Description
Traditional German Lebkuchen cookies are a deliciously spiced honey cake perfect for the festive season. Made with warm spices, ground almonds, and a sweet honey base, these soft and chewy treats are glazed with a tangy lemon icing and can be decorated with sprinkles or almonds, making them a delightful holiday gift or dessert.
Ingredients
Scale
For the Lebkuchen
- 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
- 2 ½ 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)
For the glaze
- 1 cup (120 g) powdered sugar (icing sugar)
- 1 tbsp lemon juice or to taste (adjust 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
- Prepare the dough: Measure the honey and dark brown sugar in a mixing bowl and heat in the microwave in 30-second bursts. Stir vigorously with a wooden spoon until the sugar dissolves completely. Add the cubed unsalted butter and orange zest, stirring until the butter melts into the mixture.
- Add leavening, spices, and egg: Stir in the baking powder, baking soda, salt, ground cinnamon, allspice, ground ginger, ground cloves, grated nutmeg, white pepper (if using), lemon zest, and the beaten egg, mixing well until evenly combined.
- Incorporate dry ingredients: Add the all-purpose flour and ground almonds to the wet mixture. Mix until a soft, slightly sticky dough forms. If the dough feels too dry, add a tablespoon of lemon juice to achieve the right consistency.
- Rest the dough: Lightly oil a spatula or your hands and gather the dough into a ball. Place it in a bowl coated with vegetable oil, cover with a towel, and allow it to rest at room temperature for at least one hour or preferably overnight to develop flavor and texture.
- Preheat oven & prepare glaze: Preheat your oven to 350°F (180°C). While waiting, mix the powdered sugar, lemon juice, vanilla extract, and rum (if using) in a bowl until you get a thin, runny glaze.
- Shape and bake cookies: Divide the rested dough into three portions. Roll each portion on a silicone baking mat to approximately 2 cm thick. Cut into shapes such as rounds, stars, or hearts. Place the cookies spaced apart on the mat and bake for 12 minutes until done. Repeat with remaining dough, re-gathering scraps and rolling again as needed.
- Glaze and decorate: Transfer the warm cookies carefully to a wire rack and brush the first layer of glaze over them. Allow the glaze to dry, then apply a second layer if desired. Decorate with sprinkles, sanding sugar, or flaked almonds while the glaze is still wet. For a chocolate glaze option, see notes.
- Store properly: Once completely cooled and glazed, store the cookies in a cake tin separated by parchment paper to prevent sticking. Add strips of orange peel to the tin to enhance flavor. Lebkuchen improve in taste over time, making them excellent for gifting.
Notes
- Chocolate glaze option: To cover Lebkuchen in chocolate, melt ½ cup (90 g) dark chocolate chips in a heatproof bowl over a saucepan of simmering water, ensuring the bowl’s base doesn’t touch the water. Remove from heat when chips have almost melted, add another ½ cup (90 g) chocolate chips, and stir gently until fully melted. Dip the cooled cookies into the chocolate and place on a wire rack to set before storing.
- Resting the dough overnight enhances flavor and texture.
- Adjust lemon juice in glaze to get the perfect consistency—too thick will prevent easy glazing.
- Use a silicone mat or parchment paper for easy removal when baking.
Nutrition
- Serving Size: 1 cookie (approx. 25 g)
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.2 g
- Protein: 2.5 g
- Cholesterol: 20 mg
