Vanillekipferl — or Vanilla Crescent Cookies — are buttery, nutty, melt-in-your-mouth traditional German cookies, made with ground nuts and dusted in delicate vanilla sugar. They’re rich and tender, with a snowy finish that makes them perfect for holiday cookie boxes. And yes, I’ve included a healthy makeover and vegan options!

A Classic German Holiday Treat
Vanillekipferl literally means “vanilla crescents” in German. Though they’re often associated with Austria, these cookies are a staple in German and Eastern European holiday baking.
Traditionally made with ground walnuts and no eggs, they have a crumbly, melt-away texture and a rich, buttery flavor. These cookies are heavily dusted with a vanilla flavored sugar.
I first tried them years ago, thanks to my mother-in-law’s holiday baking. Since then, I’ve baked them many times — and after experimenting with both traditional and modern twists, I’m sharing all my favorite tips and options here, from classic to vegan.
In Germany today, you’ll also find versions made with almonds or hazelnuts, and sometimes egg yolks are added to make the dough easier to handle. I’ve included notes for both approaches so you can pick what works best for you.

Why You’ll Love These Cookies
- Buttery, nutty, and delicately sweet
- Perfect for holiday cookie gift boxes
- Easy to make with pantry staples
- Customizable with healthier or vegan ingredients
Key Ingredient Notes

- Flour: I’ve used all purpose flour. For a lighter texture you could substitute ¼ cup with corn starch. Whole wheat pastry flour can be used as well.
- Butter: Gives the cookies their buttery and tender texture. Use cold but softened butter — it adds moisture and helps bind the dough.
- Nuts: Walnuts are traditional, but almonds or hazelnuts also work well. Ground walnuts bind better because they release oils when ground, making the mixture more moist compared to almonds or hazelnuts.
- Powdered Sugar: This gives the cookies a light and melt-in-mouth texture.
- Vanilla: I use vanilla bean for the most aromatic flavor. You can also use one sachet of premium vanilla sugar (homemade or Dr. Oetker brand, preferably naturally flavored—available online or at international markets), or 2 teaspoons of clear vanilla extract.
- Salt: A pinch of salt enhances the sweetness and balances the flavor.

How to Make Homemade Vanilla Sugar
- Scrape out the seeds of a vanilla bean with the back of a knife and mix them well with one cup of sugar. Transfer the mixture to an airtight glass container. Insert the scraped-out vanilla bean into the sugar and let it sit for 1 to 2 weeks.
- Alternatively, you can mix one teaspoon of natural vanilla extract with half a cup of sugar and give it a quick pulse in a food processor. Spread this mixture on a tray to dry, then run it through the food processor again before storing.
- If you prefer a more intense flavor, simply use more seeds from another vanilla bean or add more vanilla extract.
Step-by-Step Visual Overview
Here’s a quick visual guide to the process. Full printable recipe with measurements is at the bottom of this post.
Make Vanilla Sugar: Blend powdered sugar with vanilla seeds. Set aside.

Grind the Nuts: Finely pulse walnuts (or almonds/hazelnuts) in a food processor. Add a spoonful of flour to avoid clumping.

Make the Dough: Sift flour, cornstarch (if using), and salt. Add ground nuts, butter, and some of the vanilla sugar. Mix until a smooth dough forms. Chill if sticky.

Shape the Cookies: Divide dough into 10 parts. Roll each into ropes, cut into 6 pieces, and shape into crescents. Chill if needed to firm them up.

Chill & Bake: Refrigerate shaped cookies for 15–30 minutes. Bake at 350°F (175°C) for 12–14 minutes until just golden at the tips and slightly cracked.

Dust with Vanilla Sugar: While still warm, generously coat with remaining vanilla sugar. Cool vanillekipferl completely before storing.

Top Tips
- Chill the dough: This helps with shaping and keeps them from spreading too much.
- Use finely ground nuts: Avoid processing nuts into nut butter by pulsing gently in short bursts. A bit of flour helps absorb the oils.
- Shape with care: Compact the dough into a rope before forming crescents—this makes them easier to handle. The dough may be a bit tricky at first, but as you start working with it, you’ll get a feel for when it’s most pliable for shaping.
- Don’t over-bake: They should be just lightly golden at the tips — still pale overall for that melt-in-the-mouth bite.
- Handle gently: Right out of the oven they are fragile, dust with the sugar and let them cool before handling.
- Beginner tip: If using almonds or hazelnuts and you're struggling with crumbly dough, try adding 1 large egg yolk. It makes shaping easier, but slightly changes the classic texture. To compensate for that, substitute ¼ cup of the flour with cornstarch to bring back the melt-in-mouth feel.
How To Serve
Enjoy these vanilla crescent cookies with tea, coffee, or your favorite beverage. They also make a beautiful addition to festive cookie trays or homemade gift boxes.

Variations
Vanillekipferl are vegetarian, egg-free and soy-free. Here are some variations you can try.
- Healthy Makeover
- I’ve successfully replaced butter with a mix of creamy cashew butter and neutral oil — the result was surprisingly rich and delicious! The dough may be a bit more difficult to shape, but it works well, and I was able to make the cookies without any issues.
- Nut Butter: Cashew butter gives the creamiest texture, but you can also try ultra-creamy versions made with walnuts, almonds, or hazelnuts.
- Butter flavor: For a more intense flavor, lightly brush warm cookies with melted ghee or brown butter. It won’t make them soggy — just be gentle!
- Vegan Option: Just use cashew butter and neutral oil. Use sugar that is appropriate for vegan cooking. Don't use any ghee or dairy butter for brushing on the top. No egg yolks — add a teaspoon or two of extra oil if the dough needs moisture.
More Cookie Recipes
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

Vanillekipferl (Vanilla Crescent Cookies)
Ingredients
- 1 cup powdered sugar plus more for dusting
- ½ vanilla bean or 2 teaspoon premium vanilla sugar or clear vanilla extract
- 1¼ cups finely ground walnuts almonds or hazelnuts
- 2¼ cups all-purpose flour
- 2 sticks unsalted butter cold and cut into chunks
- 1 pinch salt
Equipment
- Hand Mixer or stand mixer
- Food Processor (optional, but helpful for grinding nuts)
- Baking Sheet lined with parchment paper
Instructions
- Prepare Vanilla Sugar: Blend the powdered sugar with the scraped out seeds of the vanilla bean in a food processor or bowl. Set aside.
- Grind the Nuts: In the same food processor, pulse the walnuts (or almonds/hazelnuts) until very finely ground—slightly coarser than almond meal. Add a tablespoon or two of flour to prevent sticking.
- Make the Dough: Sift together flour, a pinch of salt, and (if using) cornstarch. Add ground nuts, softened butter chunks, and ¾ cup vanilla sugar mixture. Mix with a hand or stand mixer (with a paddle attachment) on low speed until combined, then increase to medium and knead until a smooth dough forms.
- Finish kneading by hand if necessary. If the dough feels sticky, chill it for about 30 minutes to 1 hour until firm.
- Shape the Cookies: Divide the dough into 10 portions. Roll each portion into a 10-inch rope and cut into six equal pieces. If necessary, refrigerate for 30 minutes until firm. Shape each piece into a crescent about 2–3 inches long, tapering the ends (watch video). Place on a parchment-lined baking sheet, spacing 1–2 inches apart.
- Chill and Bake: Refrigerate the shaped crescents for 15–30 minutes to help them hold their shape (this prevents spreading too much while baking). Preheat oven to 350°F (175°C) and then bake the cookies for 12 to 14 minutes, until the tips are just golden and small cracks form on top. Let them cool slightly on the tray—these cookies are fragile when hot.
- Dust with Vanilla Sugar: While still warm, dust generously with remaining vanilla-powdered sugar. Let cool completely before storing.
Notes
- Healthier Version: Swap out the butter for a mixture of ½ cup cashew butter (100 g) and ½ cup neutral oil (100 g, I use avocado oil). Add 1 egg yolk if needed. If the dough is dry, mix in 1–2 teaspoons more oil.
- Vegan Option: Use the nut butter and oil combo above, and omit the egg yolk. You may need a little extra oil if the dough feels too crumbly.
- Homemade Vanilla Sugar: Make your own by combining the seeds of 1 vanilla bean with 1 cup sugar. Let sit in a jar for 1–2 weeks. Or mix 1 teaspoon vanilla extract with ½ cup sugar, let it dry, then pulse in a food processor.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 weeks. Their flavor deepens beautifully over time! I’ve also frozen these in airtight containers, thaw to room temperature and they are as good as freshly made cookies.
Nutrition
Nutrition Notes
The classic recipe uses real butter, which gives the cookies their signature melt-in-your-mouth texture and rich flavor. However, since butter is high in saturated fat, these treats are best enjoyed in moderation.
For a healthier or vegan alternative, replacing butter with a blend of cashew butter and avocado oil introduces more unsaturated, plant-based fats while still delivering a rich and satisfying texture. This version also contains less saturated fat.
Kim
Are ground almonds the same as almond flour? Or does it need to be a chunkier consistency?
Roxana Begum
That is very finely ground almonds. You could try using almond meal.
Natalie
YUM! These cookies look absolutely delicious!
Roxana Begum
Thank you Natalie :)
Caroline
I haven't had these in years, but seeing them brings back memories of Christmastime in Germany. Lots of handy tips for making them too.I think you could probably make the 'healthy' ones even more so using white whole wheat pastry flour too.
Roxana Begum
Yes indeed, I tried the whole wheat pastry version successfully as I suggest that in the blog post.
Monica
It took me the longest time to adjust to the use of vanilla sugar instead of vanilla extract when I moved to Europe - in fact I still rely on extract most of the time, old habits die hard I guess! But I love the handy substitution you mention here. And the cookies are beautiful!
Roxana Begum
Thanks for your nice feedback Monica. Here in the US I have become used to using vanilla sugar since I make a lot of German treats.
Tisha
Can't wait to try these!
Roxana Begum
So glad.
Jessica Randhawa
These sound fantastic! An I love that you provided a healthier option :) I can never have just one (or two) cookies...
Roxana Begum
Thanks Jessica. So happy you like them. Me too, I felt I could have an extra cashew butter version.
Lauren
These sound delicious - I really want to try the version with the cashew butter!
Roxana Begum
Thanks Lauren. The cashew butter ones were so good!