Lebkuchen Cookies are synonymous with Christmastime in Germany. Christmas cookies are a German holiday baking obsession, and there’s no time of year during which this is more apparent than the winter holidays. One of the most beloved varieties is Lebkuchen, a spiced gingerbread that embodies the warmth and nostalgia of the season. Our recipe keeps the tradition alive with a slightly sticky center that highlights the candied citrus, making each bite unforgettable. Here’s how you can recreate this classic at home. Try our Springerle and Pfeffernuss cookies for a complete German Christmas cookie tray!
What are Lebkuchen and what makes them special?
Lebkuchen, often referred to as “German gingerbread,” dates back to the 13th century and has its origins in Nuremberg. Unlike traditional gingerbread, Lebkuchen leans heavily on aromatic spices, honey, and molasses for a depth of flavor. The addition of candied citrus and a tangy glaze enhances the complexity, making it a festive treat that pairs perfectly with a cup of tea or mulled wine. If you’re ever in Nuremberg we highly recommend the Wicklein bakery. They’ve been making gingerbread for hundreds of years and they are amazing! The smell of ginger and spices hits you when you walk in and they even decorate them in the main shop so you can see the process.
A Few Tips for Success
- Underbaking for Perfection: To achieve the signature soft, slightly sticky texture, it’s crucial to underbake the cookies just a touch. The centers will remain gooey, which enhances the flavors.
- Spices Matter: Our recipe calls for a homemade spice mix (referenced on page 212), but feel free to experiment with your blend of cinnamon, cloves, allspice, and nutmeg to suit your taste.
- Plan Ahead: Refrigerating the dough overnight allows the flavors to meld and makes the dough easier to handle.
Lebkuchen Cookies Ingredients
For this recipe, you’ll need honey, unsulfured molasses, all-purpose flour, baking soda, kosher salt, unsalted butter, firmly packed brown sugar, a spice mix, grated orange zest, chopped candied lemon, and eggs. The glaze requires confectioners’ sugar, grated orange zest, fresh orange juice, vanilla extract, and kosher salt.
Makes about 24 4-inch (10 cm) cookies
For the Lebkuchen cookies:
1/3 cup (110 g) honey
3/4 cup (250 g) unsulfured molasses
4 cups (560 g) all-purpose flour, plus more for dusting
1 tsp baking soda
1/4 tsp kosher salt
3/4 cup (170 g) unsalted butter, at room temperature, plus more for preparing the pan
1/4 cup (55 g) firmly packed brown sugar
1 1/2 tbsp spice mix (page 212)
1 tsp grated orange zest
1 tsp chopped candied lemon
2 eggs
For the glaze:
2 cups (240 g) confectioners’ sugar
Grated zest of 1 orange
2 tbsp fresh orange juice
1/2 tsp vanilla extract
1/4 tsp kosher salt
Step by Step Instructions
Prepare the Honey-Molasses Mixture
In a small saucepan, combine the honey and molasses over high heat and bring to a boil. Remove from heat and let cool for 10 minutes.
Combine the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
Mix Wet Ingredients
Add the spice mix, orange zest, and candied lemon to the cooled honey-molasses mixture. Stir well, then pour into the butter-sugar mixture. On low speed, beat until well combined, about 2 minutes. Scrape down the sides of the bowl, add the eggs, and beat on medium speed until fully mixed.
Form the Dough
Gradually add the flour mixture to the butter mixture on low speed and beat until a soft, sticky dough forms. If necessary, add more flour, a spoonful at a time, to achieve the right consistency. Pour the dough into a container, cover tightly, and refrigerate overnight.
Prepare the Oven and Pan
The next day, preheat the oven to 350°F (180°C) and butter a large sheet pan.
Shape and Bake the Cookies
Scoop the dough into golf-ball-sized portions and place them on the prepared sheet pan, spacing them about 2 inches (5 cm) apart. Bake the cookies until golden but slightly gooey in the center, about 10–15 minutes. Transfer to a cooling rack and let cool completely.
Make the Glaze
In a small bowl, combine the confectioners’ sugar, orange zest, orange juice, vanilla extract, and salt. Stir until a thick, free-flowing glaze forms.
Glaze the Cookies
Spoon about 1 tablespoon of glaze onto each cookie and let dry at room temperature for about 30 minutes before serving.
Store the Cookies
Store leftover cookies in an airtight container at room temperature for up to 4 days.
Lebkuchen – German Gingerbread Cookies
Ingredients
For the cookies:
- 1/3 cup 110 g honey
- 3/4 cup 250 g unsulfured molasses
- 4 cups 560 g all-purpose flour, plus more for dusting
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup 170 g unsalted butter, at room temperature, plus more for preparing the pan
- 1/4 cup 55 g firmly packed brown sugar
- 1 1/2 tbsp spice mix page 212
- 1 tsp grated orange zest
- 1 tsp chopped candied lemon
- 2 eggs
For the glaze:
- 2 cups 240 g confectioners’ sugar
- Grated zest of 1 orange
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
Prepare the Honey-Molasses Mixture
- In a small saucepan, combine the honey and molasses over high heat and bring to a boil. Remove from heat and let cool for 10 minutes.
Combine the Dry Ingredients
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar
- In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
Mix Wet Ingredients
- Add the spice mix, orange zest, and candied lemon to the cooled honey-molasses mixture. Stir well, then pour into the butter-sugar mixture. On low speed, beat until well combined, about 2 minutes. Scrape down the sides of the bowl, add the eggs, and beat on medium speed until fully mixed.
Form the Dough
- Gradually add the flour mixture to the butter mixture on low speed and beat until a soft, sticky dough forms. If necessary, add more flour, a spoonful at a time, to achieve the right consistency. Pour the dough into a container, cover tightly, and refrigerate overnight.
Prepare the Oven and Pan
- The next day, preheat the oven to 350°F (180°C) and butter a large sheet pan.
Shape and Bake the Cookies
- Scoop the dough into golf-ball-sized portions and place them on the prepared sheet pan, spacing them about 2 inches (5 cm) apart. Bake the cookies until golden but slightly gooey in the center, about 10–15 minutes. Transfer to a cooling rack and let cool completely.
Make the Glaze
- In a small bowl, combine the confectioners’ sugar, orange zest, orange juice, vanilla extract, and salt. Stir until a thick, free-flowing glaze forms.
Glaze the Cookies
- Spoon about 1 tablespoon of glaze onto each cookie and let dry at room temperature for about 30 minutes before serving.
Store the Cookies
- Store leftover cookies in an airtight container at room temperature for up to 4 days.
