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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 Time
30
minutes
mins
Cook Time
15
minutes
mins
Chilling
2
hours
hrs
Total Time
2
hours
hrs
45
minutes
mins
Course:
Afternoon Kaffee, Dessert
Cuisine:
German
Keyword:
cookies, Lebkuchen
Servings:
16
Calories:
394
kcal
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
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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:
1
lebkuchen
|
Calories:
394
kcal
|
Carbohydrates:
54
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
132
mg
|
Potassium:
140
mg
|
Fiber:
3
g
|
Sugar:
37
g
|
Vitamin A:
279
IU
|
Vitamin C:
1
mg
|
Calcium:
59
mg
|
Iron:
3
mg