These German Gingerbread Cookies are a holiday favorite, packed with warm spices like cinnamon and ginger. They’re soft, sweet, and perfect for sharing!
Making these cookies fills your kitchen with amazing smells, so be ready to invite friends over. I love decorating them with icing—it’s the best fun for everyone! 🎉
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these cookies. If you need a gluten-free option, consider almond flour or a gluten-free all-purpose blend.
Honey: This sweetener gives Lebkuchen its unique flavor. If you’re out of honey, maple syrup or agave syrup can work as substitutes, though they will change the taste slightly.
Spices: The mix of spices is essential for the classic gingerbread flavor. If you don’t have white pepper, you can leave it out. I love adding a pinch of cardamom for an extra kick!
Nuts: Almonds or hazelnuts are traditional, but you can use any nuts you prefer or even skip them if needed. Sunflower seeds can be a great nut-free alternative.
Candied Orange Peel: This adds a lovely citrus note. If you don’t have it or prefer a different flavor, try using lemon zest instead. It works beautifully!
How Do I Keep Gingerbread Cookies Soft and Chewy?
The trick lies in how you bake them. To ensure your cookies stay soft and chewy, follow these tips:
- Don’t overmix the dough once you add the dry ingredients. Just combine until moistened.
- Keep a close eye on the baking time. Pull them out when they are set at the edges but still soft in the middle.
- Allow them to cool on a wire rack afterward, which helps maintain their soft texture.
Storing them in an airtight container also helps keep them fresh longer. Some like to add a slice of bread to the container, as it helps retain moisture.
German Gingerbread Cookies (Lebkuchen)
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper (optional)
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup chopped nuts (typically almonds or hazelnuts)
- 1/4 cup candied orange peel, finely chopped (optional)
For the Glaze and Decoration:
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- 1 teaspoon vanilla extract
- 4 oz bittersweet or semisweet chocolate, melted and cooled
- Additional royal icing for decoration (made from powdered sugar, egg white, and lemon juice or water)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time. You’ll need at least 2 hours for chilling the dough. Baking takes about 10-12 minutes per batch, plus some time for cooling and decorating. Overall, allow yourself plenty of time to enjoy the process!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, white pepper (if using), and salt. This will help to ensure that all spices are evenly distributed in the dough. Set this mixture aside for later.
2. Make the Honey Mixture:
In a saucepan over low heat, combine the honey, granulated sugar, brown sugar, and butter. Stir constantly until everything is smooth and just starts to bubble. Once it’s bubbling, remove it from the heat and let it cool for a bit.
3. Mix the Wet Ingredients:
In a large mixing bowl, beat the eggs until they are light and fluffy. Slowly pour the warm honey mixture into the eggs while stirring continuously. This keeps the eggs from cooking in the heat of the honey mixture!
4. Combine Everything:
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix! Now, gently fold in the chopped nuts and the candied orange peel if you are using it.
5. Chill the Dough:
Cover the dough tightly with plastic wrap and refrigerate it for at least 2 hours, or overnight if you have the time. This step allows the flavors to meld wonderfully.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll the chilled dough into small balls about 1 to 1 1/2 inches in diameter. Place them on the baking sheet with enough space in between, then gently flatten each ball with your hand.
7. Baking Time:
Bake your cookies for around 10-12 minutes, or until the edges are firm and the centers are still slightly soft. They will harden as they cool.
8. Cool the Cookies:
Once baked, transfer the cookies to a wire rack and let them cool completely. This is essential for proper glazing!
9. Prepare the Glazes:
To make the chocolate glaze, gently melt your chocolate using a double boiler or microwave. For the royal icing, mix powdered sugar with egg white and a few drops of lemon juice or water until you have a thick yet pipeable consistency.
10. Glaze and Decorate:
Dip the tops of each cooled cookie in the melted chocolate or brush it on evenly. Allow the chocolate to set. Then, use the royal icing to decorate your cookies with festive designs or snowflakes. Let the icing dry completely before storing your cookies.
These traditional Lebkuchen cookies are sure to fill your holidays with warmth and sweetness. They pair beautifully with a cup of tea or mulled wine. Enjoy baking and sharing them with loved ones! 🥨🍯
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour in this recipe! However, the cookies may turn out denser, so consider using a mix of all-purpose and whole wheat flour for a lighter texture.
How Should I Store My Gingerbread Cookies?
Store your cooled cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them in a single layer and then transfer to a zip-top bag for up to three months. Just thaw them at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead and refrigerate it for up to 3 days. If you want to prepare it even earlier, you can freeze the dough. Just allow it to thaw overnight in the fridge before you roll and bake.
What’s the Best Type of Chocolate for Glazing?
Bittersweet or semisweet chocolate works best for the glaze, as it adds a delightful sweetness while balancing out the spiced cookie flavors. You can also use milk chocolate if you prefer a sweeter finish!
