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Vanillekipferl Recipe
5 from 14 votes

Vanillekipferl Recipe

Vanillekipferl are delicate crescent-shaped cookies made from a dough of flour, sugar, very cold butter, ground hazelnuts, and vanilla sugar. The dough is rolled, cut, shaped, and baked until pale golden. This traditional cookie features tender crumbly texture and a mild nutty flavor enhanced by vanilla and sugar coating.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 50 cookies
Calories: 62 kcal
Course: Baked Goods
Cuisine: Austrian

Ingredients

  • 280 g all-purpose flour 19 oz/ 2 ⅓ cups, Note 1
  • 80 g granulated sugar 3 oz/ ⅓ cup + 1 tablespoon
  • 200 g butter 7 oz/ 1 ¾ sticks, very cold, unsalted
  • 100 g hazelnut 3.5 oz/ ¾ cup + 1 tablespoon, Note 2, ground
  • 50 g granulated sugar 1.7 oz/ ¼ cup
  • 3 tablespoons vanilla sugar

Instructions

    Cup of Yum
  1. Dough: Place the flour, sugar, cubed butter, and hazelnuts in the food processor. Process shortly to form a crumbly dough. Transfer the dough to the working surface and knead briefly to bring it into shape. Form a disc, wrap it tightly in plastic foil.280 g all-purpose flour/ 2 ⅓ cups + 80 g granulated sugar/ ⅓ cup + 1 tablespoon + 200 g unsalted butter/ 1 ¾ sticks + 100 g ground hazelnuts/ ¾ cup + 1 tablespoon
  2. Refrigerate for at least one hour.
  3. Preheat the oven to 175°C/ 350°F. Line one or two baking sheets with parchment paper; you will have to work in batches.
  4. Shape: Form a long roll and cut it into small pieces. To check, form one ball, it should be roughly the size of a larger cherry. Next, form the dough pieces into crescents and place them on the baking tray. Don't make the ends too thin; you don't want them to get too brown in the oven.
  5. Bake in batches: When a tray is full, bake the first batch in the middle of the oven, for about 13-15 minutes or until very lightly browned around the edges. While the first crescents are baking, form the next batch.
  6. Rest: Take the crescents out of the oven and rest on the tray for 3 or 4 minutes, but not longer.
  7. Coat with sugar: Mix the sugar and the vanilla sugar on a large plate. Carefully roll the crescents into the sugar, then place them on a wire rack to cool completely. You will probably break the first 2 or 3 until you get the hang of it. Use a kitchen scale to measure the ingredients; cup measuring is too imprecise. Ground almonds can be used instead.50 g granulated sugar/¼ cup + 3 tablespoons vanilla sugar
  8. Repeat the process with the remaining dough. They keep airtight in cookie jars or cookie tins for 2 or 3 weeks.

Notes

  • Use a digital kitchen scale to measure ingredients accurately for best baking results.
  • Ground almonds can be substituted for hazelnuts if preferred.
  • Keep the dough chilled for at least one hour before shaping to improve texture and handling.
  • Shape crescents with ends not too thin to prevent over-browning during baking.

Nutrition Information

Serving 1g Calories 62kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Cholesterol 7mg (2%) Sugar 3g (6%)

Nutrition Facts

Serving: 50 cookies

Amount Per Serving

Calories 62

% Daily Value*

Serving 1g
Calories 62kcal 3%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 7mg 2%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.