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    Home » Recipes » Cakes, biscuits and dessert recipes

    Walnut crescent cookies (Vanillekipferl)

    Published: Oct 31, 2020 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    It's time for a spot of early Christmas baking. These delicious little walnut crescent cookies (or Vanillekipferl) are a traditional German Christmas treat that you will love. This is a foolproof recipe that needs only 4 main ingredients and you can adjust the flavours to suit your own taste.

    Walnut crescent cookies on a doily.
    Jump to:
    • What are walnut crescent cookies?
    • How do you make vanillekipferl?
    • What do to
    • What is the texture of walnut crescent cookies?
    • Variations
    • Can I freeze walnut crescent cookies?
    • Can I make these cookies in advance?
    • Save for later
    • Related recipes
    • 📋The recipe

    What are walnut crescent cookies?

    Walnut crescent cookies are traditional German and Austrian cookies, normally made at Christmas, although they are so easy to make you could be excused for making them throughout the year.

    The German name for them is vanillekipferl which literally translates into vanilla crescents.

    They have a light and buttery melt-in-the-mouth texture, a bit like shortbread, with extra crunch from the addition of chopped walnuts. Once cooked they are sprinkled with confectioner's sugar to give the distinctive 'snowy' look.

    When I was growing up in South Africa, the local German bakery started selling these little cookies in November, and for me, they always heralded the start of the Christmas season. Now that I'm older, and back in the UK, I make them every year around this time. They make a great gift to give to family and friends.

    Three walnut crescent cookies on a small tray.

    How do you make vanillekipferl?

    This recipe makes around 4 dozen walnut crescents and they stay crispy for weeks, stored in an airtight tin. You can get the complete list of ingredients and full instructions for making these walnut cookies on the printable recipe card at the end of this post.

    Ingredients

    You only need 4 main ingredients -

    • flour - use plain flour or cake flour. You don't need baking powder for this recipe as the cookies should not rise. For this reason, don't use self-raising flour.
    • confectioner's sugar (also known as icing sugar or powdered sugar). This is used both for baking the cookies (instead of castor sugar) and for sprinkling over the baked cookies. Some recipes call for vanilla sugar for sprinkling. You can make your own vanilla sugar by storing a vanilla bean in a jar of normal sugar and adding a tablespoon of this to confectioner's sugar.
    • butter - there is quite a lot of butter in this recipe. This is what makes the cookies so crispy.
    • chopped walnuts - you could substitute these for chopped almonds or hazelnuts.

    Note - this recipe does not contain eggs. I've seen some recipes that use egg yolk to assist in binding the dough, but in my opinion, this is not necessary.

    You will also need some flavouring ingredients. I like to use lemon and vanilla essence, but if you prefer you could switch out the lemon essence for almond essence. I also add a half teaspoon of salt to the flour, but this is optional.

    What do to

    Steps to mix walnut crescent cookies.
    • Start off by measuring the flour, salt and confectioner's sugar into a mixing bowl (image 1 above). Stir to combine.
    • Cut the butter into cubes and add to the flour (image 2 above).
    • Now, using your fingertips, rub the butter into the flour. You may find this easier to do if the butter is at room temperature. It takes quite a while to rub the butter into the flour, and you may think it is never going to incorporate, but it will. Just keep rubbing!
    • You need to get the mixture to the point where it starts to adhere together and form lumps when you squeeze it with your hands (image 3 above).
    • At this point, you can add the chopped walnuts and the essence (image 4 above). You can chop the walnuts in a food processor but don't over-process - make sure you leave a few pieces of walnut. If you don't have a food processor you can just chop the walnuts finely with a knife.

    Form the cookies

    Steps to roll and bake walnut crescent cookies
    • Mix the walnuts into the dough until the dough comes together in a smooth ball (image 1 above).
    • Cover the dough with cling film or plastic wrap and leave to chill in the refrigerator for half an hour.
    • To form the crescents, break off marble-sized pieces of dough and form into crescents. You might find it easiest to roll the piece of dough into a sausage shape and then wrap it halfway around your finger.
    • Place the crescents onto a baking sheet lined with baking parchment or a silicone mat (image 2 above). Alternatively, just grease the baking tray lightly with butter to prevent sticking. Don't place the cookies too close together, they will spread on baking.
    • Bake for 12 to 15 minutes at 180C/350F. Don't allow the cookies to go too brown. They should be a light golden colour (image 3 above).

    I find the cookies are quite large enough if I use a marble-sized piece of dough. For a larger cookie, use walnut-sized pieces of dough.

    Different-sized walnut crescent cookies after being baked.

    Once cool, sprinkle generously with confectioner's sugar or dip the cookies in a bowl of confectioner's sugar to coat them completely.

    Overhead shot of vanillekipferl on a glass serving dish.

    What is the texture of walnut crescent cookies?

    These cookies have a very crispy texture. They should 'snap' when you break them in half, and have a distinct 'crunch' when you take a bite. Because they have a high butter/low moisture content, these cookies will stay crispy for a few weeks, stored in an airtight tin.

    Close up of the inside of a walnut crescent cookie.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Variations

    You can vary the flavour of these cookies by using different nuts. Try using chopped almonds, hazelnuts or even Brazil nuts.

    For the essence, you could swap out the lemon with almond, orange or even cherry essence. I wouldn't swap out the vanilla though - this is essential to the flavour of these cookies.

    To vary the shape, why not try rolling the dough into a ball and flattening it slightly with the prongs of a fork? Top with half a walnut (or other nut) before baking.

    If you prefer a less sweet cookie, just omit the final coating of confectioner's sugar.

    Can I freeze walnut crescent cookies?

    You can freeze these cookies, packed in a rigid plastic container to prevent breaking, indefinitely.

    Let them come to room temperature before eating.

    You can also freeze the formed unbaked cookies. Just place them on the baking tray in the freezer until they are solid and then transfer them to a plastic container or ziploc bag.

    To use - bake from frozen for the temperature given in the recipe, until they are golden brown. You may need to add an extra minute to the cooking time.

    Can I make these cookies in advance?

    You can leave the prepared dough, covered with plastic wrap, in the refrigerator for up to 3 days.

    When you are ready to bake them, leave the dough on the kitchen counter until it is soft enough to handle, then form into cookies and bake as per the recipe instructions.

    Close up of vanillekipferl on a glass plate.

    Save for later

    Why not pin this recipe for walnut crescent cookies to one of your Pinterest boards so you can make it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed these walnut crescent cookies, you might like to try some of my other festive recipes:

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    You can find all of these and similar recipes on my Christmas recipes page

    📋The recipe

    Close up of vanillekipferl on a glass plate.

    Walnut Crescent Cookies (Vanillekipferl)

    These delicious little walnut crescent cookies are a traditional German Christmas treat that you will love. This is a foolproof recipe that needs only 4 main ingredients and you can adjust the flavours to suit your own taste.
    Recipe by: Veronica
    Baking
    Austrian, German
    Calories 79
    Prep 30 minutes minutes
    Rest pastry in fridge 30 minutes minutes
    Cook 12 minutes minutes
    Total Time 1 hour hour 12 minutes minutes
    Servings: 4 dozen biscuits (approx)
    Print Pin Comment Bookmark Saved!
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    4.67 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • Baking sheet

    Ingredients

    • 2 cups (280g) plain flour (cake flour)
    • ¾ cup (90g) confectioner's sugar (icing sugar)
    • 1 cup (225g) unsalted butter
    • ¼ teaspoon salt optional
    • 1 cup (100g) walnuts finely chopped
    • 1 teaspoon vanilla essence
    • 1 teaspoon lemon essence
    • extra confectioner's sugar (icing sugar) for coating the biscuits

    Instructions

    • Pre-heat oven to 180°C/350°F
    • Place the flour and icing sugar into a mixing bowl and add the salt (if using).
    • Cut the butter into cubes and rub into the flour until the mixture starts to stick together. See note 1.
    • Chop the walnuts into very fine pieces. See note 2.
    • Add the walnuts and essence to the flour mixture.
    • Mix with your hands until the dough comes together in a smooth ball.
    • Cover with plastic wrap and chill in the refrigerator for half an hour.
    • Break off marble-sized pieces of dough and form into crescents. (See note 3).
    • Place the cookies on a baking sheet lined with baking parchment or a silicone mat. (See note 4).
    • Bake for 12 minutes in the pre-heated oven. (See note 5).
    • Remove from the oven and allow to cool, then sprinkle generously with confectioner's sugar.
    • Store in an air-tight tin.

    Notes

    Note 1 - it may seem as though the dough is not going to come together when you start rubbing in the butter.  Don't worry, it will!  Just keep rubbing the butter into the flour with your fingertips until it starts to stick together when you squeeze it in your hand.
    Note 2 - You can chop the walnuts in a food processor, but don't over-process - make sure you leave a few pieces of walnut. If you don't have a food processor you can just chop the walnuts finely with a knife.
    Note 3 - To form the dough into crescents, roll into a sausage shape between the palms of your hands and then wrap the dough half-way round your finger.
    Note 4 - The cookies will spread on baking, so when you put them on the baking sheet don't put them too close together.
    Note 5 - Don't allow the cookies to go too brown. They should be a light golden colour.
    The calorie count is per cookie.

    Nutrition

    Calories - 79kcal | Carbohydrates - 6.7g | Protein - 1.2g | Fat - 5.4g | Saturated Fat - 2.5g | Cholesterol - 10mg | Sodium - 39mg | Potassium - 20mg | Fiber - 0.3g | Sugar - 2.5g | Calcium - 4mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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