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German Gingerbread Cookies (Lebkuchen)

Posted By Barb On In Sweets | 13 Comments

German GingerbreadFor the final recipe of our holiday cookie kit, I’ve prepared a traditional German Christmas gingerbread cookie, or Lebkuchen. Created by medieval monks, lebkuchen dates back to the 13th century in Germany and Switzerland. My version is made of ginger, molasses, almond extract and a good amount of spices like cloves, cinnamon and nutmeg. These cookies are soft on the inside and slightly crunchy on the outside, the perfect compliment to include in our holiday cookie kit.

Depending on your preference, you can add more or less spice. For embellishment, I topped the cookies with some slivered almonds. The three other recipes in the holiday cookie kit are Appetite for China’s Green Tea Shortbread and my Cranberry Pistachio Biscottis and Mexican Hot Chocolate Chip Cookies.

Click for recipe…

Mix together spices, chopped ginger, brown sugar and flour in a bowl, then melt butter together with molasses.

Pour butter and molasses mixture into the dry ingredients, then mix in an egg and almond extract. Combine well.

Form dough into balls and roll in sugar. Top with slivered almonds and bake for about 18 minutes.

German Gingerbread Cookies (Lebkuchen)

  • 1/4 cup crystalized ginger, finely chopped
  • 1 1/2 cups flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/2 tablespoon ground cardamom
  • 1/2 stick of butter (2 ounces) butter
  • 1/4 cup molasses
  • 1 egg
  • 2 teaspoons almond extract
  • 1/4 cup sugar, for rolling
  • 1/4 cup slivered almonds, for topping

    Preheat oven to 350° F. Lightly grease and line cookie sheets with parchment paper.

    Place chopped crystalized ginger in a large bowl, then mix together with flour, brown sugar and spices. In a small saucepan on low heat, melt the butter and molasses together. Take off heat, then stir into the dry ingredients with an egg. Mix till it forms a stiff dough. Cover bowl with plastic wrap and cool to harden a bit in the fridge for about 10-15 minutes.

    With your hands, roll the cookie dough into balls and roll balls around in sugar. Place on the prepared baking sheets with about 2 inches apart. Slightly flatten the balls with your fingers and top with a couple of slivered almonds on top. Bake for about 16-18 minutes until crisp on the outside and moist on the inside. Cool cookies on wire racks and store in an airtight container.

    Total Time: 45 minutes
    Yield: makes about 2 dozen cookies

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