Name: Lebkuchen Cookies Recipe
Prep time: 20 min
Cook time: PT-489720H17M36S
Total time: 1 h 20 min
Cuisine: German
Ingredients: ½ cup (170 g) honey; 1 cup (200 g) dark soft brown sugar (Muscovado sugar); ¼ cup (60 g) unsalted butter; 1 tsp orange zest; 1 tsp lemon zest; 1 tsp baking powder; ½ tsp baking soda (bicarbonate of soda); 2 tsp ground cinnamon; ½ tsp fine sea salt; ½ tsp ground allspice; ¼ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp grated nutmeg; ⅛ tsp white pepper (optional); 1 large egg, beaten; 1 ¾ cups (300 g) all-purpose/plain flour; 1 cup (100 g) ground almonds (almond flour); 1 tbsp lemon juice (use only if dough is a bit dry); 1 tsp vegetable oil (for the bowl); 1 cup (120 g) powdered sugar (icing sugar); Juice of 1 lemon (or as needed); 1 tsp vanilla extract; 1 tsp rum (optional); Sprinkles or sanding sugar; Flaked almonds; Orange peel strips

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Introduction

Lebkuchen cookies are a traditional German treat, perfect for the holiday season or any time you crave a spiced, sweet delight. These soft, chewy cookies are infused with warm spices and a touch of citrus, glazed for a glossy finish and optional decoration. Making them at home fills your kitchen with irresistible aromas and offers a delicious way to share festive cheer.

A stack of four gingerbread cookies with a rough texture sit on a white marbled surface covered partly by newspaper print. The cookies are round with scalloped edges and topped with a thin layer of white icing that is unevenly spread. The top cookie has a bite taken out of it, showing a soft, crumbly inside with a warm brown color. There is festive red and white string nearby, partially out of focus, adding a cozy look. The background is dark and blurred, making the cookies the clear focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (170 g) honey
1 cup (200 g) dark soft brown sugar (Muscovado sugar)
¼ cup (60 g) unsalted butter
1 tsp orange zest
1 tsp lemon zest
1 tsp baking powder
½ tsp baking soda (bicarbonate of soda)
2 tsp ground cinnamon
½ tsp fine sea salt
½ tsp ground allspice
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp grated nutmeg
⅛ tsp white pepper (optional)
1 large egg, beaten
1 ¾ cups (300 g) all-purpose flour
1 cup (100 g) ground almonds (almond flour)
1 tbsp lemon juice (use only if dough is a bit dry)
1 tsp vegetable oil (for the bowl)

For the glaze:

1 cup (120 g) powdered sugar (icing sugar)
Juice of 1 lemon or as needed
1 tsp vanilla extract
1 tsp rum (optional)

To decorate (optional):

Sprinkles or sanding sugar
Flaked almonds

To store:

Orange peel strips

Instructions

Step 1: Measure the honey and dark brown sugar in a mixing bowl. Heat in the microwave in 30-second bursts, stirring vigorously with a wooden spoon until the sugar dissolves completely.
Step 2: Add the cubed unsalted butter, orange zest, and stir until the butter melts into the mixture.
Step 3: Stir in the baking powder, baking soda, sea salt, spices, lemon zest, and the beaten egg until well combined.
Step 4: Add the flour and ground almonds. Mix to form a soft, slightly sticky dough, adding lemon juice if it feels dry.
Step 5: Lightly oil a spatula or your hands and gather the dough into a ball. Cover the bowl with a towel and let the dough rest for at least one hour, or overnight at room temperature for deeper flavor.
Step 6: Preheat the oven to 350°F (180°C). Prepare the glaze by mixing powdered sugar, lemon juice, vanilla extract, and rum until thin and runny.
Step 7: Divide the dough into thirds. Roll each portion on a silicone baking mat to about 2cm (just under an inch) thickness.
Step 8: Cut shapes using round, star, or heart cookie cutters. Space the cookies on the mat and bake for 12 minutes. Repeat with remaining dough, gathering scraps to re-roll and bake.
Step 9: Transfer warm cookies to a wire rack and brush with glaze. Let the glaze dry, adding a second layer if desired. Decorate with sanding sugar, sprinkles, or flaked almonds as preferred.

Tips & Variations

If you want a richer flavor, try covering the baked lebkuchen in melted dark chocolate once glazed and dry.
Using Muscovado sugar adds depth, but you can substitute with dark brown sugar if unavailable.
Resting the dough overnight helps develop the flavors and softens the texture.
Adjust the glaze consistency with lemon juice to get it just right for brushing.

Storage

Store the lebkuchen cookies in a cake tin separated by parchment paper to prevent sticking. Add a few strips of orange peel to the tin to keep the cookies fresh and enhance their flavor. They improve in taste over time, making them perfect to prepare ahead as festive gifts. Keep at room temperature for up to two weeks. Reheat lightly if you prefer them warm before serving.

How to Serve

Four star-shaped cookies are stacked on top of each other, each with a light brown color and a slightly rough texture. The cookies have white icing drizzled unevenly on top, adding a glossy contrast. The top cookie has a bite taken out of it, revealing a soft and crumbly inside. The stack sits on a piece of printed paper over a white marbled surface. In the foreground, two red and white twisted strings lie beside the stack. The background is blurred with warm, dark tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and left to rest overnight at room temperature. This resting time improves the flavor and texture of the cookies.

What if I don’t have all the spices?

You can use a premixed spice blend like pumpkin pie spice or gingerbread spice as a substitute, but try to include cinnamon and cloves for the best traditional lebkuchen flavor.