These German gingerbread cookies, or Lebkuchen, are a festive treat packed with warm spices like cinnamon and ginger. They’re soft, sweet, and perfect for sharing!
Every bite reminds me of cozy holiday gatherings. I love decorating them with icing—it’s like a mini art project! Plus, they make the house smell amazing! 🏡✨
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re gluten-free, you can use a gluten-free flour blend; just check that it contains xanthan gum for better texture.
Spices: Warm spices like cinnamon, ginger, and cloves create the distinct flavor of lebkuchen. If you’re missing one, don’t worry! You can adjust the amounts of the ones you have or try pumpkin pie spice as a substitute for a unique twist.
Honey: It adds sweetness and moisture. If you prefer a different sweetener, maple syrup or agave nectar can work, but they might alter the flavor slightly.
Nuts: Chopped almonds or hazelnuts add a wonderful crunch. You can omit them if you’re nut-free or replace them with seeds like sunflower or pumpkin seeds for a similar texture.
How Do I Make Sure My Cookies Turn Out Soft and Chewy?
One key to achieving soft, chewy gingerbread cookies is chilling the dough. This step helps the flavors develop and gives the cookies the right texture. Here’s how:
- After mixing your dough, shape it into a disk, wrap, and refrigerate it. This allows the ingredients to meld beautifully and helps the cookies hold their shape while baking.
- When rolling the dough, make sure to keep it thick—about 1/4 inch. Thinner cookies tend to get crispy!
- Watch your baking time carefully. Remove them from the oven when they’re lightly browned but still soft. They’ll firm up as they cool.
With these tips, your German gingerbread cookies will be delightful treats! Enjoy them fresh with a cup of tea or your favorite holiday drink.
German Gingerbread Cookies (Lebkuchen)
Ingredients You’ll Need:
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom (optional)
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup finely chopped nuts (almonds or hazelnuts)
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
For the Chocolate Coating (optional):
- 4 oz dark or semi-sweet chocolate, melted
How Much Time Will You Need?
This delicious recipe takes about 20-30 minutes to prepare and 10-12 minutes for baking, plus chilling time of at least 1-2 hours (or overnight). So, total time might be around 2-3 hours, depending on your chilling time and how quickly you work. But trust me, the end result is completely worth it!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by grabbing a medium bowl and whisk together the flour, baking powder, baking soda, and all those yummy spices: cinnamon, ginger, cloves, nutmeg, cardamom (if you’re using it), and salt. Set this mixture aside for now.
2. Cream the Butter and Sugar:
In a larger mixing bowl, use your electric mixer to cream the softened butter and brown sugar together until it gets nice and fluffy. It usually takes about 2-3 minutes. Then, beat in the egg, followed by the honey and vanilla extract. Mix until everything is well combined.
3. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture, stirring until you have a soft dough. It might feel a bit sticky, but that’s perfect!
4. Add the Nuts:
Gently fold in your finely chopped nuts. This adds a lovely crunch to your cookies.
5. Chill the Dough:
Shape your dough into a disk, wrap it tightly in plastic wrap, and pop it into the refrigerator for at least 1-2 hours, or even overnight. This step is super important for flavor and texture!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Keeping it thicker will help your cookies stay soft.
8. Cut Your Shapes:
Use cookie cutters to cut out rounds or desired shapes, and carefully place them on the lined baking sheets. Leave a little space between them as they will expand slightly while baking.
9. Bake the Cookies:
Bake in your preheated oven for about 10-12 minutes. Watch for the edges to be lightly browned, but don’t worry if the centers still look soft. They’ll firm up as they cool!
10. Cool the Cookies:
Let your cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This will help keep them from getting soggy.
11. Optional Chocolate Coating:
If you’re going for the chocolate coating, dip the top of each cooled cookie in the melted chocolate or spread it over the top evenly. Allow the chocolate to set.
12. Make the Icing:
For a decorative touch, whisk together the powdered sugar, milk (or lemon juice), and vanilla in a small bowl until smooth. If it’s too thick, add a little more milk until you get a pipable consistency.
13. Decorate:
Once the chocolate has set, pipe your icing on the cookies in fun designs or simply drizzle it on top. Let the icing dry completely before you serve or store them.
14. Enjoy!
Now, enjoy your homemade German gingerbread cookies with a warm cup of tea or mulled wine. They’re perfect for sharing during the holidays or any cozy gathering!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, your cookies may come out denser, so consider using a mix of half whole wheat and half all-purpose flour for a lighter texture.
How Do I Store Leftover Cookies?
Store your gingerbread cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them for up to 3 months. Just be sure to layer them with parchment paper to prevent sticking!
Can I Omit the Nuts If I Have Allergies?
Absolutely! You can either leave out the nuts entirely or replace them with seeds like pumpkin or sunflower seeds for a similar crunch without the allergens. Just be mindful of your guests’ dietary restrictions!
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it for an additional 30 minutes. You can also sprinkle a little flour on your work surface while rolling it out to make it easier to manage. Just avoid adding too much flour, as that can make the cookies tough!
