These delicious Gluten Free Vanilla Crescent Cookies (otherwise known as Vanillekipferl) are a delicious holiday cookie that 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!!
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 really 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.
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 use nut flour quite a bit in my baking naturally.
What kind of nuts can you use to make Vanillekipferl Cookies?
You can make this easy vanillekipferl cookie recipe with
- almond flour
- hazelnut flour
- walnut flour
You are going to love how easy these vanillekipferl cookies are to make. Sometimes, simple recipes are the best.
Can you freeze these Vanillekipferl 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 keep from eating them too quickly. They were completely fine. (They even taste great frozen!)
These Austrian Vanillekipferl cookies are also perfect for a cookie exchange party, or any holiday party!
How to make these Gluten Free Vanillekipferl Cookies:
How Do You Cut Butter Into Flour?
There are two ways I like to cut butter into the flour. The easiest way is to use a food processor.
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.
Your flour mixture will be grainy with the tiny butter pieces. Add the wet ingredients to this mixture.
Use your hands to mix the dough until it forms a ball.
Shaping the Crescent Cookies:
Roll long rolls with the dough. I would say make them about 1/2 inch thick. Break them into 3-inch pieces and bend into a crescent shape.
Line the cookie dough up on a parchment paper covered cookie sheet and bake at 350F degrees.
I 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 :-).)
Next, roll each cookie in powdered sugar.
Do you have to roll these cookies in powdered sugar? You don’t, but it definitely adds to the melt in your mouth taste and texture.
You technically don’t have to roll these cookies in powdered sugar, but it definitely is part of the tradition of this cookie…and it adds to the “melt in your mouth” quality of these vanillekipferl cookies.
More Delicious Gluten Free Cookie Recipes To Try:
- Gluten Free Ginger Cookies
- Easy Macarons
- Gluten Free Butterscotch Madeleine Cookies
- Gluten Free Gingerbread Linzer Cookies
Tools You Need To Make This Recipe:
- Gluten Free Flour Blend. This is my favorite blend and it works beautifully with gluten free recipes.
- Finely ground almond flour.
- 1 3/4 cup gluten free flour blend
- 8 tablespoons cold butter
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- pinch of salt
- 1-2 tablespoon almond milk
- 3/4 cup powdered sugar, for coating
- 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 350 degrees.
- 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.
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 110 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 42mg Carbohydrates: 13g Fiber: 1g Sugar: 6g Protein: 2g
More Delicious Gluten Free Recipes to Try!
(*Note this post was updated from a 12/2017 post.)