Lebkuchen are the spiced, honey-sweetened cookies that fill German Christmas markets with their warm aroma. This recipe produces soft, cake-like cookies with a shiny sugar glaze and a chewy bite, thanks to a rested dough and a generous dose of almonds and candied citrus. Unlike many rolled gingerbreads, these are dropped or pressed into rounds, giving them their characteristic domed top and tender crumb.
Ingredients
- 1 cup (240 ml) honey
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (60 g) unsalted butter
- 2 large eggs, room temperature
- 1 tbsp (15 ml) lemon juice
- 1 tsp lemon zest
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) almond flour (or finely ground almonds)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp (8 g) lebkuchengewürz (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp ginger)
- 1/2 cup (60 g) candied orange peel, finely chopped
- 1/2 cup (60 g) candied lemon peel, finely chopped
- 1/2 cup (60 g) slivered almonds, plus extra for topping
- For the glaze: 1/2 cup (60 g) powdered sugar, 1-2 tbsp (15-30 ml) water or lemon juice
Instructions
- In a small saucepan, gently heat the honey, brown sugar, and butter over low heat, stirring until the butter melts and the sugar dissolves. Do not boil. Remove from heat and let cool to lukewarm (about 10 minutes).
- In a large bowl, whisk the eggs, lemon juice, and lemon zest. Slowly pour in the honey mixture, whisking constantly.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and lebkuchengewürz.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the candied orange and lemon peels and the slivered almonds. The dough will be soft and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This rest allows the spices to meld and the dough to firm up, making it easier to handle.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches (5 cm) apart. Gently press a few slivered almonds on top of each cookie if desired.
- Bake for 12–15 minutes, until the edges are lightly golden and the tops are set. The centers should still feel slightly soft. Do not overbake, as they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, prepare the glaze: whisk the powdered sugar with 1–2 tablespoons of water or lemon juice until smooth and pourable. Brush or drizzle over the tops of the cookies. Let the glaze set for about 30 minutes before storing.
Tips
- Use fresh spices: Lebkuchengewürz is a blend of cinnamon, cloves, nutmeg, cardamom, and ginger. If making your own, toast the whole spices briefly before grinding for a deeper flavor.
- Don’t skip the rest: The chilled dough is much easier to shape and the cookies bake up with a better texture. If you’re in a hurry, 1 hour is the minimum, but 2–3 hours is ideal.
- Glaze while slightly warm? No—glaze only when completely cool, otherwise the glaze will soak in and disappear. For a thicker, crackly glaze, use more powdered sugar and less liquid.
- Substitute the candied peel: If you can’t find candied orange and lemon peel, use equal amounts of dried apricots or figs, finely chopped. The texture will be chewier, and the flavor less bright, but still delicious.
Serving Suggestions
Serve these lebkuchen with a hot cup of mulled wine (Glühwein) or strong coffee. They’re perfect on a holiday cookie platter alongside gingerbread and speculoos. For a festive touch, dust with a little extra powdered sugar just before serving.
Variations
- Chocolate-dipped: Instead of the sugar glaze, dip half of each cooled cookie into melted dark chocolate and let set on parchment paper.
- Nut-free: Replace the almond flour with an equal amount of all-purpose flour, and omit the slivered almonds. The cookies will be slightly denser but still soft.
- With anise: Add 1/2 teaspoon of ground aniseed to the spice mix for a more traditional, licorice-like flavor that’s common in some regional recipes.
- As bars: Press the dough into a greased 9×13-inch (23×33 cm) pan, bake for 20–25 minutes, then cut into squares while warm.
Storage and Reheating
Store lebkuchen in an airtight container at room temperature for up to 2 weeks. They actually improve after a day or two as the flavors meld. To keep them soft, add a slice of apple or a piece of bread to the container—replace it every couple of days. You can freeze the unglazed cookies for up to 3 months; thaw at room temperature, then glaze. Reheat briefly in a 300°F (150°C) oven for 5 minutes if you prefer a warm, fragrant treat.
Frequently Asked Questions
Can I make lebkuchen without almond flour? Yes, substitute with an equal amount of all-purpose flour. The texture will be slightly less tender and more cake-like, but still very good.
Why is my dough too sticky to handle? Lebkuchen dough is naturally sticky. Chilling it for the full 2 hours is essential. If it’s still too sticky after chilling, dust your hands with a little flour or use a cookie scoop.
How do I know when they’re done? The edges should be lightly browned and the tops set but still soft to the touch. They will firm up as they cool. Overbaking makes them dry and hard.
Can I use honey instead of sugar? The recipe already uses honey. If you want to reduce the brown sugar, you can, but the cookies will be less sweet and slightly less chewy. Do not replace the honey with sugar entirely, as it provides the signature flavor and moisture.
What is lebkuchengewürz? It’s a German spice blend specifically for lebkuchen. You can buy it online or in specialty stores, or make your own with cinnamon, cloves, nutmeg, cardamom, ginger, and sometimes allspice or anise.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for 15 minutes before scooping.
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