💡 At a Glance
- •The Cookies: Tender, melt-in-your-mouth vanilla crescent cookies with almonds and vanilla—an absolute holiday classic.
- •Time: The dough comes together incredibly fast in the Thermomix® and just needs a quick chill in the fridge.
- •The Method: After chilling, simply shape the crescents, bake them up, and dust them with sugar while they’re still warm.
You know the feeling, right? The holiday season is just around the corner, and you’re looking for the perfect classic recipe to fill up your cookie tins.
That’s exactly why my homemade Thermomix® Vanilla Crescent Cookies are an absolute must-make.
The dough comes together super fast in the mixing bowl, gets a quick chill in the fridge, and is incredibly easy to shape afterward.
Before you know it, you’ll have baked up a batch of incredibly tender, melt-in-your-mouth cookies that turn out perfectly every single time and are guaranteed to be a hit with everyone.
Why you’ll absolutely love this recipe:
- it’s an absolute cookie classic
- super quick to whip up thanks to the Thermomix®
- made with super simple pantry staples
- wonderfully tender and melt-in-your-mouth delicious
- totally foolproof, even for beginner bakers
- so fun to shape together with the kids
- makes a fantastic homemade edible gift
- packed with amazing almond and vanilla flavor
My best tips for making these
After mixing, only knead the dough together with your hands very briefly. This ensures the butter stays cold, which is the secret to getting that perfect, melt-in-your-mouth texture after baking.
Don’t skip the 30-minute chill time in the fridge! It firms up the dough and makes it so much easier to slice the logs into even pieces.
Keep a close eye on the cookies while they’re in the oven. You only want the edges to turn a very light golden brown. If they get too dark, they’ll quickly become hard.
Dusting them with the powdered sugar and vanilla sugar blend works best while the cookies are still warm. That way, the sugar sticks to them perfectly.
Can you make these ahead of time and store them?
Yes! Vanilla crescent cookies store beautifully, and honestly, they taste even better after they’ve had a few days for the flavors to meld together.
Once they’re out of the oven, let them cool completely before carefully layering them in an airtight cookie tin.
Store the tin in a cool, dry spot, and your vanilla crescents will stay perfectly fresh and delicious for several weeks!
Fun Variations
The Sugar Situation: You’ve got options here! You can use either powdered sugar or regular granulated sugar for the dough—just grab whatever you already have in your pantry.
Pump Up the Vanilla: If you want to take that flavor to the next level, swap out the 2 packets of vanilla sugar for the fresh seeds scraped from half a vanilla bean.
Here’s What You Need for Vanilla Crescent Cookies
- 150 g all-purpose flour
- 70 g powdered sugar (or regular granulated sugar)
- 1 pinch of salt
- 2 egg yolks
- 2 packets vanilla sugar (or the seeds of half a vanilla bean)
- 140 g ground almonds
- 150 g cold butter, cubed
You’ll also need:
- Powdered sugar
- 1 packet vanilla sugar
How to Make Vanilla Crescent Cookies
Directions:
Add the dough ingredients to the mixing bowl and mix everything for 25 sec. / speed 4.
Take the finished dough out of the mixing bowl and give it a quick knead with your hands to bring it together. Next, divide the dough in half and shape each half into a log about 14 inches (35 cm) long. Wrap both logs tightly in plastic wrap and pop them in the fridge for about 30 minutes.
Preheat your oven to 400°F (200°C) standard bake and line two baking sheets with parchment paper.
Grab the dough logs from the fridge and cut each one into 25 to 30 slices.
Roll each slice between the palms of your hands into a little rope, then bend the ends to shape it into a crescent.
Place the vanilla crescents on your prepared baking sheets, leaving a little space between each cookie.
Bake the cookies one sheet at a time in the lower third of your oven for about 10 minutes. As soon as the edges just barely start to turn golden brown, they’re done!
While the cookies are still warm, dust them generously with a mix of vanilla sugar and powdered sugar.
Enjoy!
Alright, I hope you have so much fun baking these!
Looking for another great recipe to try? Check this out: Vanilla Crescent Raspberry Dessert
Best, Christoph
Vanilla Crescent Cookies (Vanillekipferl)
Click stars to rate now
Equipment
- Thermomix
- Spatel
- Frischhaltefolie
- Messer
- Backblech
- Backpapier
Ingredients
Ingredients
- 150 g All-purpose flour
- 70 g Powdered sugar or granulated sugar
- 1 Prise Salt
- 2 Egg yolk
- 2 Päckchen Vanilla sugar or the seeds of half a vanilla bean
- 140 g Almond flour
- 150 g Butter cold, cubed
For the Coating
- Powdered sugar
- 1 Päckchen Vanilla sugar
Instructions
- 150 g All-purpose flour, 70 g Powdered sugar, 1 Prise Salt, 2 Egg yolk, 2 Päckchen Vanilla sugar, 140 g Almond flour, 150 g ButterAdd all the dough ingredients to the mixing bowl and mix for 25 sec / speed 4.
- Take the finished dough out of the mixing bowl and give it a quick knead with your hands to bring it together. Divide the dough in half and shape each half into a log about 35 cm long. Wrap both logs tightly in plastic wrap and pop them in the fridge for about 30 minutes to chill.
- Preheat your oven to 200°C (standard bake / top and bottom heat) and line two baking sheets with parchment paper.
- Grab the chilled dough logs from the fridge and cut each one into 25 to 30 slices.
- Roll each slice between the palms of your hands into a small rope, then gently bend the ends to form a beautiful crescent shape.
- Place the vanilla crescents on your prepared baking sheets, leaving a little space between each cookie.
- Bake the cookies one sheet at a time in the lower third of your oven for about 10 minutes. As soon as the edges just start to turn a light golden brown, they’re perfectly done!
- Powdered sugar, 1 Päckchen Vanilla sugarWhile the cookies are still warm, dust them generously with a sweet mix of vanilla sugar and powdered sugar.
