These German Gingerbread Cookies, or Lebkuchen, are soft and spiced treats that fill the kitchen with warm smells. They’re perfect for sharing during the holidays or any cozy day!
I love how fun it is to decorate them with icing. Just be careful, because once you start, you might not be able to stop nibbling on the edges! 🍪
Making these cookies is so easy, and they taste great! You can enjoy them fresh or let them sit to get even better. Your friends and family will love them, trust me!
Key Ingredients & Substitutions
Flour: All-purpose flour is great for structure, but if you want a gluten-free option, try almond flour or a gluten-free baking blend. Just note that texture might change a bit.
Honey: Honey cannot be replaced easily, but you can use maple syrup or agave syrup for a different sweetness. Stick with honey if you want that classic taste!
Spices: The spice mix is essential for that warm flavor. If you’re missing some, don’t worry! Just adjust with what you have on hand—maybe add extra cinnamon or ginger.
Butter: Unsalted butter gives the cookies a rich taste. If you prefer a dairy-free version, coconut oil or a dairy-free butter substitute works well.
Nuts & Candied Peel: You can leave out the nuts or swap for seeds like pumpkin seeds. Don’t have candied orange peel? Use dried fruit like raisins or leave it out entirely!
How Do I Get the Perfect Cookie Shape?
Shaping the cookies can be tricky but fun! Here’s how to ensure they come out just right:
- Make sure your dough is chilled. This helps it hold its shape when cut!
- Flour your surface well to avoid sticking, but don’t use too much flour, or it can make the dough tough.
- Roll out to about 1/4 inch thick. Thinner cookies will be crunchy, while thicker ones will be chewier.
- Use sharp cookie cutters to cut shapes easily. If they start to stick, re-flour your cutter.
- Spacing on the baking sheet is key—give them room to spread! About an inch apart works great.
With these tips, you’ll have perfectly shaped cookies that are ready for baking and fun decorations!
German Gingerbread Cookies (Lebkuchen)
Ingredients You’ll Need:
For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup honey
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional, typically almonds or hazelnuts)
- 1/4 cup candied orange peel, finely chopped (optional)
For the Glaze and Decorations:
- 1 cup semi-sweet or milk chocolate, melted
- 1 cup powdered sugar
- 1-2 tablespoons milk or water (for royal icing)
- 1 egg white (for royal icing)
- 1/4 teaspoon cream of tartar (for royal icing)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare, plus at least 2 hours for chilling (preferably overnight). Baking will take another 10-12 minutes. Just give yourself some extra time for decorating, and you’ll have yummy cookies ready to share!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and your wonderful spices: cinnamon, ginger, cloves, nutmeg, allspice, and salt. In a large bowl, mix the honey, brown sugar, and softened butter until everything is nice and creamy. It should smell fantastic!
Next, add the egg and vanilla extract to this sweet mixture and beat until everything is well combined. Gradually stir in the dry ingredients until just mixed. If you’re using nuts and/or candied orange peel, gently fold them in now.
Wrap the dough in plastic wrap and let it chill in the fridge for at least 2 hours (or overnight if you can wait!).
2. Shape the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep everything from sticking.
Take your chilled dough out of the fridge and roll it out on a floured surface to about 1/4 inch thick. Use cookie cutters to create fun shapes—traditional Lebkuchen are often circular or heart-shaped. Cut your cookies and place them spaced about 1 inch apart on your lined sheets.
3. Bake:
Pop those cookies in the oven and bake for 10-12 minutes, or until the edges are just beginning to brown and the cookies feel firm. Once done, let them cool on the baking sheets for about 5 minutes, before moving them to wire racks to cool completely.
4. Prepare the Chocolate Glaze:
To add a delicious chocolate coating, melt the chocolate in a double boiler or carefully in the microwave. Once it’s smooth and melted, dip the tops of the cooled cookies into the chocolate, or use a pastry brush to apply the chocolate like a glaze. Let the glazed cookies sit on parchment paper until the chocolate sets.
5. Make the Royal Icing for Decoration:
For decorating, beat the egg white until it’s nice and frothy. Gradually mix in the powdered sugar and cream of tartar until it’s thick but still pipeable. If it’s too thick, add a tiny bit of milk or water.
Use a piping bag with a fine tip to create beautiful designs on your cookies. Intricate patterns are perfect for the festive season—let your creativity flow! Allow the icing to dry completely before serving or storing the cookies.
6. Storage:
Store any leftovers in an airtight container at room temperature. These delightful cookies actually taste even better after a day or two, as the flavors meld together beautifully.
Enjoy your beautifully baked German Gingerbread Cookies with a warm cup of tea or coffee. They’re perfect for sharing or savoring all by yourself! 🍵🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option! Just note that the texture may be denser, so you might want to decrease the amount slightly or add an extra tablespoon of honey for moisture.
How Long Can I Store the Cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. They often taste even better after a couple of days, as the spices develop more flavor!
What Can I Use Instead of Honey?
If you need a substitute for honey, maple syrup or agave syrup can work, but they will alter the flavor slightly. Use the same amount for the best results!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, thaw it in the fridge overnight and then proceed with shaping and baking.
