Vanillekipferl Recipe - German Vanilla Crescent Cookies

VanilleKipferl

There’s something deeply grounding about baking in winter, especially recipes that have been passed down through generations. These Vanillekipferl, traditional German vanilla crescent cookies, feel like the embodiment of the season: tender, nutty, lightly sweet, and meant to be enjoyed slowly. Originating in Austria, these are an easy addition to the Holiday treat tray.

What I loved most about this Vanillekipferl Recipe wasn’t just the cookies themselves, it was making the homemade Vanilla Sugar, so let's start there.

Homemade Vanilla Sugar (So Simple)

If you’ve never made vanilla sugar before, it’s one of those “why didn’t I do this sooner?” kitchen habits.

All you need is:

• 2 cups of Granulated sugar

• 1 Tbs of pure Vanilla extract

Simply add a small amount of vanilla extract to sugar and mix well, then spread it out to dry so it doesn’t clump. I dried mine on top of our wood stove on a cold December day and it made the whole house smell amazing. Once dry, store it in a jar. That’s it. It feels luxurious, smells incredible, and instantly elevates anything it touches.

You won't need all the Vanilla Sugar for this recipe so save it for

• when you make the Winter Solstice Spiced Shortbread

• an sweet addition to your black tea

Vanillekipferl Recipe (German Vanilla Crescent Cookies)

These cookies are delicate, not overly sweet, and meant to melt in your mouth. They’re perfect with tea, especially in the quiet hours of winter afternoons.

Ingredients:

For the dough:

• 2 cups all-purpose flour

• Pinch of salt

• 1 cup cold unsalted butter, cut into small cubes

• ¾ cup powdered sugar

• ¾ cup ground slivered almonds (could use any type of chopped nut)

• 1 tsp Vanilla extract

For coating:

• 1/4 cup Powdered sugar (or more to taste)

• 2 tsp Homemade vanilla sugar (or more to taste)

How to Make Them:

1. Combine the flour, salt, cold butter, powdered sugar, chopped almonds, and vanilla extract until a crumbly dough forms.

2. Roll the dough into a log with your hands, wrap it, and chill for about an hour.

3. Preheat the oven to 350°F and line baking sheets with parchment paper.

4. Slice off about 1/2 -1 inch pieces and shape each into a crescent.

5. Bake until the edges are lightly golden — they should stay pale, not browned.

6. While still warm, gently dust the cookies with powdered sugar mixed with vanilla sugar. Once cooled, dust them again.

These cookies keep well for weeks in an airtight container, which makes them ideal for slow winter enjoyment rather than one-day treats.

More Than a Cookie

What I love most about recipes like this is how they invite you to slow down. For me Winter means slowing down but the Holiday chaos doesn't stop. The goal is to find a comfortable dance between the two. Making Vanillekipferl is easy and invites a quiet bake resulting in a warm kitchen that smells heavenly.