Traditional German Lebkuchen Recipe: A Taste of Christmas in Germany

Ingredients

3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs
3/4 cup unsulphured molasses
1 cup chopped candied peel
1/2 cup finely chopped almonds
1/2 cup chopped candied cherries
1/4 cup honey
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk

Steps and instructions

Preheat your oven to 350°F (175°C). Grease or line with parchment paper two baking sheets.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In another large bowl, cream the butter and brown sugar together until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the molasses.
Gradually stir the dry ingredients into the butter mixture until well blended.
Fold in the candied peel, almonds, and candied cherries.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set. The cookies will still be soft in the middle.
While the cookies are baking, make the glaze by whisking together the powdered sugar and enough milk to reach a drizzling consistency.
Remove the cookies from the oven and immediately brush them with the glaze. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.

Tools for making

Mixing bowls - You will need multiple mixing bowls to separate and mix the dry and wet ingredients.
Whisk - Use a whisk to combine the dry ingredients evenly and to blend the wet ingredients.
Measuring cups and spoons - These are essential for accurately measuring the ingredients.
Spatula - A spatula will help in scraping down the sides of the mixing bowl and folding in the candied peel, almonds, and cherries.
Baking sheets - Use baking sheets to place the cookie dough for baking.
Parchment paper - If you prefer, you can line your baking sheets with parchment paper to prevent the cookies from sticking.
Wire racks - Wire racks are used for cooling the cookies after baking.
Pastry brush - This will be used to brush the glaze onto the cookies.

Recipe variations

Substitute the all-purpose flour with whole wheat flour for a healthier version.
Add a teaspoon of orange zest to the dough for a citrusy twist.
Replace the candied peel with dried cranberries or raisins for a different flavor profile.
Mix in a tablespoon of cocoa powder to the dry ingredients for a chocolatey lebkuchen.
Add a teaspoon of ginger powder for an extra spicy kick.
Replace the almonds with walnuts, pecans, or hazelnuts.
Drizzle melted dark or white chocolate over the cooled cookies for a decadent touch.
Include a teaspoon of rum extract or a tablespoon of rum in the dough for a boozy flavor.
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Omit the candied cherries and use dried cherries instead.

Recipe overview

Lebkuchen is a traditional German baked Christmas treat, somewhat akin to gingerbread. This recipe will guide you through the steps of creating these flavorful, spiced cookies that are sure to become a holiday favorite. These cookies are filled with warm spices, candied peels, almonds, and cherries, and are glazed with a simple sugar icing for an extra special touch. They're soft and chewy, with a wonderfully rich, deep flavor from the molasses and brown sugar. This recipe is fairly straightforward and the dough comes together quickly, so it's a great option for holiday baking with kids too. Happy baking!

Common questions

Can I use a different type of flour? - Yes, you can substitute all-purpose flour with whole wheat flour, but keep in mind that the texture and taste of the Lebkuchen may be slightly different.
Can I use a different type of sugar? - While the recipe calls for brown sugar, you can substitute it with granulated sugar if needed. However, the molasses in the brown sugar adds a unique flavor to the Lebkuchen.
Can I omit or substitute any of the spices? - The combination of cinnamon, cloves, allspice, and nutmeg gives Lebkuchen its distinct flavor. It's best to use all of the spices listed in the recipe, but you can adjust the amounts to suit your taste preferences.
Can I replace the candied peel, almonds, or cherries? - You can omit or substitute the candied peel, almonds, or cherries if you'd like. However, these ingredients contribute to the taste, texture, and appearance of the Lebkuchen.
How do I store Lebkuchen? - Once cooled, store the Lebkuchen in an airtight container at room temperature. They can last for up to 2 weeks.
Can I freeze Lebkuchen? - Yes, you can freeze Lebkuchen. Ensure they are completely cooled, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.
Can I make the glaze ahead of time? - It's best to make the glaze shortly before using it. If you do make it ahead of time, cover it tightly and store it in the refrigerator. Before using, let it come to room temperature and whisk it to achieve the desired consistency.

Serving dishes and utensils

Mixing bowls - Use mixing bowls to combine the ingredients and mix the dough.
Whisk - A whisk is helpful for whisking together the dry ingredients or making the glaze.
Measuring cups and spoons - Use measuring cups and spoons to accurately measure the ingredients.
Spatula - A spatula is useful for scraping the sides of the bowl and folding in the ingredients.
Baking sheets - Use baking sheets to place the cookie dough and bake the Lebkuchen.
Parchment paper - Parchment paper can be used to line the baking sheets and prevent sticking.
Wire racks - Wire racks are used for cooling the cookies after baking.
Pastry brush - A pastry brush can be used to brush the glaze onto the cookies.

Origin stories

Lebkuchen, a traditional German baked holiday treat, is akin to gingerbread. Its history dates back to the 13th century, brought to life by monks in Franconia, Germany. Interestingly, the city of Nuremberg is particularly known for its Lebkuchen, as it became the epicenter of Lebkuchen production when it was declared in 1643 that only master bakers there could bake Lebkuchen. The city's location, with access to the Main-Danube Canal, allowed for easy distribution of this beloved treat across the country and beyond. The traditional recipe has evolved over the years, with different regions adding their own touch, but the heart of Lebkuchen remains the same - a delightful medley of spices and sweetness that captures the spirit of the holiday season.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.