Viennese Crescent Cookies

Why You’ll Love This Recipe

Viennese Crescent Cookies, also known as “Vanillekipferl,” are delicate, buttery cookies shaped like small crescents and traditionally flavored with vanilla and ground nuts. Dusted in powdered sugar, these classic European treats are perfect for holiday platters or with an afternoon cup of tea. Their melt-in-your-mouth texture and subtle nutty flavor make them an elegant and irresistible addition to your cookie collection.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted butterconfectioners’ sugarvanilla extractegg yolksground almonds or walnutssaltvanilla sugar (for coating)extra confectioners’ sugar (for dusting)

directions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter and confectioners’ sugar until smooth and fluffy.

Add the egg yolks and vanilla extract, mixing until well combined.

Stir in the flour, salt, and ground nuts to form a soft dough.

Divide the dough into small portions and roll each piece into a short rope, then curve it into a crescent shape.

Place the crescents on the prepared baking sheet and bake for 12–15 minutes, or until the edges just begin to turn golden.

Let the cookies cool for 5 minutes, then gently roll them in vanilla sugar while still warm.

Once fully cooled, dust lightly with additional confectioners’ sugar before serving.

Servings and timing

This recipe yields approximately 36 cookies.Preparation time: 20 minutesBaking time: 12–15 minutesCooling and coating time: 20 minutesTotal time: 50–55 minutes

Variations

Use hazelnuts or pecans instead of almonds or walnuts for a different flavor.

Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Dip the tips of the cooled crescents in melted chocolate for a festive touch.

Shape into small logs or rounds if you prefer a simpler form.

storage/reheating

Store Viennese Crescent Cookies in an airtight container at room temperature for up to 7 days.For longer storage, keep them refrigerated for up to 2 weeks or freeze for up to 3 months.Thaw frozen cookies at room temperature and re-dust with sugar before serving if needed.

FAQs

What gives Viennese Crescent Cookies their shape?

The dough is shaped by hand into small ropes and curved into crescents before baking.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before shaping and baking.

Why do the cookies need to be rolled in sugar while warm?

Rolling them while warm helps the sugar adhere and adds flavor depth.

Are these cookies very sweet?

They have a delicate sweetness, with most of the sugar on the outside rather than in the dough.

Can I skip the nuts?

Nuts are essential for the traditional texture and flavor, but you can try nut-free versions with a different base.

Can I use whole eggs instead of yolks?

Yolks contribute to the tenderness; whole eggs may make the dough tougher.

Can I add almond extract?

Yes, a small amount of almond extract can enhance the nutty flavor.

What’s the difference between vanilla sugar and regular sugar?

Vanilla sugar is infused with vanilla flavor and gives the cookies their signature aroma.

Can I use a food processor to make the dough?

Yes, a food processor works well to blend the ingredients efficiently.

Are these cookies gluten-free?

Not by default, but you can use a gluten-free flour blend if desired.

Conclusion

Viennese Crescent Cookies are a timeless treat known for their tender crumb, subtle vanilla aroma, and snowy sugar coating. Perfect for holidays or as a refined everyday indulgence, these crescent-shaped cookies offer both elegance and comfort in every bite. Their charming shape and classic flavor ensure they’ll become a cherished tradition in any home.

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