Name: Vegan Vanilla crescent cookies (German Vanillekipferl)
Yield: 20 Stück
Cuisine: vegan
Ingredients: Vanilla crescents:; 150 g flour; 70 g ground almonds (or ground hazelnuts); 60 g birch sugar; 1 packet of vanilla sugar; 130 g (plant-based) butter; 1 pinch of salt; For dusting/rolling:; 1 packet of vanilla sugar; 2 tbsp icing sugar

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Christmas is just around the corner and with it the Christmas baking begins. This classic must not be missing: vanilla crescent cookies.

This recipe is really super easy and does not require any eggs, butter or milk.

The basis for the Christmas cookies is a simple shortcrust pastry made from flour, sugar, vegetable butter or margarine, ground almonds and vanilla sugar. The recipe does not require any animal ingredients.

What do you need for the vanilla crescent cookies?

The great thing about this cookie recipe is that you only need a few simple ingredients.

Here you will find the basic ingredients for the vanilla crescents:

Flour: You can use wheat flour or spelled flour
Ground Almonds: Instead of ground almonds, you can also use ground hazelnuts.
Sugar: To make the recipe a bit healthier, I used birch sugar (xylitol). However, you can also use refined sugar in the same quantities as below in the recipe.
Vanilla sugar: For the vanilla taste, you definitely need vanilla sugar. You can also use the pulp of a vanilla bean or vanilla extract.
(Vegan) Butter: For the Christmas cookies you need cold vegan butter or margarine.
Powdered sugar: You need powdered sugar to dust the vanilla crescents at the end. This is how you get your pretty look.

Make vegan vanilla crescent yourself - Here's how

This recipe is enough for about 20 vanilla crescent cookies. If you want to bake more, you can simply double the amount.

You should knead the ingredients into a dough as quickly as possible and let it rest in the fridge for at least 1-2 hours.

Then the biscuit dough is formed into crescents (half moons) and baked in the preheated oven.

Finally, the still warm cookies are rolled in a mixture of powdered sugar and vanilla sugar.

Tips for shaping vanilla crescent cookies

So that my vanilla crescents are all the same size, I form a long roll out of the dough. After cooling, I cut them into equal pieces. This way the croissants are all the same size.

Then I shape piece by piece of the cookie dough. To do this, I roll out each piece of cookie between my hands into a small stick. I shape the ends a little narrower. Finally, I shape the dough into the typical croissant/crescent shape.

Tips so that the vanilla crescents don't melt when baking

I have a few tips for you to make sure that the vanilla crescent cookies don’t melt during baking and lose their shape:

Use cold butter/margarine: Use chilled butter/margarine, not liquid. Even if it seems at first that the dough is too dry and needs more liquid or more butter, just keep kneading and the dough will be nice and soft.
Cool the dough: It is important that the cookie dough is nice and cold before baking. Therefore, you should refrigerate it (as directed in the recipe) for at least 1-2 hours (or overnight) before baking.
Lay out the cookies on a cold baking sheet: After chilling and shaping the dough, lay it out on a cool, non-preheated baking sheet. If you are making a large portion and need a little longer to shape, then it is best to put the baking sheet with the vanilla crescents back in the fridge.

How to store the Christmas cookies

You can store the vanilla crescents in a cookie jar in a dark, cool place for up to four weeks.

The recipe is also suitable for freezing. So you can enjoy the vegan Christmas cookies even longer. You can use a microwave to defrost. You can also just let them thaw at room temperature.

More vegan Christmas recipes to try