Lovely Lebkuchen (German Spice Cookies)
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Honestly, I have no idea where this Lebkuchen recipe came from, but it’s a classic recipe, so it fits the blog theme, right?
My half-German husband loved them, so they’ll now be a regular part of our Christmas cookie lineup!
PrintLovely Lebkuchen (German Spice Cookies)
These lovely Lebkuchen spice cookies don’t take a lot of fuss to make, but look so festive on a cookie tray
- Prep Time: 15 minutes plus chilling
- Cook Time: 10-12 minutes per batch
- Total Time: 0 hours
- Category: Cookies
- Method: baking
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground ginger
1-3/4 teaspoons ground cinnamon
1/4 teaspoon each ground cloves and ground nutmeg
1/2 cup salted butter, softened
3/4 cup light brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract
Zest of 1 lemon
For the icing:
1 cup confectioners sugar
2-3 Tablespoons heavy cream
Instructions
In a large bowl, combine the flour, baking powder, baking soda, salt, and spices.
In a mixing bowl, cream the butter and brown sugar until fluffy.
Beat in the egg, molasses, vanilla, and lemon zest.
Gradually add the dry ingredients until all are incorporated into the dough.
Divide the dough in half, flatten each half into a disc, then wrap them in plastic wrap and refrigerate for a minimum of 2 hours (preferably overnight).
Preheat your oven to 350 degrees, and line your baking sheets with parchment paper.
On a floured surface, roll one portion of dough to a 1/4″ thickness.
Cut into whatever shapes you prefer (for this cookie, I just like classic rounds).
Bake 10-12 minutes, or until firm.
Let cool.
For the icing:
Mix the confectioners sugar and cream until smooth, then dip the tops of the cookies in the mixture.
Let the icing set completely before packing into storage bins or tins.
Notes
I like this parchment because it lays flat, unlike rolled parchment
