Almond Crescent Cookies {Vanillekipferl}

Classic, old fashioned, buttery, rich, tender, easy almond crescent cookies (Vanillekipferl), homemade with simple ingredients. Dusted with powdered sugar and results in a beautiful Christmas cookie. Also known as vanilla crescents or almond crescents or Kipferl or moon shaped cookies. 

These are such an iconic cookie that make every holiday feel timeless and unending. A reminder that family lasts beyond us. They make you feel comforted and are incredibly delicious too. These Best Shortbread Cookies and Classic Snickerdoodles Cookies are also perfect to bring exceptional taste and all the nostalgia needed for Christmas time.

Classic Almond Crescent Cookies (Vanillekipferl) on Grayish Black Background- Overhead Shot

How To Make Easy Almond Crescent Cookies Recipe From Scratch?

  1. Cream butter and sugar– Until light and fluffy.
  2. Add dry ingredients-This includes finely chopped almonds, flour, salt.
  3. Mix– Until crumbly.
  4. Bring dough together– Use the warmth of your hands.
  5. Mold crescent shapes– Use your fingers and a small portion of dough.
  6. Bake– Until cookies are golden brown.
  7. Roll in powdered sugar– While warm.

How To Shape Crescent Cookies?

  1. Roll dough into a small ball.
  2. Then, roll into a log shape about 2 inches long.
  3. Bend into a crescent shape.
  4. Place on a the lined baking tray.
Easy Almond Crescents With One Bite Removed- Closeup Shot

Variations for Vanillekipferl Cookies

Pecan crescent cookies– Add finely chopped pecans for a nutty addition.

Walnut crescent cookies– Add finely chopped walnuts for an additional layer of flavor.

Vanilla crescents– Add fresh vanilla bean for an even more vibrant flavor.

Add zests– Such as lemon, lime or orange zest.

Add extracts– Like vanilla, bourbon, maple, or lemon to create a different flavor profile.

Add poppyseeds– For more texture and visual appeal.

Drizzle white chocolate on top– For an even sweeter option.

Dip in dark chocolate– Dip half the cookie in melted dark chocolate bark for an elegant presentation.

Try other nuts– Walnuts, Pecans, or Pistachios. Make sure to finely chop them, but not powder them.

Mix in shredded coconut– A small amount goes a long way! Toasted is even better.

Serve with sweet dips– Such as Chocolate Fruit Dip or Cream Cheese Fruit Dip.

Drizzle vanilla glaze– A simple glaze with just powdered sugar, milk and vanilla is amazing. You can also try out my Royal Icing or Glace Icing.

Tips And Techniques

Coat with powdered sugar twice– Start with 1 cup of powdered sugar and add more if needed.

Why did my cookies spread? If the dough gets too warm, it may spread. Chill the dough for a little bit to ensure they keep their shape.

There are no eggs in this recipe– Do not add them! This cookie is supposed to be crumbly.

There are no leavening agents like baking soda or baking powder- It is not a cookie that rises and expands. Instead, it is tender and crumbly. Do not add them!

Nuts must be finely chopped– Not powdered, and not chunky or whole in order to create the correct dough texture that holds together.

Salted butter vs. Unsalted butter– I have made these cookies with both and they are delicious. Salted butter adds an extra flavor dimension. Remember to omit the added salt if you use salted butter.

Add less granulated sugar– Some people in my family only add 1/2 cup rather than 3/4 cup since it will be coated with powdered sugar anyways.

Butter should be at room temperature– Because the ingredients blend together smoothly and evenly.

Line baking tray with parchment paper– Because this prevents the cookies from sticking and breaking.

How to know when the cookies are done? Bake until cookies are golden brown and firm along the edges. Keep a close eye on them after the 10 minute mark so the ends don’t burn.

Roll the cookies in powdered sugar while they are still warm– Do not do this while super hot because you will burn yourself and the cookies may break. However, do roll while warm to help the powdered sugar stick better.

The number of total cookies yielded can vary– Because this depends on the amount of dough you use for each cookie and how big or small you are making them.

Two Fingers Holding Kiperl Cookie Over Grayish Black Background

Storage For Kipferl Recipe

Room temperature– Store in a cookie jar for up to 3 days.

Refrigerate– In a sealed container for up to 1 week. You may need to coat them in powdered sugar, once they thaw.

Freeze– Once cookies are cooled completely, store in a freezer safe bag or container. Thaw to room temperature to eat.

More Classic Cookie Recipes

Classic Almond Crescent Cookies (Vanillekipferl) on Grayish Black Background- Overhead Shot
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Almond Crescent Cookies (Vanillekipferl)

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Classic, old fashioned, buttery, rich, tender, easy almond crescent cookies (vanillekipferl), homemade with simple ingredients. Dusted with powdered sugar.
Yield: 35 Cookies


  • 1 cup Butter, Unsalted, Room temperature
  • 3/4 cup Granulated sugar
  • 1 cup Almonds, Finely chopped, Can also replace with walnuts or pecans
  • 2- 2.5 cups All-purpose flour, Start with 2 cups and add more, if necessary
  • 1/4 tsp Salt
  • 1 cup Powdered sugar, For coating


  • Cream butter and sugar in a large mixing bowl until light and fluffy.
  • Add finely chopped almonds, flour, salt and mix until dough becomes crumbly.
  • Use the warmth of your hands and fingers to bring the dough together into a rough ball shape.
  • Scoop out small portions of the cookie dough and use your fingers to mold crescent shapes.  
  • Place cookies on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 15 minutes or until cookies are golden brown and firm along the edges. Keep a close eye on them after the 10 minute mark.
  • Remove from oven and let it cool for 3 minutes.
  • While they are still warm but not super hot, roll them in powdered sugar.
  • Prior to serving, dust some more powdered sugar on top for better presentation. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 


Calories: 153kcal, Carbohydrates: 21g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 63mg, Potassium: 41mg, Fiber: 1g, Sugar: 8g, Vitamin A: 162IU, Calcium: 12mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 153
Author: Abeer Rizvi

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