Vegan Crescent Cookies (Austrian Vanillekipferl)

Anastasia

5 years ago

Here I go with another recipe of Christmas cookies! This time it’s vegan crescent cookies called Vanillekipferl.

Vanillekipferl originate from Vienna but they are also popular in Germany, Hungary, Poland, Czechia, Slovakia and Romania. These cute cookies are generously dusted with vanilla sugar that gives them snowy Christmasy look. Not only they look etherial and light, they also melt in your mouth! Seriously I just can’t get enough of it!

In a bowl of stand mixer of food processor combine flour, ground nuts, 30 grams of powdered sugar and salt. Then add vegan butter and mix it with paddle attachment. The mixture will be very crumbly and dry first but it will come together. Alternatively you can mix the dough by hand, just crumble it and then shape into a ball.

Wrap the dough into a cling film and put in a fridge for 30 minutes.

Take half of the dough and roll it into a roughly 2 inch wide log. Cut the log in 6 pieces. Now roll each piece into smaller logs and give them a shape of crescent moon. Don’t worry about the perfect shape though. Once dusted with powdered sugar they are gonna look gorgeous anyway. Repeat with the rest of the dough.

Place the crescent cookies in a fridge for another 30 minutes to firm up. This step is very important if you want your cookies to keep their shape.

Preheat oven to 350°F (175°C).

Mix together 60 grams of powdered sugar and 1/2 tablespoon of vanilla sugar and set aside.

Take out cookies from the fridge and place them onto a lined baking tray. Bake for 15-20 minutes until the edges just start to brown.

Remove crescent cookies from the oven and let them cool for 5 minutes on a tray before dusting.

Roll each cookie in powdered sugar and place onto a cooling rack. Once completely cooled dust them with leftover sugar.

Store in airtight or tin containers.

Vegan Crescent Cookies (Austrian Vanillekipferl)

Vegan vanilla walnut crescent cookies that just melt in your mouth!

Author: Anastasia
Prep Time: 1 hour 15 min
Cook Time: 20 min
Total Time: 1 hour 35 minutes
Yield: 12
Category: Dessert
Cuisine: Austrian

Ingredients

120g all-purpose flour
50g ground walnuts (almonds or hazelnuts)
30g powdered sugar
1/4 tsp fine sea salt
85g vegan butter or shortening

For dusting:

60g powdered sugar
1/2 tbsp vanilla sugar

Instructions

In a bowl of stand mixer of food processor combine flour, ground nuts, 30 grams of powdered sugar and salt. Then add vegan butter and mix it with paddle attachment. The mixture will be very crumbly and dry first but it will come together. Alternatively you can mix the dough by hand, just crumble it and then shape into a ball.
Wrap the dough into a cling film and put in a fridge for 30 minutes.
Take half of the dough and roll it into a roughly 2 inch wide log. Cut the log in 6 pieces. Now roll each piece into smaller logs and give them a shape of crescent moon. Don’t worry about the perfect shape though. Once dusted with powdered sugar they are gonna look gorgeous anyway. Repeat with the rest of the dough.
Place the crescent cookies in a fridge for another 30 minutes to firm up. This step is very important if you want your cookies to keep their shape.
Preheat oven to 350°F (175°C).
Mix together 60 grams of powdered sugar and 1/2 tablespoon of vanilla sugar and set aside.
Take out cookies from the fridge and place them onto a lined baking tray. Bake for 15-20 minutes until the edges just start to brown.
Remove crescent cookies from the oven and let them cool for 5 minutes on a tray before dusting.
Roll each cookie in powdered sugar and place onto a cooling rack. Once completely cooled dust them with leftover sugar.
Store in airtight or tin containers.