Name: Soft Gingerbread Cookies (Lebkuchen) with Lemon Glaze and Chocolate Dip Recipe
Prep time: 20 min
Cook time: PT-489952H41S
Total time: PT-489952H41S
Cuisine: German
Ingredients: 3-1/4 cups all purpose flour; 1-1/4 tsp ground nutmeg; 1-1/4 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground allspice; 1/2 tsp ground ginger; 1/2 tsp baking soda; 1 large egg; 3/4 cup brown sugar; 1/2 cup honey; 1 cup molasses (table molasses preferred); 1/2 cup almonds (chopped or slivered); 1/2 cup candied mixed fruit and peel; 1 tsp orange zest; 1 tsp lemon zest; 1 large egg white (beaten till frothy); 1-1/2 cups icing sugar; 1 Tbsp lemon juice; 1/2 tsp lemon zest; 1 pinch salt; 4 cups dark chocolate (chocolate wafers or candy melts recommended)

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Introduction

Lebkuchen, often called soft gingerbread cookies, are a delightful treat full of warm spices and rich flavors. These traditional German cookies are perfect for the holidays or any cozy day when you crave something sweet and fragrant.

Five round cookies are shown lying on a wooden surface with a blurred background of holiday decorations including green pine branches, red berries, and warm yellow lights. Each cookie has two visible layers: the base is a rich dark brown layer coated in smooth chocolate, and the top is a light golden brown layer covered with a slightly glossy white icing that has a textured, uneven finish. The cookies are arranged closely together, some stacked slightly, showcasing their round shape and two layered textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-1/4 cups all-purpose flour
1-1/4 tsp ground nutmeg
1-1/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp baking soda
1 large egg
3/4 cup brown sugar
1/2 cup honey
1 cup molasses (table molasses preferred)
1/2 cup almonds (chopped or slivered)
1/2 cup candied mixed fruit and peel
1 tsp orange zest
1 tsp lemon zest
1 large egg white (beaten until frothy)
1-1/2 cups icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest
1 pinch salt
4 cups dark chocolate (chocolate wafers or candy melts work well)

Instructions

Step 1: Preheat the oven to 375 degrees F.
Step 2: In a large food processor, combine all the dough ingredients. Use the “Dough” setting to process until the mixture is well combined and the nuts and candied fruit are ground into small pieces. Scrape down the sides and pulse a few more times to incorporate all the flour.
Step 3: Transfer the sticky, soft dough into a bowl. Cover it and refrigerate overnight to develop flavor and texture.
Step 4: Remove half of the dough onto a well-floured surface. Dust the dough with flour and roll it into a long rope about 1-inch thick. Use a bench scraper or sharp knife to cut the dough into 1-inch chunks.
Step 5: Shape each chunk into a small round cookie, roughly the size of a walnut or slightly smaller. Place them on parchment-lined baking sheets, leaving space between for spreading.
Step 6: Bake for 12-15 minutes until the cookies puff up slightly and the tops develop a delicate cracked appearance.
Step 7: While baking, prepare the lemon glaze by whisking together the icing sugar, lemon juice, lemon zest, beaten egg white, and a pinch of salt until smooth.
Step 8: When cookies come out hot, use a pastry brush to gently dot 3-5 cookies at a time with the lemon glaze. As the glaze softens from the heat, brush it evenly over the cookie surfaces.
Step 9: Let the glaze set for about 20 minutes to form a nice coating.
Step 10: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth.
Step 11: Dip the base of each cookie into the melted chocolate and place them back onto a parchment-lined sheet to let the chocolate set.
Step 12: Once set, store your lebkuchen in sealed containers to maintain freshness.

Tips & Variations

For a nut-free version, omit the almonds and increase the candied fruit slightly for texture.
Use a citrus glaze with extra orange zest for a brighter flavor twist.
If you prefer a simpler finish, skip the chocolate dip and just glaze the cookies with lemon icing.
Allowing the dough to rest overnight enhances the flavors and texture, so don’t skip refrigeration.

Storage

Store lebkuchen in an airtight container at room temperature for up to two weeks. If you want them softer, add a slice of bread in the container to keep moisture. For longer storage, freeze the cookies in a sealed bag for up to three months. Thaw at room temperature before serving. Reheat gently if desired to soften the glaze.

How to Serve

The image shows five round cookies arranged on a light brown wooden surface with a green leaf and red berries blurred in the background. Each cookie has two layers: the bottom layer is dark brown chocolate covering the base, and the top layer is a golden-brown spiced cake with a light white icing glaze unevenly spread on top. The glaze has a slightly shiny texture with a few spots where the cake peeks through. The cookies are close to each other, with the front cookie in clear focus and the others gradually more blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lebkuchen without a food processor?

Yes, you can mix the ingredients by hand, but it may take more effort to finely chop the nuts and candied fruit. Using a sturdy knife to finely dice these ingredients before mixing helps achieve the right texture.

What type of molasses works best in this recipe?

Table molasses is recommended for its mild flavor and smooth texture. Blackstrap molasses is stronger and more bitter, which can overpower the spices in lebkuchen.