Let your butter substitute warm up outside the fridge so it is nice and soft. Pass the powdered sugar for the dough through a sieve so there are no lumps.

For the dough, add the flour, soft vegan butter substitute, powdered sugar, plain sugar, vanilla sugar, ground hazelnuts, and a pinch of salt into a bowl. Combine the ingredients well and work the dough for 10-15 minutes until well combined.

Divide the dough into two equal servings. Roll the dough into a sausage shape with about 5 cm / 2 inch diameter. Wrap the dough into plastic wrap and let it rest in the fridge for at least 1 hour, preferably overnight. 

Preheated your oven at 175° C (350° F).

Slice your dough sausage into slices. Next, cut each of these slices in half. Gently press the slices against the curved side of a glass to give the Vanillekipferl their distinct shape. Place each of the Vanillekipferl with a bit of space on parchment paper on your baking tray.

Bake them for 8-10 minutes.

Combine the remaining vanilla sugar, white sugar, and powdered sugar.

Give the Vanillekipferl a generous dusting with powdered sugar while still warm. You can either bathe the warm cookies in the powdered sugar mixture, or dust them by using a sieve.