The other day, while I was making a batch of Pecan Sandies, I paused to study the dough and had a delightful realization—it was nearly identical to the dough used in one of my most beloved Christmas cookies: German Vanilla Crescents, or the Vanillekipferl.
These delicate, crescent-shaped treats are a true classic in German holiday baking, and they hold a special place in my heart. They melt in your mouth with a buttery richness and a whisper of vanilla, just like the ones my Oma and mother used to make every December.
Vanilla Crescents are a real classic and one of the most popular Christmas cookies. In this recipe, the crescents are easy to make, and will melt in your mouth, just like my Oma and Mother made them
Vanilla Crescents are made from a simple shortcrust dough enriched with ground nuts—almonds, hazelnuts, walnuts, or pecans all work beautifully. The dough comes together quickly and is shaped into small crescents or, if you prefer, into little balls. The key is to keep the ends of the crescents slightly tapered but not too thin, so they bake evenly and hold their shape.
Ingredients
• 1 cup unsalted butter, softened
• ⅓ cup white sugar
• ¼ teaspoon salt
• 2 teaspoons water
• 2 teaspoons vanilla extract or 1 packet vanilla sugar
• 2 cups sifted all-purpose flour
• 1 cup ground nuts (walnuts, almonds, hazelnuts, or pecans)
• For coating: ½ cup confectioner’s sugar + 1 packet vanilla sugar
Instructions
Begin by creaming the softened butter and sugar together in a medium bowl until the mixture is smooth and fluffy. Add the water and vanilla extract (or vanilla sugar), stirring until fully incorporated. Next, mix in the sifted flour, followed by the ground nuts. Stir gently until a soft dough forms.
Shape the dough into a log and wrap it tightly in plastic wrap. Refrigerate for at least 1 to 2 hours. This resting period allows the dough to firm up and makes it easier to shape later.
Once chilled, remove the dough from the refrigerator and unwrap it. Cut off small portions and work with them in batches. If the dough feels too cold and cracks while rolling, let it sit for a few minutes at room temperature and knead it gently with your hands to soften.
To shape the crescents, roll each portion into a thin strand using a light dusting of flour. Cut the strand into pieces about 6–7 cm (2¾ inches) long. Using eight fingers—excluding your thumbs—gently roll the ends a little thinner and curve each piece into a crescent shape.
Another tip for shaping: roll a ball out of each divided piece of the strand with your hands, roll it up and down with the palms of your hands to form a “sausage”, then put it down and briefly roll both ends a little thinner, that works better and faster
Alternatively, you can roll each piece into a ball, then shape it into a “sausage” by rolling it back and forth between your palms, tapering the ends slightly. This method is quick and effective, especially when making large batches.
Place the shaped crescents on a parchment-lined or non-stick cookie sheet, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges just begin to turn golden. Be careful not to overbake—they should remain pale and tender.
After baking, let the cookies cool on the sheet for about 5 to 10 minutes. They will firm up slightly but should still be warm when you coat them. In a deep plate or bowl, mix confectioner’s sugar with vanilla sugar to taste. Carefully roll each crescent in the sugar mixture, using two spoons if needed to avoid breaking the delicate cookies. Repeat the coating a second time for that signature snowy finish.
Notes & Traditions
These Vanilla Crescents are more than just cookies—they’re a tradition passed down through generations. I remember watching my mother and Oma shape each crescent with care, their hands moving with practiced ease. The scent of vanilla and butter would fill the kitchen, and the first bite was always met with a smile.
They’re perfect for gifting, sharing at holiday gatherings, or enjoying quietly with a cup of tea. And while they’re especially popular at Christmas, I find they’re welcome any time of year when a little comfort is needed.
German Vanilla Crescents
Ingredients
- 1 cup butter
- 1/3rd cup white sugar
- ¼ tsp salt
- 2 tsp water
- 2 tsp vanilla extract or 1 pack. vanilla sugar
- 2 cups sifted all-purpose flour
- 1 cup ground walnuts, almonds, hazelnuts, or pecans
- ½ cup confectioner’s sugar and 1 pack. vanilla sugar
Vanilla Crescents are a real classic and one of the most popular Christmas cookies. In this recipe, the crescents are easy to make, and will melt in your mouth, just like my Oma and Mother made them.
The dough can be shaped into small crescents or balls. When forming crescent, make sure not to let the ends get too thin.
DR. Oetker Vanilla Sugar can be bought here on Amazon
Instructions
- In a medium bowl cream together the sugar with the softened butter until smooth.
- Add the water and vanilla.
- Mix in the sifted flour.
- Add the ground nuts and stir.
- Shape dough into a log and wrap in plastic wrap.
- Refrigerate dough for at least for 1 to 2 hrs.
- Preheat oven to 350 F
- Remove the dough from the refrigerator, unwrap and cut off small pieces of dough.
- You can now form crescents, or make small walnut size balls
- Place crescent or balls on a parchment lined or a non-stick cookie sheet.
- Bake on the middle rack for about 12 to 15 minutes until edges begin to turn golden.
- Remove from oven and let cool for 5 to 10 minutes on a wire rack while still warm.
- With a sifter cover the crescents with powdered sugar.
- Repeat the sugar coating a second time.
Notes
Another tip for shaping: roll a ball out of each divided piece of the strand with your hands. Then roll it up and down with the palms of your hands to form a “sausage”, then put it down and briefly roll both ends a little thinner, that works better and faster
After baking, sprinkle the crescents, while they are still warm ,with a mixture of powdered sugar and DR. Oetker Vanilla sugar (the latter is optional). Repeat this process a second time. This is the only way the vanilla crescents get their characteristic “sugar coating”.
DR. Oetker Vanilla Sugar can be bought here on Amazon
The baked Vanilla Crescents can be stored in a container at a cool place for several weeks.
