Vegan Vanilla Cookies (Vanillekipferl)
One of the most popular german Christmas cookies: brittle, crispy vanilla arches rolled in vanilla sugar. This vegan recipe will certainly succeed.
Vegan Christmas cookies – like grandmas cookies
When I first tried this recipe and also experimented with other Christmas cookies, I was quite surprised. I could never imagine that the classic Christmas pastries could be baked in such a simple and delicious vegan way.
And also everyone else was just as surprised when they tried my vegan vanilla kipferl. The dough is brittle and crispy, but also slightly delicate and super aromatic and tasty due to the ground almonds. At the end, the little cookies are rolled in a fine vanilla sugar mixture – the absolute highlight!
Why you should try this recipe:
- vegan – completely without eggs and animal ingredients
- the recipe succeeds safely and the cookies do not break apart so easily
- taste like the cookies of Grandma
- inspire everyone with your vegan cookies, everyone will make big eyes
- a simple and cheap gift for your loved ones
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan vanilla cookies (german Vanillekipferl)
Ingredients
- 120 g ground almonds
- 270 g flour
- 2 tbsp starch
- 200 g vegan butter or margarine cold, cut into cubes
- pinch of salt
- 100 g sugar
Vanilla coating
- 4 tbsp powdered sugar
- 2 tbsp vanilla sugar
Instructions
- Kead all the ingredients for the dough quickly to a homogeneous dough. The butter should become softer and mix well with the other ingredients. There shouldn't be any pure butter pieces in the dough. If the dough is too sticky, add some flour. If the dough does not hold together after long kneading, add 1 tbsp of cold water. Wrap the dough in foil and let it rest in the fridge for 1 hour.
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Take half of the dough from the fridge and knead it softly on a floured work surface. Roll out a piece of it into a thick roll. Now cut small portions from it (8-10g for small Kipferl or 15-20g for large Kipferl). Take a portion and roll it out into a thin roll on the work surface and place it on a baking sheet with baking paper in a curved shape. In my experience, every grandmother and baker forms the cookies differently, so just get creative. Continue until the dough is finished.
- Bake the vanilla cookies in the oven for 10-14 minutes, depending on their size. They should not become brown, because then they become too hard and not so soft and tender.
- Mix the powdered sugar and vanilla sugar in a plate and roll the slightly cooled, but not completely cold vanilla cookies in the sugar mixture to coat them. If you want, you can also dip the cookies at the ends in dark, vegan chocolate.
- Store the biscuits in a container in a cold, dark place for up to 2 weeks. After a few days of storage, the vanilla cookies taste even more delicious, because then they will become even more brittle.
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