Lebkuchen are soft, spiced gingerbread cookies that taste like Christmas coziness in every bite. They’re chewy, peppery, a little nutty, and topped with a sweet glaze and a drizzle of dark chocolate that makes them extra special. The flavor is deep and warm, with a mix of ginger, cinnamon, and a hint of black pepper that sneaks in at the end just enough to make you go, oh wow, that’s good.
Traditionally, these cookies come from Germany, where recipes vary from town to town—some add nuts, some candied peel, some dip them in chocolate, and some bake them on little wafers. Mine keeps it simple, using honey for that rich sweetness and ground almonds for texture. A touch of cocoa gives them a deeper color and richer taste, and that little pinch of black pepper? It’s the secret to making them unforgettable.
They’re easy to make, smell incredible while baking, and keep beautifully. In fact, they taste even better a few days later once the spices settle in and mellow. These are perfect for holiday gifting—or honestly, for stashing in your pantry for those “I just need something with ginger and chocolate” moments.
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 24 cookies
Ingredients
For the Cookies
- 1¾ cups all-purpose flour, sifted
- ⅓ cup ground almonds
- 2 teaspoons cocoa powder
- ½ cup honey
- 1 stick (½ cup) butter
- Zest of 1 lemon
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of ground cloves
- Pinch of grated nutmeg
- Pinch of black pepper
For the Icing and Topping
- ¾ cup powdered sugar
- 1 egg white
- 1 tablespoon warm water
- 2 ounces dark chocolate (for drizzling)
Instructions
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
In a small saucepan, heat the honey, butter, and lemon zest together until the butter melts. Set aside to cool slightly.
In a large bowl, mix the flour, almonds, cocoa powder, baking soda, baking powder, and all the spices. Pour in the warm honey mixture and stir until everything comes together into a soft dough. You can use your hands once it’s cool enough—it’s a little sticky but easy to work with.
For round cookies, divide the dough into 24 pieces, roll each into a ball, and gently flatten to about ¾ inch thick. For shapes, roll out the dough on a lightly floured surface and cut with cookie cutters—hearts and stars look adorable.
Place the cookies on your prepared baking sheets and bake for 10–12 minutes, until they’re puffed and just starting to turn golden around the edges. Let them cool on the tray for 10 minutes before moving to a wire rack.
For the icing:
Whisk the egg white and powdered sugar together until smooth, adding a few drops of water at a time until the icing is thin enough to dip.
Dip the tops of the cooled cookies into the icing and place them back on the rack to set. Once dry, drizzle melted dark chocolate over them. If you like a thicker glaze, you can dip them a second time after the first layer sets.
Store the cookies in an airtight container between layers of parchment paper. They’ll keep for a couple of weeks—and the flavor just gets better with time.
These cookies are the kind that make your kitchen smell like a bakery in December—spices, honey, and chocolate all mingling in the air. They’re sweet but not too sweet, soft in the middle, and crisp at the edges. And if you make them now and hide a few away, they’ll taste even more magical by the time Christmas rolls around.