Vanillekipferl are the vanilla crescent cookies that belong on every Christmas cookie tray, and this walnut version is tender from the moment it cools. Forget hard, dry holiday cookies: the dough is simple and the cookies melt on your tongue.
These cookies fill the house with the scent of butter and vanilla. They are so easy and so good that one batch is rarely enough. Is your baking sheet ready?
Quick Overview
- What it is: A classic Christmas cookie with a tender, melt-in-your-mouth crumb.
- Secret trick: A whole egg and the right ratio of butter to flour keep the cookies soft.
- Cost and time: Simple ingredients, ready in about 30 minutes.
At a Glance
- Prep time: 15 minutes
- Baking time: 12 to 15 minutes
- Servings: about 40 cookies
- Difficulty: Easy
- Calories: about 70 kcal per cookie
- Trend: Christmas classic
Ingredients
(US cups, with grams in brackets)
- 1/2 cup (1 stick, 120 g) unsalted butter, softened to room temperature
- 1 large egg
- 2 teaspoons (8 g) vanilla sugar (or 1 teaspoon vanilla extract)
- 2/3 cup (80 g) powdered sugar
- 1 cup (100 g) finely ground walnuts
- 1 3/4 cups plus 2 tablespoons (240 g) all-purpose flour, sifted
- powdered sugar, for coating (about 1/2 cup)
Instructions
- In a bowl, mix the softened butter with the whole egg. You do not need to whip it until fluffy; just stir them together with a spoon.
- Add the vanilla sugar and the powdered sugar. Mix well again so the flavors come together.
- Stir in the ground walnuts until they are worked into the butter mixture.
- Add the sifted flour last. Stir with a spoon first, then knead by hand into a compact dough that does not stick.
- Divide the dough in two and roll each half into a rope. Cut the ropes into small pieces and shape them into crescents (by hand or with a small cutter).
- Place the crescents on a baking sheet lined with parchment. Bake at 350°F (180°C, convection setting) for about 12 to 15 minutes. Watch them: they should be pale pink-gold, not brown!
- While still warm (not hot), roll the crescents in a bowl of powdered sugar.
Video Recipe
Tips for Perfect Vanillekipferl
- Use real butter. For the best vanillekipferl, choose good butter with about 82% fat (European-style if available) and skip margarine.
- Boost the vanilla. For a stronger vanilla aroma, mix some crushed real vanilla bean into the sugar you roll the cookies in.
Easy Variations
- Almond version: Replace the walnuts with blanched ground almonds for a lighter, paler cookie.
- Chocolate-tipped: Instead of rolling in sugar, dip the ends of the cooled crescents in dark chocolate.
Frequently Asked Questions (FAQ)
- Why do my crescents break when I roll them in sugar? You are probably coating them while they are too hot. Let them rest on the baking sheet for 2 to 3 minutes after leaving the oven, then handle them gently.
- How long do vanillekipferl keep? Stored in an airtight tin in a cool place, they stay tender for up to 3 weeks.
- Can I freeze them? Yes. Freeze the baked, uncoated cookies in an airtight container for up to 2 months, thaw them at room temperature and roll them in powdered sugar before serving.
- Can I bake them ahead for Christmas? Absolutely. Because they keep for weeks in a tin, you can bake them early in December and coat them in sugar a day or two before gifting.
- Can I use almonds or hazelnuts instead of walnuts? Yes. Ground almonds are the most traditional choice for vanillekipferl and give a paler, more delicate cookie.
In Austria, Germany and Slovakia, vanilla crescents like these are a staple of the Christmas cookie tray. Pack them in a tin and they make a lovely gift for a cookie exchange.
The recipe is based on a version by Fatto in Casa da Alba, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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