Vanilla Butterhorn Cookies Recipe – How to Make Crescent Rolls from Scratch

Are you in search of a simple dessert recipe that is easy to replicate at home and always tastes exquisite? This cookie recipe is foolproof—there’s nothing you can mix up or do wrong. The ingredients for vanilla “butterhorn” cookies are quite common, and I assure you that you probably already have everything you need in your cupboard.

While browsing the web, I discovered many similar recipes for crescent rolls, croissant cookies, Russian rugelach, and more. I was definitely drawn to the appearance of these desserts. However, I noticed that the recipes varied in the ingredients used for the dough and included different fillings such as spreads, jams, or nuts. Since I had guests coming in the evening and didn’t know about any allergies they might have, I decided to go with a plain version of the dessert.

Thanks to my experiments, I created a simple cookie recipe that yields a delicious, crumbly dessert, perfect for pairing with any hot beverage. My vanilla crescent rolls were definitely the highlight of the evening.

Here is the list of my favorite desserts to serve for family dinners:

• Sour Cream Apple Pie Recipe
• Cottage Cheese Cookies Recipe
• Creamy Blueberry Tart Recipe
• Cream of Wheat Breakfast Cake Recipe

Vanilla Cookies Ingredients:

• 400 g all-purpose flour;
• 10 g active dry yeast;
• 70 ml warm milk;
• 170 g butter, unsalted;
• 2 eggs;
• 1 g vanilla;
• A pinch of salt;
• 150 – 200 g sugar for rolling dough.

If you do not have food scales and do not know how to measure the necessary amount of ingredients, just follow the links. You will get information on how you can do this using spoons and cups.

How to make homemade butterhorn roll cookies from scratch:

• Take butter from the fridge ahead of time. It should be manageable, soft, and at room temperature.
• Heat milk until warm on the stove or in a microwave. Pour it into a small bowl and add dry yeast. Stir the mixture until well combined. Set aside.

• Take a deep bowl where you are going to knead the dough and start sifting all-purpose flour. Add chunks of butter.

• Start grinding flour with butter until they form a crumbly mixture. Add salt and vanilla to add extra flavor.

• In a separate bowl whisk eggs, pour milk with dry yeast, and stir until smoothly combined. Add the mixture to your dough.

• Knead the dough until all the ingredients will be well incorporated. In the end, you should get a thick but soft dough that is not sticking to your hands. Form the ball out of the dough, cover it with the plastic wrap and refrigerate for 2 h 30 mins.

• Divide chilled dough into 6 equal parts; roll balls out of them, too. Repeat the following steps for each ball. On a working surface sprinkle 3-4 tablespoons of sugar and place a dough ball over it. Roll the dough into an 8 to 10-inch circle with a thickness of no more than 1/8 inches.

• Using a knife or a rollerblade, cut the circle into 12 identical triangles.

• Start rolling triangles toward the center to create small crescents. Repeat for all the dough or you can freeze it for later use.

• Set rolled butterhorns onto a baking tray leaving some space between the cookies. Cover them once again and leave to rise at a room temperature for 1 hour or 15 minutes in a warmed oven at 100˚F/40°C.

• Bake crescent rolls at 360°F/180°C until golden. It should take you around 15-20 minutes to get them to desired consistency.

• Let cookies cool down a bit and then serve with your favorite hot beverage!

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If you have any delightful and simple recipes in mind that are as easy to make as this delicious butterhorn cookies recipe, I’d love for you to share your ideas! Feel free to leave links or suggestions in the comment section below, where I can explore them further.

Also, don’t forget to share your own experiences with the recipes you try! I would be thrilled to hear your thoughts and feedback!