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Vanillekipferl are delicate Austrian crescent-shaped butter cookies infused with vanilla, traditionally enjoyed during breakfast or as an afternoon treat. These melt-in-your-mouth pastries are a beloved classic from Vienna, featuring a rich, buttery dough rolled in vanilla sugar.
Prep
15 min
Cook
15 min
Total
30 min
Servings
24 srv
Difficulty
Easy
Calories
120 kcal
For 24 serving(s)
Per serving
Cream together softened butter and powdered sugar until light and fluffy, approximately 3-4 minutes
Add egg yolk and vanilla extract to the butter mixture and beat until well combined
In a separate bowl, whisk together flour, baking powder, and salt
Fold the dry ingredients into the wet ingredients until a soft dough forms
Roll out dough between two sheets of parchment paper to about 3mm thickness
Cut dough into crescent shapes using a knife or pastry wheel, approximately 7cm in length
Place crescents on a parchment-lined baking sheet and bake at 180°C for 12-15 minutes until light golden
While still warm, roll cookies in a mixture of vanilla sugar and let cool on a wire rack
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