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Lebkuchen (German Soft Gingerbread)

Irresistible Lebkuchen (German Soft Gingerbread) for the Holidays

Delight in these Chocolate-Dipped Lebkuchen, a festive German soft gingerbread perfect for the holidays.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 3 cups all purpose flour whole wheat flour can be substituted
  • 1/2 teaspoon ground nutmeg can substitute with allspice
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves omit if preferred
  • 1/2 teaspoon ground allspice
  • 1 tablespoon ground ginger reduce for a milder taste
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup brown sugar light brown sugar works best
  • 1/2 cup honey maple syrup can substitute
  • 1/4 cup molasses opt for light molasses if preferred
  • 1/2 cup chopped or slivered almonds can use walnuts instead
  • 1 cup candied mixed fruit and peel dried fruits can be used as alternatives
  • 1 tablespoon orange zest can use lemon zest for a twist
  • 1 teaspoon lemon zest
For the Glaze
  • 1 large egg white
  • 2 cups icing sugar
  • 2 tablespoons lemon juice fresh juice preferred
  • 1 teaspoon lemon zest
  • a pinch salt
For Dipping the Cookies
  • 8 ounces dark chocolate (wafers/candy melts) milk chocolate can be used for sweetness

Equipment

  • Food Processor
  • Baking sheets
  • wire rack
  • Double Boiler

Method
 

Preparation
  1. In a food processor, combine the flour, spices, baking soda, brown sugar, honey, molasses, egg, nuts, candied fruit, and zests until fully blended. Refrigerate overnight.
Shaping and Baking
  1. On a floured surface, roll dough into 1-inch thick ropes. Cut into 1-inch sections and shape into rounds. Place on parchment-lined baking sheets.
  2. Preheat oven to 375°F. Bake for 12-15 minutes until puffed and cracked on top.
Glaze and Finish
  1. Whisk egg white, icing sugar, lemon juice, lemon zest, and salt until smooth. Brush glaze over warm cookies after 20 minutes of cooling.
  2. Melt chocolate, dip cookie bases in chocolate, allow excess to drip off, and let set on parchment.
  3. Store in an airtight container at room temperature once chocolate hardens.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These cookies can be frozen for up to 3 months, layered with parchment to preserve freshness.

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