These classic Almond Crescent Cookies, also known as Vanillekipferl, are the ultimate holiday treat. With a delicate, melt-in-your-mouth texture and a rich, buttery almond flavor, these cookies are surprisingly simple to make. Coated in a generous dusting of powdered sugar, they look like little snowy smiles and are perfect for any cookie platter.
This recipe is a timeless classic for a reason. It uses simple ingredients to create a wonderfully tender and crumbly cookie that is utterly addictive. Whether you’re a seasoned baker or trying your hand at holiday cookies for the first time, this guide will give you all the tips you need for perfect results every time.
Why You’ll Love These Buttery Almond Crescent Cookies
If you’re looking for a go-to holiday cookie, this is it. These Almond Crescent Cookies are a staple on Christmas platters for their elegant shape and irresistible flavor. They are buttery without being heavy and have the perfect amount of nutty sweetness from the almonds, balanced by a generous coating of vanilla-scented sugar.
- Melt-in-Your-Mouth Texture: The combination of cold butter and finely ground almonds creates an incredibly tender, shortbread-like crumb.
- Simple, High-Quality Ingredients: You only need a handful of pantry staples to create these impressive cookies.
- Perfect for Gifting: Pack them in a beautiful tin or box, and they become a wonderful homemade gift for friends, family, and neighbors.
- Make-Ahead Friendly: The dough can be made in advance and chilled, and the cookies store beautifully for weeks. For a show-stopping holiday dessert, try pairing them with our Burnt Basque Cheesecake Loaf.
What Are Almond Crescent Cookies?
Almond Crescent Cookies are a traditional European Christmas cookie, most famously known by their German name, Vanillekipferl. They are particularly popular in Austria, Germany, Hungary, and the Czech Republic. The name “Vanillekipferl” translates to “vanilla crescents.”
Traditionally, they are made with ground nuts—most commonly almonds, but sometimes walnuts or hazelnuts. The key to their signature texture is the absence of eggs, which results in a crumbly, delicate cookie that melts in your mouth. After baking, they are rolled in powdered sugar while still warm, which gives them their iconic snowy look.
The Essential Ingredients for Perfect Crescent Cookies
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- Unsalted Butter: Make sure it’s cold, cubed butter. This is crucial for achieving a tender, crumbly texture.
- All-Purpose Flour: Provides the structure for the cookies.
- Almonds: Finely ground almonds are the star of the show, delivering that signature nutty flavor.
- Powdered Sugar: Used in the dough for a smooth texture and for dusting the finished cookies.
- Vanilla Extract: A high-quality vanilla extract enhances the flavor profile.
- Salt: A pinch of salt balances the sweetness and brings out the buttery flavor.
A Note on Almonds: Ground vs. Flour
For the best flavor and texture, I recommend using blanched almonds that you grind yourself in a food processor. This gives you a slightly coarser texture than pre-packaged almond flour, which contributes to the cookie’s structure. However, if you’re short on time, store-bought almond flour works well too. Just be sure it’s finely ground.
How to Make Almond Crescent Cookies Step-by-Step
Making these cookies is a straightforward process. Follow these steps for perfect crescents every time.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the cold, cubed butter and powdered sugar until the mixture is light and fluffy. Mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour. This step is essential and prevents the cookies from spreading while baking.
- Shape the Crescents: Once chilled, take a tablespoon of dough and roll it into a small log about 2-3 inches long, tapering the ends slightly. Gently curve the log into a crescent shape. Place the cookies on a parchment-lined baking sheet.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
- Coat in Sugar: Let the cookies cool for just a minute or two on the baking sheet—they should still be warm. Gently roll each cookie in a bowl of powdered sugar until fully coated. Transfer to a wire rack to cool completely.
For a savory follow-up to these sweet treats, consider making our delicious Sausage Cinnamon Roll-Ups for a perfect brunch.
Pro Tips for Foolproof Almond Crescent Cookies
These tips will help you master this classic Almond Crescent Cookies recipe.
- Use Cold Ingredients: Cold butter is non-negotiable. It creates small pockets of steam as it bakes, which results in a light, tender cookie.
- Do Not Overmix: Overworking the dough will develop the gluten in the flour, leading to tough cookies instead of tender, crumbly ones. Mix only until the dough comes together.
- Chill is Key: Don’t skip chilling the dough! Chilling solidifies the fat, which prevents the cookies from spreading too much in the oven and helps them hold their beautiful crescent shape.
- Uniform Size and Shape: Try to make your cookies a consistent size to ensure they bake evenly.
- Handle with Care: These cookies are very delicate, especially when warm. Handle them gently when rolling them in powdered sugar to avoid breakage.
Variations and Substitutions
While the classic recipe is fantastic, feel free to experiment!
- Different Nuts: You can substitute the almonds with finely ground walnuts or hazelnuts for a different flavor profile.
- Add Spices: A pinch of cinnamon or cardamom in the dough can add a warm, spicy note that complements the almonds beautifully.
- Citrus Zest: The zest of one lemon or orange can brighten up the flavor of the cookies.
- Chocolate Dip: For an extra decadent touch, dip the cooled cookies halfway into melted dark or white chocolate. If you love chocolate, our Chocolate Mousse Brownies are another must-try.
Storing Your Almond Crescent Cookies
Proper storage is key to keeping your cookies fresh and delicious. Store the completely cooled cookies in an airtight container at room temperature. Layer them between sheets of parchment paper to protect the powdered sugar coating and prevent breakage. They will stay fresh for up to two weeks.
You can also freeze the baked cookies for up to three months. Thaw them at room temperature before serving. You may want to give them another light dusting of powdered sugar to freshen them up.
Frequently Asked Questions About Almond Crescent Cookies
Yes, you can use store-bought almond flour as a substitute for freshly ground almonds. It will produce a slightly finer, more delicate cookie. For the most authentic texture, grinding your own blanched almonds is recommended, but almond flour is a great time-saving alternative.
Store the cooled cookies in an airtight container at room temperature, layered with parchment paper to prevent them from sticking and breaking. They will stay fresh for up to two weeks. You can also freeze them for up to three months.
The most important step to prevent spreading is to chill the dough thoroughly for at least one hour before shaping and baking. Using cold butter and not overmixing the dough are also crucial as they keep the fat solid, helping the cookies maintain their shape in the oven.
There is no significant difference; they are essentially the same cookie. ‘Almond Crescent Cookies’ is the common English name, while ‘Vanillekipferl’ is the traditional German/Austrian name, which translates to ‘vanilla crescents.’ Both refer to a buttery, crescent-shaped cookie made with ground nuts.
These cookies are meant to be delicate, but if they are excessively crumbly, it could be due to a few factors. Be sure your flour measurement is accurate (too much flour can make them dry) and handle them very gently, especially when coating them in sugar while they are still warm.
Share Your Creations!
I hope you love this classic Almond Crescent Cookies recipe as much as I do! It’s a true holiday favorite that brings a touch of European tradition to any kitchen. If you make them, please leave a comment below and share your creations with us on Pinterest!
Almond Crescent Cookies (Classic Vanillekipferl Recipe)
Almond Crescent Cookies (Classic Vanillekipferl Recipe)
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt.
- In a large bowl, use an electric mixer to beat the cold, cubed butter and 1/2 cup of powdered sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined. Do not overmix.
- Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Take a tablespoon of chilled dough and roll it between your palms into a log about 2-3 inches long. Taper the ends and gently curve it into a crescent shape. Place on the prepared baking sheets.
- Bake for 12-15 minutes, until the edges are just beginning to turn a light golden brown.
- Let the cookies cool on the baking sheet for 1-2 minutes. While still very warm, gently roll each cookie in the remaining 1 cup of powdered sugar until generously coated. Transfer to a wire rack to cool completely.
Notes
Handle Gently: These cookies are delicate, especially when warm. Be careful when rolling them in powdered sugar to prevent breakage.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
