Vanilla Crescent Cookies (German Vanillekipferl) are delicious Vegan Christmas biscuits that are easy to make without eggs and dairy butter! They are crispy, tender, made with almonds and vanilla, and taste much better than store-bought cookies! The perfect Christmas treat for the whole family or as a homemade gift idea for friends.
½cupvegan butteror margarine (cut into small pieces + at room temperature)
*Note: Please watch the recipe video and check out the step-by-step photos above to see how easily you can make these cookies!
Whisk together flour, salt, cornstarch, ground almonds, powdered sugar, and vanilla sugar in a mixing bowl. Add vegan butter pieces and knead everything into a dough, using the dough hooks of a hand mixer or just your hands. Roll the dough into a 1.5-inch (3-4cm) thick roll and cut it in half. Then wrap the rolls tightly in cling film and place in the refrigerator for about 1 hour.
Preheat the oven to 356°F (180°C) and line a baking sheet with baking paper.
Take the dough rolls out of the refrigerator and cut them into about 1/2-inch (1 cm) wide slices with a knife. Roll each slice into a small roll, making the ends a little thinner. Bend both ends together to form a crescent shape.
Put the shaped cookies on the prepared baking tray and bake in the preheated oven for about 12 minutes until the ends are slightly browned.
Once done baking, let them cool completely on the baking sheet.
Dust with powdered sugar and enjoy!
Instead of vanilla sugar, you can also use ground vanilla or tonka bean, or vanilla extract. Then add 1 tbsp more powdered sugar as needed.
Storing + freezing instructions and further tips can be found in the blog post above.