Welcome to a sweet journey inspired by traditional German baking! Today, I'm excited to share with you the recipe for German Vanilla Crescent Cookies, commonly known as Vanillekipferl. These delightful treats are a staple during the holiday season but are perfect for any time of the year. Their crumbly texture combined with a heavenly vanilla flavor makes them irresistible. Let's bake these classic German cookies together!
Ingredients:
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into small pieces
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract (or seeds from 1 vanilla pod)
- 1 cup powdered sugar (for rolling)
- 2 teaspoons vanilla sugar (to mix with powdered sugar, optional)
Instructions:
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: Makes around 2 dozen cookies
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Sift the flour into a medium-sized mixing bowl using a fine-mesh sieve to ensure there are no lumps.
3. Add the cold butter pieces to the flour. Using your hands, massage the butter into the flour until the mixture reaches a flaky and crumbly texture.
4. Stir in the granulated sugar and vanilla extract until well combined. Continue mixing the dough until it all comes together into one cohesive mass.
5. Take a portion of the dough and roll it into a ball. Then, roll the ball into a log approximately 1/2 inch thick. Cut the log into half-inch-long pieces.
6. Shape each piece into a crescent by first rolling it into a small ball, then elongating it into a small log, and finally bending the log into a crescent shape.
7. Place the crescents onto a parchment-lined baking sheet, spacing them about an inch apart.
8. Bake in the preheated oven for 15 to 20 minutes or until the edges are just starting to turn golden brown.
9. While the cookies are baking, mix the powdered sugar and vanilla sugar together in a bowl or deep plate, if using vanilla sugar.
10. Once the cookies are done, carefully roll them while still warm in the powdered sugar mixture until they're well coated.
11. Transfer the coated cookies onto a separate plate to cool completely.
12. Store the cooled cookies in an airtight container or a cookie tin in a cool, dry place. They will stay fresh for up to 4 weeks.
Equipment:
- Medium mixing bowl
- Fine-mesh sieve
- Baking sheet with parchment paper
- Cooling rack
Cooking Tips:
- Ensure the butter is cold to achieve the perfect crumbly texture.
- If you don't have vanilla sugar, you can create your own by storing a scraped vanilla pod in a jar of sugar for a few weeks.
Attribution:
This delightful recipe for German Vanilla Crescent Cookies has been brought to you by emkayskitchen. For more delicious recipes, visit their YouTube channel: https://www.youtube.com/@emkayskitchen
#holiday #butter #vanilla #homebaking
YouTube channel - emkayskitchen: https://www.youtube.com/@emkayskitchen