Lebkuchen Cookies
Lebkuchen Cookies are soft and warmly spiced German cookies made with honey, brown sugar, and a fragrant blend of cinnamon, ginger, cloves, and nutmeg. Finished with a simple glaze, they have a rich, slightly chewy texture and deep spiced flavor that makes them a wonderful addition to a holiday cookie tray.
Ingredients
- 3 cups plus 2 Tbsp all-purpose flour spooned and leveled
- 1 ¼ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp salt
- ¼ tsp baking soda
- 1 large egg room temperature
- ¾ cup light brown sugar packed
- ½ cup molasses *see note
- ½ cup honey
- Zest of 1 lemon
Glaze
- ½ cup powdered sugar
- 2-3 Tbsp lemon juice
Instructions
- In a medium mixing bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, and baking soda.
- In a separate mixing bowl, use a hand mixer to beat the egg. Add the brown sugar and beat again. Add the molasses, honey, and lemon zest and mix together until well combined. Add the dry ingredients and mix until combined. Form the dough into a ball and press into a disk with plastic wrap and refrigerate at least 3 hours or preferably overnight.
- When ready to bake, preheat your oven to 350°F and line 2 baking sheets with parchment.
- Roll the dough out on a lightly floured surface to ¼ inch and use a cookie cutter to cut out simple shapes.
- Bake for about 9-13 minutes. This will depend on how large your cookies are. Watch the cookies and when the edges are just about to start getting golden brown is when you want to take the cookies out.
- Let the cookies rest on the cookie sheet for a few minutes before transferring to a wire cooling rack.
- Make the glaze by whisking the powdered sugar with the 2 tablespoons lemon juice. If it’s too thick to be a glaze, add a bit more lemon juice.
- While the cookies are still warm, use a pastry brush to brush the cookies with the glaze. If desired, let the glaze harden and do a second coat of glaze over top.
Notes
- Measure the flour correctly or the cookies may be dry.
- Use unsulphured molasses. Not black strap. Your cookies will be more bitter and dry if you use it.
- Measure your flour correctly so your cookies don’t have dry cookies.
- These cookies do spread and puff up a bit so don’t choose overly detailed cookie cutters. I recommend cookie cutters that are 2-3 inches. Alternatively, you can use a knife and cut 2-inch squares and bake simple cookies instead.
- The flavors develop as the dough sits in the fridge, so overnight is best for chilling. Chill for up to 3 days before baking.
- You can drizzle with melted chocolate, if desired.
- Keep in an airtight container for up to a week. The longer they sit, the drier they will become. Best eaten in the first few days they are made.
- Freeze in a freezer safe container for up to 3 months.
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