Vanillekipferl Cookies Recipe
Print Recipe
5 from 15 votes

Vanillekipferl Cookies Recipes

Vanillekipferl are crescent shapes cookies flavored and coated with vanilla and sugar. It's a shortcrust type of cookies. Please follow my tips to make perfect cookies that don't break in my post further up. 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: Austrian
Keyword: vanilla crescent cookies, vanillekipferl cookies
Servings: 40 cookies
Calories: 62kcal
Author: Helene D'Souza

Ingredients

For the Pastry:

For the Coating:

Instructions

  • Start by mixing the soft butter, powdered sugar and vanilla sugar smooth.
  • Then add sieved white flour and almond flour to the mixture and incorporate the ingredients with your hands to a smooth pastry. For example there shouldn't be any visible butter pieces, that's when you know you have mixed it enough. Don't work it out anymore or the dough won't hold together later!
  • Keep it to rest minimum 1 h in the fridge or in a cool place. I keep mine always over night, so that the flavor in my cookies turn more intense.
  • Once ready to be used, form the dough into a sausage shape with a 2 cm thickness. Cut thick slices so, that each should be around 20 grams (0.7oz) heavy.
  • Preheat the oven to 200 Celsius or 392 Fahrenheit!
  • Roll each "sausage" pastry slice into a smaller sausage with pointed ends and shape it into a half moon/crescent form.
  • Place them onto a baking tray, each with enough space around to rise a bit, and bake them for 10 minutes a 200 Celsius to a light yellow shade.
  • While the cookies are baking, prepare a plate with the home made Vanilla sugar.
  • Add the cookies to the homemade Vanilla sugar in the plate, once they are finished baked and they have cooled down for at least 1-2 minutes and roll them and coat them well with that sugar.
  • Best stored in a metal Cookie boxed with baking paper (butter paper) and apple slices on top. Note that the Vanillakipferl cookies are very fragile and might break when coming out of the oven, that is why you should give them 1-2 minutes to rest. During that time they harden when they take contact with air. It's important to roll them into the homemade Vanilla sugar when they are still hot, so that the sugar sticks on the cookies!

Notes

  1. Store the cookies in an airtight container.
  2. Add some butter/parchment paper into the tin box and lace the cookies carefully on top of each other than add one more sheet of butter paper to cover the cookies.
  3. In a dry climate, you can also add apple peel to the cookie tin on top of the last piece of butter paper. The apple peel helps in keeping the cookies a bit moist and when you open the tin, it smells nice. 

Nutrition

Serving: 13g | Calories: 62kcal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 1.9% | Calcium: 0.5% | Iron: 1.9%