Vanillekipferl (Vanilla Crescent Cookies)

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.

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

• Maamoul (Date Filled Cookies)
• Anise Almond Biscotti
• Persian Rice Cookies

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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.