Homemade Vanillekipferl Cookies Recipe

Vanillekipferl, also known as Vanilla Crescent cookies, is one of our favorite homemade treats. Bite into this deliciousness and imagine you’re in a Vienna coffee shop enjoying this special delight. Honestly, I have never been there—I just always make my own vanilla kipferl and enjoy them with friends and family. Vanillekipferl can be enjoyed year-round, but I find they are best after the snow covers the garden and winter settles in.

If you like these kinds of cookies, check out the Husarenlrapfen cookie recipe. Note that I do not know how to make these cookies plant-based. If you know, please share it with us. 

To make this treat a little more wholesome, use freshly ground whole-grain spelt flour and organic sugar. Our Fidibus grain mill makes fine flour, great even for special cookies.

Having a  KitchenAid Stand Mixer is very helpful for this recipe; it will do the work for you. The mixture will be scrambled at first, but as the butter works in more, it forms a nice dough.

Once the dough is formed, it needs to rest in the fridge for at least 30 minutes. 

Making Vanillekipferl requires some practice, but don’t worry, it’s simple. Take the dough out of the fridge and knead small pieces until they soften slightly, then roll them into a half-inch-thick roll. Cut the roll into 2- to 4-inch pieces, then bend each piece into a semicircle, similar to a croissant or a half-moon.

After the Vanillekipferl are baked, while still warm, dip them in a mixture of vanilla icing sugar. That gives them the unique coating.

Note: This recipe requires vanilla sugar. It is available in European stores or online. If you can’t get vanilla sugar, add a splash of vanilla to the dough and coat them in icing sugar without vanilla. 

Here’s a lil tip: You can make your own icing sugar in a high-speed blender with organic sugar of your choice. One cup of regular sugar will make about 2 cups of icing sugar. 

The Vanillekipferl cookies store well in an airtight container, and taste so good that you will not have to worry about expiration dates.

Homemade Vanillekipferl Cookies Recipe

Homemade Vanillekipferl

 

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Author: Anna @ Northern Homestead

Ingredients

• 200 grams ( = 7.05 ounces) soft butter (leave at room temperature til soft, do not heat in a microwave)
• 100 grams of sugar (1 cup US = 225 grams, so you need a little less than half a cup)
• 2 egg yolks
• 1 pinch salt
• 300 grams of all-purpose flour (2 cups) can be substituted with whole-grain flour
• 50 grams of ground hazelnuts (about 0.5 cups)
• 50 grams of ground almonds (about 0.5 cups)
• Icing sugar and one package (1.5 tablespoons) vanilla sugar to dip the still-warm Vanillekipferl in. Please take a look at the note in the post.

Instructions

1. Combine all ingredients and mix into a dough. I let the KitchenAid Stand Mixer do this. It will be scrambled at first, but as the butter works in more, it forms into a nice dough. Put the dough in a plastic bag or wrap and refrigerate for at least half an hour.
2. Take the dough out of the fridge and knead small pieces until it softens a bit again, then form rolls approximately half an inch thick. Cut the rolls into 2- to 4-inch pieces, and bend each piece into a semicircle (like a croissant).
3. Bake at 350°F for about 15 minutes.
4. Mix the icing sugar with the vanilla sugar.
5. While still warm, coat them in a mixture of icing sugar and vanilla sugar.

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