Lebkuchen Cookies
Soft and chewy German lebkuchen cookies are filled with warming spices, almonds, and candied peel, then glazed for a festive finish.
Equipment
- Mixing bowls
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 1/2 cup honey
- 1/2 cup brown sugar packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
- 1/2 cup chopped almonds or hazelnuts
- 1/2 cup chopped candied orange peel or citron
- Optional: chocolate glaze or powdered sugar glaze
Instructions
- In a small saucepan, warm the honey and brown sugar over medium heat just until the sugar melts. Let cool slightly.
- In a large bowl, beat the eggs until foamy. Slowly pour in the honey mixture and stir to combine.
- In another bowl, whisk together the flour, spices, and baking soda.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chopped nuts and candied citrus.
- Chill the dough for at least 1 hour (it will be sticky).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1.5 tbsp portions and shape into rounds. Place 2 inches apart on baking sheet.
- Bake for 10–12 minutes until puffed and lightly golden.
- Let cool completely, then glaze with chocolate or powdered sugar icing if desired.
Notes
- Dough is sticky don’t skip the chilling step.
- These improve in flavor after a day or two.
- Both glazes are optional but highly recommended!