Lebkuchen (Soft Gingerbread) – Traditional, Spiced & Melt-In-Your-Mouth German Christmas Cookies

🎉 Introduction

Lebkuchen, the beloved soft German gingerbread cookie, is a holiday treasure dating back centuries. Unlike American gingerbread cookies that are crisp and snappy, Lebkuchen are tender, cakey, warmly spiced, lightly sweet, and deeply aromatic. They’re made with honey, ground nuts, cozy spices, orange zest, and often glazed with a thin sugar icing or rich chocolate.

These cookies are incredibly festive — soft, chewy, fragrant, and perfect alongside tea, coffee, or mulled wine. Whether you’re recreating a classic Nuremberg-style treat or trying them for the first time, this recipe will bring all the warmth, nostalgia, and comfort of a European Christmas market right to your kitchen.

🧰 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Saucepan
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

🛒 Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup almond flour (or finely ground hazelnuts)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp cardamom (optional but traditional)

Wet Ingredients

• ½ cup honey
• ¼ cup molasses (or more honey for milder flavor)
• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange

Optional Add-ins

• ½ cup candied citrus peel
• ½ cup raisins or dried cranberries

Glaze Options

Sugar Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or water

Chocolate Glaze:

• 1 cup melted dark chocolate

👩‍🍳 Directions

Step 1: Warm the Honey Mixture

In a saucepan combine:

• honey
• molasses
• brown sugar
• butter

Heat over low until melted and smooth.
Do not boil.
Let cool 5–10 minutes.

Step 2: Mix Dry Ingredients

In a bowl whisk together:

• flour
• almond flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• ginger
• cloves
• cardamom

Set aside.

Step 3: Combine Wet & Dry

Pour cooled honey mixture into a large bowl.
Whisk in:

• eggs
• vanilla
• orange zest

Add dry ingredients and mix until a sticky dough forms.

Fold in candied peel or dried fruit if using.

Cover and refrigerate 2 hours (or overnight for best flavor).

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment.

Scoop 1–2 tbsp portions and shape into domes
(they will spread slightly).

Bake 10–12 minutes until puffed and slightly firm on top.

Do not overbake — they should stay soft inside.

Cool completely.

Step 5: Glaze

Dip tops of cooled cookies into:

• powdered sugar glaze or
• melted dark chocolate

Let set on a cooling rack.

🍽️ Servings & Timing

• Makes: 18–24 Lebkuchen
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Bake Time: 10–12 minutes
• Total Time: ~2.5 hours

🧊 Storage & Aging (Traditional)

Lebkuchen get better with time.

• Room Temp: 2 weeks (airtight)
• Refrigerator: 3 weeks
• Freezer: 3 months

If they firm up, add a slice of apple to the container to re-soften (remove after a day).

🥄 Variations

1. Nuremberg Style – Use more almond flour + chocolate glaze.
2. Gluten-Free Lebkuchen – Replace flour with a 1:1 GF blend.
3. Chocolate Lebkuchen – Add 2 tbsp cocoa powder.
4. Lebkuchen Hearts – Shape dough into hearts; glaze with chocolate.
5. Pfeffernüsse Twist – Add black pepper for a spicy kick.
6. Cranberry Orange Lebkuchen – Add dried cranberries + extra zest.
7. Vegan Lebkuchen – Use vegan butter + agave + flax eggs.
8. Hazelnut Lebkuchen – Swap almond flour for hazelnut.
9. Gingerbread Cake Cookies – Add ¼ cup sour cream for cake-like texture.
10. Chocolate-Dipped Candied Orange – Add candied orange peel dipped in dark chocolate on top.

❓ 10 FAQs

1. Why is the dough sticky?
   Traditional — chilling fixes it.
2. Can I skip almond flour?
   Use all-purpose flour, but texture will be slightly firmer.
3. Why did my cookies turn dry?
   Overbaked — remove when just set.
4. Can these be made ahead?
   Yes — flavor improves with time.
5. Can I use maple syrup instead of honey?
   Yes, but flavor will be less traditional.
6. Why add orange zest?
   Classic German flavor pairing.
7. Can I make them without molasses?
   Yes — just use honey (sweeter & lighter).
8. What glaze is most traditional?
   A thin sugar glaze.
9. Can I pipe the dough?
   Yes — when chilled, it’s firm enough.
10. Do they need to be soft?
    Yes — Lebkuchen are meant to be tender and cake-like.

🏁 Conclusion

These Lebkuchen (Soft Gingerbread) cookies are tender, aromatic, beautifully spiced, and incredibly festive — the perfect European holiday treat. With a chewy center, warm spices, and a glossy sugar or chocolate glaze, they taste like Christmas in every bite.

Easy to make, long-lasting, and deeply nostalgic — a holiday baking must-have.

Lebkuchen (Soft Gingerbread) – Traditional, Spiced & Melt-In-Your-Mouth German Christmas Cookies

Lebkuchen, the beloved soft German gingerbread cookie, is a holiday treasure dating back centuries. Unlike American gingerbread cookies that are crisp and snappy, Lebkuchen are tender, cakey, warmly spiced, lightly sweet, and deeply aromatic. They’re made with honey, ground nuts, cozy spices, orange zest, and often glazed with a thin sugar icing or rich chocolate. These cookies are incredibly festive — soft, chewy, fragrant, and perfect alongside tea, coffee, or mulled wine. Whether you’re recreating a classic Nuremberg-style treat or trying them for the first time, this recipe will bring all the warmth, nostalgia, and comfort of a European Christmas market right to your kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup almond flour or finely ground hazelnuts
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp cardamom optional but traditional

Wet Ingredients

• ½ cup honey
• ¼ cup molasses or more honey for milder flavor
• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• Optional Add-ins
• ½ cup candied citrus peel
• ½ cup raisins or dried cranberries
• Glaze Options

Sugar Glaze:

• 1 cup powdered sugar
• 2 –3 tbsp milk or water
• Chocolate Glaze:
• 1 cup melted dark chocolate

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand or stand mixer
• Saucepan
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

Method

 

Step 1: Warm the Honey Mixture

1. In a saucepan combine:
2. honey
3. molasses
4. brown sugar
5. butter
6. Heat over low until melted and smooth.
7. Do not boil.
8. Let cool 5–10 minutes.

Step 2: Mix Dry Ingredients

1. In a bowl whisk together:
2. flour
3. almond flour
4. baking powder
5. baking soda
6. salt
7. cinnamon
8. nutmeg
9. ginger
10. cloves
11. cardamom
12. Set aside.

Step 3: Combine Wet & Dry

1. Pour cooled honey mixture into a large bowl.
2. Whisk in:
3. eggs
4. vanilla
5. orange zest
6. Add dry ingredients and mix until a sticky dough forms.
7. Fold in candied peel or dried fruit if using.
8. Cover and refrigerate 2 hours (or overnight for best flavor).

Step 4: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment.
3. Scoop 1–2 tbsp portions and shape into domes
4. (they will spread slightly).
5. Bake 10–12 minutes until puffed and slightly firm on top.
6. Do not overbake — they should stay soft inside.
7. Cool completely.

Step 5: Glaze

1. Dip tops of cooled cookies into:
2. powdered sugar glaze or
3. melted dark chocolate
4. Let set on a cooling rack.

Notes

🧊 Storage & Aging (Traditional)

Lebkuchen get better with time.

Room Temp: 2 weeks (airtight)

Refrigerator: 3 weeks

Freezer: 3 months

If they firm up, add a slice of apple to the container to re-soften (remove after a day).

🥄 Variations

Nuremberg Style – Use more almond flour + chocolate glaze.

Gluten-Free Lebkuchen – Replace flour with a 1:1 GF blend.

Chocolate Lebkuchen – Add 2 tbsp cocoa powder.

Lebkuchen Hearts – Shape dough into hearts; glaze with chocolate.

Pfeffernüsse Twist – Add black pepper for a spicy kick.

Cranberry Orange Lebkuchen – Add dried cranberries + extra zest.

Vegan Lebkuchen – Use vegan butter + agave + flax eggs.

Hazelnut Lebkuchen – Swap almond flour for hazelnut.

Gingerbread Cake Cookies – Add ¼ cup sour cream for cake-like texture.

Chocolate-Dipped Candied Orange – Add candied orange peel dipped in dark chocolate on top.

❓ 10 FAQs

Why is the dough sticky?
Traditional — chilling fixes it.

Can I skip almond flour?
Use all-purpose flour, but texture will be slightly firmer.

Why did my cookies turn dry?
Overbaked — remove when just set.

Can these be made ahead?
Yes — flavor improves with time.

Can I use maple syrup instead of honey?
Yes, but flavor will be less traditional.

Why add orange zest?
Classic German flavor pairing.

Can I make them without molasses?
Yes — just use honey (sweeter & lighter).

What glaze is most traditional?
A thin sugar glaze.

Can I pipe the dough?
Yes — when chilled, it’s firm enough.

Do they need to be soft?
Yes — Lebkuchen are meant to be tender and cake-like.

🏁 Conclusion

These Lebkuchen (Soft Gingerbread) cookies are tender, aromatic, beautifully spiced, and incredibly festive — the perfect European holiday treat. With a chewy center, warm spices, and a glossy sugar or chocolate glaze, they taste like Christmas in every bite.

Easy to make, long-lasting, and deeply nostalgic — a holiday baking must-have.