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Vanillekipferl are traditional Christmas German Vanilla Crescent Cookies. These melt-in-your-mouth cookies are tender, soft and extremely addicting.
With Christmas being a little smaller for my family this year, I’ve been making smaller batches of cookies (and all desserts). This recipe makes around 12 cookies but if you need more, double the recipe!
What you’ll need to make Vanillekipferl (German Vanilla Crescent Cookies) :
- plain flour
- salted vegan butter
- icing sugar
- ground almonds
- vanilla extract
How to make Vanillekipferl (German Vanilla Crescent Cookies) :
- Combine all your ingredients into a bowl and with a handheld mixer to mix until well combined.
- Bring your cookie dough together with your hands and roll into a 12-inch log. It should also roughly be 1 inch wide.
- Divide into 1-inch long pieces.
- Roll each 1-inch cookie dough piece into a 3-inch long log. Using your hands mould into a crescent-shaped cookie by bending it at the centre and pinch the ends.
- Place onto a pre-lined baking tray and refrigerate until slightly hard, around 20 minutes.
- Bake for 20-25 minutes or until the edges become slightly golden.
Tips on making the perfect Vanillekipferl:
- Use a measuring ruler – ok, I understand that this may seem a little extra. However, it’ll make sure your cookies are roughly the same size. It doesn’t have to be perfect but using a ruler as a guide when diving your cookie dough batter will help your cookies bake evenly.
- Baking your cookies – don’t over bake these cookies, these cookies are supposed to be pale in colour, only the edges should be slightly golden.
- The dusting of icing sugar – I dipped and coated my cookies in a bowl filled with icing sugar while warm, then dust a little more on top. I like to do this to make sure the icing sugar is visible and my cookies are sweeter!
How to store these cookies:
In Germany, these cookies are stored in a cookie tin and can last for weeks when kept in a cool and dry area.
More festive vegan recipes:
- crispy roast potatoes with garlic and thyme
- curried Brussels sprouts
- tahini chocolate chip cookies
- chocolate peanut butter no bake cookies
- double chocolate chip cookies
Units
Scale
Ingredients
- 115 g salted vegan butter
- 120 g plain flour
- 50 g finely ground almonds
- 1 tsp vanilla extract
- 35 g icing sugar
for dusting
- 50–60 g icing sugar
- pinch of ground cinnamon (optional)
- pinch of ground nutmeg (optional)
Instructions
- In a bowl, mix your plain flour, finely ground almonds, icing sugar, vanilla extract and salted vegan butter using a handheld mixer.
- Bring your dough together using your hands.
- Dust your work surface with a little flour, and roll your dough into a 12-inch long log. It should roughly be around 1-inch thick too.
- Divide your dough into 1-inch long pieces, then roll out each cookie dough piece into 3-inch long cylinders.
- Using your hands, mould your cookie dough into a crescent by simply bending them slightly, and pinching the edges.
- Place all your crescent-shaped cookies onto a pre-lined baking tray and pop into the fridge for around 20 minutes or until they've hardened slightly.
- Pre-heat your oven to 180C/160C fan.
- Bake your cookies for around 20 minutes or until they're slightly golden around the edges, they should still be pale on top.
- Allow them to cool for 3-4 minutes, then dip into a bowl filled with icing sugar.
- Place your cookies onto a cooling rack, and allow them to cool completely.
- Finally, give your cookies a generous dusting with the remaining icing sugar.
Nutrition
- Calories: 190
