These gluten-free vanilla crescent cookies are soft, buttery, and full of that melt-in-your-mouth texture. Known as Vanillekipferl in Austria, these delicate cookies are flavored with vanilla and almonds, then rolled in powdered sugar for a snowy finish. I tested several versions to get the dough just right with gluten-free flour so you know the recipe works.
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I love this time of year when it is all about the holiday cookies. This year, I have been exploring cookies from other countries and trying to see if I can re-create them in a gluten-free version. Sometimes, this works out well; other times, it turns into a big flop!
You are going to love how easy these gluten-free almond crescent cookies are to make. Sometimes, simple recipes are the best. If you love cookies, try these buttery Gluten-Free Sables. These French butter cookies are are delicious and easy to make!
If you love gluten-free cookies as much as we do, definitely check out my family’s favorite Gluten-Free Cookies. I put them all in one handy place so you can find a fun new cookie recipe to try.
What are Vanillekipferl Cookies?
Vanillekipferl cookies originated in Austria, but these crescent-shaped cookies are hugely popular in Austria and Eastern Europe. I knew this was the perfect cookie to remake gluten-free because I naturally use nut flour in many recipes.
You may also like these Gluten-Free Pfeffernusse Cookies, Gluten-Free Pizzelles, or these Gluten-Free Danish Butter Cookies.
Mr. Fearless Dining’s family is all around Europe, so I like asking them for their favorite holiday cookie recipes. Did you know I sell a cookbook featuring Gluten-Free Cookies From Around the World?
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Other blends will work, but you may need to adjust the moisture level of the cookie dough. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Sugar – Use cane sugar to sweeten the cookies.
- Almond Flour – Use almond flour and not almond meal. Almond meal will make the cookies grainy. I use Anthony’s brand because they test to ensure it is gluten-free.
- Powdered Sugar – The cookies are rolled in powdered sugar, giving them a soft cloud appearance.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Butter – Use unsalted butter. You want the butter to be very cold. It helps make these cookies soft. Use dairy-free, plant-based butter if you are dairy-free.
- Eggs – Use large eggs.
- Non-Dairy Milk – Regular milk is also fine.
Testing Notes From My Kitchen
This new cookie recipe went through several rounds of testing. I took an old family recipe, and had to try a few times to get the right amount of gluten-free flour so they were not dry. I am glad I kept going because this cookie recipe is a winner!
I also tested this recipe using dairy-free butter. The Earth Balance butter worked well, but it was softer. I recommend freezing the butter for 20 minutes to keep it colder before using the food processor.
How to Make Gluten-Free Crescent Cookies (Step-By-Step)
Step 1: Add the gluten-free flour blend, almond flour (or use a different nut flour of your choice), and butter to a food processor. If you don’t have a food processor, you can use a handy pastry blender to cut the butter into the flour.
Step 2: The tiny butter pieces will make your flour mixture grainy. Add the wet ingredients to this mixture.
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Step 3: Use your hands to mix the dough until it forms a ball.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Step 4: Roll the cookie dough long rolls with the dough. I would say make them about an inch thick. Break them into 3-inch long pieces and bend them into a crescent shape.
Step 5: Line the cookie dough on a parchment paper-covered
Step 6: While the cookies are hot, they are a bit fragile. Once they cool, they set more so you can handle and roll them in the powdered sugar.
These Austrian Vanillekipferl cookies are also perfect for a cookie exchange party or any holiday party!
Tips for perfect gluten-free cookies:
1. Use the right tools. I wrote about all of my favorite cookie-making tools. Let me know what tools you like to use!
2. If making multiple batches, do not put cookie dough on a hot cookie sheet. It causes the cookies to spread because they cook on the hot pan before baking.
3. I have a very helpful Gluten-Free Cookie Troubleshooting Guide in case you need more guidance and tips.
Frequently Asked Questions:
You can make this easy vanillekipferl cookie recipe with almond, hazelnut, and walnut flour.
I do not have a nut-free option for this cookie recipe, but make these Gluten-Free Russian Tea Cookies have the exact same texture without nuts.
You technically don’t have to roll these cookies in powdered sugar, but it is part of this cookie tradition…and it adds to the “melt in your mouth” quality of these vanillekipferl cookies.
Yes! Wrap the dough tightly and refrigerate for up to 2 days. Let it soften slightly before shaping.
Yes! You can easily make these cookies and freeze them too! I was not sure if these cookies would be freezable, but I put a bag full into the freezer to avoid eating them too quickly. They were completely fine. (They even taste great frozen!)
More Gluten-Free Holiday Cookie Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Vanilla Crescent Cookies (Vanillekipferl)
Equipment
- Cookie sheet
Ingredients
- 1 ¾ cup gluten free flour blend * see note
- 8 tablespoons cold butter
- ½ cup almond flour * see note
- ½ cup powdered sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1-2 tablespoons non-dairy or regular milk
Coating:
- ¾ cup powdered sugar
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Instructions
- In a food processor, add 1 3/4 cup gluten free flour blend, 1/2 cup almond flour, and 8 tablespoons cold butter.
- Pulse until the mixture is grainy.
- Add this mixture to a large mixing bowl or stand mixer bowl fitted with a paddle attachment. Mix in 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup powdered sugar, 1/8 teaspoon salt, and 1-2 tablespoons non-dairy or regular milk. (Note: coconut milk also works well.)
- Hand mix the dough with your hands or mix in the mixer until you have a stiff dough.
- Wrap the dough in plastic wrap and refrigerate the dough for 2 hours.
- Preheat the oven to 350º F.
- Remove the dough from the refrigerator. Break chunks of dough off and roll like making a snake.
- Break off pieces and bend into a crescent shape. Add these crescents to a parchment paper lined cookie sheet.
- Bake the cookies for 10 minutes. (The cookies are soft when hot so handle them carefully. They will firm up as they cool.) Remove the cookies from the oven and slide the parchment paper with the baked cookies onto a cooling rack.
- When the cookies are cooled, roll them in 3/4 cup powdered sugar.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Other blends wil work, but you may need to adjust the moisture levels with more flour or milk.
- If your gluten free flour blend doesn’t contain Xanthan Gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and do not use almond meal. Almond meal is more coarse and will make your cookies grainy.
- To make these cookies dairy-free, use dairy-free vegan butter. I recommend freezing the butter for 20 minutes so it stays cold.
- These cookies will keep fresh up to 4 days. You can also freeze them in a large freezer-safe zip style baggie!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*Note this post was updated from a 12/2017 post.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These look amazing! My daughter has a severe tree nut and peanut allergy. Can you make these cookies without the almond flour? Can I just sub in more gf flour?
Hi Deb, I am sorry to hear about your daughter’s nut allergies. I haven’t tried this cookie with subbing more gluten free flour. It should work, I wouldn’t add too much additional flour. Nut flours are not as absorbent as regular flours so you would need less of the gluten free flour. Please do let me know how they turn out.
Do you have to add xantham gum to the flour blend ?
Hi Lucy, the Xanthan gum helps hold them together. Guar Gum would also work. Some people use psyllium husk but I have never tried using this.
Can you use all almond flour?…. I forgot to buy reg GF flour! Can you use regular milk…forgot almond or coconut milk.
Thanks!
Hi Cecelia, I haven’t tested this recipe with just almond flour. I think you would want to add arrowroot or tapioca starch to the almond flour to make these lighter, but I haven’t tried it. The milk is fine to substitute. If you try it, let me know how it turns out 😉