Vanillekipferl are traditional Christmas cookies dearly loved in Germany and Austria. As the holiday season approaches, you’ll find them everywhere—from local bakeries and festive Christmas markets to every supermarket.
These cookies are known for their tender, melt-in-the-mouth texture and an irresistible vanilla aroma that fills your senses from the very first bite.
Why not bring a touch of European tradition into your kitchen this year? Let’s try making these beautiful homemade cookies for your Christmas celebration! 🎄✨
The History & Symbolism of Vanillekipferl
Vanillekipferl is an iconic staple of German and Austrian Christmas traditions. Its history runs deep, and that signature crescent shape holds a special significance.
Legend has it that these cookies originated in Vienna in 1683. Following the victory over the Ottoman-Turkish forces, local bakers crafted sweets shaped like the crescent moon found on the Turkish flag to celebrate the triumph. It is even said that this very shape became the ancestor of the famous French croissant!
Beyond its history, the magic lies in the ingredients. The dough is richly kneaded with ground almonds or hazelnuts, then delicately dusted with powdered sugar once baked. The combination of rich, nutty flavours and the snowy white finish makes them the quintessential treat for a cozy, white Christmas. ❄️
Vanillekipferl Recipe
Vanillekipferl Recipe (20 pieces)
[Cooks in: 30minutes]
Dough
Cake flour ..60g
Vegan butter ..60g
Almond powder ..30g
Icing sugar ..25g
Vanilla sugar ..5g (If you don’t have this, you can use a little vanilla paste or vanilla oil instead)
Salt ..a pinch
Soy milk ..15g
For finishing
Icing sugar ..approx. 15g
Vanillekipferl Method
[1] Measure the ingredients.
Combine the icing sugar, vanilla sugar and almond powder.
Preheat the oven to 180°C.
[2] Bring the vegan butter to room temperature to soften it.
[3] Sift the almond powder, icing sugar and vanilla sugar into the vegan butter and mix thoroughly with a rubber spatula.
*If adding vanilla paste or vanilla oil, do so at this stage ☺︎
[4] Sift the plain flour into [3]. Fold it in using a rubber spatula, and mix.
Key point! Do not overmix here – a rough fold is fine!
[5] Add the soy milk and mix well.
Once it comes together, chill the dough in a fridge for about 10 minutes to make it easier to work with. ☺︎
[6] Weigh out 10g portions of dough and roll them into balls in the palm of your hand.
[7] Use your fingertips to gently stretch the edge of the rolled dough.
Bend the ends to form a crescent shape and place them on the baking tray.
Keep making lots of lovely crescent-shaped cookies🌙
[8] Bake in an oven preheated to 180 degrees/350°F for about 8 to 10 minutes, until the tips are lightly browned.
[9] Sprinkle icing sugar over the biscuits immediately after baking.
[10] Once the biscuits have cooled completely, sift icing sugar over them once more to coat them. And you’re done!