Vanilla Crescent Cookies Recipe: A Classic Melt-in-the-Mouth Delight
Published on April 14th, 2025
Intermediate
Looking for a timeless treat to accompany your afternoon tea or to add a festive flair to your dessert table? This Vanilla Crescent Cookies recipe is the answer. Known as Vanillekipferl in Austria and Germany, these buttery crescents are delicately flavoured with vanilla, melt in the mouth, and boast a light nutty crunch that’s simply irresistible.
In this blog post, we'll guide you through the best vanilla crescent cookies recipe using a combination of roasted hazelnuts and ground almonds, along with top tips for perfect results every time. Whether you're baking them for a holiday gathering or just because, this easy vanilla crescent cookies recipe is sure to become a staple in your kitchen.
What Are Vanilla Crescent Cookies?
Vanilla crescent cookies are traditional Austrian biscuits often made during festive seasons like Christmas. Known for their signature crescent shape and powdered sugar coating, they are soft, crumbly, and infused with real vanilla. The use of nuts—commonly hazelnuts or almonds—adds a rich texture that complements the buttery base beautifully.
Ingredients (Makes 24)
- 70g roasted hazelnuts, finely chopped
- 70g ground almonds
- 1/4 tsp salt
- 140g plain flour
- 110g unsalted butter, softened
- 35g caster sugar
- 1/2 tsp vanilla extract
- Seeds from 1 vanilla pod
- 50g icing sugar, sifted, for dusting
Instructions
- In a small bowl, mix together the roasted hazelnuts, ground almonds, salt, and flour.
- Using a stand mixer or a hand-held mixer, beat the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
- Stir in the vanilla seeds, then gradually add the flour and nut mixture. Beat just until everything comes together—don’t overmix.
- Divide the dough into two equal parts. Roll each into a 24cm-long cylinder. Slice each into 12 equal discs (roughly 20g each).
- Preheat your oven to 180°C (gas mark 4) and line two baking trays with parchment. Roll each disc into a sausage shape about 7–8cm long, taper the ends slightly, and curve into a crescent. Place them 3cm apart on the trays.
- Bake for 15–20 minutes until they’re still pale but turning golden. Let them cool on the trays for a few minutes, then transfer to a wire rack.
- Once completely cool, tumble the cookies in sifted icing sugar to coat thoroughly. Store in an airtight container for up to a week. You can add a fresh dusting of icing sugar before serving if desired.
Why You’ll Love This Vanilla Crescent Cookies Recipe
This easy vanilla crescent cookies recipe is ideal for both novice bakers and seasoned pros. With just a handful of ingredients and straightforward steps, it’s a reliable go-to for holiday baking or afternoon snacks. Plus, the combination of hazelnuts and almonds adds depth that elevates the traditional Vanillekipferl recipe to something extra special.
Serve them with a hot drink or wrap them in a box as a thoughtful homemade gift. However you choose to enjoy them, these cookies are bound to bring a smile.
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