Go Back
Lebkuchen German Spice Cookies on white plate

Lebkuchen (German Spice Cookies)

These traditional German Lebkuchen cookies are spiced, sweet, and chewy, making them the perfect treat for the holidays or any cozy afternoon. Made with warm spices, honey, and a simple glaze, they’re easy to prepare and even better after a few days of storage.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 36 minutes
Servings: 12
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • For the Dough:
  • 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
  • 3/4 cup honey
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup chopped almonds or hazelnuts
  • 1/4 cup chopped candied orange or lemon peel
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons water or lemon juice

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt.
  2. In a saucepan over low heat, warm the honey and brown sugar, stirring until the sugar dissolves. Let cool slightly.
  3. In a large mixing bowl, combine the honey mixture with the egg. Stir in the dry ingredients, then add the nuts and candied peel. Mix until a sticky dough forms.
  4. Cover the dough and chill in the refrigerator for at least 2 hours or overnight.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into 1.5-inch balls and place 2 inches apart on the prepared sheets. Flatten each slightly with your fingers.
  7. Bake for 10–12 minutes, until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  8. To make the glaze, whisk together powdered sugar and lemon juice or water until smooth. Brush over cooled cookies and let set.

Notes

Notes:
For extra authentic flavor, use Lebkuchengewürz (German gingerbread spice mix) if available.
These cookies improve in flavor after 2–3 days of storage in an airtight container.
You can substitute hazelnuts with walnuts or pecans.