📝 About This Recipe
Vaniljekranse are the quintessential Danish Christmas cookie, beloved for their delicate, buttery snap and the intoxicating aroma of real Bourbon vanilla. These elegant 'vanilla wreaths' feature a signature ridged texture and a nutty depth from finely ground almonds, making them a staple of the Scandinavian 'hygge' tradition. Perfectly golden and incredibly crisp, they represent the very best of Nordic holiday baking.
🥗 Ingredients
The Dough Base
- 375 grams All-purpose flour (sifted)
- 250 grams High-quality unsalted butter (cold, cut into small cubes)
- 180 grams Granulated sugar
- 75 grams Almond flour (very finely ground)
- 1 large Egg (lightly beaten)
The Aromatics
- 1 whole Vanilla bean (seeds scraped from a plump Bourbon or Tahitian pod)
- 1 tablespoon Vanilla sugar (for extra depth of flavor)
- 1/4 teaspoon Salt (fine sea salt)
👨🍳 Instructions
-
1
Begin by preparing the vanilla sugar: Split the vanilla bean lengthwise and scrape out the seeds. Rub the seeds into the 180g of granulated sugar with your fingertips until the seeds are evenly distributed and the sugar is fragrant.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, almond flour, and the vanilla-infused sugar.
-
3
Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to work the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining.
-
4
Add the lightly beaten egg and the salt to the mixture. Mix quickly until the dough just starts to come together into a ball. Do not overwork the dough, or the cookies will lose their delicate crispness.
-
5
Divide the dough into two portions, wrap them tightly in plastic wrap, and refrigerate for at least 30-60 minutes. This allows the flour to hydrate and the butter to firm up.
-
6
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
-
7
Prepare a piping bag fitted with a large star-shaped nozzle (traditionally a size 8 or 10). If you have an old-fashioned meat grinder with a star-shaped cookie attachment, that is the most authentic way to shape them.
-
8
Remove one portion of dough from the fridge. If it is too stiff to pipe, let it soften for 5-10 minutes, then knead it very briefly to make it pliable.
-
9
Fill the piping bag and pipe long strips (about 10-12 cm) onto a clean surface or directly onto the baking sheet. Cut the strips and join the ends to form small circles/wreaths about 4-5 cm in diameter.
-
10
Ensure the ends are pressed firmly together so the wreaths don't open during baking.
-
11
Place the baking sheet in the center of the oven and bake for 10-12 minutes, or until the cookies are a light golden brown. Watch them closely as they can burn quickly!
-
12
Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
-
13
Repeat the process with the remaining dough. Once completely cool, store in an airtight tin to maintain their signature 'snap'.
💡 Chef's Tips
Use the highest quality butter you can find; since these are butter cookies, the flavor relies heavily on it. If the dough is too hard to pipe, warm the piping bag slightly with your hands to soften the butter within. Don't skip the almond flour—it provides the structural integrity that gives these cookies their famous crunch. Avoid using vanilla extract; the black specks from a real vanilla bean are essential for the authentic look and intense flavor. Store them in a metal tin rather than plastic to keep them crisp for up to 3 weeks.
🍽️ Serving Suggestions
Serve alongside a warm mug of Gløgg (Scandinavian mulled wine) for the ultimate holiday experience. Arrange on a tiered dessert stand with other Nordic treats like Pepparkakor and Klejner. Pair with a strong cup of dark roast coffee to balance the sweetness of the vanilla. These make wonderful gifts when stacked in glass jars tied with a simple red ribbon. Enjoy as a light afternoon snack with a glass of cold milk.