If you love simple Christmas cookie that melts in your mouth, these Vanilla Crescent Cookies are for you! The dough is soft, no-chill and comes together by hand in minutes. Warm, sugary shortbread cookies, without the need for a mixer or chill time. It's the easiest Christmas bake you’ll pull together this season!
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These are the Austrian biscuits known as Vanillekipferl, traditionally shaped into little crescents and coated in vanilla sugar while warm. They're the perfect thing to make for the holidays, along with traditional Christmas Shortbread, Speculaas, and Linzer Biscuits. And they stay fresh for weeks, making them perfect for gifting, cookie boxes or last-minute Christmas baking.
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Why You'll Love This Recipe
- Simple dough made from pantry staples
- No chilling needed, and the cookies hold their shape
- Perfect make-ahead Christmas biscuit
- Light, buttery texture thanks to almond meal, butter and no egg!
Recipe Ingredients
- Almond meal gives the classic nutty flavour and that tender crumb.
- Icing sugar blends smoothly into the dough for a fine, soft texture.
- Unsalted butter for buttery richness.
- Vanilla sugar or extra icing sugar for a sweet, sugary coating
How to make Austrian Vanilla Crescent Cookies
- Step 1: Preheat oven to 180 °C (350 °F) and line a large baking sheet with a Silpat mat or baking paper.
- Step 2: Combine flour, almond meal, icing sugar and salt in a large bowl.
- Step 3: Add vanilla and softened butter, then work everything together with your fingertips until a soft dough forms.
- Step 4: Roll teaspoon-sized portions into balls, then into short logs and shape into crescents.
- Step 5: Bake for 20 minutes, until lightly golden. Slide baking paper off the tray and onto a cooling rack.
- Step 6: Let cool for 5 minutes, then coat in extra icing sugar or vanilla sugar.
Hint: If making your cookies on a very warm day, the dough may feel sticky. If this happens, chill it for 10 minutes before shaping.
the first to disappear from my Christmas tins
...light, buttery and so moreish." -Sonia
Substitutions & Variations
- Swap almond meal for ground walnuts for the classic Vanillekipferl flavour.
- Add a touch of cinnamon or cardamom to the dough.
- Dip one end in melted chocolate once baked and cooled.
- Roll warm cookies in vanilla sugar twice for a more traditional finish.
Equipment
- You only need a mixing bowl, a small cookie scoop and a baking tray lined with baking paper.
Storage
Room temperature: 3–4 weeks in an airtight tin
Heat-sealed cellophane food-safe bags: up to 6 weeks
Freezer: up to 3 months
Top Tip
Traditionally these are crescent shaped, but if you’re short on time, roll the dough into small balls and flatten very slightly. They bake perfectly, still taste exactly the same...and they're one of my favourite mini cookies to have with a cuppa!
FAQ
Your butter may be too cold or the dough underworked. Press or knead it together gently to help it bind.
No, you can (and I often do!) shape them into small rounds for a quicker prep.
Warm cookies help the vanilla sugar cling, creating that classic powdery finish. I will give them a second coating once completely cool, for an ultra sugary Vanillekipferl.
Austrian Vanilla Crescent Cookies (Vanillekipferl)
Equipment
Ingredients
- 190 grams Plain flour
- 155 grams Almond meal
- 60 grams Icing sugar
- 1 pinch Salt flakes
- 155 grams Unsalted butter softened
- 1 teaspoon Vanilla extract
- Vanilla sugar or extra icing sugar for coating
Instructions
- Preheat oven to 180℃/350℉ and line a baking tray with baking paper.
- Combine the flour, almond meal, icing sugar and salt into a large bowl.
- Make a well in the centre and add the butter and vanilla.
- Using your fingertips, work the ingredients together until they form a soft dough. Gently knead until smooth.
- Roll heaped teaspoon-sized pieces into small balls, then roll each into a short log and shape into a crescent. Using a small cookie scoop will keep your cookies the same size.
- Place on baking trays lined with baking paper. Bake for 20 minutes or until pale golden (don’t overbrown - they should stay quite light).
- Slide baking paper and the cookies off the tray, onto a cooling rack and allow to cool for 5 minutes, then coat generously in vanilla sugar or extra icing sugar. Cool completely and store in an airtight container.
Nutrition
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Sandra says
This was so easy to make!