German Lebkuchen (Gingerbread Cookies)
These traditional German Lebkuchen are soft, honey‑sweet gingerbread cookies with a light glaze. The dough is flavored with cinnamon, cloves, ginger, cardamom, nutmeg, lemon zest and a touch of cocoa, then baked until just set and brushed with a simple powdered‑sugar glaze.
Instructions
8 steps-
Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
-
Cream softened butter with granulated sugar until light, then blend in vanilla extract, the whole egg, and the extra egg yolk.
-
Stir honey and lemon zest into the butter‑sugar mixture until fully combined.
-
In a separate bowl whisk together flour, baking powder, cocoa powder, cinnamon, cloves, ginger, cardamom, nutmeg, and salt.
-
Gradually add the dry mixture to the wet ingredients, alternating with whole milk, mixing until a soft dough forms. Knead briefly.
-
On a lightly floured surface roll the dough to about ¼‑inch thickness and cut into desired shapes. Place cookies on prepared sheets.
-
Bake 10‑12 minutes, or until the edges feel set.
-
Whisk powdered sugar with about 2 Tbsp milk until smooth. While cookies are still warm, brush each with the glaze and allow to set.
Video
“My Favorite Gingerbread Cookies | German Lebkuchen Recipe” by Recipes from Bakery, watch on YouTube.
About this recipe
Lebkuchen date back to medieval monasteries and are especially associated with Nuremberg. Their dense, spiced crumb and glossy glaze set them apart from typical gingerbread, making them a festive treat for holidays or any time you crave a rich, aromatic cookie. Serve them warm or at room temperature, paired with coffee, tea, or a glass of milk.
Their slightly chewy texture and bright citrus note make them a crowd‑pleaser, perfect for gifting or for a cozy bake‑day with family. Store in an airtight container to keep the glaze glossy and the cookies tender.
