Description
Lebkuchen, traditional German spice cookies, are a festive treat bursting with warm spices and sweet honey. These chewy, aromatic cookies feature cinnamon, cloves, allspice, nutmeg, chopped nuts, and candied citrus peel, finished with a glossy powdered sugar glaze. Perfect for holiday celebrations or cozy afternoons with tea.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup honey
- 1/2 cup brown sugar
- 1 large egg
Add-ins
- 1/4 cup chopped almonds or hazelnuts
- 1/4 cup chopped candied orange or lemon peel
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water or lemon juice
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground cloves, allspice, nutmeg, and salt to evenly distribute the spices and leavening agent.
- Prepare Honey Mixture: In a small saucepan over low heat, warm the honey and brown sugar while stirring until the sugar dissolves completely. Remove from heat and allow the mixture to cool slightly to avoid cooking the egg in the next step.
- Combine Wet and Dry: In a large mixing bowl, beat the cooled honey mixture with the egg. Gradually add the dry ingredient mixture, stirring gently to form a sticky dough. Fold in the chopped nuts and candied peel evenly throughout the dough. Cover the bowl and refrigerate the dough for at least 2 hours or overnight to develop flavor and make it easier to handle.
- Preheat Oven and Prepare Sheets: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Remove the chilled dough from the refrigerator. Roll it into 1 1/2-inch balls, spacing them about 2 inches apart on the prepared baking sheets. Press each ball down lightly with your fingers to slightly flatten, allowing for even baking and the signature cookie texture.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden. This ensures the cookies maintain a chewy center with crisp edges. Allow the baked cookies to sit on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk the powdered sugar with 2 to 3 tablespoons of water or lemon juice until smooth and pourable. Using a pastry brush, gently coat the cooled cookies with the glaze and allow it to set before serving to add a sweet, tangy finish.
Notes
- Chilling the dough overnight enhances the flavors and makes the dough easier to handle.
- Use either almonds or hazelnuts based on personal preference or availability.
- Candied orange peel imparts a traditional citrus aroma, but lemon peel can be used as a substitute.
- The glaze can be flavored with lemon juice for a tangier finish or water for a milder sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze unglazed baked cookies and glaze them after thawing for best results.
