Vanillekipferl

1. Prepare the Dough

In a large mixing bowl, combine 440 grams of plain flour, 190 grams of icing sugar, 80 grams of vanilla pudding powder, and a pinch of salt. Whisk well.

Grate 250 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

In a small bowl, whisk 4 egg yolks with 4 tablespoons of milk. Add the egg yolk mixture into the flour mixture. Mix gently until the dough comes together. If it’s too crumbly, add milk 1 teaspoon at a time until smooth. Avoid overmixing to keep the cookies tender.

2. Chill the Dough

Once smooth, wrap the dough in cling film and refrigerate for at least 1 hour. Cooling the dough makes the shaping easier and improves the structure of the cookies.

3. Preheat the Oven

Preheat your oven to 180°C (350°F) and line two baking trays with baking parchment.

4. Shape the Crescents

Take small portions of dough and roll them into walnut-sized balls.

Roll each ball into a small log, tapering the ends slightly. Gently bend the log to create a crescent shape.

Place the crescents on the prepared baking trays, leaving a little space between them.

5. Bake

Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn golden brown. The tops should remain pale.

6. Cool and Dust

Allow the cookies to cool on the baking tray for 5 minutes to firm up, as they will be fragile when hot.

While still warm, generously dust with icing sugar. For extra coverage, roll them in icing sugar.

7. Store

Allow the Vanillekipferl to cool completely before transferring them to an airtight container for storage.

Tips for Perfect Vanillekipferl

Here are some tips to make your Vanillekipferl even more delicious:

Cold Ingredients: Keep the butter cold and handle the dough minimally to prevent it from becoming greasy.

Chill the Dough: Chilling for at least 30 minutes (or up to overnight) ensures the Vanillekipferl hold their shape, reduces spreading, and intensifies the flavour.

Don’t Overmix: Mix the ingredients just until combined to avoid tough Vanillekipferl.

Consistency: If the dough tears as you shape it, knead it gently until it is smoother, but do not overwork it.

Uniformity: Use a kitchen scale to portion the dough evenly to get uniform Vanillekipferl.

Variations

Here are some delicious variations you can try to put your own spin on Vanillekipferl:

Almond Crescents: Replace 50 grams of plain flour with finely ground almonds or hazelnuts for a nutty taste.

Spiced Kipferl: For a warm note, add ½ teaspoon cinnamon or cardamom to the dry ingredients.

Chocolate Dip: Once the cookies have cooled, dip the ends in melted chocolate and let them set on baking parchment.

Related Recipes

Looking for more simple yet delicious cookie recipes? Check out the following recipes:

Marble Cookies

Matcha Almond Cookies

Basic Dough for Cut Out Cookies

Conclusion

Whether warm from the oven or chilled and dusted with icing sugar, these croissants are proof of how simple ingredients can achieve extraordinary results. Share them with your loved ones or enjoy them at your leisure with your favourite drink—you will be delighted either way.