This traditional Vanillekipferl recipe (Austrian Vanilla Crescent Cookies) is delicate, buttery, and so soft they practically melt in your mouth. Made with ground walnuts, cold butter, egg yolks, and real vanilla beans, these little crescent-shaped cookies have a simple ingredient list but plenty of flavor.
I love how much character these vanilla crescent cookies inspired by chefs in Austria have, despite being so simple. The dough needs a good chill before shaping, but once you get to that part, the cookies come together easily. If you enjoy holiday cookies, you might also like Christmas Thumbprint Cookies. Keep reading to see how to shape the crescents and keep them tender instead of dry.
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Try This Traditional Vanillekipferl Recipe – Austrian Vanilla Crescent Cookies
For me, the best part of Vanillekipferl is the texture and the reminder that these are especially enjoyed over the holidays in Germany and Austria. The combination of walnuts and butter gives these cookies a soft, delicate bite, while the vanilla sugar adds a lovely vanilla flavor without making them overly sweet.
The dough is easy to make, but it does need to stay chilled so you can shape the crescents without it becoming too soft. I also like working with one dough log at a time while keeping the second one in the refrigerator.
Why You’ll Love It
- Soft and buttery: Cold butter and ground walnuts give these cookies their delicate texture.
- Real vanilla flavor: Vanilla beans are used both in the dough and in the powdered sugar coating.
- Simple ingredients: You only need a handful of basic ingredients to make the dough.
- Traditional Austrian recipe: This is the style of Vanillekipferl I was taught by my Austrian family.
- Easy to prepare ahead: The dough can chill overnight, so you can prepare it before baking.
Ingredients
- Ground walnuts: I use walnuts rather than almonds because their higher fat content adds flavor and helps keep the cookies soft and buttery.
- Cold unsalted butter: Starting with cold butter helps create the delicate cookie texture, and it also keeps the dough easier to handle after chilling.
- Vanilla beans: Real vanilla beans give these cookies their classic vanilla flavor. The seeds are used in the dough and in the powdered sugar coating.
- Powdered sugar: Sifted powdered sugar is combined with vanilla bean seeds and dusted over the cooled crescents for their characteristic sweet finish.
How to Make Traditional Vanillekipferl Recipe – Austrian Vanilla Crescent Cookies
1. Combine the egg yolks, ground walnuts, sugar, flour, butter, and 2 vanilla beans in a large bowl. Mix using an electric mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Then knead by hand a few times.
2. Divide the dough in half and form into two 1-inch (2.5 cm) thick logs. Wrap each log in plastic wrap and chill in the fridge for at least 1 hour or overnight.
3. Preheat the oven to 325°F / 160°C and line two baking sheets with parchment paper.
4. Remove one dough log from the fridge and slice it into 20 equal pieces. On a lightly-floured surface, quickly roll the dough pieces with your fingers into small logs, about ½-inch (1.3cm) in diameter, with a thicker center and thinner endings.
5. Shape each piece into a crescent and place on one of the prepared baking sheets.
6. Bake for 13–15 minutes, until the cookies look pale, puffed, and dry. While the first batch is baking, prepare the second dough log.
7. Let the biscuits cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
8. Mix the sifted powdered sugar and the beans from 1 vanilla pod in a small bowl. Sift the vanilla sugar over the vanilla crescents on both sides.
Recipe Tips
- Divide the dough into two logs before chilling. This makes the dough easier to work with when shaping the crescents.
- Keep the second dough log refrigerated while you work with the first one.
- Work quickly when shaping the cookies because the dough becomes difficult to handle when it gets too soft and sticky.
- Use as little flour as possible on the work surface so the cookies don't become dry and crumbly.
- Leave about 1.5 inches (4cm) between the crescents because they spread slightly during baking.
What Can You Serve With This?
- Coffee: The buttery vanilla cookies pair naturally with a cup of coffee.
- Black tea: Serve them alongside a simple cup of tea for an easy afternoon treat.
- Hot chocolate: The vanilla and walnut flavors work well with a warm chocolate drink.
- Mulled wine: These cookies make a lovely accompaniment during the Christmas season.
- Vanilla tea: A mild vanilla-flavored tea complements the cookies without overpowering them.
FAQs
Chilling makes the dough easier to shape into crescents. It also means you can prepare the dough the night before and bake the cookies the next day.
The dough can become very soft and sticky if you work with it for too long. Work in batches, keep the second log refrigerated, and shape the pieces quickly using as little flour as possible.
Walnuts are traditionally used in this version. They have a higher fat content than almonds, which contributes to the soft, buttery texture. Almond-based crescents can be drier and crumblier.
Vanilla extract can be used in the batter, but it cannot be used to make the vanilla sugar that is sifted over the cookies. Real vanilla beans or ground vanilla powder are recommended for this recipe.
Recipe
Traditional Vanillekipferl recipe (Austrian Vanilla Crescent Cookies)
Ingredients
- 2 large egg yolks
- ½ cup ground walnuts
- ¼ cup granulated white sugar
- 1 ¾ cups all-purpose flour, spooned and leveled
- ¾ cup unsalted butter, cold
- 3 vanilla beans
- ½ cup powdered sugar, sifted
Instructions
- Combine the egg yolks, ground walnuts, sugar, flour, butter and 2 vanilla beans* in a large bowl and mix using an electric mixer fitted with a whisk or paddle attachment on medium-low speed until the dough comes together. Then knead by hand a few times.
- Divide the dough in half and form into two 1 inch (2.5 cm) thick logs. Wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight.
- Preheat the oven to 325°F / 160°C and line two baking sheets with parchment paper. Set aside.
- Remove one dough log from the fridge and slice it into 20 equal pieces. On a lightly-floured surface, roll the dough pieces quickly with your fingers into small logs (about ½-inch (1.3cm) in diameter) with a thicker center and thinner endings. Then shape into crescents. Place on one of the prepared baking sheets and bake for 13-15 minutes until the cookies look pale, puffed, and dry. While the first batch is baking, prepare the second dough. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
- Mix together the sifted powdered sugar and the beans from 1 vanilla pod* in a small bowl. Sift the vanilla sugar over the vanilla crescents on both sides. Store leftovers in an airtight container at room temperature for up to 2 weeks.
Notes
Cooking Time and Temperature
Bake the Vanillekipferl at 325°F / 160°C for 13–15 minutes, until the cookies look pale, puffed, and dry.Taste & Texture
These cookies are soft, buttery, delicate, and lightly sweet with a fragrant vanilla and walnut flavor.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 2 weeks.
- Freezer: Freeze in freezer bags for up to 3 months.
- Reheat: No reheating needed. Thaw frozen cookies on the kitchen counter before serving.
Serving Recommendations
- With coffee: Serve these delicate cookies with a cup of coffee for a simple afternoon treat.
- With tea: A cup of tea lets the buttery vanilla and walnut flavors stand out.
Recipe Variations and Substitutions
- Vanilla powder: Ground vanilla powder can be used instead of real vanilla beans.
- Almonds: While this version uses walnuts, almond-based crescent cookies are another variation, though they can be drier and crumblier.
- Overnight chilling: The dough can be chilled overnight instead of baking it after the minimum 1-hour chilling time.
Proper Storage Tips
- Store the cookies in an airtight container.
- Keep them at room temperature for up to 2 weeks.
- Freeze in freezer bags for up to 3 months if storing longer.
Pro Tips
- Keep one dough log in the refrigerator while you work with the other.
- Work quickly when shaping the crescents so the dough doesn't become too soft and sticky.
- Use as little flour as possible while shaping to keep the cookies soft and delicate.
- Leave about 1.5 inches (4cm) between cookies because they spread slightly during baking.
Video
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Melania
The best Vanillekipferl ever. I received a lot of compliments and they are delicious!! Thank you so much for the recipe.
Diana Ciez
This is the same recipe I have been using for years Got it from my Austrian mother who got it from her mother and so on. Only difference is I use vanillin zucker (vanilla sugar) mixed with regular sugar to sprinkle on cookies. I get the vanillin zucker in specialty stores
Eugenia
Can you use vanilla paste instead of vanilla beans? If so, how much!
Sabine
Yes, that works well. For each vanilla bean use 1/2 tsp of vanilla paste. I hope that helps!
Hannah
I am so excited to make these cookies for a wedding shower! Do I need to use All Purpose flour or Self-Rising?
Sabine
That is exciting! You will need all-purpose flour.
Natalie
These cookies look so delicious! I bet the texture is super melt-in-your-mouth and I just can't wait to try them ♥
Sabine
Thank you so much, Natalie! The texture is exactly like you said. Enjoy it 🙂