Classic German Lebkuchen Gingerbread Cookies

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Authentic German Lebkuchen are soft, honey-sweetened spice cookies with deep notes of cinnamon, ginger, and cloves. Made with ground almonds and a sticky honey glaze, these festive treats improve with age and are a holiday staple across Germany.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 6 gFat
• 2 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 19 gSugar
• 3 gProtein
• 50 mgSodium
• 75 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the spice dough

• 3 1/2 cups all-purpose flour
• 1 cup finely ground almonds
• 1/2 cup finely chopped hazelnuts
• 1 cup honey
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped candied orange peel
• 2 tablespoons finely chopped candied lemon peel
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground anise seed
• 1/4 teaspoon grated nutmeg

For the glaze and topping

• 2 cups powdered sugar
• 3 to 4 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 24 whole blanched almonds for topping

Directions

1. In a large bowl, whisk together the flour, ground almonds, hazelnuts, baking powder, salt, ginger, cinnamon, cloves, allspice, cardamom, anise, and nutmeg until evenly blended.
2. In a small saucepan over low heat, warm the honey and brown sugar, stirring until the sugar fully dissolves and the mixture is smooth. Remove from heat and let cool for 5 minutes.
3. Whisk the softened butter and eggs into the cooled honey mixture until smooth, then fold in the candied orange and lemon peel.
4. Add the dry ingredients to the wet mixture and stir until a thick, sticky dough forms. Wrap tightly in plastic and refrigerate for at least 4 hours or overnight to let the spices meld.
5. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly grease the parchment.
6. Using damp hands, roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Gently flatten each ball to about 1/2 inch thick and press a blanched almond into the center of each.
7. Bake for 12 to 14 minutes, until the edges are lightly golden but the centers remain soft. Do not overbake; lebkuchen should stay tender.
8. While the cookies bake, whisk the powdered sugar, lemon juice, and vanilla together in a small bowl until you have a thick but spreadable glaze.
9. Brush the warm cookies generously with the glaze while still on the baking sheet, then transfer them to wire racks to cool completely. The glaze will set to a thin, crackled finish.
10. Store cookies in an airtight container at room temperature for up to 3 weeks; the flavor deepens beautifully after a day or two.

Cook’s Notes

• Chilling the dough overnight is essential; it allows the spices to fully bloom and makes the dough much easier to handle.
• For a traditional Nürnberg-style lebkuchen, press each dough ball onto a thin round wafer (Oblaten) before baking.
• If the glaze is too thin, add more powdered sugar; too thick, add lemon juice a teaspoon at a time.
• Dampen your hands and the bottom of a glass with water when shaping to prevent the sticky dough from clinging.
• For extra holiday flair, dip the cooled cookies halfway into melted dark chocolate and let set on parchment.

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