Vanillekipferl – Vanilla Crescent Cookies

Vanilla crescent cookies on a parchment paper close-up shot.

5 from 1 vote

Vanillekipferl – Vanilla Crescent Cookies

Vanilla Crescent Cookies are a beloved treat in Balkan cuisine, inspired by German Vanillekipferl. Soft and buttery, they’re coated in a sweet vanilla-sugar mixture with a touch of coconut. Ideal for Christmas or festive gatherings, they go well with coffee or tea and are simple to prepare in advance.

Prep Time1

Cook Time23

Total Time1 23

Course: Dessert

Cuisine: Serbian

Servings: cookies

Calories: 124kcal

Author: Nataša

Equipment

Mixer (stand mixer or hand-held)
Baking sheets
measuring cups and spoons

Ingredients

Crescent cookies

3 ½ cup all-purpose flour (500g)
18 tablespoon unsalted butter, room temperature (250g)
1 ¼ cup granulated sugar (250g)
2 ½ cup unsweetened shredded coconut (250g)
2 ½ teaspoon baking powder (12g)
2 large eggs
2 tablespoon whole milk

Vanilla sugar mixture

½ cup powdered sugar
3 small bags vanilla sugar

Instructions

Prepare the dough base: In a large mixing bowl or stand mixer bowl, combine the flour and baking powder. Add the butter and mix on low speed until the mixture is crumbly.
3 ½ cup all-purpose flour
2 ½ teaspoon baking powder
18 tablespoon unsalted butter, room temperature
Add dry ingredients: Gradually add the shredded coconut and granulated sugar, stirring until just combined.
2 ½ cup unsweetened shredded coconut
1 ¼ cup granulated sugar
Incorporate wet ingredients: Add the eggs and milk. Continue mixing for 1–2 minutes until the dough begins to come together but still looks slightly crumbly.
2 large eggs
2 tablespoon whole milk
Shape the dough: Transfer the dough to a lightly floured work surface. Knead gently for about 1 minute, just until the dough is smooth enough to shape. Avoid overworking to keep the butter cold.
Form crescents: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Pinch off small pieces of dough, about 1 oz or a heaping tablespoon. Roll each piece into a short log approximately 4 inches long and ¾ inch thick, then curve the ends to form a crescent.
Bake: Arrange crescents on prepared baking sheets, leaving space between them as they will spread slightly. Bake for 20-23 minutes, or until set but still pale in color.
Coat in vanilla sugar: While cookies are baking, mix powdered sugar and vanilla sugar in a medium bowl. After removing the cookies from the oven, let them cool for 1–2 minutes, then carefully roll them in the sugar mixture until fully coated.
½ cup powdered sugar
3 small bags vanilla sugar
Cool and store: Transfer coated cookies to a wire rack and let cool completely. Repeat with the remaining batch. Store in an airtight container at room temperature.

Notes

Measure accurately: For best results, spoon flour into your measuring cup and level it off, or use a kitchen scale for precise measurements. Scooping directly from the bag can compress the flour, resulting in up to 25% more than needed.
Even shaping: Try to keep cookies uniform in size so they bake evenly.
Coat while warm: Roll cookies in the vanilla sugar mixture within 1–2 minutes of removing them from the oven so the sugar sticks properly.
Dough texture: The dough may look slightly crumbly at first, but it should hold together when rolled into a ball. If it’s too crumbly, add 1 tablespoon of cold milk at a time. If it’s sticky, sprinkle in a little more flour.

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