Description
This traditional German Lebkuchen Cookies recipe features a warmly spiced dough sweetened with honey and dark brown sugar, combined with a luscious spiced honey glaze. Soft and aromatic, these cookies are perfect for festive occasions or gifting, with flavors improving after a day or two of resting.
Ingredients
Scale
Dough Ingredients
- ½ cup (170 g) honey
- 1 cup (200 g) dark soft brown sugar (Muscovado sugar)
- ¼ cup (60 g) unsalted butter, cubed
- 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
- â…› tsp white pepper (optional)
- 1 large egg, beaten
- 2 ½ cups (300 g) all-purpose flour
- 1 cup (100 g) ground almonds (almond flour)
- 1 tbsp lemon juice (only if dough is a bit dry)
- 1 tsp vegetable oil (for the bowl)
Glaze Ingredients
- 1 cup (120 g) powdered sugar (icing sugar)
- 1 tbsp lemon juice (or to taste)
- 1 tsp vanilla extract
- 1 tsp rum (optional)
Decorations
- Sprinkles or sanding sugar
- Flaked almonds
- Orange peel strips
Instructions
- Prepare the dough mixing base: In a mixing bowl, combine honey and dark brown sugar. Heat in the microwave in 30-second bursts, stirring vigorously with a wooden spoon until the sugar dissolves completely and the mixture is smooth.
- Add butter and citrus zest: Add the cubed unsalted butter along with orange zest and lemon zest. Stir continuously until the butter melts fully into the warm honey-sugar mixture.
- Incorporate leavening and spices: Stir in baking powder, baking soda, fine sea salt, ground cinnamon, ground allspice, ground ginger, ground cloves, grated nutmeg, optional white pepper, and the beaten egg until everything is fully blended into a uniform mixture.
- Add dry ingredients: Gradually mix in the all-purpose flour and ground almonds until a soft, slightly sticky dough forms. If the dough feels dry or crumbly, add up to 1 tablespoon of lemon juice to moisten it gently.
- Form and rest the dough: Lightly oil a spatula or your hands with vegetable oil, gather the dough into a ball, and cover the bowl with a towel. Let the dough rest at room temperature for at least one hour, or preferably overnight, for the flavors to develop fully.
- Preheat oven and prepare glaze: Preheat your oven to 350°F (180°C). While the dough rests, prepare the glaze by whisking together powdered sugar, lemon juice, vanilla extract, and optional rum in a small bowl until the mixture is smooth and pourable.
- Shape the cookies: Divide the rested dough into three equal portions. Roll each portion on a silicone baking mat to about 2 cm (¾ inch) thickness. Use cookie cutters to cut out shapes such as rounds, stars, or hearts, and lay them spaced apart on the baking mat.
- Bake the cookies: Bake each batch for 12 minutes until just cooked through but still soft to the touch. After baking the first batch, repeat rolling and cutting with leftover dough scraps until all dough is used.
- Glaze and decorate: Transfer the warm cookies to a wire rack. While still warm, brush each cookie generously with the lemon-vanilla glaze. Allow the glaze to dry, then apply a second coat if desired. Decorate with sprinkles, sanding sugar, or flaked almonds as preferred.
- Store for flavor enhancement: Once cooled and glazed, store the cookies in a cake tin separated by parchment paper to prevent sticking. Add strips of fresh orange peel inside the tin to enhance flavor and aroma. These Lebkuchen cookies improve in taste over several days, making them perfect for gifting.
Notes
- Resting the dough overnight enhances the depth of flavor significantly and improves texture.
- If the dough is too dry, add lemon juice gradually to avoid making it too sticky.
- Use silicone baking mats to prevent sticking and facilitate easy transfer.
- The optional white pepper adds a subtle spicy note but can be omitted for a milder flavor.
- Glazing the cookies while warm ensures better adhesion and a glossy finish.
- The cookies become softer and more flavorful a day or two after baking, so consider making them in advance.
- Store in an airtight container with fresh orange peel strips to maintain moisture and add fragrance.
