Here is a recipe to make Lebkuchen cookies. Traditional German gingerbread cookies from my grandmother who made them every year. Now I am sharing her authentic old fashioned method and how to make them easier too.
Lebkuchen cookies or German gingerbread cookies as some people may call them, were my favorite cookie growing up! My grandmother always made it during Christmas time and put them in a little tin with other cookies. (affiliate links present)
Lebkuchen Recipe
This reminds me of her every time I make them, and I continue the tradition, making this special German spice cookie recipe with my 3 girls now. I think it is important to have traditions especially during the holidays. Of course you may have had our cake mix gingerbread cookies but this is the real deal!!
Yes I could definitely make lebkuchen throughout the year and would enjoy them immensely then too. However, it’s a special German Christmas making these just once a year too. I had to take a picture of this recipe because it is so well loved. It still gets the point across on this little 3×5 card right?
Lebkuchen Ingredients
This year I blogged about it so I could never forget this special recipe and here we are today. You just combine all the dry ingredients above and then add the egg and honey last.
- Honey is a must, use organic and local for best flavor
- Brown sugar gives them that rich sweetness
- All purpose flour is the base of the dry items
- Baking soda helps them to rise
- Egg is best added at room temperature
- Lemon juice, seriously just a bit
- Ground cloves, nutmeg, cinnamon, and allspice gives them a gingerbread flavor
You will need a baking sheet of course. Parchment paper is important while cooling completely so they don’t stick. Or use a silicone baking mat which rocks so it doesn’t stick to the pan because it will if not.
German Gingerbread Cookies
It does take a bit more patience than traditional cookies just because the honey is a bit challenging to really mix it in properly, and this time I even got in there with my hands and needed it together to get it to all mix through.
How to make a simple glaze
Spice cookie sugar glaze: Make the glaze for your lebkuchen recipe. Do so while your first batch is in the oven so you can spoon some over each one when they come out and are still warm.
- I boil the sugar, confectioner sugar, and water in a small pan until it boils and then turn it off.
- Use a tablespoon to spoon over cooked cookies
- Make sure to put them on parchment paper or no stick foil before spooning glaze over because they WILL stick!!
If you love this Lebkuchen German cookie recipe you will love our other recipes like Christmas tree sugar cookies on The Typical Mom too! I make 2 batches and freeze half of them because I make them only once a year and it is nice to bring a few out later to enjoy too (family members always ask for a few too).
How to Make the Best Lebkuchen Cookie Recipe
- Combine dry ingredients in one bowl and mix well
- Combine wet ingredients in another bowl, mix well, and then slowly add dry ingredients in. It will be REALLY sticky and thick!
- Line baking sheet with parchment, a silpat mat or spray with non stick spray. Spoon or place slices on top with space in between. Ensure all are the same size so they bake at the same rate.
- Bake at 400 degrees for about 12 minutes or until the outer edges are firmer but the very middle is still a bit undercooked. This will create a really chewy german spice cookie.
Tips
The dough will be very thick and sticky. I don’t bother making them into a long roll, wrapping with saran wrap, refrigerating, and cutting into a traditional squares. BUT you could do that if you wanted to. For me there’s just no time for that. Using my hands, I just make them into equal size balls.
How do you know when lebkuchen is done?
You want them to be chewy (they have a chewy texture you won’t find in any other cookie you will ever eat), and you do NOT want to overbake them. Baking them a bit shorter than a bit too long is better, I just take them out when it has barely browned on the top and is brown on the bottom…they will harden a bit when they sit on the pan.
What does Lebkuchen taste like?
I compare them to a cross between a dense spice cake and gingerbread dough. If you like nutmeg and allspice you’ll love these. They are usually soft with a slight crunch from chopped nuts on top if you choose to add those. Lebkuchen is a traditional Christmas cookie which is often enjoyed with a cup of tea or coffee.
These German cookies are either rectangular or round. I find it is easier to just make balls instead of trying to shape them. They have a sweet, nutty taste, and their aroma is spicy.
Is Lebkuchen the same as gingerbread?
One is typically cut into human shapes or built into houses called gingerbread houses while lebkuchen is a traditional german christmas biscuit form of gingerbread.
How long do Lebkuchen keep?
These are so special to me that I make a double batch and freeze half of them in small freezer bags. That way I can take out a few weeks later and savor them.
However, if you store them on the counter I would eat them within a few weeks for optimal texture and taste. As long as you store your lebkuchen in an airtight container and in a cool, dry place, you can continue to enjoy it for more than 3 months.
Can you freeze Lebkuchen?
Yes Lebkuchen cookies can be frozen in appropriate freezer bags once cooled. Lay them flat with parchment paper in between the layers so they don’t stick together. It is important that they are defrosted gently and slowly though (on the counter) when you’re ready to enjoy them. The more gently this is done the softer and more succulent they will be once defrosted.
If you’re making these for a Christmas market, Grandmas fruitcake is always a hit too. Then make our cake mix crinkle cookies recipe and German pancakes in the oven too!
Lebkuchen Cookies
Equipment
- 1 baking sheet with parchment paper on top or sprayed well with non stick spray
- 1 cooling rack sprayed with non stick spray
- 2 bowls
Ingredients
- 2 3/4 all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cloves, ground
- 1/2 tsp nutmeg, ground
- 1 tsp cinnamon
- 1/2 tsp allspice
- 3/4 c brown sugar
- 1 egg
- 1 tsp lemon juice
- 1 c honey
Lebkuchen Glaze
- 1 c sugar
- 1/2 c powdered sugar
- water
Instructions
- Combine dry ingredients in one bowl and mix well. Add egg, mix, add lemon juice and mix, then fold in honey until you get a sticky dough. It will be REALLY sticky and thick!
- ** If you want the traditional look you can use a piece of parchment paper and create a long roll of dough, roll it up, twist the ends to seal and put it in the fridge for a few hours, then slice the dough to create flat traditional shapes.
- Line baking sheet with parchment, a silpat mat or spray with non stick spray. Spoon or place slices on top with space in between them. Ensure all are the same size so they bake at the same rate.
- Bake at 400 degrees for about 12 minutes or until the outer edges are firmer but the very middle is still a bit undercooked but not wet. This will create a really chewy german spice cookie.
- Take out of oven, put pan on cooling rack, leave on sheet pan while you make the glaze so they can stiffen up.
- If you want a glaze on your lebkuchen, heat on the stovetop sugar, powdered sugar and enough water to make the consistency you want. Thin is okay, it will still create a sweet glaze on top.
- Put cookies on parchment paper or a cooling rack (that has been sprayed with non stick spray) with paper underneath and spoon glaze on so it won't stick to plate. Spoon on top to coat and allow to harden.
Video
Notes
Tips for baking lebkuchen cookies
- I say over and over again to have parchment paper underneath dough and/or cookies this is because it is very sticky dough and you need to prevent them from sticking.
- It is helpful to spray the inside of your measuring cup when measuring out the honey so you get all of it out. You can even spray your bowl a bit so it doesn’t stick to that and you lose some of it in the process of mixing.
- You can even spray your hands with non stick spray for an easier cleanup for yourself.
- Do not store in the fridge. When keeping leftovers store in a freezer bag with the air sucked out on the counter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My Grandmother was from Germany and we always made these together. She always warmed the honey before mixing it in. Just warm it until it is thin and runny. It will make it much easier to stir and mix of you do that!
She also always put a sliced almond on top after icing.
Yes the almond, I remember that too
I’ve made your recipe 4x since I discovered it a month ago. Absolutely delicious. Only thing that didn’t work for me was the 400 degree temperature for the oven. First batch came out brown and hard. After trial and error, I changed the temp to 375 degrees and I bake them for 11 minutes. They are just perfect. Love the texture.
Glad you love it
When I was 8 there was a cafe at the local mall, it was called Vienna Cafe and I remember the font was this curly 1960s/70s continental asthetic, and when my Mum took me there I would always order the gingerbread man. It was so special because it was Al Denté, well I didnt know that word then, but all ginerbread men since were carboard jawbreakers compared to this very special gingerbread. And when the mall upgraded and the cafe closed, I never tasted this flavour and texture until yesterday I made this cookie. Thanks to return me to a childhood memory. I love that the handwritten recipe is jotted down like that. I have copied it onto my own recipe card. Much appreciated you share it.