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Easy Vanillekipferl Recipe

Easy Vanillekipferl Recipe

Buttery vanilla crescent cookies with a delicate almond crumb and snowy sugar coating. Simple to shape, irresistibly tender, and perfect for gifting.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour spooned and leveled
  • 1 cup finely ground almonds preferably blanched almond flour
  • 1 cup unsalted butter, cold cut into small cubes
  • 0.5 cup granulated sugar
  • 2 tsp vanilla extract
  • 0.25 tsp fine salt
  • 1.25 cup confectioners' sugar for coating
  • 2 tbsp vanilla sugar mix with confectioners' sugar for dusting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk confectioners' sugar and vanilla sugar in a shallow bowl for coating; set aside.
  • Combine flour, ground almonds, granulated sugar, and salt in a large bowl.
  • Cut in the cold butter and add vanilla extract. Rub with fingertips or use a pastry cutter until the dough clumps.
  • Press dough into a disk, wrap, and chill 20 minutes to firm slightly.
  • Pinch off small tablespoon portions. Roll into short logs, taper the ends, and curve into crescents.
  • Arrange on prepared sheets and bake 12–14 minutes, until set with lightly golden tips.
  • Cool 2 minutes. Gently toss warm cookies in the vanilla sugar mixture to coat.
  • Transfer to a rack to cool completely. Dust again before serving if you like.

Notes

Swap the almonds for finely ground hazelnuts for a classic variation, or add a little lemon zest to the dough for brightness. Store cookies in an airtight tin at cool room temperature for up to 1 week; their flavor deepens by day two.
This recipe is an original creation inspired by classic Easy Vanillekipferl Recipe flavors. All ingredient ratios and instructions are independently developed.