Lebkuchen Cookies Recipe

Introduction

Lebkuchen cookies are traditional German spiced treats perfect for the holiday season. They combine warm spices, nuts, and candied fruit for a rich, flavorful bite, finished with a bright lemon glaze and a chocolate dip. These soft, aromatic cookies are sure to delight your family and guests.

Ingredients

• 3-1/4 cups all purpose flour
• 1-1/4 tsp ground nutmeg
• 1-1/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1 large egg
• 3/4 cup brown sugar
• 1/2 cup honey
• 1 cup molasses (I like table molasses)
• 1/2 cup almonds (chopped or slivered)
• 1/2 cup candied mixed fruit and peel
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 large egg white (beaten till frothy)
• 1-1/2 cups icing sugar
• 1 Tbsp lemon juice
• 1/2 tsp lemon zest
• 1 pinch salt
• 4 cups dark chocolate (I use chocolate wafers or candy melts)

Instructions

1. Step 1: Preheat your oven to 375 degrees F.
2. Step 2: In a large food processor, combine all dough ingredients. Process on the “Dough” setting until well combined and the nuts and fruit are finely ground. Scrape down the sides and pulse a few more times to fully incorporate the flour.
3. Step 3: Transfer the sticky dough to a bowl, cover it, and refrigerate overnight to firm up the dough.
4. Step 4: Remove half of the dough onto a well-floured surface. Dust the top with flour and roll into a long rope about 1 inch thick. Cut into 1-inch chunks using a bench scraper or sharp knife.
5. Step 5: Shape each piece into a small round, about the size of a walnut, and place on parchment-lined baking sheets, spacing them well to allow spreading.
6. Step 6: Bake the cookies for 12-15 minutes until they puff up and the tops develop slight cracks.
7. Step 7: While baking, prepare the lemon glaze by whisking the beaten egg white, icing sugar, lemon juice, lemon zest, and a pinch of salt until smooth.
8. Step 8: Brush the hot cookies gently with the lemon glaze. Dot 3-5 cookies at a time, then brush the glaze evenly once it softens with the heat.
9. Step 9: Let the glaze set for about 20 minutes.
10. Step 10: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth.
11. Step 11: Dip the base of each glazed cookie into the melted chocolate and place them back on parchment to set.
12. Step 12: Once the chocolate is firm, store your lebkuchen in sealed containers.

Tips & Variations

• Use freshly ground spices for the best flavor and aroma.
• Substitute walnuts or hazelnuts if you prefer over almonds.
• For a nut-free version, omit the nuts and increase the candied fruit slightly.
• Allow the dough to chill overnight for easier shaping and better texture.
• Try dipping the cookies in white chocolate or drizzle with a simple sugar glaze instead of dark chocolate for variety.

Storage

Store lebkuchen cookies in an airtight container at room temperature for up to two weeks. They actually improve in flavor after a day or two as the spices meld. If stored longer, keep them refrigerated and bring to room temperature before serving. Reheat gently if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can mix the dough by hand or with a stand mixer. Chop the nuts and candied fruit finely before adding. The dough will be sticky, so use floured hands and tools.

What type of molasses is best for these cookies?

Table molasses is recommended for its mild and slightly sweet flavor, but you can use unsulphured blackstrap molasses for a stronger, more robust taste if preferred.

Lebkuchen Cookies Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

Lebkuchen cookies are a traditional German spiced treat, perfect for the holiday season. These soft, puffy cookies are packed with warm spices, nuts, candied fruit, and citrus zest, then finished with a tangy lemon glaze and a decadent dark chocolate dip. Refrigerating the dough overnight enhances the flavors and texture, resulting in delectably moist and aromatic cookies.

• Author: Marco
• Prep Time: 20 minutes (plus overnight refrigeration)
• Cook Time: 12-15 minutes per batch
• Total Time: Overnight refrigeration plus approximately 1 hour active time
• Yield: Approximately 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3–1/4 cups all purpose flour
• 1–1/4 tsp ground nutmeg
• 1–1/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1 large egg
• 3/4 cup brown sugar
• 1/2 cup honey
• 1 cup molasses (table molasses preferred)
• 1/2 cup almonds (chopped or slivered)
• 1/2 cup candied mixed fruit and peel
• 1 tsp orange zest
• 1 tsp lemon zest

Glaze Ingredients

• 1 large egg white (beaten till frothy)
• 1–1/2 cups icing sugar
• 1 Tbsp lemon juice
• 1/2 tsp lemon zest
• 1 pinch salt

Chocolate Coating

• 4 cups dark chocolate (chocolate wafers or candy melts recommended)

Instructions

1. Preheat Oven: Set your oven to 375 degrees F to get it ready for baking the Lebkuchen cookies.
2. Make the Dough: In a large food processor, combine all dough ingredients and process using the ‘Dough’ setting until the mixture is homogeneous and the nuts and candied fruit are finely ground. Scrape down the sides and pulse a few more times to fully incorporate the flour.
3. Chill the Dough: Transfer the sticky, soft dough into a bowl, cover it, and refrigerate overnight to develop flavors and firmness.
4. Prepare Dough for Shaping: Take half of the chilled dough and place it on a well-floured work surface. Dust the dough itself with flour and roll it out into a 1-inch thick rope. Using a bench scraper or sharp knife, cut the dough into 1-inch chunks.
5. Shape Cookies: Shape each chunk into a small round, approximately the size of a walnut or smaller, depending on your preference. Arrange the cookies on parchment-lined baking sheets, leaving ample space between each to allow spreading.
6. Bake: Bake the cookies for 12-15 minutes until they puff up and the tops develop a slight crackled appearance.
7. Make the Lemon Glaze: While cookies are baking, whisk together the egg white, icing sugar, lemon juice, lemon zest, and a pinch of salt until smooth and homogenous.
8. Glaze the Cookies: Using a pastry brush, gently apply the lemon glaze onto 3-5 hot cookies at a time. The glaze will soften with the heat, allowing you to carefully brush it evenly over the cookie surfaces.
9. Set the Glaze: Let the lemon glaze set for about 20 minutes to form a shiny coating on the cookies.
10. Melt the Chocolate: Melt the dark chocolate over a double boiler or in the microwave in 30-second intervals, stirring well between intervals until smooth.
11. Dip in Chocolate: Dip the base of each glazed cookie into the melted chocolate and place them on a parchment-lined sheet to allow the chocolate to harden.
12. Storage: Once set, store your Lebkuchen cookies in airtight containers to maintain freshness and texture.

Notes

• Refrigeration overnight is key for better flavor development and easier shaping.
• Ensure the work surface is well floured to prevent sticking while shaping the dough.
• If you prefer a stronger citrus flavor, increase the orange and lemon zest slightly.
• Use good quality dark chocolate for dipping to ensure a glossy finish and rich taste.
• These cookies can be stored for up to two weeks in sealed containers.
• The glaze should be applied carefully while cookies are hot for best absorption and shine.
• Using a food processor helps evenly distribute nuts and fruit in the dough for a consistent texture.

Keywords: Lebkuchen, German cookies, spiced cookies, holiday cookies, molasses cookies, Christmas baking, lemon glaze, chocolate dipped cookies