These delicious Gluten Free Vanilla Crescent Cookies (otherwise known as Vanillekipferl) are delicious holiday cookies 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. 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 my baking.
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!
- 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.
- 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 dairy-free butter if you can not have dairy.
Recipe step-by-step directions:
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: Your flour mixture will be grainy with the tiny butter pieces. Add the wet ingredients to this mixture.
Step 3: Use your hands to mix the dough until it forms a ball.
Step 4: Roll long rolls with the dough. I would say make them about ½ inch thick. Break them into 3-inch pieces and bend them into a crescent shape.
Step 5: Line the cookie dough up on a parchment paper-covered
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!
Step 7: Next, roll each cookie in powdered sugar.
These Austrian Vanillekipferl cookies are also perfect for a cookie exchange party or any holiday party!
Tips and Recipe FAQ:
There are two ways I like to cut butter into the flour. The easiest way is to use a food processor.
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!)
You can make this easy vanillekipferl cookie recipe with almond, hazelnut, and walnut flour.
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.
More Gluten Free Cookie Recipes:
- Gluten Free Ginger Cookies
- Easy Macarons
- Gluten Free Butterscotch Madeleine Cookies
- Gluten Free Gingerbread Linzer Cookies
Gluten Free Austrian Vanilla Crescent Cookies
- ¾ cups powdered sugar
- 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.
- 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.
- If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
- To make these cookies dairy-free, use dairy-free vegan butter.
- These cookies will keep up to 4 days. You can also freeze them in a large freezer-safe zip style baggie!
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.
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.
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(*Note this post was updated from a 12/2017 post.)