German Vanilla Crescents with Real Vanilla

Vanillekipferl mit echter Vanille

These German vanilla crescents are prepared with real vanilla to give them maximum flavor. This is a classic Christmas cookie very popular in the German-speaking countries. So we are going to add vanilla not only in the dough, but also in the dusting. They are called vanilla crescents for a reason.

Vanillekipferl mit echter Vanille

Vanilla crescents are prepared like pie crust, so please be sure to check out all my tips for pie crust:

  • All ingredients should be cold, especially the butter and egg. So be sure to take them right out the fridge when you need them.
  • This dough can definitely be overworked. Once you created crumbs the sitze of peas, add the egg and only knead the dough until you can barely form a ball. It is better to underwork the dough a little than to overwork it. Chill immediately tightly wrapped.
  • You need to rest the dough not only for the butter to get cold again, but also for the gluten to develop. The crescents are much easier to form once the dough has rested. Half an hour minimum, but you can certainly chill overnight.
  • For these cookies to taste good, be sure to use very good butter. I don’t recommend any other kind of alternative. The butter is one of the most important ingredients here. The same holds true for the vanilla. Use proper vanilla pods. I know they are expensive. The good thing is that you can use already cut and scraped-out vanilla pods for another batch.
  • For the crescents to keep their shape, chill another time before you bake them.
  • Dust them with icing sugar while still warm, but not so hot that they will break. I recommend after about five minutes out of the oven.
Vanillekipferl mit echter Vanille

Vanilla Crescents with Real Vanilla

These German vanilla crescents are made with a sugar cookie dough and contain real vanilla in the dough as well as the dusting


  • 300 grams of all-purpose flour
  • 100 grams of regular sugar
  • 2 fresh or dried vanilla pods
  • 200 grams of cold butter
  • 1 egg
  • Icing sugar for dusting



Mix flour and sugar in a large mixing bowl. Either slice open the vanilla pod and put the scraps into the mix or grind dried vanilla pods. Save about one half of the second for the dusting.


Cut the cold butter in cubes and create crumbs the size of peas with your hands or pie cutter. Once done, add the egg and only knead until you can form a dough. Chill for at least half an hour or overnight.


Take out dough and divide into four part. Take off small parts from one and form into crescents. Once done, chill again in the fridge. Meanwhile preheat oven to 180 degrees Celsius and place the crescents on baking sheets lined with parchment paper. Bake for about 10-15 minutes, depending on size. The edges should be barely brown. Wait for about five minutes before dusting with icing sugar mixed with the remaining vanilla. If you start too early, the crescents may break, if you wait to long, the sugar won't stick.

Vanillekipferl mit echter Vanille

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