I feel like a bad German. Well, a bad half-German.
You see, I’ve been half-German for… well… 24 years. And I have NEVER baked any kind of German confection, cake or goodie.
Well, I’m here to make a change! I’ve finally baked Lebkuchen and although I’m not too sure if they are ‘authentic,’ they are pretty dang tasty. They are a very spicy, barely sweet cookie. Kind of like gingerbread cookies, but ramp up the spice and without ginger… if that makes sense. Either way, once the dough is chilled it is SO beautiful to roll out and bakes up quickly! Just glaze and you’re done!!
It’s Day 18 of my Christmas Extravaganza and I only have a little over a week’s worth of treats to share with you. Stay tuned!!
Yields 2-1/2 dozen 2 inch cookies
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar mixing well. The quickly add in the egg taking care to mix continuously.
In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Cover dough and chill overnight.
Preheat oven to 350 F. Line 2 cookie sheets with parchment (or foil) and set aside.
Let the dough sit out on a counter for 10 mins to ease the rolling process. Roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet. I used a ruler and a pizza wheel and it was a cinch!
Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. I baked mine for 10 mins and it was too long! Be sure to watch your cookies!!
Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
Shipping Safe: YES. I would suggest not icing them if you plan to ship these as that can get pretty messy! These are pretty sturdy cookies. Place them in a cookie box or tin and pad them to make sure the cookies don’t move around.
Make Ahead and Freeze: YES. Just make the dough and shape into a disc to freeze. Alternatively, chill dough, then roll and cut out and place on a baking sheet to flash freeze. Bag them up and place in freezer until ready to bake.
One thought on “Day 18: Lebkuchen (German Chistmas Cookies)”
I’m so impressed that you’re still going strong. I’ve barely been able to find time to update 4 or 5 times a week, nevermind every day! I’ve never made lebkuchen (or even eaten them as far as I know) so these are a must make one of these days.