Description
Traditional German Lebkuchen are flavorful spice cookies featuring warm spices like cinnamon, cloves, and nutmeg, combined with honey and molasses for a rich, moist texture. These festive treats are perfect for the holiday season, offering a delightful balance of sweetness and spice, topped with a simple powdered sugar glaze.
Ingredients
Scale
Wet Ingredients
- 1/2 cup honey
- 1/2 cup molasses
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Additional Ingredients
- 1/4 cup finely chopped nuts (such as almonds or hazelnuts)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
Instructions
- Warm the honey and molasses: In a medium saucepan, heat the honey and molasses over low heat just until warm. Remove from heat and stir in the brown sugar, egg, lemon zest, and orange zest. Mix until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground allspice, ground nutmeg, and ground ginger ensuring they are evenly mixed.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the warm wet mixture, stirring gently until just combined to avoid overmixing. Fold in the finely chopped nuts evenly throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. This resting period allows the flavors to meld and the dough to firm up for easier handling.
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape the cookies: Roll the chilled dough into small balls approximately 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just lightly golden. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes.
- Cool and glaze: Transfer the cookies to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk or lemon juice to make a smooth glaze. Drizzle or brush the glaze over the cooled cookies and let it set before serving.
Notes
- For a deeper flavor, refrigerate the dough overnight instead of 2 hours.
- Use lemon juice in the glaze for a tangier finish or milk for a milder sweetness.
- Store cookies in an airtight container to keep them fresh for up to one week.
- You can substitute nuts with candied peel for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
