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Afternoon Kaffee, Cookies, Recipes  /  November 12, 2021

Lebkuchen Cookie Recipe

by Red Currant Bakery
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Classic German Lebkuchen are soft and chewy, full of spices, and coated in a plain or chocolate glaze. This lebkuchen cookie recipe is the quintessential holiday cookie and will transport you to the Christmas markets in Germany.

Overhead image of both plain glazed and chocolate coated lebkuchen cookies.

What are Lebkuchen?

Technically lebkuchen is the name of a flavor/ spice mixture. Therefore many things can be called lebkuchen but most commonly it is found in the form of these chewy cake like cookies.

Are Lebkuchen Gluten Free?

Some lebkuchen recipes are made with a ground nut base which makes them naturally gluten free. However, this recipe uses both flour and ground almonds. I find this combination much easier to work with and it creates a slightly lighter cookie.

Can these be made in advance?

Yes! These lebkuchen cookies actually taste best 3-4 days after being baked as long as they are stored in an airtight container. This is because there are so many spices and flavors in the cookie, that their flavor actually develops and deepens as they sit.

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Tips for making Lebkuchen Cookies

  • Cook the wet ingredients until they come to a boil, but watch closely because it will easily boil over.
  • Allow the cooked wet ingredients to cool to just warm before whisking the eggs. If you add it in too early, you will cook the eggs and make sweet scrambled eggs.
  • If your almond flour has any clumps, make sure to sift it before adding it to the dry ingredients.
  • Allow the dough to chill for at least 90 minutes to 2 hours before scooping. Otherwise the dough will be too soft.
  • Brush on the glaze and melted chocolate to the cookies immediately after they come out of the oven. This helps create that crinkly top and ensure that the glazes stick to the cookies and seal in the moisture.
  • Ingredients needed for Lebkuchen cookies.

Ingredients

  • Butter: Butter adds moisture to the cookies. For this recipe it can be cold since it will be melted down with the other wet ingredients.
  • Honey: Honey helps give lebkuchen their classic flavor and texture.
  • Brown and White Sugar: These cookies use brown sugar for warmth and chewiness and white sugar for extra sweetness.
  • Milk: Any milk will use for this recipe.
  • Almond and Vanilla extract: Extracts are very strong and therefore should be used sparingly. It is also important that they are added to the wet ingredients after they have been heated because the flavor can evaporate out if it is cooked pre-baking.
  • All Purpose Flour: Any all purpose flour should work for these Lebkuchen! I have not yet tried any other flours with this recipe.
  • Almond Flour: Lebkuchen are always made with some amount of ground nuts – I find it easiest to use almond flour rather than blanching and blending the almonds but you can do that if you prefer.
  • Baking Soda and Baking Powder: Both of these leaven the cookies which give them the more cake like texture.
  • Cinnamon, Ginger, Cloves, All spice, Nutmeg: These five spices create the classic lebkuchen flavor. The fresher the spices, the stronger the flavor.
  • Eggs: 2 eggs are used in these lebkuchen cookies. I use standard large eggs from the grocery store. It is important that the eggs are at room temperature.
  • Candied orange peel and Crystalized Ginger: These two are somewhat optional if you can’t find them. However, they are commonly found in lebkuchen and add a nice bit of extra flavor.
  • Powdered Sugar: Powdered sugar is used for the plain glaze.
  • Dark Chocolate: Dark Chocolate is melted and used as the chocolate glaze.
Side view of a stack of chocolate and plain glazed lebkuchen.

How to make Lebkuchen Cookies

Prepare the Wet Ingredients

  • In a small sauce pot, combine the butter, honey, brown and white sugar, and milk.
  • Set over medium heat and stir frequently until it comes to a boil.
  • Once boiling, remove the pot from the heat and stir in both extracts. Set aside to cool while preparing the dry ingredients.

Prepare the Dry Ingredients

  • In a medium bowl, whisk together the flour, almond flour, baking soda, baking powder, and spices.
  • If needed, chop the candied orange peel and crystalized ginger into 1/4″ pieces.
Dry ingredients for lebkuchen cookies, whisked together.

Make the Cookie Dough

  • In the bowl of a stand mixer, whisk the eggs on high speed until light and fluffy.
  • With the mixer running on medium speed, slowly pour in the prepared wet ingredients. To avoid splatter, pour the wet ingredients down the side of the mixing bowl.
  • Scrape the sides of the bowl and mix again.
  • Pour in the whisked dry ingredients and the chopped add ins.
  • Use a rubber spatula to combine the wet and dry ingredients.
  • Cover the bowl and place it in the fridge to chill for 1 1/2 to 2 hours or up to overnight.

Bake the Cookies

  • Preheat the oven to 350 F and arrange two racks in the oven so that they divide the oven into thirds.
  • Line two baking sheets with parchment paper or silicone baking mats.
  • Use a 1/4 cup scoop to scoop the cookie dough onto the prepared baking sheets. Leave at least 2″ between each cookie. Approximately 8 cookies should fit on each baking sheet.
  • Bake the cookies in the preheated oven for 15-20 minutes. Rotate and swap the baking sheets after 10 minutes so that they bake evenly.
  • While the cookies are baking, prepare the glazes.
  • Whisk the powdered sugar and water together to create a glaze that is the consistency of honey – add more water or powdered sugar as necessary.
  • Melt the chocolate in a microwave safe bowl in the microwave – stirring frequently.
  • Immediately after the cookies are finished baking, brush the plain glaze onto half of the cookies and the chocolate glaze onto the other half.
  • Leave the cookies to cool for at least 30 minutes before enjoying.
Image that requests readers to rate and review the recipe.
Overhead image of both plain glazed and chocolate coated lebkuchen cookies.
Print Recipe
5 from 4 votes

Lebkuchen Cookie Recipe

Classic German Lebkuchen are soft and chewy, full of spices, and coated in a plain or chocolate glaze. This lebkuchen cookie recipe is the quintessential holiday cookie and will transport you to the Christmas markets in Germany.
Prep Time30 mins
Cook Time15 mins
Chilling2 hrs
Total Time2 hrs 45 mins
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: cookies, Lebkuchen
Servings: 16
Calories: 394kcal

Ingredients

Wet Ingredients

  • 150 grams butter
  • 125 grams honey
  • 75 grams granulated sugar
  • 100 grams brown sugar
  • 60 ml milk
  • 1/4 tsp almond extract
  • 1 tsp vanilla extract
  • 2 eggs room tmeperature

Dry Ingredients

  • 250 grams ap flour
  • 150 grams almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon ground
  • 1.5 tsp ginger ground
  • 1 tsp cloves ground
  • 1 tsp all spice ground
  • 1/2 tsp nutmeg ground

Add-Ins

  • 40 grams crystalized ginger chopped
  • 40 grams candied orange peel chopped

Glazes

  • 200 grams powdered sugar
  • 3 tbsp water
  • 200 grams dark chocolate

Instructions

Prepare the Wet Ingredients

  • In a small sauce pot, combine butter, honey, both sugars, and milk.
  • Place over medium heat and bring it to a boil, stirring frequently.
  • Once it comes to a boil, remove it from heat, and stir in both extracts.
  • Set aside to cool.

Prepare the Dry Ingredients and Add-Ins

  • In a medium bowl whisk together all of the dry ingredients.
  • If needed, chop the add-ins into 1/4" chunks.

Make the cookie dough

  • In the bowl of a stand mixer, whisk the eggs on high speed until light and fluffy.
  • Turn the mixer down to medium speed and slowly pour the prepared wet ingredients down the side of the bowl.
  • Remove the bowl from the mixer and stir in the dry ingredients and add-ins.
  • Cover the bowl with a lid or plastic wrap and place it in the fridge to chill for at least 1 1/2 to 2 hours.

Bake the Cookies

  • Preheat the oven to 350 F and arrange two racks so that they divide the oven into thirds.
  • Line two baking sheets with parchment paper or silicone baking mats.
  • Use a 1/4 cup scoop to scoop the dough onto the prepared baking sheets.
  • Leave at least 2" between each cookie, about 8 cookies should fit on each baking sheet.
  • Bake the cookies in the preheated oven for 15-20 minutes. Rotate and swap the baking sheets after 10 minutes.
  • While the cookies bake, prepare both glazes.
  • In a medium bowl whisk the water and powdered sugar together to create a plain glaze that is the consistency of honey.
  • In a separate, microwave safe bowl, melt the dark chocolate and set aside.
  • Immediately after the cookies are finished baking, brush the plain glaze onto half of the cookies and the melted chocolate onto the other half.
  • Leave the cookies to cool for at least 30 minutes.

Notes

These cookies should be stored in an airtight container. They will keep for at least one week and actually taste best 2-3 days after being made.

Nutrition

Serving: 1lebkuchen | Calories: 394kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 132mg | Potassium: 140mg | Fiber: 3g | Sugar: 37g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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8 comments

  • Wilma Olivier
    November 16, 2021

    5 stars
    Thank you for sharing these recipes which are unusual and beautifully different.

    Reply
    • Red Currant Bakery
      November 21, 2021

      Aww of course! Thank you so much for reading!

      Reply
      • Kim
        December 24, 2021

        5 stars
        So delicious! Thank you for sharing this awesome recipe. Seasonally I would buy Lebkuchen from Trader Joe’s but crave the delicious cookie year round. Ive looked at so many recipes for Lebkuchen and I’m so glad I tried this one. Flavors are outstanding! Sugar glaze gives thin crunch and soft chewy deliciousness inside. Definitely a keeper! Can’t wait to try your other recipes.

        Reply
        • Red Currant Bakery
          December 26, 2021

          Thank you so much Kim! This just made my day!!!

          Reply
  • Joey
    December 16, 2021

    5 stars
    Fantastic taste and texture! I contributed 1/8 tsp of anise and cardamom as personal preference, as well as a 1/2 tsp of salt and it all came together no muss no fuss! I only had one rack for the oven and baked them in the middle of the oven at the same temperature for 10 minutes, turned the rack around, and baked for another 10 minutes (I found 15 and 10 min would overbake them with the rack in the middle) maybe even shave off a few more minutes for a softer outer cookie, but 20 minutes was perfect for us! Thank you for the recipe!

    Reply
    • Red Currant Bakery
      December 23, 2021

      I love your adjustments! Thank you so much for sharing Joey and I’m so glad you enjoyed them!!!

      Reply
  • Missy
    January 16, 2023

    5 stars
    I made these cookies for Christmas cookie box. They were my absolute favorite! The texture was perfect!

    Reply
    • Red Currant Bakery
      January 31, 2023

      Yay! Thank you so much Missy, I’m so glad you liked them!

      Reply

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Audrey Leonard - Owner of Red Currant Bakery

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