Popular throughout Austria, Germany, the Czech Republic, Poland, Slovakia and Hungary, these cookies are a popular favorite, especially at Christmastime, though enjoyed year-round and found in virtually every Viennese coffee house.
Growing up in Germany, we made these every year at Christmas along with several other traditional German Christmas goodies. Christmas without Vanillekipferl is practically unthinkable!
Vanillekipferl owe their melt-in-your-mouth texture to the high butter content and absence of egg. They’re a shortbread cookie made with the addition of nuts and a generous dusting of vanilla sugar, which you can either buy ready made or easily make it yourself (see further below).
Though popular throughout much of Europe, Vanillekipferl originated in Vienna, Austria around 400 years ago when, in celebration of a victory over the Ottoman Turks, the locals created this pastry in the shape of the crescent moon (“kipferl”) found on the Turkish banner.
In the ongoing wars with the Turks, the Austrians came up with additional crescent-shaped pastries, the most famous of which eventually made its way to France: The croissant. (Yes, we owe the croissant to none other than Austria!)
Traditionally Vanillekipferl are made with ground walnuts which result in a moister texture, but ground almonds or hazelnuts can also be used. Ground blanched almonds will result in a light-colored cookie whereas walnuts and hazelnuts will result in a darker, speckled cookie. They’re all delicious – choose according to your preference!
As already mentioned, these are shortbread cookies and though you’ll find some recipes that call for eggs, eggs are not traditionally included. Though adding an egg will make the dough easier to work with (softer and more pliable), resist the temptation to do so because you’ll find that working through the drier, flakier shortbread dough is more than worth it in the end in order to experience that heavenly Vanillekipferl melting in your mouth!
Let’s get started!
Place all of the ingredients in a large bowl and knead until thoroughly combined. The dough will be fairly dry and flaky.
Preheat the oven to 350 degrees F.
Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
Cut off pieces of the dough to shape them into crescents.
It’s usually easiest to shape them into crescents on the cookie sheet. Place them a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they’re still hot. Let the cookies cool completely and then give them a second dusting.
You can buy Vanilla Sugar HERE.
OR:
HOW TO MAKE YOUR OWN VANILLA SUGAR: Simply place vanilla beans in a container or ziploc bag of white granulated sugar. Seal shut and let it sit a few weeks, shaking occasionally. Discard the vanilla beans – your vanilla sugar is ready to use! How many vanilla beans you use depends on how strong you want the flavor and how much sugar you’re making. I make my own homemade vanilla extract and use those beans to make sugar – it’s a great way to make double use of the beans (I explain it further in the vanilla extract post).
Stored in an airtight container in a cool place, these cookies will keep for several weeks.
Enjoy!
Popular throughout Europe, these shortbread cookies are of Austrian origin and their vanilla-infused flavor and melt-in-your-mouth texture are sure to win you over!
- 2 cups all-purpose flour
- 1 cup butter, at room temperature
- 4 ounces (about 1 cup) ground walnuts, almonds or hazelnuts (see blog post for more info)
- 1 package (1 1/2 teaspoons) vanilla sugar
- (see pictured instructions in post on how to make your own vanilla sugar)
- 3/4 cup powdered sugar (aka confectioner sugar)
- small pinch of salt
- For Dusting:
- 1/2 cup powdered sugar
- 1 packet (1 1/2 teaspoons) vanilla sugar
Place all of the ingredients in a large bowl and knead until thoroughly combined. The dough will be fairly dry and flaky. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
Preheat the oven to 350 degrees F.
Cut off small pieces of the dough and shape them into crescents. Place the crescents onto a non-stick or parchment-lined cookie sheet. Bake on the middle rack for 12-15 minutes (depending on the size of the crescents) or until the edges begin to turn golden.
Combine the powdered sugar and vanilla sugar. Let the cookies sit for one minute and then use a sifter to dust them with the vanilla-powdered sugar while they're still hot. Let the cookies cool completely and then give them a second dusting.
Stored in an airtight container in a cool place, these cookies will keep for several weeks.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Christina says
I love the fact that these have nuts in them! I’d choose hazelnut, personally. It’s also a great recipe because they can be made ahead of the holidays and stored for gift giving or cookie exchanges! Perfect. Now you’ve made me want to go to Austria besides just baking these cookies! Oh the Christmas markets! Swoon! Thanks, Kimberly for a great recipe!
Anonymous says
Coming from Austria I can only recommend visiting us!! Love winter time here!
Ashley @ Wishes & Dishes says
These would look so pretty on my cookie trays this year!
Delaney | Melanie Makes says
These cookies look delicious!
Dorothy at Shockingly Delicious says
Such a classic and delicious cookie! Can’t wait to try them!
Angie says
I’ve had these at a bakery, but never knew how to make them. What a great tutorial, thanks!
Jen says
My MIL always makes these and I’ve tried to recreate but have never been able to get it just right. Your recipe is more specific in instructions and measurements than she’s given me so I can’t wait to give it another try!! Thank you
Catalina @ Peas & Peonies says
I am in heaven! I want these!
Kim Beaulieu says
These look absolutely amazing. I love crescent cookies. A friend of my daughter’s makes these every holiday season. They are seriously delicious.
River says
I love these – your recipe sounds great. But I can’t find the recipe for the homemade vanilla sugar. Guess I can find it elsewhere. Saving.
Kimberly @ The Daring Gourmet says
Thanks, River! The instructions for homemade vanilla sugar are at the very bottom of this post about making vanilla extract: https://www.daringgourmet.com/make-best-homemade-vanilla-extract/ Happy baking!
Marie Czarnecki says
These look so delicious, will try making them!!!
Hank says
Being born in Austria and raised in Canada my mother made these at Christmas. They were the real start to the Christmas season.
Cathy @ Lemon Tree Dwelling says
I love a great shortbread cookie! So perfect for Christmas!
Claire says
Well, I thought I was only making 5 of your Christmas cookie recipes this year, but you showed up with a new one! I guess I’m making 6. I got started on the Lebkuchengewürz today and am getting pumped to get all of these started. They were all a hit last year!
Kimberly @ The Daring Gourmet says
LOL, Claire! :) Making cookies is one of my favorite parts of the Christmas season. Nothing beats having a big variety box of my favorite cookies and sharing them with loved ones. I’m getting ready to make some Lebkuchengewürz as well. Let the season begin!
2pots2cook says
Dear, dear Kimberly, I grew up having these every single Christmas. My grandmother used to make exactly this kind of cookies and I missed them so very much ! You just made my day !
Kimberly @ The Daring Gourmet says
I’m so glad and I hope you get the chance to make these and enjoy that walk down memory lane :)
Jessica | The Novice Chef says
These look like a perfect addition to any holiday table!
Oma says
I’ve just made my fourth batch of these delicious cookies. Finally, a recipe exactly like my German mother’s! Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, I’m thrilled to hear that, thank you!
Kimberly P. says
My great-grandmother Schaberg’s recipe is similar but different; our family tradition uses hazelnuts, has less sugar and only granulated, is rolled and cut into halfmoon shapes, and bakes at 275ºF. The finishing touch is to dip the cookies while warm in granulated vanilla sugar. I am looking for a traditional Austrian cookie recipe to take to an event, and yours looks like it will fill the need. I will make it with walnuts.
Kimberly @ The Daring Gourmet says
Hi Kimberly! :) Walnuts are traditional yes, but hazelnuts are also used, as are almonds, and any of those choices are great for these cookies. Happy baking!
Carol Pettifer says
I love these cookies what happens if you dont add salt
Kimberly @ The Daring Gourmet says
Hi Carol, salt is an important ingredient in both savory and sweet foods because it’s not only a powerful flavor enhancer it’s a flavor balancer. In desserts salt intensifies the body’s ability to taste the sweetness of the sugar, enriches the overall flavor, while simultaneously keeping it from seeming cloying. Without the salt the sweetness takes over and the secondary flavors don’t come through. Salt also serves to strengthen the protein in cookie dough, making cookies chewier.