Lebkuchen Nougat Kipferl | Bake to the roots

Gingerbread Chocolate Nougat Crescents

  • Author: Bake to the roots
  • Prep Time: 15m
  • Cook Time: 12m
  • Total Time: 45m
  • Yield: 40 1x
  • Category: Cookies
  • Cuisine: German


Delicious German Christmas Cookies with gingerbread spice and choclate nougat. Soo good! You should try!



3.5 oz. (100g) butter, softened
7 oz. (200g) chocolate nougat (for baking)
2 1/4 cups (300g) all-purpose flour
1/2 tsp. baking powder
1 tsp. gingerbread spices
1 tsp. ground cinnamon
pinch of salt
1 medium egg
2-3 tbsp. confectioners’ sugar for dusting


1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside.
2. Add the butter and nougat to a large bowl and mix until creamy. Mix the flour with baking powder, gingerbread spice, cinnamon, and salt. Add together with the egg to the bowl and mix until you get a nice smooth dough. Divide the dough into two pieces and roll out each to a log with a thickness of about 0.8 inches (2cm). Cut the logs each into roughly 20 slices and form each slice to a ball first, then shape it into a crescent. Place with some space in between on the prepared baking sheets and bake one sheet at a time for about 11-12 minutes. Take out and let cool down on the baking sheet for a while, then remove (including the baking parchment) and place on a wire rack to cool down completely.
3. Dust the cooled crescents with confectioners’ sugar and store in a tin box with layers of baking parchment in between the cookies. The gingerbread nougat crescents should be good for about 3-4 weeks if you store them in a cooler place (not the fridge).


Enjoy baking!

Keywords: cookies, Christmas, Xmas, X-mas, crescents, kipferl, German, chocolate, nougat, gingerbread

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