These delicious Gluten Free Vanilla Crescent Cookies (otherwise known as Vanillekipferl) are delightful holiday cookies everyone loves! They are perfect for gluten free cookie exchanges and holiday parties…but really, why wouldn’t we just enjoy these all year long? They melt in your mouth and are my kids’ favorite gluten free cookie!!

A vanilla crescent cookie on a small plate.

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.

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!

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?

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 or these Gluten Free Russian Tea Cookies.

A green gift box filled with vanilla crescent cookies.

You are going to love how easy these vanillekipferl 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 another great cookie recipe!

Allergen Information:

These homemade crescent cookies are gluten-free, soy-free, and oat-free. You can make them dairy-free using plant-based butter.

Photos of the crescent cookies ingredients.

Ingredient Notes:

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 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
  • Sugar – Use cane sugar.
  • Almond Flour – Use almond flour and not almond meal.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
  • Butter – Use unsalted butter. Use dairy-free, plant-based butter if you are dairy-free.
  • Eggs – Size large.
  • Non-Dairy Milk – Regular milk is also fine.

Step-By-Step Photos and Directions:

Butter, almond flour, and gluten free flour in a food processor.

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.

The chopped butter mixed with flour in the mixing bowl.

Step 2: The tiny butter pieces will make your flour mixture grainy. Add the wet ingredients to this mixture.

Hand mixing the cookie dough.

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.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Dough rolled into long strands.

Step 4: Roll long rolls with the dough. I would say make them about 1/2 inch thick. Break them into 3-inch pieces and bend them into a crescent shape.

Vanillekipferl on a baking tray ready to bake.

Step 5: Line the cookie dough on a parchment paper-covered cookie sheet and bake at 350º F.

Step 6: Bake the gluten free cookies for 8-10 minutes. When they come out of the oven, move them to a cooling rack and allow them to cool. While the cookies are hot, they are a bit fragile. Once they cool, they are sturdy and will hold together perfectly for eating and gift-giving!

Rolling the cookies in powdered sugar.

Step 7: Next, roll each cookie in powdered sugar. Enjoy!

These Austrian Vanillekipferl cookies are also perfect for a cookie exchange party or any holiday party!

Frequently Asked Questions:

How do you cut butter into flour?

I like to cut butter into flour in two ways. The easiest way is to use a food processor.

Can you freeze these cookies?

Yes! You can easily make these cookies and freeze them too! I wasn’t 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!)

What kind of nuts can you use?

You can make this easy vanillekipferl cookie recipe with almond, hazelnut, and walnut flour.

Do you have to roll in powdered sugar?

You technically don’t have to roll these cookies in powdered sugar, but it is part of this cookie’s tradition…and it adds to the “melt in your mouth” quality of these vanillekipferl cookies.

A vanillekipferl cookie on a plate. A rack of additional cookies is in the background.

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 Austrian Vanilla Crescent Cookies

Sandi Gaertner
These are delicious, melt in your mouth gluten free Vanillekipferl cookies. They are easy to make and are perfect for the holidays.
4.87 from 22 votes
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 106 kcal

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 eggs
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • 1-2 tablespoons almond milk

Coating:

  • ¾ cups powdered sugar

Instructions
 

  • In a food processor, add flours and cold butter.
  • Pulse until the mixture is grainy.
  • Add to a bowl. Mix in the eggs, vanilla, powdered sugar, salt, and almond milk. (Note coconut milk also works well.)
  • Hand mix the dough with your hands until you have a stiff dough. 
  • 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. Remove and allow to cool on a cooling rack.
  • When the cookies are cool, roll them in powdered sugar.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
  4. To make these cookies dairy-free, use dairy-free vegan butter.
  5. These cookies will keep 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 106kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 52mgPotassium: 7mgFiber: 1gSugar: 7gVitamin A: 136IUCalcium: 15mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.)

4.87 from 22 votes (22 ratings without comment)

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6 Comments

  1. 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?

    1. 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.

    1. 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.

  2. Can you use all almond flour?…. I forgot to buy reg GF flour! Can you use regular milk…forgot almond or coconut milk.
    Thanks!

    1. 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 😉