For how long can you store vanilla crescent cookies?

If you store them in a cool, dry and airtight place, they can last up to 4 weeks.

How long do you need to bake vanilla crescent cookies?

They are baked in a preheated oven at 170°C/338°F for approx. 10–12 minutes or until they are golden.

What else can you make from vanilla crescent cookie dough?

If you don't want to use up all the vanilla crescent cookie dough or want to use it for other purposes, you can use it for other (Christmas) cookies, for example, or turn it into a crumble and use it as a topping for desserts.

How long can you keep vanilla crescent cookie dough in the fridge?

Wrapped in plastic wrap, the vanilla crescent cookie dough can be kept in the fridge for up to 3 days.

Easy vanilla crescent cookies

Based on 90 ratings

In app

Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/

"This recipe has been updated to improve your cooking experience (November 2023). I love all classic Christmas cookies, including vanilla crescents. Whether baked with Mom, friends or alone, these aromatic crescent cookies are quick to make and always taste good! If you'd like more flavor variation, instant coffee powder or cocoa work well in the powdered sugar (2 tsp each), or add fresh orange zest for a wintry feel. And instead of the egg, you can also add 2 tbsp eggnog to the batter!"

Difficulty

Easy 👌

Preparation

20 min

Baking

10 min

Resting

60 min

Ingredients

2Servings

MetricImperial

⅛

vanilla bean

10⅜ g

butter (soft)

⅛

egg

6⅜ g

vanilla sugar

12¾ g

flour

5⅝ g

ground almonds

⅛ tsp

salt

2⅜ g

confectioner’s sugar

flour (for dusting)

Utensils

oven, knife, cutting board, food processor, 2 bowls, plastic wrap, baking sheet, parchment paper

Nutrition per serving

Cal97

Fat6 g

Protein2 g

Carb10 g

Step 1/5
- ⅛ vanilla bean
- 10⅜ g butter (soft)
- ⅛ egg
- 3¼ g vanilla sugar
- oven
- knife
- cutting board
- food processor
Preheat the oven to 170°C/338°F. Halve the vanilla pod and scrape out the seeds. Beat the butter, vanilla pulp, egg and half of the vanilla sugar with a food processor or hand mixer with beaters until the mixture is light and fluffy.
Step 2/5
- 12¾ g flour
- 5⅝ g ground almonds
- ⅛ tsp salt
- bowl
Mix flour, ground almonds and salt in a bowl.
Step 3/5
- plastic wrap
Add the flour mixture to the butter mixture and combine, but do not overmix. Shape the dough into a disc, wrap with plastic wrap and leave to rest in the fridge for approx. 1 hr.
Step 4/5
- flour (for dusting)
- baking sheet
- parchment paper
After resting, roll about 1 tbsp of dough into thick, crescent-shaped snakes with your hands and carefully pinch the ends together. Place on a baking sheet lined with parchment paper and bake for approx. 10–12 min.
Step 5/5
- 2⅜ g confectioner’s sugar
- 3¼ g vanilla sugar
- bowl
Meanwhile, mix the confectioner's sugar with the remaining vanilla sugar. Carefully coat the warm vanilla crescents in the sugar mixture and allow to cool.
Enjoy your meal!

FAQ

To form vanilla crescent cookies, roll about 1 tbsp of dough between the palms of your hands so that the ends are pointed, like a long quenelle. Make sure that the ends are not too pointy and thin, otherwise they could burn during baking. Then curl each end inwards like a crescent. If the ends are not pointy, simply press them together.