Go Back
–+ servings
German Lebkuchen Cookie

Lebkuchen Cookie Recipes: Soft & Spiced German Christmas Cookies

No ratings yet
Soft, spiced German Lebkuchen made with warm spices, almonds, and candied citrus peel. This recipe has been thoroughly tested using metric measurements, so for the best and most consistent results, I highly recommend baking with a kitchen scale.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 12 hours
Total Time 13 hours
Servings: 20 Cookies
Course: Baking, Cookies
Cuisine: German
Calories: 182
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

  • For the Dough
  • 150 ml coffee
  • 40 g softened butter
  • 200 g brown sugar
  • 2 eggs
  • 80 g honey
  • 120 g mixed candied citrus peel 60 g orange peel + 60 g lemon peel
  • 200 g ground almonds
  • 17 g Lebkuchen spice mix
  • 15 g unsweetened cocoa powder
  • 3 drops bitter almond extract
  • 2 tablespoon sunflower oil
  • 320 g all-purpose flour
  • 25 Backoblaten German baking wafers
  • For the Glaze
  • 200 g dark couverture chocolate See Note Above on Where to Buy Couverture
  • Or Powdered sugar icing: powdered sugar mixed with a few drops of water until smooth

Equipment

Method
 

  1. Instructions
  2. Brew the coffee and let it cool completely.
  3. In a food processor, finely chop the candied citrus peel and transfer it to a bowl. Add the almonds to the processor next and pulse until they’re finely chopped but not ground into flour.
  4. In a large bowl, cream the softened butter with the brown sugar.
  5. Add the room temperature eggs one at a time, mixing well, then stir in the honey. Mix well.
  6. Add the almonds, Lebkuchen spice, cocoa powder, bitter almond extract, sunflower oil, and the chopped citrus mixture.
  7. Alternate adding the cooled coffee and flour, mixing until a thick, sticky dough forms.
  8. Transfer the dough to a covered bowl or container.
  9. Refrigerate overnight to deepen the flavor and improve texture.
  10. Preheat oven to 350°F (180°C). Line a baking sheet with parchment.
  11. Arrange the Backoblaten on the tray.
  12. Scoop dough onto each wafer using a cookie scoop or shape gently with wet hands.
  13. Smooth the tops with damp fingers.
  14. Leave space between each cookie — they will spread slightly and rise into a dome.
  15. Bake 18–20 minutes, or longer if you prefer a thicker, bakery-style cookie.
  16. Let the Lebkuchen cool completely.
  17. Dip or brush the Lebkuchen with melted dark couverture chocolate, or dip the tops into a powdered-sugar glaze (made with water or with rum and water).
  18. Decorate as desired and allow the glaze to set before storing.

Nutrition

Calories: 182kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 16mgSodium: 10mgPotassium: 54mgFiber: 2gSugar: 16gVitamin A: 24IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg

Video

Notes

• Use wet hands to shape the dough.
Lebkuchen dough is naturally sticky. Lightly wetting your hands (or the back of a spoon) makes shaping and smoothing the tops much easier.
• Adjust bake time based on cookie thickness.
If you scoop larger or thicker cookies, increase the bake time slightly.
You’re looking for Lebkuchen that are set on the outside but still soft. They should not stick to your finger when lightly touched.
• Chocolate options.
Traditional German Lebkuchen are dipped in Kuverture, a pre-tempered chocolate. If you don’t want to buy specialty dipping chocolate, a good alternative is Lindt dark chocolate. It melts smoothly and sets beautifully.
• Powdered sugar glaze variation.
For the classic finish, mix powdered sugar with water — or add a splash of rum for extra flavor.
• Lebkuchen soften over time.
These cookies taste even better after resting for 1–2 days in an airtight tin. The spices deepen, and the texture becomes perfectly soft.
• Storage.
Lebkuchen keep well for several weeks when stored in a sealed container.
• Use a kitchen scale for accuracy.
This recipe was tested in metric. For consistent results, weigh your ingredients.
 
 

Tried this recipe?

Let us know how it was!