Description
Lebkuchen Traditional German Cookies: Bake authentic holiday cheer! Enjoy warm spices, a tender crumb, and homemade love with this easy recipe.
Ingredients
Scale
- Sweet Dough Base:
- 2 ½ cups (300g) All-Purpose Flour
- ½ cup (170g) Honey
- ½ cup (100g) Brown Sugar, packed
- 2 large Eggs
- ½ cup (113g) Unsalted Butter, softened
- 1 teaspoon Baking Soda
- Flavor Boosters:
- ¾ cup (75g) Ground Almonds
- 1 tablespoon Orange Zest, freshly grated
- Warm Lebkuchen Spices:
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cardamom
- Glaze & Finishing Touches:
- 1 cup (120g) Powdered Sugar
- 2–3 tablespoons Lemon Juice or Water
- Candied Orange Peel, chopped (optional)
- Chopped Almonds (optional)
Instructions
- Warm the Honey & Spices:: Start by gently warming the honey, brown sugar, and butter in a saucepan over low heat. You’re not looking to boil it, just melt everything together until it’s smooth and fragrant. This is where those wonderful Lebkuchen spices really start to wake up! I love how the kitchen begins to smell sweet and earthy, a promise of the deliciousness to come. Make sure it’s fully combined, no grainy bits of sugar floating around. Remove from heat and let it cool a bit; we don’t want to scramble our eggs later!
- Combine Wet & Dry:: In a large bowl, whisk together the flour, ground almonds, baking soda, and all those glorious Lebkuchen spices – cinnamon, ginger, cloves, nutmeg, cardamom. Once the honey mixture has cooled down to just warm (you should be able to touch it comfortably), whisk in the eggs and orange zest. Now, slowly add the wet mixture to the dry ingredients, mixing until just combined. Overmixing is a common mistake I’ve made, and it can lead to tough cookies, so be gentle! It’ll be a thick, sticky dough.
- Chill the Lebkuchen Dough:: This is a crucial step for these Traditional German Cookies, don’t skip it! Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Honestly, I usually make the dough the day before. This chilling time allows the flavors to meld and the dough to firm up, making it much easier to handle. It also helps those Lebkuchen spices really deepen their magic. Patience here pays off, I promise!
- Roll and Cut Lebkuchen:: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled Lebkuchen dough to about 1/4 inch thickness. I usually aim for a rectangle shape. Use a sharp knife or cookie cutters to cut out your desired shapes. I’m a fan of simple squares or rounds for Lebkuchen, but feel free to get fancy! Transfer the cut cookies to baking sheets lined with parchment paper. Leave a little space between them, as they will spread just a tad.
- Bake the Lebkuchen:: Pop those baking sheets into the preheated oven. Bake for about 10-12 minutes, or until the edges are lightly golden and the centers are set. You’ll know they’re ready when they smell absolutely divine and have a slightly firm touch. Don’t overbake them, or they’ll lose their tender chewiness. I’ve definitely left a batch in too long, and while still edible, they weren’t quite the soft Lebkuchen I was aiming for. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Glaze & Finish:: While the Lebkuchen are cooling, prepare your simple glaze by whisking powdered sugar with a little lemon juice or water until smooth. Once the cookies are completely cool, brush or drizzle the glaze over them. This adds a lovely shine and a touch of extra sweetness and tang. You can even sprinkle some chopped candied orange peel or almonds on top for extra flair. The final result should look inviting, smell like Christmas, and have that perfectly spiced, tender bite. Enjoy your Traditional German Cookies!