Lebkuchen (German Spice Cookies) are one of my favorite classic Christmas bakes: soft, warmly spiced cookies made with honey, nuts, and candied citrus peel, then finished with a simple sugar glaze. When you give them a few days to rest, the texture turns tender and almost cake‑like, and the spices deepen into that cozy, old‑world flavor that feels like Christmas in every bite.
Why I Love These Lebkuchen
I love these Lebkuchen because they deliver all the charm of traditional German Christmas markets in a recipe that still fits an everyday home kitchen. The combination of cinnamon, cloves, allspice, nutmeg, honey, and brown sugar gives you that deep gingerbread‑style warmth you see in authentic Lebkuchen and Elisenlebkuchen recipes. The chopped almonds or hazelnuts plus candied orange or lemon peel add texture and bright citrus notes, just like classic German versions that rely on nuts and candied peel as signature ingredients.
I also love that this dough is meant to be chilled and aged a bit before baking. Cookie and gingerbread guides explain that resting spice‑heavy dough lets the flavors meld and the texture improve, which is exactly what bakers do with Lebkuchen. These cookies are actually better after a day or two in a tin, and German recipes consistently mention that they keep well for weeks, making them perfect for gifting, cookie boxes, and make‑ahead holiday baking.