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Ginger Crescent Cookies

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 120
  • Yield: 45 1x


Variation of the classic German Vanillekipferl (vanilla crescent cookie) – spicy and sweet ginger bring a lot of flavor to this traditional bake!



For the dough

  • 3.5 oz. (100g) candied ginger
  • 2 cups (260g) all-purpose flour
  • 7 oz. (200g) butter
  • 3.5 oz. (100g) blanched ground almonds
  • 1/2 cup (70g) confectioner’s sugar

For the rolling

  • 1/2 cup (70g) confectioner’s sugar
  • 2 tbsp. sugar


  1. Cut/Chop the candied ginger into very small pieces. In a large bowl mix flour with almonds and confectioner’s sugar. Add the candied ginger and mix. Add the butter in small pieces and knead until you get a nice, smooth dough. Wrap in plastic wrap and place in the fridge for about 1 hour.
  2. Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment and set aside. Cut the dough in half and make a roll out of one of the pieces – put the rest back into the fridge. Cut off 20-23 pieces of the roll (I usually weight them, so I get the same sized crescents) and form into smaller rolls and form the crescents. Place on the baking sheet and bake for 10-11 minutes (bake only one baking sheet at a time) – while the first batch is baking, form the rest of the crescents with the remaining dough. The “kipferl” should not get much of a color, just a bit – take out of the oven and leave on the baking sheet for 10 minutes (they are a bit fragile when coming out of the oven and need time to set).
  3. Sift the confectioner’s sugar into a small bowl and mix with the sugar. Carefully roll the crescents in that mixture so they are covered completely and let cool down on a wire rack. Store in a tin box without any other christmas cookies.


  • Enjoy baking!