Vegan Vanilla Crescent Cookies (German 'Vanillekipferl' Recipe!)

There are no christmas celebrations without Vanillekipferl. Honestly, if there is one festive cookie recipe that has to be baked again and again (and by saying ‘again and again’ I’m actually talking about ‘several times a year’ if I’m honest), it’s this one.

Traditionally dipped in lots of powdered sugar, these german ‘Vanillekipferl’-style vanilla crescent cookies are my mum’s absolute favorite. I also like to add a sprinkle of cocoa or matcha, but however you choose to make them; they’re the best.

 
 

and now here is my recipe for:

Vegan Vanilla Crescent Cookies

 

Ingredients:

for the dough:

  • 280g light spelt or wheat flour

  • 100g ground hazelnuts (or almonds)

  • 80g sugar*

  • 1 tsp vanilla extract*

  • a pinch of salt

  • 190g cold, vegan butter

  • 1 tbsp almond butter (optional)

also:

  • powdered sugar

  • some powdered sugar + matcha

  • cocoa powder

Instructions: 

  1. Combine all dry ingredients for the dough and add the cold vegan butter in chunks to the mix.

  2. Knead well with your hands and optionally add the tbsp of almond butter. Knead until combined and form into a big ball of dough.

  3. Let the dough ball rest in the fridge for at least 1h and pre-heat the oven to 160°C fan or 180°C.

  4. Now form the dough into little half-moon-shaped cookies* and bake for 12-15mins until the edges start to get slightly golden brown.

  5. Lastly, dip or sprinkle them with some powdered sugar, the powdered sugar-matcha-mix or cocoa powder. Done!

 
 

Powdered, little moon cookies.

 

*Notes:

  1. I use raw sugar here most of the times, but regular white sugar works just as well, of course! Coconut blossom sugar also works, but will make your cookies a little bit less sweet.

  2. Instead of vanilla extract you can also use vanilla sugar or, if you feel extra fancy, real vanilla. What I also really like is adding a pinch of butter-vanilla-aroma too, it makes the cookies taste even more sweet and rich!

  3. Try to keep the cookies as cold as possible while forming them into crescents. The colder they are before baking, the better they’ll hold their shape. I like to keep the big ball of dough in the fridge and only take out small portions of dough to form.

 

Did you make this recipe?

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