Vanillekipferl (Vanilla Crescent Cookies)
Vanillekipferl are classic Austrian crescent-shaped shortbread cookies made with cold butter, ground almonds, and real vanilla, then dusted with vanilla sugar for a delicate, melt-in-your-mouth texture.
Vanillekipferl are classic Austrian crescent-shaped shortbread cookies made with cold butter, ground almonds, and real vanilla, then dusted with vanilla sugar for a delicate, melt-in-your-mouth texture.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine 2 cups all-purpose flour, 3/4 cup finely ground blanched almonds, 1/4 teaspoon fine sea salt, and 1/2 teaspoon finely grated lemon zest. Stir until evenly mixed.
Add 1 cup cold, cubed unsalted European-style butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Add 1/2 cup confectioners' sugar, 1/4 cup granulated sugar, seeds from 1 vanilla bean, 1 tablespoon pure vanilla extract, and 2 large egg yolks to the bowl. Mix with your hands until a smooth dough forms, being careful not to overwork it.
Divide the dough into four equal portions. Shape each portion into a log about 1 inch in diameter, then wrap in plastic wrap and refrigerate for 30 minutes.
Remove one log from the refrigerator at a time. Cut the log into 1/2-inch slices. Roll each slice into a small rope about 2 1/2 inches long, then gently bend into a crescent shape and place on the prepared baking sheet, spacing about 1 inch apart.
Repeat with the remaining dough, working in batches to keep the dough cold.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden but the tops remain pale.
While the cookies are baking, combine 1/2 cup vanilla sugar with extra confectioners' sugar in a shallow bowl for dusting.
Remove the cookies from the oven and let them cool on the baking sheet for 3-4 minutes, until they are firm enough to handle but still warm.
Gently roll each warm cookie in the vanilla sugar mixture, coating thoroughly, then transfer to a wire rack to cool completely.
Once fully cooled, dust the cookies with additional confectioners' sugar if desired before serving.
Store cooled cookies in an airtight container at room temperature for up to one week; freeze unbaked dough logs for up to one month and bake directly from frozen, adding 1-2 minutes to bake time.
Cold dough is easier to handle and shape into clean crescents without spreading. It also prevents the cookies from flattening during baking and keeps the butter from melting prematurely.
Yes, store-bought vanilla sugar works perfectly. The recipe calls for 1/2 cup for dusting, plus extra confectioners' sugar mixed together in a shallow bowl.
Bake for 12-15 minutes until the edges just begin to turn golden while the tops remain pale. They will firm up as they cool.
Yes, store cooled cookies in an airtight container for up to one week. You can also freeze unbaked dough logs for up to one month, then slice and bake directly from frozen, adding 1-2 minutes to bake time.
Use an additional 1/2 teaspoon pure vanilla extract in place of the vanilla bean seeds. The flavor will be slightly less intense but still delicious.
