Description
Traditional German Lebkuchen are classic spice cookies enjoyed during the holiday season. These flavorful treats combine honey, molasses, warm spices, and nuts in a soft, chewy cookie topped with a sweet glaze. Perfect for festive occasions or cozy evenings with a cup of tea.
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
Add-ins and Glaze
- 1/4 cup finely chopped nuts (such as almonds or hazelnuts)
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions
- Warm the honey and molasses: In a medium saucepan, gently heat the honey and molasses over low heat just until warm. Remove from heat and stir in the brown sugar, egg, lemon zest, and orange zest. Mix thoroughly until the mixture is smooth.
- Mix 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 to evenly distribute the spices throughout the flour.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet honey-molasses mixture, stirring until just combined to avoid overmixing. Then fold in the finely chopped nuts to add texture and flavor.
- Chill the dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 2 hours or preferably overnight to allow the spices and flavors to fully develop and the dough to firm up.
- Preheat oven and prepare baking sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape cookies: Roll the chilled dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing each ball about 2 inches apart to allow room for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Once baked, let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare and apply glaze: In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of milk or lemon juice until smooth and pourable. Drizzle or brush this glaze over the cooled cookies and allow it to set before serving.
Notes
- Refrigerating the dough overnight enhances the flavor and helps the cookies hold their shape while baking.
- You can substitute nuts with finely chopped candied peel or omit them for a nut-free version.
- The glaze can be adjusted: use more milk for a thinner glaze or less for a thicker coating.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more intense spice flavor, you can toast the spices lightly before mixing.
