Cozy and festive crescent shaped cookies–similar to shortbread, these cookies feature an almond-flour base while being smothered in vanilla sugar coating. These delicious and buttery cookies make a perfect addition to any cookie box.
What the author says
If there’s one recipe I absolutely must make around Christmas time each year, it’s this one!
Growing up, my grandma and I always made these vanilla crescent cookies using my great grandma’s recipe, and now that I live abroad, and my grandma is no longer able to bake, I try to keep that tradition alive (and my dad happy).
These cookies are straight forward to make, their flavor is perfectly balanced, and they’re lusciously tender and crumbly. Also, I’m happy to share that I’ve managed to find some good substitutes for a couple of ingredients that may be hard to come by, and you can even make them vegan without a compromise in taste or texture.
Words cannot describe how excited I am for the world to get to experience the joy these vanilla crescents bring. So, thank you Ciarra for letting me share our recipe here on She Came, She Saw, She Ate.
Merry Christmas everyone and happy baking!
What are Austrian Vanilla Crescent Cookies Made of
The perfect Christmas cookie you can enjoy all year round!
These vanilla crescent cookies aka vanille kipferl are made with a buttery almond base, coated in vanilla sugar and melt-in-your mouth with every bite.
Here’s what you need:
Vanille kipferl or vanilla crescent cookies originate from Vienna in Austria and are traditionally made at Christmas. They are very well known in Europe.
Less heard of in the U.S., you will find vanilla sugar in more European baked goods. Essentially, vanilla sugar is a way to vanilla essence without using a liquid. You can buy vanilla sugar online here.
Austrian Vanilla Crescent Cookies (Vanille Kipferl)
- baking sheet
- mixing bowls
- 210g butter room temperature
- 100g granulated sugar
- 1 packet (9g) vanilla sugar
- 280g all purpose flour
- 140g almond flour or ground walnuts
- 1 egg
- 100g powdered sugar
- 1 packet (9g) vanilla sugar
- Make the dough: In the bowl of a stand mixer, cream together butter and sugars. Add in the egg and mix until combined. Add flours and salt and mix until homogenous dough forms.
- Shape Dough into a Log: Separate the dough into two logs and wrap in plastic. Chill for at least one hour and the dough is firm.
- Bake the Cookies: When ready to bake, pre-heat the oven to 350℉ or 180℃. Cut the dough into ½" slices and roll the dough between your hands and then shape into a crescent and then place onto a baking sheet lined with parchment paper. Repeat until you have used all the dough. Bake the cookies for 15 minutes.
- Toss Cookies in Vanilla Sugar Coating: While cookies bake, combine the powdered sugar and vanilla sugar in a shallow bowl. Remove the cookies from the oven and allow to cool for 2 minutes before tossing cookies into the powdered sugar/vanilla mixture.
- Cool and Store Cookies: Place the coated cookies onto a cooling rack to continue cooling. Store cookies in an airtight container for up to 5 days.
- It’s important that you toss the cookies in the coating while they are still warm so it properly sticks to the cookie.
- This recipe calls for almond flour but for a more traditional Austrian cookie, use ground walnuts.
- Vanilla Sugar is a regular ingredient used in European baked good and can be difficult to find in the United States. You can find packets online here.