Lebkuchen – Traditional German Cookies
, Updated Dec 13, 2025
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Make my Lebkuchen recipe and fall in love with these traditional German cookies. Soft, chewy, full of festive spices and perfect for gifting!
🌟 Want to create an international Christmas cookie platter this year? Pair these German cookies with Austrian Linzer Cookies, Greek Melomakarona, Belgian Speculoos and classic American Sugar Cookies!
What are Lebkuchen?
Lebkuchen (pronounced layb-koo-kuhn) date back to medieval Germany, particularly in the city of Nuremberg, often made by monks in cathedral kitchens. They are kind of a cross between a biscuit and a cake – chewy, spiced, nutty and utterly irresisitble. Over time, they became a beloved holiday tradition. Many versions use Lebkuchengewürz (a German spice mix), but outside Germany, we often replicate it using cinnamon, allspice, cloves, nutmeg and cardamom.
What makes them truly special is how their texture and flavor deepen as they age – the aroma intensifies, the spices soften, and the chew becomes more forgiving. For me Lebkuchen truly embody the essence of Christmas and once you take a bite I am sure you will agree!
Here’s What You’ll Need
- Honey & brown Sugar – The sweet heart of the dough. Honey gives chew and flavor; brown sugar adds depth and moisture.
- Butter and egg – Enrich the dough and bind everything together.
- Ground almonds – Help with texture, add nutty depth and help the cookies stay fresh as they mature.
- Flour and leaveners (baking powder, baking soda) – Keep the lebkuchen cookie-like but with a light lift.
- Spices and zest – Cinnamon, allspice, cloves, nutmeg, and citrus zest give warmth and festive aroma.
- Glaze – A thin lemon sugar glaze adds gloss, sweetness and helps seal the cookies. You can also cover them in chocolate (see tip box).
- Optional Decorations – Almond slivers, sanding sugar, chocolate drizzles for festive sparkle.
How to Make Lebkuchen
- Measure the honey and sugar in a mixing bowl and heat in the microwave for 30 second bursts. Stir together vigorously until the sugar dissolves.
- Add the cubed butter and citrus zest and stir until the butter melts.
- Stir in the baking powder, baking soda, salt, spices and the beaten egg.
- Add the flour and ground almonds. Mix until you have a soft and slightly sticky dough. Mist a spatula or your hands with oil and gather the dough into a ball. Cover the mixing bowl with a towel and leave to rest for at least an hour or even overnight at room temperature.
- Preheat the oven to 350°F (180°C) and prepare the glaze. Mix together all the ingredients in a bowl until you have a thin and runny glaze.
- Divide the dough into thirds. Roll the dough on a silicone baking mat to a thickness of 2cm (just under an inch). Cut shapes using round, star or heart cookie cutters. Space the cookies out on the silicone mat and bake for 12 minutes. Repeat with remaining dough and bake in batches.
- Transfer the cookies carefully to a wire rack and brush with the glaze while they are still a little warm. Leave the glaze to dry and add a second layer if you like. I added a little sanding sugar to some of my cookies and sprayed them with silver luster powder to give them a little sparkle!
- Put the cookies in a cake tin, separated by parchment paper so that they don’t stick. Place a few strips of orange peel in the tin. The lebkuchen will become more delicious the longer you keep them, making them the ideal festive gift!
How to Cover Lebkuchen with Chocolate
Lebkuchen are traditionally simply brushed with a thin glaze made with icing sugar and lemon. They are usually just left plain or decorated with almond slivers. You can also cover the cookies with melted chocolate if you prefer – or combine the two and drizzle the glazed cookies with chocolate!
- Melt half a cup (90g) dark chocolate chips by placing in a small heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water.
- Take the pan off the heat once the chocolate chips have almost melted and add another half a cup (90g) dark chocolate chips. Stir gently until the chocolate is smooth and glossy.
- Dip the cookies into the melted chocolate and place on a cooling rack to dry before storing.
How to Freeze Lebkuchen Cookies
Lebkuchen actually freeze really well for up to six months, so you can bake ahead and still enjoy that soft, spiced texture later.
- Let the cookies cool completely after baking. It’s best to freeze them without glaze or icing, as it can become sticky or crack once thawed.
- Arrange the undecorated cookies in a single layer on a baking sheet and flash freeze until firm.
- Transfer the frozen cookies to an airtight freezer-safe container or zip-top bag, placing parchment or wax paper between layers. Label with the date and what’s inside.
- Thawing: Let the lebkuchen defrost at room temperature, either in their closed container or on a wire rack. A slow thaw helps keep their soft, chewy texture and reduces condensation. Once thawed, you can glaze or ice them as desired.
- Let them mellow: Just like fresh lebkuchen, frozen-then-thawed cookies still benefit from a little “rest” in a tin. Store them in a cookie tin with parchment once thawed and enjoy over the next week or two.
Lucy’s Pro Tip
Tips and Troubleshooting
- If your dough is too stiff, add some lemon juice, a little at a time. Remember to let the dough rest overnight before rolling out.
- Avoid overbaking the cookies — you want chewy centers, not hard cookies. They should look lightly golden around the edges but still soft in the center. Remember that they’ll firm up slightly as they cool, so don’t wait for a hard texture in the oven.
- If the glaze is too runny, let it rest a minute before brushing or adjust by adding more powdered sugar; if it is too thick, thin with a drop of water or lemon juice.
- Be patient! Lebkuchen really benefit from aging so they are perfect for baking a couple of weeks before the holidays and storing for a week or even longer. The wonderful aroma of the spices intensifies as the cookies become softer and even more delicious as they age! Serve with a cup of coffee, tea or hot chocolate or with mulled wine!
HAVE YOU MADE MY LEBKUCHEN RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Lebkuchen Cookies
Make a batch of Lebkuchen and you are sure to fall in love with these traditional German cookies! Heavenly spiced soft cookies that are cross between a biscuit and a cake and only get better with age.
Video
Equipment
Ingredients
For the Lebkuchen
- ½ cup (170 g) honey
- 1 cup (200 g) dark soft brown sugar (Muscovado sugar)
- ¼ cup (60 g) unsalted butter
- 1 tsp orange zest
- 1 tsp lemon zest
- 1 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 2 tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp grated nutmeg
- ⅛ tsp white pepper (optional)
- 1 large egg beaten
- 2 ½ cups (300 g) flour all-purpose / plain
- 1 cup (100g) ground almonds (almond flour)
- 1 tbsp lemon juice use only if dough is a bit dry
- 1 tsp vegetable oil , for the bowl
For the glaze
- 1 cup (120 g) powdered sugar (icing sugar)
- 1 tbsp lemon juice or to taste (adjust as needed)
- 1 tsp vanilla extract
- 1 tsp rum optional
To decorate (optional)
- sprinkles or sanding sugar
- flaked almonds
To store
- Orange peel strips
Instructions
Prepare the dough
- Measure the honey and sugar in a mixing bowl and heat in the microwave for 30 second bursts. Stir together vigorously with a wooden spoon until sugar dissolves.½ cup (170 g) honey, 1 cup (200 g) dark soft brown sugar
- Add the cubed butter and zest and stir until the butter melts.¼ cup (60 g) unsalted butter, 1 tsp orange zest
- Stir in the baking powder, baking soda, salt and spices, zest and egg.1 large egg beaten, 1 tsp baking powder, ½ tsp baking soda, 2 tsp ground cinnamon, ½ tsp fine sea salt, ½ tsp ground allspice, ¼ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp grated nutmeg, ⅛ tsp white pepper, 1 tsp lemon zest
- Add the flour and ground almonds. Mix until you have a soft and slightly sticky dough, adding a little lemon juice as needed.2 ½ cups (300 g) flour, 1 cup (100g) ground almonds, 1 tbsp lemon juice
- Mist a spatula or your hands with oil and gather the dough into a ball. Cover the mixing bowl with a towel and leave to rest for at least an hour or even overnight at room temperature.1 tsp vegetable oil
Bake the cookies
- Preheat the oven to 350°F (180°C). Prepare the glaze: mix together all the ingredients in a bowl until you have a thin and runny glaze.
- Divide the dough into thirds. Roll the dough on a silicone baking mat to a thickness of 2cm (just under an inch).
- Cut shapes using round, star or heart cookie cutters. Space the cookies out on the silicone mat and bake for 12 minutes. Repeat with remaining dough, gathering up any scraps and rolling out again and bake in batches.
Glaze
- Combine the ingredients for the glaze,1 cup (120 g) powdered sugar, 1 tsp vanilla extract, 1 tsp rum
- Transfer the cookies carefully to a wire rack and brush with the glaze while they are still a little warm.
- Leave the glaze to dry and add a second layer if desired. Add sanding sugar, sprinkles or slivered almonds to decorate if you like. Check the recipe notes if you want to cover the lebkuchen in chocolate.sprinkles or sanding sugar, flaked almonds, 1 tbsp lemon juice
Store
- Put the cookies in a cake tin, separated by parchment paper so that they don’t stick. Place a few strips of orange peel in the tin. Lebkuchen become more delicious the longer you keep them making them the ideal festive gift!Orange peel strips
Notes
Chocolate glaze
- To cover the Lebkuchen in chocolate, melt half a cup (90g) dark chocolate chips by placing in a small heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water.
- Take the pan off the heat once the chocolate chips have almost melted and add another half a cup (90g) dark chocolate chips. Stir gently until the chocolate chips have melted completely. Dip the cookies into the melted chocolate and leave to dry on a wire rack before storing.
Nutrition
Calories: 125kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 98mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Absolutely loved these Lebkuchen cookies
So glad!!
This is a very good recipe!
What do I do if the dough is too wet to make a ball?
I would add more flour, or chill the dough first to make it easier to work with 😘
I have just made these. I did let the dough rest overnight. I’d agree with Lawrence. My cookies flattened out when they cooled. I find the lemon glaze overpowering. They are nothing like the cookies I get from the German market. I purchase WICKLEIN MEISTERSINGER GLAZED LEBKUCHEN. Your recipe does make a good cookie, I just wouldn’t consider them to be in the same category as the cookies I listed above.
I don’t claim to replicate the cookies you get at German market, however many German friends have made them and have raved about the recipe
Bloody hell how people complain about everything!
Yes each cookie will taste different and the ones you buy everywhere taste different, just like a macaron in Hermes in Paris tastes different than one in Zumbos bakery in Sydney (I’ve tasted both). If you don’t like it then don’t make it!
Your cookies are fantastic, thanks for an easy recipe which tastes similar enough to make everyone happy
I really appreciate your comment 😘
We just got back from a springtime riverboat cruise that included a stop in Nuremberg and loved the fresh lebkuchen. I want to try making some myself this Christmas. Did you use a food processor to grind raw almonds with the skins on? Not roasted almonds nor almond flour? I’m going to order the German spice mixture from Amazon to try to get the most authentic flavor. Much cheaper than going back to Nuremberg, though a Christmas market riverboat cruise would be fun!
Hi Lee, I used ground almonds. You can grind roasted almonds if you want but be careful as the oil in the almonds will be released and you can end up with almond paste.
I made these as written, with rum frosting! Everyone loved them! Only made 18 cookies, I guess I used too big of heart cookie cutters!
Hi, my dough did not turn out brown like in the photo. How do you get that color?
Hi Ana, the dough should be that colour if you have used the same ingredients x
Hello,does the butter have to be softened, melted or cold
Room temperature is fine
These cookies are easy to make and so delicious. I didn’t have any allspice, so I added extra ginger (about 1 generous teaspoon). Rolled out dough to the 2 cm thickness as the recipe says, and wondered if that was going to be too thick, but they were perfect. Baked for approx. 14 minutes as our oven tends to be on the cooler side. The lemon glaze takes these cakey delights to another dimension 😍 I put a tiny piece of candied orange peel on the tops as I glazed them. These cookies do indeed improve with age! They are incredibly yummy if you wait at least 24 hours, even better 2-3 days. Perfect for gifting. I will be making these every year, thank you for the recipe!
So glad you liked them! They are irresistible 😘
I don’t really know why, but both my friend and I made two batches of these each and they’ve come out very different to yours.
The 12 minutes at 180c wasn’t enough, it gave the mix far too long a time to soften/melt and flatten out, so heart shapes mostly became circles!
Also, whilst they do taste nice, they don’t really taste anything like real German lebkuchen (in my opinion) – and the icing sugar / lemon mix is far too strong in lemon (we both checked and double checked we’d used the right measures) but overall they’re a bit of a let down 🙁
I want to say something went wrong but we’ve checked and double checked, both cooked separately and we’ve both got the same result so I’m not really sure what the deal is 🙁
Sorry they didn’t work out for you. Oven temperatures can vary but overall I have had overwhelmingly great feedback on this recipe.
That’s too bad – not at all my experience. I made this recipe this year (mind you I substituted the spices for Lebkuchen spice mixture of my own). But my entire family are of German descent and they have raved about these cookies. How soft, chewy and the perfect texture as well as the flavor. And, I used a gingerbread cut out and they kept their shape. Just a thought – did you use all the right ingredients – almond meal / ground almonds vs. flour? I also found the baking time differed a great deal from my metal to stone cookie sheets (metal worked better).
Hi! If you have the German spice mix, would you measure out the equal amount of mix to the total combined amount of the individual ingredients?
Thank you so much!
Yes that’s right xx
Thank you for the recipe, it worked very well! Chewy and soft, delicious! We couldn’t wait for a week, ate them straight away. The lemon glazing is delicious, a nice zing in the mouth.