Description
Vanillekipferl are delicate, crescent-shaped vanilla cookies with a tender, melt-in-your-mouth crumb. A centuries-old European holiday favorite, these buttery cookies are made from simple ingredients including butter, ground nuts, and vanilla sugar. They are perfect for celebrations, gifting, or cozy everyday treats, offering rich flavor and a soft, crumbly texture that captures the essence of festive baking.
Ingredients
Scale
Dough Ingredients
- 250g unsalted cold butter, cubed
- 80g granulated sugar
- 100g ground almonds or hazelnuts
- 280g all-purpose flour
- 2 large egg yolks (room temperature)
- Pinch of salt
Coating
- Vanilla sugar for dusting (homemade or store-bought)
- Powdered sugar for finishing (optional)
Instructions
- Prepare the dough: Combine the cold, cubed butter with granulated sugar and ground nuts using a food processor or by hand until the mixture resembles coarse crumbs. Add the all-purpose flour, room temperature egg yolks, and a pinch of salt, then gently knead until smooth. Be careful not to overwork the dough to maintain a tender texture.
- Chill the dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least one hour. This step firms up the butter, making the dough easier to shape and ensuring the cookies keep their crescent shape when baked.
- Shape the cookies: Divide the chilled dough into small portions. Roll each piece into a small log roughly 2 inches (5 cm) long, then gently curve each into a crescent shape. Arrange them on a parchment-lined baking sheet, leaving enough space between each cookie.
- Bake until golden: Preheat your oven to 350°F (175°C). Bake the cookies for about 10-12 minutes, watching closely. The bottoms should turn lightly golden while the tops remain pale to ensure a perfectly tender crumb.
- Coat with vanilla sugar: While the cookies are still warm, carefully roll them in vanilla sugar or sprinkle generously. The warmth helps the sugar stick and infuses the cookies with their signature vanilla aroma. Optionally, dust with powdered sugar once cooled for a snowy finish.
Notes
- Use room temperature egg yolks to create a smooth, even dough without overmixing.
- Proper chilling is crucial for easy shaping and crumbly texture.
- Handle the dough gently to keep the delicate crumb intact.
- Homemade vanilla sugar provides the richest flavor, but store-bought works well too.
- Allow cookies to cool completely before storing to maintain crispness.
Nutrition
- Serving Size: 1 cookie (approx. 10g)
- Calories: 60
- Sugar: 4g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Vanillekipferl, vanilla cookies, European cookies, crescent cookies, holiday baking, almond cookies, hazelnut cookies, buttery cookies, festive treats
