Description
Bake soft Lebkuchen gingerbread cookies with my favorite family recipe. Warm spices, tender crumb, and a sweet glaze make these a holiday must-have.
Ingredients
Scale
- Dough Essentials:
- 1/2 cup (170g) honey
- 1/2 cup (160g) unsulphured molasses
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups (300g) all-purpose flour
- 2 large eggs, room temperature
- Warm Spice Blend:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1 tsp baking soda
- 1/4 tsp salt
- Sweet Glaze Fixings:
- 1 1/2 cups (180g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1–2 tbsp water or milk
- Optional Decorations:
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup blanched sliced almonds
Instructions
- Melt & Mingle the Sweetness:: First things first, grab a saucepan and combine your honey, molasses, and butter. Gently heat it over medium-low heat until everything is melted and beautifully combined. You’ll see the butter melt into the dark, syrupy honey and molasses, creating this rich, fragrant mixture. It should be smooth and glossy. Take it off the heat and let it cool down a bit; we don’t want to scramble our eggs later, right? This step smells like pure holiday magic, honestly, like a spiced candy shop.
- Whisk Up the Dry Goods:: While your sweet mixture is cooling, in a large bowl, whisk together your flour, all those lovely spices – cinnamon, ginger, cloves, nutmeg, and cardamom – plus the baking soda and a pinch of salt. Make sure everything is really well combined. You don’t want a bite of cookie that’s just a mouthful of baking soda, trust me, I’ve been there! This ensures that lovely spice flavor is evenly distributed throughout your future soft Lebkuchen gingerbread cookies. I always give it an extra whisk, just to be sure.
- Combine & Conquer the Dough:: Once your honey mixture has cooled (it shouldn’t be hot to the touch), pour it into the dry ingredients. Add your room temperature eggs and mix everything together. I start with a wooden spoon, then switch to my hands once it gets too thick. It’s going to be a bit sticky, maybe even a little shaggy at first, but keep going! Knead it gently for a minute or two until it forms a cohesive, albeit soft, dough. Don’t overwork it, though, or your Lebkuchen will be tough, and we want soft and tender!
- The Essential Chill Time:: This is the step I used to try to skip, and it always ended in disaster! Wrap your dough tightly in plastic wrap and pop it in the fridge for at least 2 hours, or even better, overnight. I’ve left it for up to two days, and it was still perfect. Chilling helps the flavors meld, and it firms up the dough, making it so much easier to roll out. You’ll thank me later, honestly. When it comes out, it should be firm but still pliable, not rock hard.
- Roll, Cut, & Prepare for Baking:: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out portions of your chilled dough to about 1/4 inch thick. I find rolling between two sheets of parchment paper helps prevent sticking and keeps my counter cleaner – less mess for Nina to clean up! Use your favorite cookie cutters – traditional rounds, stars, or even little gingerbread people for a twist. Carefully transfer them to your prepared baking sheets, leaving a little space between each one.
- Bake to Golden Perfection & Glaze:: Bake for 10-12 minutes, depending on your oven and cookie size. You’re looking for edges that are just set and a center that feels slightly soft when gently pressed. Don’t overbake, or they’ll lose their signature softness! While they’re cooling, whisk together your sifted powdered sugar, lemon juice, and a tiny bit of water or milk until you have a smooth, pourable glaze. Once the cookies are completely cool, spread or brush the glaze over them. This creates that lovely, slightly crisp exterior that’s so characteristic of soft Lebkuchen gingerbread. If you’re adding candied peel or almonds, sprinkle them on while the glaze is still wet. Let the glaze set completely before stacking.