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    Home » Recipes » Baking

    Published: Oct 9, 2020 · Updated: Nov 18, 2020 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Vanillekipferl Crescent Cookies

    Jump to Recipe 4 Comments Share Pin Save Saved!
    A tin full of white crescent shaped cookies. Text reads: Vanillekipferl vegan Christmas cookies.
    Moon shaped cookies on a wooden board> Text reads Vegan Crescent Cookies.

    Vanillekipferl are an absolute must-have cookie in Austria and Germany. They are delicate, crescent shaped and sugar dusted cookies. Ground almonds or nuts give them a wonderful light texture and a heavenly taste. 

    Sugar dusted crescent cookies lined up in rows of four on a dark wooden board, next to a round tin full of more cookies.

    Austria is quite big on Christmas baking. There are so many different types of Christmas cookies! From double layered jam filled biscuits to walnut cookies, cinnamon stars and rum truffles… There are too many to name them all.

    Baking cookies as a social activity is always part of the fun. Often we’d bake the whole afternoon, mixing and rolling out dough, cutting, shaping and baking biscuits - and then dusting them generously in icing sugar.

    It’s traditional to share tins full of different Christmas cookies with friends and family. But there’s one type of cookie that’s never missing - and that’s the iconic Vanillekipferl. 

    Top down photograph of a round cookie tin full of vanilla crescent cookies stacked on top of each other. Some almonds lying next to it.

    What is a Kipferl?

    Kipferl is the Austrian name for baked goods in the shape of a crescent moon. The other part making up Vanillekipferl is, of course, vanilla. 

    Traditionally the baked moon shaped cookies are tossed in powdered vanilla sugar. Haven’t got any vanilla sugar? Don’t worry. We’ll show you how you can make Vanillekipferl without it, or how to make your own at home! 

    Vanillekipferl are most popular in the festive season. The coating of icing sugar makes people think of snow lightly covering the fields and hills in the winter.

    But these cookies aren’t just for Christmas, they’re so delicious you can enjoy them at any time of the year!

    Dough ingredients for the vanilla crescent cookies: all-purpose flour, vegan butter cut into cubes, ground almonds, granulated sugar.

    Ingredient tips

    So how do you make vegan vanillekipferl? The traditional dough for these cookies is very simple and easy to veganise, by using a plant based butter instead of dairy butter. 

    • Ground almonds - we make our own by grinding organic almonds in our food processor. You can use whole almonds with the skin, or peeled blanched nuts.
    • Flour - just plain or all purpose flour.
    • Vegan Butter - you’ll want a firm block style vegan butter such as Naturli, Flora Plant Butter, Miyokos or Earth Balance. 
    • Sugar - you can use caster or granulated sugar.
    • And icing sugar or powdered sugar gives the cookies their melt in the mouth coating!

    In the US not all sugars are vegan due to bone char being used in the processing. Check the packaging for a vegan label, or look for organic sugar or sugar derived from beet. 

    Some icing and powdered sugars may also contain egg white, so check before buying. This brand is certified vegan. 

    You can easily and cheaply make your own powdered/icing sugar by grinding granulated or caster sugar in your food processor until fine. 

    Where’s the vanilla, you might ask? Instead of adding vanilla extract to the dough, the vanilla flavour comes from the sugar coating.

    In Austria, vanilla sugar is available in shops. It is mixed with the icing sugar before coating the baked Vanillekipferl. It's also really easy to make your own.

    These cookies are just as tasty if you leave out vanilla completely. I actually know a lot of Austrians who do this!

    A jar of homemade vanilla sugar. A whole dark brown vanilla pod is sticking out of the granulated sugar.

    Make your own vanilla sugar

    Although you might have trouble finding vanilla sugar in other countries, you can easily make your own! 

    What you’ll need is some regular granulated or caster sugar and a whole vanilla pod or bean.

    Simply put the vanilla pod in a jar large enough, fill it up with sugar, and leave it closed for a few days. The sugar takes on the aroma of the vanilla.

    The longer you leave it for, the stronger the vanilla will be.

    For an even more intense vanilla sugar, you can scrape out the soft inside of the vanilla bean and mix it into the sugar. 

    Use a tablespoon of homemade vanilla sugar for every sachet a recipe calls for. Add it to or sprinkle on cookies, cakes, pies and sweet tarts to give them a touch of vanilla flavour!

    You can also grind up homemade vanilla sugar into fine powder and use it as a dusting, which is perfect for this Vanillekipferl recipe.

    A white square plate fully loaded with crescent-shaped, sugar dusted cookies.

    Step by step

    Enough chit chat! Here’s a handy step by step overview on how to make these delicious cookies. 

    For more helpful information check out our top tips below and the detailed instructions in the recipe card.

    The dough ingredients are first mixed with a spoon or fork, and then kneaded by hand into a firm dough.

    Step 1 - Mix and knead the flour, ground almonds, sugar and vegan butter into a uniform dough.

    On a wooden booard, four logs about an inch thick have been shaped from the cookie dough.

    Step 2 - Shape the dough into firm logs about 3cm / 1inch wide and refrigerate them for an hour.

    After refrigeration, the logs are cut into about one centimeter thick slices.

    Step 3 - Cut the logs into slices 1 cm thick. By hand, roll each piece into a rope with slightly pointed ends.

    The small pieces of dough are rolled by hand into finger-long ropes and then shaped into a u-shaped crescent.

    Step 4 - Gently shape it into a crescent, and place it on a lined baking sheet. Repeat the process for the other pieces of dough.

    The baked vanilla crescent cookies neatly lined up on a paper-lined baking sheet, slightly expanded and browned at the tips.

    Step 5 - In a preheated oven, bake the Kipferl at 180°C (350°F) for 10-12 minutes.

    A crescent cookie is dipped into a bowl of powdered vanilla sugar to completely coat it.

    Step 6 - Let the cookies cool down and firm up for 5-10 minutes, then carefully toss and dip them in icing sugar for a generous sweet coat. 

    Top tips for making these cookies

    Still unsure about how to make our recipe for Vanillekipferl? With these tips, you’ll be able to make them with great success every time! 

    • Weighing for best results - Exact measurements are critical in baking. Just a bit too much fat can make the cookies difficult to shape, flat and fragile. Using scales is much more precise than using volumes. 
    • Chilling the dough before shaping - This makes the dough easier to shape and reduces spreading out during baking. If you have more cookies shaped than you can bake at a time, chill them again until you bake them.
    • Getting the baking time right - Your oven and the size and thickness of your Vanillekipferl will have an effect. Look for the telltale sign - the tips of the Kipferl starting to brown - to know when they are ready to come out! A preheated oven is essential, too. 
    • Let them cool down just enough before tossing them in icing sugar. They should have firmed up enough so you can handle them without breaking, but still warm enough so that the icing sugar will stick to them. Five to ten minutes is just right. 
    A half vanilla crescent cookie is held up towards the camera to reveal its crumbly and light inner texture.

    Variations

    You can make these cookies with other ground nuts instead of almonds. Walnuts are also traditionally used. 

    We don’t recommend using a soft dairy free spread, or coconut oil as a substitute for the vegan butter, as this effects the resulting texture.

    Dip the ends in chocolate for extra indulgence, or as an alternative to dipping in icing sugar. Simply melt some dark vegan chocolate, and coat each end of the cookie with chocolate. Place on baking parchment to set.

    Rows of crescent shaped, sugar dusted cookies lined up on a dark brown wooden board. In the background, a light brown, round tin full of cookies.

    We hope you have fun baking these vegan Christmas cookies! Come and discover our other tasty vegan recipes from Austria.

    And be sure to check out these other festive recipes that go great with these vegan Vanillekipferl!

    Vegan Rum Truffles

    No bake Chocolate Cookies

    Chocolate Salami

    📖 Recipe

    Sugar dusted crescent cookies lined up in rows of four on a dark wooden board, next to a round tin full of more cookies. The light brown lid for the cookie tin is printed with a hand drawn giant snowflake.

    Vegan Vanillekipferl Crescent Cookies

    by Sophie & Paul
    5 from 9 votes
    This classic Austrian cookie is rich and delicate with ground almonds and softly coated in powdered vanilla sugar.
    Print Pin Save Saved!
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 1 hour hour 32 minutes minutes
    Makes: 60 cookies
    Course: Dessert
    Cuisine: Austrian

    Ingredients
     

    • 2 cups (250 g) flour all purpose / plain
    • 1 cup (100 g) ground almonds
    • ½ cup (100 g) sugar
    • 7 oz (200 g) vegan butter diced

    Sugar coating

    • 1 cup (120 g) icing sugar or powdered homemade vanilla sugar

    Instructions
     

    Making the dough

    • In a large mixing bowl, mix and knead the flour, ground almonds, sugar and vegan butter into a uniform dough.
      2 cups (250 g) flour, 1 cup (100 g) ground almonds, ½ cup (100 g) sugar, 7 oz (200 g) vegan butter
    • Shape the dough into four firm log shapes about 3cm / 1inch wide and refrigerate them for an hour.

    Shaping and baking

    • Before you shape the cookies, preheat your oven to 180°C (350°F) and prepare several baking sheets covered in baking paper or a reusable mat.
    • Remove the dough from the fridge, and cut the logs into 1 cm thick slices.
    • Using your hands, roll each piece into a rope with slightly pointed ends. Gently shape it into a crescent, and place it on a lined baking sheet. Repeat the process for the other pieces of dough. You should be able to fit around 16 cookies per tray. If not baking the cookies immediately, place the trays in the fridge to chill.
    • Bake the cookies for 10-12 minutes. You don't want the cookies to turn golden brown. When the tips of the cookies are just starting to brown, that's a sign they are ready.
    • Let the cookies cool down on the tray and firm up for 5-10 minutes, then carefully toss and dip each cookie in icing sugar, or powdered homemade vanilla sugar, for a generous coating.
      1 cup (120 g) icing sugar

    Notes

    For shaping, check out the step by step pictures in the post above!

    Serving and storage

    This makes around 4 trays or 60 cookies. If you want more or less, just use the adjustable slider in the servings to calculate the recipe for you. 
    Store in airtight tins or containers. They're nice fresh, but they will store for a couple of weeks which makes them great for gift giving. 
    You can add an extra dusting of sugar just before serving to make them extra pretty.

    Top tips

    • Weigh for best results - Just a bit too much fat can make the cookies difficult to shape and become flat and fragile. For baking recipes like this we recommend using a digital scales as weighing is much more precise than using volumes. 
    • Chill the dough - This makes the dough easier to shape and reduces spreading out during baking. If you have more cookies shaped than you can bake at a time, chill them again until you bake them.
    • Get the baking time right - Your oven and the size and thickness of your Vanillekipferl will have an effect. Look for the telltale sign - the tips of the Kipferl starting to brown - to know when they are ready to come out! A preheated oven is essential, too. 
    • Let them cool down just enough before tossing them in icing sugar. They should have firmed up enough so you can handle them without breaking, but still warm enough so that the icing sugar will stick to them. Five to ten minutes is just right. 

    To make your own vanilla sugar

    Place a vanilla pod in a large jar, fill it up with granulated sugar, and leave it closed for a few days. For extra flavour you can split the bean and scrape out the seeds.
    You can use homemade vanilla sugar in place of some of the sugar in the dough, or grind it to a powder in a food processor to use as the coating for the cookies. 

    Variations

    Instead of ground almonds, you can also use ground walnuts. Just pulse them in a food processor until fine. 
    As an alternative to the sugar coating, you can dip the ends in dark melted chocolate. 

    Nutrition

    Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 1mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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    Comments

      5 from 9 votes (8 ratings without comment)

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      Recipe Rating




    1. Sam says

      December 21, 2022 at 7:49 pm

      5 stars
      These are divine! We have added them to our Christmas cookie protocol, and these are always a hit. We followed the gram measurements, and this recipe has never failed. Highly recommend!

      Reply
      • Sophie and Paul says

        December 29, 2022 at 11:50 am

        Thanks Sam! Great to hear they so successful 🙂 Yes, gram measurements are always better than volume in such delicate recipes. Enjoy the Vanillekipferl - if you have any left 😉
        Paul & Sophie

        Reply
    2. Sona says

      December 16, 2021 at 2:42 pm

      Love this recipe! It is so easy to make and they turned out great the first time I made them. I have the second batch in my fridge right now. My non-vegan bf loved them as well and asked how many he could eat. That is a good review!

      Reply
      • Sophie and Paul says

        December 16, 2021 at 2:45 pm

        That's awesome to hear - thanks so much for the review Sona! It's always a good sign when even the non-vegans can't stop eating them 🙂

        Reply

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