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.
Making these right now, the dough is great and they are tasty, but so far no matter how thick I roll out the dough the cookies are coming out thin. How can I get them thick like you have in the pictures? I put in all of the leavening agents, so I’m not sure why they’re so thin.
Hi Lily – perhaps chill the dough?
I don’t mean to be “that guy” but Lebkuchen is just german for gingerbread, and Lebkuchengewürz is just allspice with some extra stuff
It is gingerbread spice blend and certainly not just allspice
could you substitute another ground nut for the almond? we have an almond allergy in our family.
Hi Rachael – you can try hazelnuts if you are ok with those?
Have you or anyone you know tried this with gf flour replacement (1 to 1)? Happy to experiment myself but looking for anecdotal advice if it’s out there 🙂
I am afraid I haven’t Abby but its worth a try!
So excited to make this for the first time! How long is too long for the dough to rest at room temperature though? I remember my Grandma leaving her Lebkuchen out for a week!
I think a day is plenty Jen! Happy holidays x
Just made this and the dough seems awfully runny to me. Does it thicken up as it sits? I double checked my measurements!
Hi Becky – it should not be runny but firm enough to roll out. Without checking it visually I won’t be able to tell exactly what happened. You can message me on Instagram?
They taste really good! The best ones I have made, though I added a bit more of each spice as I prefer it that way. Leaving them in a sealed tin for 2 weeks with orange rind, was a game changer. Everyone loved them..
My German grandmother made a similar looking cookie that she called a molasses cookie. Can molasses be used rather than honey? I have seen another recipe using a combination of honey and molasses but like your overall recipe better. Thank you!
I think light molasses might work but dark molasses will overpower the spices. In that case I would use a combination of honey and molasses.
Everything came together really lovely. I can’t wait to bake them tomorrow. I have a gluten allergy and was so tempted to try gluten-free flour, but wanted the bakes to be completely authentic for my dad. He is a first generation immigrant.
Hi there!
If I use the traditional Lebkuchengewürz, how much do I put into the recipe?
Looking forward to making these this weekend!
I think a tablespoon would be enough but you can go up to 1 1/4 – 1 1/2