Homemade Vanilla Sugar Recipe and substitutes – Oma's Vanillezucker

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Jump to recipe ⇣

Find this recipe in this cookbook!

Along with 35+ comforting German favorites, from hearty soups, satisfying mains and sweet treats, this cookbook is made for meals that feel like home.

Get the cookbook >

Make your own vanilla sugar ... for baking and sprinkling over pancakes! So easy to make and such a sweet treat!

This Vanilla Sugar recipe, aka Vanillezucker, is an inexpensive way to make your own flavored sugar for use in baking. 

Many times in German recipes, one ingredient is added that is so easy to make yourself. That's vanilla sugar. If you live in Germany, it's easy to buy it in the grocery stores. But, if you live elsewhere in the world, what do you do? You make your own!

However, there are substitutes you can use. See below for ones that you can use as well.

The resulting vanilla sugar, in the recipe below, is used for flavoring many German baking recipes. I usually make about 2 cups and refill as necessary. The longer it sits, the more flavorful and aromatic it becomes.

Substitutes for Dr. Oetker's Vanillezucker (Vanilla Sugar)

Instead of waiting for two weeks for the vanilla aroma/flavor to infuse the sugar in the recipe below, here's an easier way to make this. 

1. For most recipes, 1 pouch of Dr. Oetker's vanilla sugar can be replaced with 1 to 2 teaspoons (5 to 10 ml) vanilla extract added with the liquids.
2. Make your own vanilla sugar by placing 1 sliced vanilla pod (with or without seeds) into a container with 1 cup (200 g) of granulated sugar. Cover and place in a dark cupboard for 2 weeks before using.
3. A quicker way is to whisk 2 tablespoons (30 ml) of vanilla extract and 1 cup (200 g) granulated sugar for about 1 minute. Spread on a parchment-lined baking sheet to dry overnight before using. Store, covered, in a dark cupboard.

Two teaspoons of homemade vanilla sugar replaces 1 pouch DR. OETKER Vanilla Sugar.

Vanilla facts:

• Did you know that vanilla comes from the vanilla orchids, primarily from Mexico? It is grown in various parts of the world, including Madagascar which produces the Bourbon Vanilla (aka Madagascar Vanilla) as well as in Central America and other tropical areas.
• Being a labor-intensive crop, this results in the high cost of good quality vanilla beans and essence.
• Artificial vanilla flavoring comes from a substance called "lignin" which is found in wood. It is much cheaper to buy (and tastes like it as well!) because it is a byproduct of wood pulp used in making paper.
• Whenever possible, when the recipe calls for vanilla extract or vanilla flavoring, use real vanilla essence. It just tastes better! Stay away from artificial or imitation vanilla flavoring. 

Using your homemade Vanilla Sugar

• In a recipe calling for 1 package of vanilla sugar, use 2 teaspoons of your homemade vanilla sugar.
• In most recipes, you can replace some of your sugar (a couple of teaspoons) with vanilla sugar and omit adding vanilla extract.
• It's great sprinkled on pancakes or improving the taste of a cup of hot chocolate!

From Oma's heart to your table

Complete your set today - order now!

Where to use Vanilla Sugar?

Many German recipes call for vanilla sugar, but there is ONE recipe where vanilla sugar is a MUST!

• Vanillekipferl with almonds ... easy recipe
• Vanillekipferln with hazelnuts

Ready to make vanilla sugar?

Print Recipe

Homemade Vanilla Sugar Recipe – Oma's Vanillezucker

This Vanilla Sugar recipe, aka Vanillezucker, is an inexpensive way to make your own flavored sugar for use in baking. 

If you live in Germany, it's easy to buy vanilla sugar in the grocery stores. But, if you live elsewhere in the world, what do you do? You make your own!

Prep Time:

10 minutes

Rest Time:

2 weeks or overnight

Total Time:

10 minutes + resting time

Servings:

Makes 1 cup

Ingredients:

• 1 cup (200 grams) granulated sugar
• 1 vanilla bean

OR:

• 1 cup (200 grams) granulated sugar
• 2 tablespoons (30 milliliters) vanilla extract

Instructions:

Traditional Method:

1. Place the sugar into a sealable glass or ceramic jar.
2. Cut the vanilla bean in half (not lengthwise) so the seeds stay inside.
3. Bury both halves in the sugar, seal the jar, and store it in a cool, dark place.
   
4. Let it sit for at least 2 weeks before using to allow the flavor to develop.

Quick Method:

1. Whisk the sugar and vanilla extract together for about 1 minute, until evenly combined.
2. Spread the mixture on a parchment-lined baking sheet and let it dry overnight.
3. Once dry, transfer to a sealable glass or ceramic jar and store in a cool, dark place.

Notes/Hints:

• If you wish, you can cut the beans lengthwise ... and you'll get more aroma into the sugar. You may also get the seeds in there, but if you don't mind that, it works great.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 24, 2026

Join Oma's Kaffeeklatsch

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German.

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. German Meal Ideas and Menus

   Sep 04, 26 08:36 PM

   
   Find German meal ideas and menus for weeknights, Oktoberfest, Christmas, and more, with help choosing dishes that really belong together.

   Read More

2. ERDBEERBOWLE — 1960s BAVARIA 🍓 The Strawberry Punch That Stole Hearts

   Sep 03, 26 07:59 PM

   ✧ A MEMORY FROM BAVARIA ✧ At a party in the 1960s, one of our German friends asked why Americans call it “Punch.” Feeling my oats — really feeling them

   Read More

3. Claudine's Version Easiest Stollen

   Sep 03, 26 01:52 PM

   Here's the story behind my stollen recipe. When I was a young US Army wife stationed in Germany in the mid to late 60s, I got my first taste of real German

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.