Vanilla Kipperol Recipe (Vanilla Crescent Cookies)

Jump to the recipe
Pin recipe

Vanilla Kipferol (Vanilla Crescent Cookies) are soft, nutty, and sweet, flavored with almond flour and generously dusted with powdered sugar, perfect for the holidays—this time, with a vegan, gluten-free, refined sugar-free makeover!

Vanilla crescent cookies on plate

It’s official, Christmas cookie-baking season is back, and I can hardly wait. Every year I veganize (and gluten-free) at least one new cookie recipe, i.e. vegan Gingerbread Cookies, Coconut MacaroonsAnd now these Vanilla Crescent Cookies (aka VanillaKipferol).

They are perfect for taking, gifting and enjoying at Christmas potlucks hot chocolate And mulled wine All holiday season.

What is Vanilla Kipferol (Vanilla Crescent Cookies)?

Vanillekipferol (also called Viennese crescent cookies) are Austrian vanilla crescent cookies with a melt-in-your-mouth texture and moon-shaped cookies. They are popular in Austria, Germany, Switzerland, Poland, Slovakia, Hungary, Czech Republic and several other European countries and are must-haves during the holidays!

They are traditionally made with simple shortbread cookie ingredients, such as butter, flour, sugar, sometimes egg yolks and vanilla, and flavored with ground nuts (usually walnuts, although ground hazelnuts or almonds also work) and a generous dusting of vanilla sugar. .

For my recipes, though, I’m not only eliminating all animal products, but I’ve made them healthier with date and nut butter instead of sugar and regular butter. The resulting kipferl cookies taste absolutely delicious, but are much healthier than the original. In fact, they are gluten-free, dairy-free, oil-free and refined-sugar-free, but still sweet, soft and delicious!

This isn’t the first nut-based Christmas cookie I’ve shared German Hazelnut Cookies, Vegan Thumbprint CookiesAnd Cinnamon Star (Zimtsterne) Everyone is making my wish list. The nutty base makes them soft, chewy and delicious – plus, they’re perfect for baking with the family this Christmas!

Top shot of vanilla kipferol cookies on plate

Vanillekipferol ingredient

You only need a few pantry-friendly ingredients to prepare this vanilla kipferol recipe.

  • Almond flour: It’s best to use fine, blanched almond flour for these almond croissant cookies (or make your own – method in the FAQ). Other nut flours will work too, though, like hazelnut or walnut.
  • Flour: I used 60g rice flour and 20g tapioca flour, but you can also use gluten-free all-purpose flour. If you are not GF, regular AP flour should work.
  • Salt: A pinch to enhance all the flavors in this vanilla kipferol recipe.
  • Nut butter: I usually use almond butter, although cashew butter will work too.
  • Vanilla extract: Use natural vanilla to avoid artificial flavors or more traditional vanilla sugar (to make your own, read the FAQ).
  • Medjugal Date: Instead of regular sugar, I used pitted and soaked dates (in hot water for at least 20 minutes to soften).
  • Powdered Sugar: I use powdered erythritol, although regular confectioners’ sugar will also work.

Ingredients for healthy kipferl cookies

What else can I add to Vanilla Crescent Cookies?

  • Orange Flavor: Add about 1 teaspoon of orange zest to crescent moon cookies for a subtle citrus flavor.
  • Almond extract: To enhance the almond flavor in this crescent cookie recipe, add just ¼-1/2 tsp.
  • chocolate: Instead of powdered sugar, semi-dip or dip both ends of kipferol cookies in dark chocolate.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

Horizontal shot of vegan vanilla kipferels

How to make vanilla kipferol cookies?

  • First, add all the ingredients (except the icing sugar) to a food processor and blend for 10-20 seconds until a dough comes together.

If the dough is too crumbly, add a small bit of plant-based milk and process for a few more seconds.

Processing flour in a food processor

  • Then, wrap the dough in plastic wrap and transfer to the refrigerator to chill for an hour.

Hold the dough in your hands

  • Preheat the oven to 356° F/180° C and line a baking sheet/cookie sheet with parchment paper.
  • Then, divide the cookie dough into two pieces and roll each piece into a thick rope about 1 ½-2 inches (4-5 cm) in diameter.
  • Next, cut the ropes into 0.6 inch (1 ½ cm) pieces and roll each of them into a rope shape, bending the ends inward to make a C shape (refer to the video).

Optionally, you can pinch the edges slightly for a more tapered look in a crescent shape.

Shape the dough into kipferl

  • Transfer the vanilla crescent cookies to the prepared baking sheet and bake for 10-12 minutes.

kipferl before and after baking on a baking sheet

  • Finally, let the cookies cool on a cooling rack, dust generously with powdered sugar/erythritol, and enjoy!

Plain kipferl on the plate

Storage instructions

Proceed to: You can prepare the dough for these Austrian Christmas cookies a day in advance and refrigerate it in a bowl, covered, overnight. Let sit at room temperature for just a few minutes before continuing with the recipe.

shop: Store them in an airtight container at room temperature for a few weeks

freeze: Almond croissant cookies are best frozen without the sugar topping. Spread them out on a large tray to flash freeze, then transfer to Ziploc bags for a few months. Leave to thaw at room temperature, dust and enjoy as needed.

Dust the vanillakeferol with powdered sugar


How to make your own almond flour?

Grind the blanched almonds in a coffee/spice grinder or in a high-speed blender until flour, optionally removing any large almonds in a sieve.

How to make vanilla sugar?

Combine the seeds from a vanilla pod with 1-2 cups of sugar* (based on your preferred vanilla flavor strength) in a food processor and pulse for 10-20 seconds until well combined and more powdery. Then leave it in an airtight container for at least 1 week, adding empty vanilla pods/vanilla beans for a more infused flavor.

*For a sugar-free version, you can do the same with a sugar substitute, such as erythritol.

Can I use almond meal instead of almond flour?

Yes, although any nut meal (ie, with the skin) will cause brown flakes in vanilla kipferls and make darker cookies. They are also somewhat grainy.

A vanilla kipferl cookie in hand

Recipe notes and top tips

  • Adjust consistency: Baked until lightly browned on the edges, these Vanillekipfler Crescent Cookies will be soft in the middle. However, if you bake them for a little longer, they will become crispier.
  • Be patient: Crescent moon cookies may take some time to shape if you are new to it. The dough may crack sometimes, but you should be able to smooth out any cracks with a slightly damp finger.
  • Using different nuts: Note that the color of the moon shaped cookies will vary based on the type of nuts you use.
  • Add powdered sugar: If you add it while the cookies are still warm (5-10 minutes out of the oven), it will stick better, but if it’s too hot, it will melt/soak. Also, add as much as you want.
  • Don’t avoid the cold: It is important to solidify the nut butter and achieve the right dough consistency for shaping and baking.

Close-up of vanilla crescent cookies

More Vegan Christmas Sweet Recipes

I’d love one if you tried this gluten-free, vegan vanilla kipferol recipe. Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan– I love to see them.

Get my meal planner
Vanilla crescent cookies on plate

Vanilla Kipferel Recipe

Vanillekipfarl (Vanilla Crescent Cookies) are soft, nutty, and sweet, flavored with almond flour and dusted liberally with powdered sugar, perfect for the holidays—this time, with a vegan, gluten-free, refined sugar-free makeover!

Q. Time 20 minutes

cooking time 10 minutes

total time 30 minutes

course Cookies, desserts

cuisine Austrian, German

serving 28 Cookies

calories 52 kcal


  • 70 g (2/3 the cup) Almond flour
  • 80 g (1 cup + 1 tbsp) Gluten-free all-purpose flour (see vaccine)
  • 1 pinch salt
  • 80 g (1/3 the cup) Nut butter
  • 100 g (8 ) Medjugal date Peat and soak in hot water for 20 minutes
  • 1 teaspoon Vanilla extract
  • Powdered erythritol or (vanilla) icing sugar


  • I recommend using metric measurements (grams). Watch the video for visual instructions.

  • Add all ingredients to a food processor and blend for about 10-20 seconds or until combined.

  • Wrap the dough in cling film and transfer to the fridge to chill for about 1 hour.

  • Preheat the oven to 356° F (180° C) and line a cookie sheet or baking sheet with parchment paper.

  • Divide the dough into 2 pieces and roll each piece into a thick rope, about 1 1/2-2 inches (4-5 cm) in diameter.

  • Cut each rope into 0.6 inch (1.5 cm) thick slices and roll each slice into a small rope (see video). Then, bend both ends together to form a C-shape.

  • Transfer the cookies to the lined sheet and bake for about 10-12 minutes.

  • Let cookies cool completely, dust with powdered erythritol (or icing sugar or powdered vanilla sugar), then enjoy!


  • Flour: I used 60g rice flour and 20g tapioca flour, but you can also use gluten-free all-purpose flour. If you are not GF, regular AP flour should work.


Vanilla Kipferel Recipe

No. per job

% Daily Value*

* Percent Daily Value is based on a 2000 calorie diet.

Nutritional information is an estimate and has been calculated automatically

If you use PINTEREST, feel free to pin the photo below:

Pinterest Collage Dairy-free, egg-free, gluten-free vanilla kipferel

Pinterest Collage Dairy-free, egg-free, gluten-free vanilla kipferel

Source link