German Lebkuchen Recipe - Allrecipes.com
German Lebkuchen Recipe
  • READY IN 8+ hrs

German Lebkuchen

Recipe by  

"A German honey Christmas cookie made with molasses."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    8 hrs 20 mins

Directions

  1. In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
  4. To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2010

My Grandmother always made these for us. So I took some tips from her. I put the dough in a plastic bag with flour to chill over night. When we are ready to make the cookies, we just take the bag of dough out of the fridge, and roll them into balls and bake them on a greased cookie sheet. It is fairly sticky though, most recipes like this are. But this way, you don't have to worry about rolling out the dough, and making a sticky mess :) Also, we wait for the cookies to cool, then dip the top in the lemon glaze, that way more glaze stays on the cookies, and doesn't just slide off of them because they're so hot :)

 
Most Helpful Critical Review
Dec 24, 2003

well, I am no expert, but when I made the dough it was very very sticky - totally unrollable. Needed more flour. Then once the cookies are made, they are etremely sweet. not the traditional German flavour by my reckoning.

 

16 Ratings

Dec 19, 2004

This is the second year I have used this recipe. The Lebkuchen turn out wonderful and my german father can't get enough of them, says they remind him of when he was a boy. My husband loves them just as much! They are great with coffee, and good with or without the fruit.

 
Dec 03, 2005

These cookies are the best, I made a double batch of cookies and 1 of icing and still had some left over. I am taking 3 dozen for our cookie exchange next week. I am very pleased with this recipe. I remember having these as a kid so thanks for the memory too.

 
Feb 21, 2008

Though I'm only a little bit German, I first had Lebkuchen in German class. I didn't know what I thought of it at first but over the years I find to love it. I used this recipe for a German projekte and it was loved by all! Thanks, this is the best!!

 
Dec 14, 2011

Yummy, yummy! Dough is not intended to make fancy shapes. Also MUST chill for few hours before rolling out. I prefer to press dough out into floured jelly roll pan (not greased) and cut into bars after baking. Then glaze/frost before taking bars out of pan. Need to separate layers in container with wax or parchment paper.

 
Jan 21, 2011

These Lebkuchen are delicious, but quite a bit of work. The dough was very tempermental but it could have been because I was trying to make little gingerbread-type people out of them. With enough flour and a lot of patience, they came out better on the second try. Royal icing with a little lemon extract was perfect for decorating my little Lebkuchen people!

 
Dec 29, 2012

Was a little sweeter than I like. Would like to try it again with reduced amount of brown sugar.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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