Vanilla Crescent Cookies aka “Vanillekipferl”
Advent also means time for “Vanillekipferl” – one of the most popular Christmas Cookies in Germany also known as “Vanilla Crescent Cookies”! As you may have already noticed, the baking fever got me. And now that it’s getting colder outside, and we nestle at home, the scent of freshly baked Christmas cookies shouldn’t be missing. The recipe is really easy and sure to succeed. You should just remember to process the ingredients quickly. Otherwise, the cookies will end up too crumbly. The amount is exactly enough for one baking sheet. So, let’s go! 😉
- baking sheet with baking paper
- 50 g almonds ground
- 100 g butter at room temperature, vegan
- 30 g powdered sugar
- 140 g all-purpose flour
- ½ pulp of a vanilla pod or 1 tbsp vanilla sugar
- ½ tsp cinnamon ground
- 30 g powdered sugar
- ½ pulp of vanilla pod or 2 tbsp vanilla sugar
- Mix the butter in a bowl together with the ground almonds, the flour, the powdered sugar, cinnamon and the pulp of half a vanilla pod and form a smooth dough.
- Then cut the dough in two halves and roll each to a 3 cm thick dough roll. You can wrap this in cling film, but you don't have to. Now you put both of them in the refrigerator for at least an hour or overnight.
Roll and bake
- Preheat your oven to 175 degrees top/ bottom heat and line your baking sheet with baking paper.
- Now take a roll of dough and cut about 1 cm of it. You should have about 13 pieces per roll. You roll this quickly into the shape of a miniature croissant and place it on your tray. Do this with both rolls and spread the cookies evenly on your tray.
- Put the tray in the oven and bake your cookies for about 13 minutes until the ends are slightly browned.
- For dusting, mix the remaining ingredients (powdered sugar and pulp of the other half of your vanilla pod) and dust them over the still warm vanilla crescents. Enjoy! 🙂
Tips for making the cookies a success
In order for your vanilla crescent cookies to succeed, you should make sure that you don’t knead them too long at the beginning. Otherwise, they will get too crumbly and break apart later. In order to be really “vanilly” enough, you should use the pulp of a vanilla pod instead of vanilla sugar. For the powdered sugar to stick properly, you have to dust the powdered sugar onto the still-warm cookies. If you decide to toss the cookies in sugar, you should keep in mind that they are still very fragile when warm!
Vanilla crescent cookies are definitely not the healthiest thing to eat, but they don’t have to be. As always, the dose makes the poison. If you still want to do some “damage limitation”, you can replace some powdered sugar with birch sugar/ xylitol. Of course, you can also use walnuts instead of almonds and add some tonka bean if wanted.
Have fun baking or giving away!
The cookies can be kept in a cookie box for up to 4 weeks – if they survive that long! 😉 They are also a great homemade gift idea! Otherwise, I hope you enjoy baking! Have you already tried my Chocolate Christmas Cookies with a liquid core?
As always, I am very open to requests and suggestions and look forward to your comment or message!
P.S.: I would be happy if you subscribe to my Facebook fan page – the easiest way to stay up to date. Of course, you can also share this post or my other recipes and blog posts – sharing is caring! <3