Description
Magical German lebkuchen spice cookies bring winter warmth from traditional Nuremberg bakeries, blending honey, nuts, and exotic spices into a festive holiday treat. Gentle sweetness and rich aromas invite winter celebrations with a delightful crunch you’ll savor.
Ingredients
Scale
Wet Ingredients:
- ½ cup (120 milliliters/4 fluid ounces) honey
- 1 large egg
- ¼ cup (60 grams/2.1 ounces) unsalted butter
- ½ cup (100 grams/3.5 ounces) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated orange zest
Dry Ingredients:
- 2 cups (250 grams/8.8 ounces) all-purpose flour
- ½ cup (60 grams/2.1 ounces) finely chopped almonds or hazelnuts
- ½ teaspoon baking powder
- ½ teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Glaze (Optional):
- 1 cup (120 grams/4.2 ounces) powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla extract
Chocolate Coating (Optional):
- 1 cup (175 grams/6.2 ounces) semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Craft a warm, aromatic base by gently melting honey, brown sugar, and butter in a saucepan, stirring until the mixture becomes silky and uniform. Allow the liquid to cool slightly and develop its rich fragrance.
- Whisk the egg and vanilla extract in a spacious mixing bowl, creating a smooth, golden emulsion. Gradually incorporate the cooled honey mixture, blending thoroughly to ensure a consistent texture.
- Sift together flour, baking powder, warming spices, and salt in a separate vessel. Gradually fold these dry ingredients into the wet mixture, working carefully to form a cohesive, fragrant dough.
- Incorporate orange zest and chopped nuts, folding them gently to distribute evenly throughout the dough. Wrap the mixture and refrigerate for a minimum of 2 hours, allowing flavors to meld and deepen.
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper. Remove the chilled dough and shape into small, uniform balls, flattening them slightly into disc shapes.
- Arrange the cookie discs on prepared baking sheets, spacing them approximately 2 inches apart to allow for gentle spreading during baking.
- Bake for 10-12 minutes, watching for golden edges and a set texture. Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- For an optional glaze, whisk powdered sugar with milk or water and a touch of vanilla until smooth. Brush delicately over completely cooled cookies, allowing the glaze to set.
- Alternatively, create a chocolate coating by melting chocolate chips with coconut oil in short microwave intervals. Dip cookie tops into the glossy mixture and place on parchment paper to solidify.
Notes
- Chilling the dough is crucial for developing deep, rich flavors and preventing cookies from spreading too much during baking.
- Use freshly ground spices for a more intense and authentic German holiday taste, especially cinnamon, nutmeg, and cloves.
- For gluten-free adaptation, replace wheat flour with a blend of almond flour and gluten-free all-purpose flour to maintain the traditional texture.
- Toast nuts before adding to the dough to enhance their nutty flavor and provide a delightful crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 24
- Calories: 134
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg