Lebkuchen Cookie Mix (From Germany)

Lebkuchen are Germany’s beloved Christmas cookies, spiced with cinnamon, nutmeg, cloves, and allspice, sweetened with both honey and molasses for a deep, complex flavor that’s nothing like a basic gingerbread.

The dough needs several hours of chilling, and that patience pays off. Cold dough is easier to roll, holds its rectangular shape, and the flavors have time to bloom and meld. Slivered almonds and finely chopped candied fruit and peels give each cookie texture and little jewel-like bursts of color.

Brushing the warm cookies with lemon glaze while they’re still on the rack is a traditional finish. The glaze soaks into the surface slightly, adding a thin, sweet-tart shell that softens as the lebkuchen age.

Pro Tips

• Chill the dough for at least 3 hours. Under-chilled dough is sticky and impossible to roll into a clean square.
• Roll on a well-floured surface. This dough is tacky by nature because of all the honey and molasses.
• Cut into rectangles, not rounds. The traditional rectangular shape is part of what makes lebkuchen recognizable.
• These actually improve with time. Store in an airtight container for a few days and they soften and develop deeper flavor.

Variations

• Dip cooled cookies halfway in melted dark chocolate for a more indulgent version.
• Add a teaspoon of freshly grated ginger for sharper spice heat.
• Replace candied fruit with dried cranberries and orange zest for a more modern, less sweet filling.