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German vanilla crescent cookies dusted with vanilla sugar

German Vanilla Crescents (Vanillekipferl)

Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 38 cookies
Calories 98kcal



  • 2 cups all purpose flour
  • pinch of salt
  • 1 cup unsalted butter cut into cubes and at room temperature
  • 3/4 cup icing sugar
  • 3/4 cup finely ground almonds (almond flour or meal)
  • 2 tsp vanilla extract or 1/2 vanilla pod, seeds scraped out

Sugar Coating

  • 3/4 cup powdered sugar
  • 1 Tbsp vanilla sugar or 1 packet


  • In a large bowl mix all the Crescent ingredients together with a pastry cutter. (Alternatively put the ingredients in your food processor and pulse. Transfer to a bowl when the butter is cut up.) When the butter is cut in to the size of peas use your hands to form the dough. If it continues to crumble and will not press together into a ball add 1-2 Tbsps of water as needed. Start with the smaller amount and stop as soon as the dough forms a ball. Note: the heat from your hands will help to soften and cream the butter into the mix so don't add the water too early.
  • Wrap the dough in plastic and chill for 60 minutes.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment of silpat.
  • Divide the dough into 4 equal portions. Work with 1 portion at a time and keep the remainder in the fridge to stay cold.
  • Roll the dough portion into a log about 1/2 inch thick. Cut the dough into 1 1/2" portions. Position the doug pieces on the baking tray about 1 inch apart. Pinch the ends of the cut pieces as you gently form the dough into a crescent shape.
  • Bake the cookies 12-15 minutes until the edges just start to show some colour. You do not want cookies to brown.
  • Remove cookies from the oven. Combine the icing sugar and the vanilla sugar. Using a small sieve, sprinkle the cookies well with the sugar mixture while they are hot. Coat the top and all sides (except the bottom at this stage). Allow cookies to cool and roll them in the remaining sugar, coating the bottom and filling in any bare spots.
  • Store in an airtight container in a cool place up to 3 weeks.




Calories: 98kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Cholesterol: 13mg | Sodium: 4mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 5g