Lebkuchen (German Spice Cookies)

Sure! Here’s a classic recipe for Lebkuchen — traditional German spice cookies that are soft, aromatic, and perfect for the holidays.

Lebkuchen (German Spice Cookies) Recipe

Ingredients:

• 3 cups all-purpose flour

• 1 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp ground cloves

• 1 tsp ground allspice

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cardamom (optional)

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1 cup honey

• 1 cup brown sugar (packed)

• 2 large eggs

• 1/2 cup unsalted butter, softened

• 1 cup finely chopped almonds or hazelnuts (optional)

• Zest of 1 lemon or orange (optional)

For the Glaze (optional):

• 1 cup powdered sugar

• 2–3 tbsp lemon juice or water

Instructions:

1. Prepare the dough:

   In a large bowl, sift together the flour, baking powder, salt, and all the spices (cinnamon, cloves, allspice, nutmeg, cardamom, ginger).

2. Mix wet ingredients:

   In a separate bowl, whisk together the honey, brown sugar, eggs, and softened butter until smooth.

3. Combine:

   Slowly add the dry ingredients to the wet mixture, stirring well to combine. If using, fold in the chopped nuts and citrus zest.

4. Chill the dough:

   Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. This makes it easier to handle and helps the flavors develop.

5. Preheat oven and prepare baking sheets:

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

6. Shape cookies:

   Roll the dough into small balls (about 1-1.5 inches in diameter) and place them on the baking sheets about 2 inches apart. Flatten slightly with your hand or a fork.

7. Bake:

   Bake for 10–12 minutes, or until the edges are firm but the centers remain slightly soft.

8. Cool:

   Let the cookies cool completely on a wire rack.

9. Glaze (optional):

   Mix powdered sugar with lemon juice or water to make a thin glaze. Drizzle or brush over the cooled cookies. Let the glaze set before storing.

Tips:

• Lebkuchen often tastes even better a day or two after baking, as the spices meld.

• Store in an airtight container at room temperature.

• You can add candied peel or dried fruit for variation.