German Almond Crescent Cookies, or Vanillekipferl, are one of the most beloved holiday treats in! Their delicate, buttery texture and sweet almond-vanilla flavor make them a must-have on every cookie platter. Learn how to make these traditional German Christmas cookies at home with this simple recipe. ✨
If you’re looking for a classic holiday cookie that’s delicate, buttery, and melts in your mouth, German Almond Crescent Cookies are a must-try. These vanilla crescent-shaped cookies are a staple in German and Swiss households during the festive season. Made with ground almonds and dusted generously with vanilla sugar, they’re as beautiful as they are delicious.
In this post, I’ll walk you through everything you need to know to make perfect Vanillekipferl, including tips for achieving their signature melt-in-your-mouth texture.
For a plant-based version, check out my vegan almond crescent recipe.
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Ingredients
See recipe card for quantities.
- All-purpose flour: A classic choice for perfect, tender cookies. You can also use spelt flour for a slightly nuttier flavor.
- Egg: Helps bind all the ingredients together. Unlike some recipes that use only the egg yolk, this one uses the whole egg to reduce food waste! 😉
- Cold butter: The secret to rich, buttery cookies.
- Ground almonds: The star ingredient! Ground almonds or almond flour add a nutty aroma and create that signature crumbly texture.
- Vanilla Sugar: Essential for that unmistakable vanilla flavor. This is a staple in European households. You can make your own vanilla sugar by mixing 2 tbsp caster sugar with the scraped-out seeds of one vanilla bean.
- Powdered Sugar: Its fine texture blends seamlessly into the dough for soft, velvety cookies.
How To Make This Recipe
- Prepare the Dough: In a large bowl, combine flour, almond flour, powdered sugar, vanilla sugar, and a salt. Add the cubed cold butter and the beaten egg. Using your hands, gently rub the mixture together until it forms a crumbly texture (feel free to use a hand mixer).
- Bring the dough together into a ball, divide it into two rolls, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour. → The dough is much easier to shape when cold.
- Shape the Crescents: Take one roll out of the fridge. Divide it in half and roll it into a log about 1 inch in diameter. Slice into ½-inch pieces, then roll each piece into a finger-thick rope (about 3 inches long), then bend into a crescent shape.
- Bake: Transfer crescents to a parchment paper lined baking sheet and bake in the preheated oven for 10 minutes or until the edges just start to turn golden. While the first batch is baking, shape the remaining dough into crescents.
- Roll in Sugar: Remove the cookies from the oven and let them cool for 2–3 minutes. In a small bow, mix powdered sugar and vanilla sugar. While the cookies are still warm (but not hot), gently roll them in the sugar mixture. Let them cool completely on a wire rack.
Tips for Success
- Roll While Warm: Warm cookies hold the sugar better, but if they’re too hot, they may break. It’s best to wait 2–3 minutes until they’re just cool enough to handle without burning your fingers. Alternatively, you can place the almond crescent cookies on a wire rack and sift the sugar mixture over them. (Pro tip: Lay a sheet of parchment paper underneath to make cleanup quick and easy! 😉)
- Chill the Dough: Cold dough is easier to shape and helps the cookies retain their shape during baking.
- Prepare Ahead: The dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the fridge.
- Store Properly: Keep Vanillekipferl in an airtight container. They’ll stay fresh for 2–3 weeks – perfect for holiday gifting!
More Christmas Cookies
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📖 Recipe
German Almond Crescent Cookies – Vanillekipferl
German Almond Crescent Cookies, or Vanillekipferl, are one of the most beloved holiday treats in! Their delicate, buttery texture and sweet almond-vanilla flavor make them a must-have on every cookie platter. Learn how to make these classic cookies at home with this simple recipe. ✨
Click on the stars to leave a vote!
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Servings : Cookies
Calories : 78kcal
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ cup powdered sugar
- 1 tbsp vanilla sugar see notes
- ¼ tsp salt
- 1 ½ stick cold butter in cubes
- 1 egg beaten
Sugar Coating
- ¼ cup powdered sugar
- ½ tbsp vanilla sugar see notes
Instructions
- In a large bowl, combine flour, almond flour, powdered sugar, vanilla sugar, and a salt. Add the cubed cold butter and the beaten egg. Using your hands, gently rub the mixture together until it forms a crumbly texture (feel free to use a hand mixer).
- Bring the dough together into a ball, divide it into two rolls, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour. → The dough is much easier to shape when cold.
- Preheat the oven to 355°F (180°C).
- Take one roll out of the fridge. Divide it in half and roll it into a log about 1 inch in diameter. Slice into ½-inch pieces, then roll each piece into a finger-thick rope (about 3 inches long), then bend into a crescent shape.
- Transfer crescents to a parchment paper lined baking sheet and bake in the preheated oven for 10 minutes or until the edges just start to turn golden.
- While the first batch is baking, shape the remaining dough into crescents.
- Remove the cookies from the oven and let them cool for 2–3 minutes. In a small bow, mix powdered sugar and vanilla sugar. While the cookies are still warm (but not hot), gently roll them in the sugar mixture. Let them cool completely on a wire rack.
Notes
- Vanilla sugar is a very common Swiss/German baking product. If you don’t have vanilla sugar, you can make your own by mixing 2 tbsp caster sugar with the scraped-out seeds of one vanilla bean.
- Sugar Coating: The Vanillekipferl should be coated in the sugar mixture while they’re still warm so the sugar adheres better. However, be careful—not too hot, or they’ll break easily. It’s best to wait 2–3 minutes until they’re just cool enough to handle without burning your fingers. Alternatively, you can place the cookies on a wire rack and sift the sugar mixture over them. (Pro tip: Lay a sheet of parchment paper underneath to make cleanup quick and easy! 😉)
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Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 9mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 112IU | Calcium: 8mg | Iron: 0.4mg
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