Vanilla Crescents Vanille-Kipferl

The Best Vanillekipferl

(Vanilla Crescents)

Every first weekend of December our house is filled with the most incredible cookie aroma coming from the kitchen. My German husband makes these cookies every year like clockwork! The recipe is very special because it was passed down to him from his mother, and it is a wonderful way to remember her around the holidays.

Every time I share these cookies with friends and co-workers, it is a huge hit! Needless to say, these are hands-down my favorite holiday cookies! I hope you give them a try at your own home, and then enjoy them with your friends and family.

For approx. 55 Kipferl

  • Preparation time: 1 hr
  • Cooling time: 30 mins
  • Baking time: 20 mins


  • 200g soft butter
  • 70g sugar
  • 100g ground almonds
  • 250g flour
  • 1 pinch of salt
  • 1 tablespoon rum (or instead milk)
  • 50g powdered sugar
  • 2 tablespoons vanilla sugar
  • Extra flour 


Mix the butter and the sugar. Mix almonds, flour, and salt and together with the rum, and stir it into the butter until you get a nice smooth dough. Wrap it in aluminum foil or plastic wrap and put it into the fridge for 30 mins.

Mix the powdered sugar with the vanilla sugar on a plate. Set the oven for 190 C (375 F) and lay out 2 baking trays with baking paper.

Take a portion of the dough and roll it on a bit of flour to a roll of 2 inches. Cut each roll into slices of 0.5 inches. From those make bent rolls with the typical pointed tips (looks a bit like a half moon) and place them next to each other on the trays.

The trays go in the middle of the oven (one at a time) and bake each for about 10 mins until they get light brown. Take them off the trays and roll them in the vanilla sugar while they are still hot.

Author’s Profile: Gemma is a ‘A Jersey Broad Abroad’ blogger and podcaster living in Wiesbaden, Germany. She is either found spending time with her family or planning her next adventure.