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    Home » Recipes » Desserts » Cookies » Lebkuchen

    Lebkuchen

    Published: December 7, 2022 · Modified: Dec 7, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These Lebkuchen cookies are traditional German Christmas cookies that are soft, chewy, and full of flavor. Full of warming spices and topped with a sweet glaze, these cookies are the perfect holiday gift or addition to your cookie tray. Similar to gingerbread cookies, these are a holiday favorite that you won’t be able to get enough of.

    A plate with three Lebkuchen with one with three almonds on top with a glass of milk in the back and more cookies.
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    Pinterest graphic of a close up view of one Lebkuchen on top of more, with three almonds on top of the cookies.
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    Pinterest graphic of three Lebkuchen on a plate with a glass of milk behind it and with more cookies.

    Lebkuchen cookies are a German spiced treat that goes back centuries. They were traditionally baked during the winter season in monastery bakeries, and over time, they have become a beloved treat in Germany during the Christmas holiday season. 

    Full of warm spices and flavor from the candied citrus, honey, and brown sugar, these Lebkuchen cookies are a household favorite. I love enjoying these cookies with a cup of tea, coffee, or milk. They’re so soft and chewy with an almost cake-like texture. They make for such a wonderful holiday cookie as you can make them weeks before the Christmas rush. They keep fresh and moist for a long time, and the flavor from the spices intensifies over time, leading to a deeper and richer flavor. Want to make another classic recipe for the holidays? Try my stollen recipe, Pfeffernusse cookies recipe, or gingerbread cookies recipe.

    What You Need to Make This Recipe

    Ingredients needed to make Lebkuchen.

    Nuts — this Lebkuchen recipe uses almonds and hazelnuts. I recommend grounding your own nuts instead of buying pre-ground nuts, as it tends to be more fresh, leading to a better flavor and your cookies tasting more moist. Also, make sure the nuts are fresh, as old nuts can taste rancid. 

    Spices — for the classic warm and slightly spicy aroma, you will need ground ginger, ground cinnamon, ground cloves, ground cardamom, ground coriander, and ground nutmeg. Double-check the freshness of the spices or their flavors won’t be as strong. 

    Baking powder — to help the cookies rise, make sure the baking powder has not expired.

    Candied citrus peel — the candied lemon peel and orange peel add a delicious citrus note to the cookies. If you do not have any, you can also swap for any candied citrus, such as grapefruit peel and lime peel. 

    Sweetener — this recipe uses honey and brown sugar to sweeten the Lebkuchen. Make sure the brown sugar is soft before using.

    How to Make Lebkuchen

    Set of two photos showing nuts added to a food processor and the powder mixed with flour.

    1. In a food processor, combine the almonds and hazelnuts. Pulse until finely chopped. 

    2. Transfer to a large bowl and add the flour, spices, baking powder, and salt. Whisk until combined. 

    Set of two photos showing candied citrus peel added to the food processor and mixed into the flour of flour.

    3. Add ½ cup of the flour mixture and the candied orange and lemon peel to the food processor. Pulse until finely chopped. 

    4. Stir the chopped citrus peel into the bowl with the flour mixture. 

    Set of two photos showing honey added to a mixer of egg and brown sugar then flour mixture added.

    5. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, honey, and egg together on medium-high speed until thickened and fluffy.

    6. Add the flour mixture and mix on low speed until just combined. Scrape down the dough, cover, and let rest at room temperature for at least 1 hour or up to 8 hours.

    Set of two photos showing batter scooped onto a lined sheet pan and then pressed with a spoon.

    7. Scoop the dough into 2-tablespoon-sized balls and place on a parchment-lined baking sheet about 2 inches apart.

    8. Flatten the dough into 2½-inch wide discs using the back of a wet spoon. Bake one sheet at a time for 20 minutes or until the edges start to brown and the centers are still soft but appear dry. Let cool for a few minutes on the pan, then transfer to a wire cooling rack. 

    Set of two photos showing liquid added to powdered sugar to make a glaze then brushed onto the Lebkuchen.

    9. Make the glaze by whisking together the powdered sugar, warm water or rum, and lemon juice. 

    10. Brush the glaze over the warm cookies. Decorate with blanched or slivered almonds, if desired.

    A plate with three Lebkuchen cookies with one of them torn in half and the other with three almonds on top.

    Pro Tips for Making This Recipe

    • You can use homemade candied citrus peels, store-bought, or the chopped candied citron used in fruit cakes. 
    • Many traditional Lebkuchen are baked on large thin “communion” wafers or Back Oblaten. This helps to stabilize the cake-like cookies and offer texture. You don’t have to use them, but I like using them. You can order them from online retailers or on Amazon. I used the 70mm size.
    • Lebkuchen can also be covered in a chocolate glaze. Melt 1 cup of semisweet chocolate chips with 1 teaspoon of oil. Dip the warm cookies in the chocolate and place them on the wire rack until set.
    • Brandy and lemon juice add extra flavor to the glaze. You can also use orange juice or apple juice as another flavorful alternative.
    • Make sure to measure the flour correctly. If you add too much flour, the dough will become dry, leading to dry Lebkuchen. The ideal way to measure flour is with a kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    Multiple Lebkuchen on a wire rack over a sheet pan with a couple of them with three almonds on top.

    Frequently Asked Questions

    How do I store these cookies?

    The glazed cookies can be stored for up to 3 weeks in an airtight container. If you’re worried about the cookies drying out, you can store the cookies with a slice of apple. The moisture from the apple slice will keep the cookies soft and impart a bit of flavor.

    Can I freeze Lebkuchen?

    Yes, you can freeze Lebkuchen to enjoy later on. Freeze the cookies in a freezer-safe bag or container. When ready to enjoy, defrost them gently and slowly in the fridge overnight. Thawing them slowly helps keep the Lebkuchen cookies soft and tender.

    Is Lebkuchen the same as gingerbread?

    While Lebkuchen is often translated to English as gingerbread, they’re slightly different. They both have a similar spice profile from the cinnamon, ginger, cloves, and nutmeg, Lebkuchen is soft, dense, and nutty, whereas gingerbread tends to be crisp without nutty flavoring. Gingerbread also does not contain any candied citrus.

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    If you’ve tried this Lebkuchen recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple Lebkuchen cookies on a marble surface with a stack of three in the middle.
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    5 from 3 votes

    Lebkuchen

    Chewy, sweet, and flavorful, this Lebkuchen is a holiday classic that you need to make! This German cookie is perfect for your Christmas cookie tray.
    Course Dessert
    Cuisine German
    Prep Time 15 minutes
    Cook Time 20 minutes
    Rest Time 1 hour
    Total Time 1 hour 35 minutes
    Servings 24 cookies
    Calories 168kcal
    Author John Kanell

    Equipment

    • Mixing Bowls
    • Baking Sheets
    • Parchment paper
    • Spoon
    • Wire cooling rack
    • Pastry brush

    Ingredients

    For the Cookie Dough:

    • ½ cup blanched almonds
    • ½ cup toasted hazelnuts
    • 2½ cups all-purpose flour (300g)
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground coriander
    • ¼ teaspoon freshly ground nutmeg
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup roughly chopped candied orange peel* (70g)
    • ½ roughly cup chopped candied lemon peel* (70g)
    • ¾ cup packed dark brown sugar (165g)
    • ¾ cup honey (180ml/250g))
    • 2 large eggs

    For the Glaze:

    • ¾ cup powdered sugar (90g)
    • 1 tablespoon warm water or rum
    • 1½ teaspoons lemon juice

    Instructions

    For the Cookie Dough:

    • In a food processor, combine the almonds and hazelnuts. Pulse until finely chopped. Transfer to a large bowl and add the flour, spices, baking powder, and salt. Whisk until combined.
    • Add ½ cup of the flour mixture and the candied orange and lemon peel to the food processor. Pulse until finely chopped. Stir the chopped citrus peel into the bowl with the flour mixture. (The mixture will look like coarse breadcrumbs.)
    • In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, honey, and egg together on medium-high speed until thickened and fluffy, about 1 minute. Add the flour mixture and mix on low speed until just combined. Scrape down the dough, cover, and let rest at room temperature for at least 1 hour or up to 8 hours.
    • Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper.
    • Scoop the dough into 2-tablespoon-sized balls and place on the parchment paper about 2 inches apart. (See notes about using wafers or Back Oblaten.) Flatten them into 2½-inch wide discs using the back of a wet spoon.
    • Bake one sheet at a time for 20 minutes or until the edges start to brown and the centers are still soft but appear dry. Let cool for a few minutes on the pan, then transfer to a wire cooling rack.

    For the Glaze:

    • While the cookies are still warm, make the glaze by whisking together the powdered sugar, warm water or rum, and lemon juice. Brush the glaze over the warm cookies. Decorate with blanched or slivered almonds, if desired.
    • Lebkuchen are best is stored in an airtight container for 2 to 3 days before serving, as the texture and flavor improve with age. The glazed cookies can be stored for up to 3 weeks.

    Notes

    • You can use homemade candied citrus peels, store-bought, or the chopped candied citron used in fruit cakes. 
    • Many traditional Lebkuchen are baked on large thin “communion” wafers or Back Oblaten. This helps to stabilize the cake-like cookies and offer texture. You don’t have to use them, but I like using them. Just You can order them from online retailers or on Amazon. I used the 70mm size.
    • Lebkuchen can also be covered in a chocolate glaze. Melt 1 cup of semisweet chocolate chips with 1 teaspoon of oil. Dip the warm cookies in the chocolate and place them on the wire rack until set.
    • Brandy and lemon juice add extra flavor to the glaze. You can also use orange juice or apple juice as another flavorful alternative.
    • Make sure to measure the flour correctly. If you add too much flour, the dough will become dry, leading to dry Lebkuchen. The ideal way to measure flour is with a kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

    Nutrition

    Calories: 168kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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