Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup honey
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup chopped almonds or hazelnuts
- 1/4 cup chopped candied orange or lemon peel
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons water or lemon juice
Similar German Lebkuchen recipes use a very close combination: flour, baking soda or baking powder, a warm spice blend, honey or a mix of honey and sugar, egg, nuts, and candied peel, followed by a thin sugar glaze. The optional note about using a ready‑made gingerbread spice blend (Lebkuchengewürz) also aligns with German recipes that either mix individual spices or rely on a prepared seasoning mix.
In terms of nutrition, around 120 kcal per cookie for a batch of 24 is very close to the values shown in Lebkuchen nutrition references, which usually place a medium glazed Lebkuchen between roughly 90 and 120 calories depending on size and ingredients.
Step‑by‑Step Instructions
Start by making your spice flour base so everything is evenly distributed. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground cloves, allspice, nutmeg, and salt until there are no streaks of spice. German Lebkuchen recipes typically mix the spices into the flour up front so the warm flavors spread evenly through the dough and every cookie tastes balanced.
Next, prepare the honey mixture. In a small saucepan over low to medium‑low heat, combine the honey and brown sugar, stirring gently until the sugar dissolves and the mixture becomes smooth and slightly glossy. Honey‑based Lebkuchen formulas use this gentle warming step not to caramelize the sugar, but to help the honey and sugar unify into a fluid base that will blend easily with the egg and flour later. Once the sugar has fully dissolved, remove the pan from the heat and let the mixture cool until it’s warm but not hot so it doesn’t cook the egg when you add it.
In a large mixing bowl, lightly beat the egg. Slowly pour in the warm honey‑sugar mixture while whisking, and stir until everything is smooth and combined; many traditional Lebkuchen instructions describe this same process of combining egg with a warm honey or sugar‑honey base. Add the flour‑spice mixture to the bowl, along with the chopped almonds or hazelnuts and the chopped candied orange or lemon peel. Stir everything together with a spatula or wooden spoon until a thick, sticky dough forms—Lebkuchen dough is meant to be sticky at this stage, similar to other German spice cookie doughs that firm up after chilling.
Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or overnight for deeper flavor. Cookie science sources explain that chilling allows flour to hydrate and spices to bloom, while specific Lebkuchen guides mention that resting the dough (or even the baked cookies) improves both texture and taste. After chilling, the dough will be easier to roll into balls and will spread less in the oven, helping the cookies maintain a soft, domed shape.
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper so the cookies release easily and don’t over‑brown on the bottoms; this combination of temperature and parchment lining matches many home‑style Lebkuchen recipes. Scoop out portions of dough and roll them into balls about 1 1/2 inches in diameter, then place them on the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Gently flatten each ball with your fingers or the back of a spoon so they bake into slightly domed discs rather than tall spheres, a shaping approach that resembles the soft glazed Lebkuchen seen in German and UK baking sources.
Bake the cookies for 10–12 minutes, or until the edges look lightly golden and the tops are just set but still soft; Lebkuchen recipes emphasize that the cookies should not be baked until fully firm or crisp, because they are meant to remain chewy and tender. Let the cookies cool on the baking sheet for about 5 minutes so they can firm up slightly without breaking when moved, then transfer them to a wire rack to cool completely.
While the cookies cool, make the glaze. In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of water or lemon juice until smooth and pourable, similar to the simple sugar glazes used in glazed Lebkuchen and German gingerbread cookies. Water will give a neutral sweet glaze, while lemon juice adds a light tang that cuts through the sweetness and spice, which many Lebkuchen recipes recommend for brightness.
Once the cookies are completely cool, brush the glaze generously over the tops, or dip the top of each cookie into the glaze and let any excess drip back into the bowl. Place the glazed cookies back on the wire rack and allow the glaze to set and turn slightly opaque, forming that classic thin sugar shell you see on many glazed Lebkuchen.