Vanilla Cookies

I love these little delicacies, especially during the pre-Christmas season 😍 This Cookies are quickly prepared and hold a long time when you dont eat them before.

I remember my mother used to have to hide the cookies all the time otherwise they would have been gone until Christmas 😃 For me, baking cookies in winter is just one of them. 🎄 I love to create new vegan cookies or convert grandma’s old recipes. This recipe was inspired by the newspaper Schrot & Korn. I converted the recipe into a vegan version, which was really not difficult. I also made a YouTube video, you can find it on my You Tube channel. I’m happy if you drop by and leave me a thumb up.

I wish you a lot of fun baking after! 🙂

Your Lea


  • 240 g margarine, room temperature
  • 250 g Flour
  • 100 g ground Almonds
  • 60 g brown Sugar
  • Vanilla Bean
  • 2 Pinch of Salt

At will:

  • Natural food colours (pink pitaya powder and blue spirulina powder in my case) but you can also use turmeric or beetroot powder


  • Flour for the work surface
  • Powdered sugar for dusting
  • Brown sugar


  1. Place all the ingredients for the dough in a bowl and knead into a dough by hand or using a food processor.
  2. Put the dough in the fridge for 1 hour.
  3. After 1 hour, take out the dough and divide into 2 halves. Colour each half as desired.
  4. Preheat the oven to 160 degrees circulating air.
  5. Form small Kipferl from the dough, they should taper a little at the end.
  6. Place them on a baking tray and bake for about 15 minutes until they have a nice golden brown colour.
  7. Spread some sugar with icing sugar on two bowls and mix with two colours as desired.
  8. Remove the cookies from the oven and allow to cool briefly so that it does not break. Then roll in the sugar mixture.

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