Vanilla crescent cookies are among our absolute favorite cookies and are actually the first Christmas cookies we bake every year. Simply snacking on them is great, but doing something else with them is even better (sometimes). This delicious Vanilla Crescent Cookie Dessert in glass jars is quick and easy to prepare, and therefore the perfect finale to a cozy Christmas dinner. We love when desserts are easy to prepare, and you have time for other stuff to do. ;P
If you want to make this delicious dessert, you’ll need vanilla crescent cookies, of course. You can buy those ready-made here in Germany in a supermarket or make them yourself using our simple Vanilla Crescent Cookie recipe. If you’re planning to make this dessert for Christmas with homemade crescent cookies, you should bake more than required. Just to be sure. Once they’re in a cookie box and available for snacking, you may quickly realize you don’t have enough for the dessert later on. Better safe than sorry. ;P
We prefer homemade cookies for our dessert here, of course. That way, you know 100% what’s in them and don’t have to spend ages checking whether they contain any additives that allow them to survive on supermarket shelves for six months or longer. I don’t want to accuse anyone of anything, but we all know the tricks of the food industry…
Anyway. Once you have enough vanilla crescent cookies, all you have to do is to crush the cookies, prepare the cream, and then layer everything in glass jars. It really only takes a few minutes to do all of that. Then you just put the finished desserts in the fridge until it’s time for the dessert – right before serving, you can decorate them with some additional vanilla crescents. Easy peasy.
The recipe mentions that you can use a little vanilla liqueur (if you like) for the dessert. We use Licor 43* when we are in the mood for some booze. You don’t have to use it, though. The dessert tastes delicious as it is, without alcohol. If you have children at the table, you probably shouldn’t use it anyway. Nobody wants the little rascals climbing the Christmas tree and causing chaos after dinner. ;P
The dessert, when prepared according to the recipe, is not overly sweet. The vanilla crescent cookies are naturally a bit sugary, but there is not much additional sugar in the vanilla cream. We usually use 1 tablespoon of confectioners’ sugar, which is perfectly sufficient for us. But if you prefer it sweeter, you can (of course) use a little more. Before layering in the glass, you might want to check and taste it and add more sugar, if necessary. That’s no problem with a cream like this.
One last tip – if you want to decorate the dessert with vanilla crescent cookies (you don’t have to), you should use the smallest cookies possible. Otherwise, it just looks weird when you add regular-sized crescent cookies on top. At least our »normal-sized« cookies… maybe we just bake extremely large vanilla crescent cookies, who knows?! In any case, we made extra small cookies for the dessert you can see on the pictures, and they were still relatively large (as you can probably see). ;P
In addition to our regular vanilla crescent cookies, we also have a recipe for Vegan Vanilla Crescent Cookies on our blog. Those may not make much sense for this dessert here, since you are working with dairy products here, but I just wanted to mention it. We got a vegan option. They’re still great for other purposes – snacking, for example. 😉
Speaking of vegan – if you want to end your perfect dinner with a vegan dessert, you might want to check out our Vegan Biscoff Cream Dessert. Very few people probably know that Lotus Biscoff cookies and Biscoff spread are both vegan. Perfect if you have guests who are on a vegan diet…
INGREDIENTS / INGREDIENTS
DIRECTIONS / PREPARATION
1. Add the vanilla crescent cookies to a freezer bag and crush them with a rolling pin – it’s okay if there are a few larger pieces. Set aside.
2. Add mascarpone, yogurt, and vanilla extract to a large bowl and mix until well combined.
3. Add the heavy cream and confectioners’ sugar to a tall vessel and mix until foamy. Gradually add the cream stiffener powder and continue mixing until stiff peaks form. Next, add the whipped cream in several batches to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer vanilla crescent crumbs and fold them in. Transfer the cream to a piping bag fitted with a large star tip.
4. Pipe a small amount of the cream into each glass, then sprinkle a few crushed vanilla crescent cookies on top. If you like it boozy, drizzle a bit of vanilla liquor over the crushed cookies (optional). If children are involved, you might want to skip that step. Next, add more cream, more crushed cookies (and perhaps more liqueur), and finally a last layer of cream. Place the glasses in the fridge until ready to serve.
5. If desired, decorate the dessert with leftover vanilla crescent cookie crumbs or whole vanilla crescent cookies before serving.
1. Put the vanilla crescents in a freezer bag and break them with a rolling pin – there may be a few larger pieces. Set aside.
2. Mix the mascarpone, yogurt and vanilla extract in a large bowl until everything is well combined.
3. Briefly whip the cream with the powdered sugar, then sprinkle in the cream stiffening powder and continue whipping until the cream is stiff. Add the whipped cream in portions to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer crumbs from the vanilla crescents and fold in. Pour the cream into a piping bag fitted with a large star nozzle.
4. Pipe some cream onto the bottom of the glasses, then sprinkle a little of the vanilla crescent crumbs on top. If you like, you can drizzle a little vanilla liqueur over the crumbs (optional) – if you want children to eat with you, then it might be better not to do that. Next, pipe the cream again, then some more crumbs (and more liqueur if necessary) and finally some more cream. Place in the refrigerator until serving.
5. If you like, you can decorate the dessert with remaining vanilla crescent crumbs or whole vanilla crescents before serving.
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Here is a version of the recipe you can print easily.
Description
Vanilla Crescent Cookies aka. Vanillekipferl are popular Christmas cookies here in Germany – they are also the base for this Quick & Easy Vanilla Crescent Cookie Dessert.
1. Add the vanilla crescent cookies to a freezer bag and crush them with a rolling pin – it’s okay if there are a few larger pieces. Set aside.
2. Add mascarpone, yogurt, and vanilla extract to a large bowl and mix until well combined.
3. Add the heavy cream and confectioners’ sugar to a tall vessel and mix until foamy. Gradually add the cream stiffener powder and continue mixing until stiff peaks form. Next, add the whipped cream in several batches to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer vanilla crescent crumbs and fold them in. Transfer the cream to a piping bag fitted with a large star tip.
4. Pipe a small amount of the cream into each glass, then sprinkle a few crushed vanilla crescent cookies on top. If you like it boozy, drizzle a bit of vanilla liquor over the crushed cookies (optional). If children are involved, you might want to skip that step. Next, add more cream, more crushed cookies (and perhaps more liqueur), and finally a last layer of cream. Place the glasses in the fridge until ready to serve.
5. If desired, decorate the dessert with leftover vanilla crescent cookie crumbs or whole vanilla crescent cookies before serving.
Notes
It’s time to whip up something delicious!
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