can be used instead.ยผ cup granulated sugar + 3 tablespoons vanilla sugar
- Repeat the process with the remaining dough. They keep airtight in cookie jars or cookie tins for 2 or 3 weeks.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results.
- Ground almonds can be used instead.
Susie in Florida says
What a Great Recipe to have. Thank you for sharing it with us. And So very Sorry for your loss. I think your Loved One had a Hard life back then. May She Rest In Peace now. And know Her Memory Lives on in others. God has a Special Angel on his side Watching over you all. โค๏ธ?
Adina says
Thank you for your kind words, Susie.
Mary Ellen Gaucin says
Sorry for ypur loss. Almost a year. I just read thus. When storing the kipferl in tins..in fridge or pantry? Thank you.
Adina says
Thank you, Mary Ellen, that is very nice of you to say. You can store the Kipferl in an airtight cookie box at room temperature or in the pantry. They keep well, we are still eating some I baked two weeks ago.
Mary Ellen Gaucin says
Thanks for your prompt answer. ?
Rosa says
I'm so sorry to hear the passing of Oma Lena. It's always difficult losing someone during the holiday season. What a great recipe that has stood the tes of time. And thanks for sharing your tip on vanilla sugar!
grace says
i think i'll love anything rolled in sugar. ๐
Anca says
I'm sorry for your loss. It's wonderful you are continuing this tradition for the family, a lovely gesture. xx
Rafeeda@The Big Sweet Tooth says
These cookies look really cute. Plus the hazelnuts are an added advantage!
Denise Browning says
These Austrian cookies are not only super cute but look super delish. Happy Holidays to you!