Description
Traditional German Lebkuchen are classic spice cookies rich in warm flavors such as cinnamon, cloves, and nutmeg, sweetened with honey and molasses, and topped with a delicate powdered sugar glaze. These soft, chewy cookies are perfect for holiday celebrations or cozy gatherings.
Ingredients
Scale
Wet Ingredients
- 1/2 cup honey
- 1/2 cup molasses
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup finely chopped nuts (such as almonds or hazelnuts)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions
- Warm Honey and Molasses: In a medium saucepan over low heat, gently warm the honey and molasses until heated through but not boiling. Remove from heat and stir in the brown sugar, egg, lemon zest, and orange zest. Mix well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground allspice, ground nutmeg, and ground ginger. This evenly distributes the spices and leavening agent.
- Mix Dough: Add the dry ingredient mixture to the warm wet ingredients. Stir gently until just combined, being careful not to overmix. Fold in the finely chopped nuts to ensure even distribution.
- Chill Dough: Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 2 hours or overnight. This resting time allows the flavors to meld and the dough to firm up, making it easier to handle.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Form Cookies: Roll the chilled dough into small balls approximately 1 inch in diameter. Arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should have lightly golden edges but remain soft in the center. Remove from the oven and let them cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Prepare Glaze and Finish: In a small bowl, whisk the powdered sugar with 2 to 3 tablespoons of milk or lemon juice until smooth to create a glaze. Drizzle or brush the glaze over the cooled cookies. Let the glaze set before serving.
Notes
- For best flavor, refrigerate the dough overnight.
- You can substitute the chopped nuts with your preferred variety or omit for a nut-free option.
- The glaze can be thickened or thinned by adjusting the amount of milk or lemon juice.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze unglazed cookies and glaze after thawing.
