Vanillekipferl – Vanilla Crescent Cookies
Get ready to add a delicious and festive treat to your holiday baking list. This traditional Vanillekipferl recipe will have you enjoying the buttery, nutty, and sugary flavors of this classic Christmas cookie.
Servings: 20
Calories: 124kcal
Ingredients
Vanilla Sugar
- 1 cup (200g) granulated sugar
- ½ vanilla pod
For the cookie dough
- 1 cup (125g) flour , all-purpose / plain
- ⅓ cup (70g) sugar , granulated or caster
- ⅓ cup (70g) ground almonds
- 7 tbsp (100g) unsalted butter , cold & cubed
- 1 large egg , room temperature
- 1 tsp vanilla bean paste
If you are not using vanilla sugar
- ½ cup (60g) powdered sugar (icing sugar)
Instructions
Make the vanilla sugar
- Add the sugar and vanilla bean into a small food processor and pulse several times, until the vanilla bean is broken up and the sugar is speckled with the vanilla. You can keep any leftover vanilla sugar in a jar to use in other baking recipes.1 cup (200g) granulated sugar, ½ vanilla pod
Make the cookies
- Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper or silicone mats. Place the flour, sugar, ground almonds and baking powder into a mixing bowl and briefly stir to combine.1 cup (125g) flour, ⅓ cup (70g) sugar, ⅓ cup (70g) ground almonds
- Add the vanilla bean paste and cold cubed unsalted butter and beat together with a hand mixer until you have crumbly texture.7 tbsp (100g) unsalted butter, 1 tsp vanilla bean paste
- Add the egg and beat together until the dough comes together. Use a spatula to scrape the dough onto plastic wrap. Wrap the dough and chill in the fridge for at least an hour.1 large egg
- Roll the dough into a log and cut into 20 equal pieces (keep any dough you are not using straight away in the fridge). Roll out each piece to a cylinder, dusting with a little flour or powdered sugar as needed, making the ends slightly thinner. Bend to form a small crescent and place on a lined cookie sheet.
- Repeat until you have used all of the dough, spacing the cookies out so that they bake evenly. Bake for 10-12 minutes or until the cookies just starting getting golden at the edges. Take out of the oven and leave them to cool on the tray for a few minutes so that they firm up.
- Dust the warm cookies with powdered sugar or dredge them in homemade vanilla sugar – just be very careful when handling the cookies as they are quite fragile! Store the cookies in a cookie tin for up to three weeks.½ cup (60g) powdered sugar
Video
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 11mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 134IU | Calcium: 7mg | Iron: 0.4mg
