Here’s a traditional recipe for Hungarian Kifli Cookies (also called Kifli or Vaníliás Kifli)—delicate, crescent-shaped cookies that melt in your mouth and are dusted with vanilla sugar. They’re especially popular at Christmas but wonderful anytime 🤍
Hungarian Kifli Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground walnuts (or almonds)
- 1/4 teaspoon salt
For coating
- 1 cup powdered sugar
- 1 teaspoon vanilla sugar or vanilla extract mixed into sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the dough:
Cream butter and powdered sugar until light and fluffy.
Mix in vanilla.
Add flour, ground nuts, and salt. Mix until a soft dough forms. - Shape the cookies:
Take about 1 tablespoon of dough, roll into a small log, and gently curve into a crescent (kifli) shape. - Bake:
Place cookies on baking sheet about 1 inch apart.
Bake 12–15 minutes, just until the bottoms are lightly golden (tops should stay pale). - Coat with sugar:
Let cookies cool for about 5 minutes (still warm).
Roll gently in vanilla powdered sugar. - Cool completely:
Let cookies finish cooling on a rack. Roll again in sugar if desired.
Tips & Variations
- Very tender texture: Do not overbake—these should stay light in color.
- Nut-free version: Replace nuts with 1/2 cup additional flour (texture will be slightly different).
- Extra flavor: Add a pinch of cinnamon to the dough or orange zest to the sugar coating.
- Storage: Keep in an airtight container for up to 2 weeks—they improve with time!
If you’d like, I can also share a chocolate-dipped kifli, an old-world yeast-based kifli, or a gluten-free version.
